I saw a similar recipe on Instagram and was inspired to make it for the holidays. I ended up finding this recipe on the Cincy Shopper blog, and since we had (most of) the ingredients, my mom and I went with this one.
Ingredients
Crust:
- 22 Oreo Cookies
- 3 tbsp melted Butter
- 1 tbsp Sugar
Filling:
- 16 oz softened Cream Cheese
- 16 oz Heavy Cream
- 1 cup Sugar
- 1/4 cup Powdered Sugar
- 1 tsp Peppermint Extract
- 6 drops Pink Food Coloring
Directions
- Crush Oreos in food processor and add melted butter and sugar.
- Press mixture into bottom and partway up sides of springform pan.
- Refrigerate at least 30 minutes to firm.
- Beat cream cheese and sugar until well mixed. Set aside.
- Whip heavy cream and powder sugar until stiff peaks form.
- Fold and blend cream cheese mixture into whipped cream mixture.
- Add food coloring and peppermint into filling mixture.
- Pour/spread into pan.
- Refrigerate for at least 4 hours or until firm.
- You can garnish with dollops of whipped topping and crushed peppermints if desired.
My mom made the crust while I was out, and since she didn't have the recipe in front of her, she just put crushed up Oreos in the bottom of a pie plate without any butter. This meant that when we served the dessert, even after being in the freezer for a while, the bottom crust just stayed in the glass; it didn't stick to the filling or vice versa. BUT it still tasted good!
Instead of mint extract we used creme de menthe liqueur (and used more of it since the flavor isn't as concentrated as an extract would be), and we didn't bother with the food coloring. We also included some of the cream from mint Oreos, since my mom had chopped up the cookie part already! This along with the minty liquor gave the cake a pale green color. We did put crushed peppermints on top for a little festive look.
I was making this for a get-together, and I didn't have four hours to let it cool in the refrigerator. So instead I popped it in the freezer for half the time, and that worked! This cheesecake is delicious, and I would definitely make it again. But instead of step #5, I would just use Cool Whip. That way you don't have to clear your mixing bowl for two different steps!
