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Ingredients
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- 20 gluten-free Mint Oreos
- ¼ cup butter, melted
- 32 oz cream cheese, softened
- 2 tbsp gluten-free 1:1 flour
- 1 cup sugar
- 5 large eggs, room temperature
- ⅓ cup sour cream, room temperature
- 1 tablespoon Singing Dog vanilla extract
- 15 gluten-free Mint Oreos, crushed
- 7 oz chocolate bar
- ⅓ cup heavy cream
- ¼ teaspoon mint extract
- 2 ¾ cups powdered sugar
- 1 stick butter, softened
- 3 tablespoons heavy cream
- ¾ teaspoon Singing Dog vanilla extract
- ¼ teaspoon mint extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F and prepare crust with 20 Mint Oreos and melted butter.
- Press mixture into a springform pan and bake for 10 minutes.
- Lower oven temperature to 325°F and prepare water bath.
- Beat cream cheese, sugar, and flour together until smooth.
- Add eggs one at a time, then mix in sour cream and vanilla.
- Fold in crushed Oreos gently.
- Wrap pan in foil, place in water bath, and bake for 60-70 minutes.
- Cool cheesecake in the oven, then chill for 3 hours.
- Make chocolate ganache with cream and chocolate and pour over cheesecake.
- Prepare mint buttercream and pipe onto cheesecake before garnishing.
Notes
Ensure all ingredients are at room temperature for better incorporation.
Wrap springform pan carefully to prevent water infiltration during baking.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 30
- Sodium: 320
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 7
- Cholesterol: 110