In honor of St. Patrick’s Day, I thought we needed a Mint Chocolate Cheesecake recipe (with rainbow sprinkles to boot!). I used to think cheesecakes were too complicated for simple holidays like this one…but they’re not. My cheesecake recipes are super easy and produce delicious results. Whip it up and serve it tomorrow…on St. Paddy’s Day!
For this recipe, you will need a 9″ springform pan. You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between. They make cheesecakes a snap!
2 cups of crushed Mint Oreo cookies
1 stick of butter, melted
4 (8oz) packages of cream cheese, at room temperature
1¼ cups sugar
4 eggs, at room temp
2 teaspoons peppermint extract
green food coloring
Whipped cream to garnish
Rainbow sprinkles to garnish
Preheat your oven to 350 degrees.
Lightly spray a springform pan with cooking spray. Set aside.
In your food processor, pulse 2 cups of your crushed Mint Oreos with your melted butter until combined. Press this mixture across the bottom of your pan. Set aside.
In your mixing bowl, beat with an electric mixer your cream cheese and sugar until smooth. Beat in your eggs one at a time. Beat in your peppermint extract. Finally, beat in a few drops of green food coloring until the batter reaches the desired shade.
Pour your batter into your pan on top of your crust.
Bake one hour.
After you remove the cake from the oven, allow to cool on your counter 20 minutes before covering and placing in the fridge at least 4 hours (up to 48). When you’re ready to serve, remove from fridge, pop sides off of your springform pan and slice and serve with a dollop of whipped cream and a sprinkle of rainbow sprinkles.
The perfect cake for St. Patrick’s Day!