With St. Patrick’s day right around the corner, I thought this would be the perfect time to make a green cheesecake. But this is not just any old cheesecake, this is to-“dye”-for, chocolate mint, double-decker, fight-over-the-last-piece, cheesecake.
In the mid 80’s, my mom and her dear friend started perfecting the art of the cheesecake. They made hundreds of them over the years. They sold them by the slice at local festivals, took orders for full cheesecakes from people in our community and around the holidays, gave them as the coveted gift at gift exchanges.
This particular recipe is one my mom created and has been a family favorite ever since. My family jokes about this being a “secret” recipe…however, I DID get permission from my Mom to post this cheesecake. After all, why on earth would we want to keep such a good thing a secret????
So, let’s get started…
Preheat your oven to 325°. You will need a 9 1/2″ spring-form pan and some aluminum foil. Fold together two pieces of foil so that you have a square of foil under the pan. Then fold in the corners and wrap the pan with the aluminum foil. Repeat. You will want two layers of foil around the pan.
For the crust, crush about 18 oreo-ish cookies. I used my food processor for the crust and the filling. But you could use a zip-loc bag and a rolling pin. Once the cookies are fine crumbs, add in the melted butter and stir until completely mixed. Pour the mixture into the pan and pat down firmly onto the bottom. You can let the crumb mixture sneak up the sides a bit.
For the Filling, put 4 packages of room temperature cream cheese into the food processor and blend until smooth. Add in the sugar…blend. Add in 4 eggs one at a time; blending between each egg. Add heavy whipping cream…blend until there are NO lumps.
Measure out 3 Cups of the filling into another bowl. This will be the green/mint layer. Add in crème de menthe, peppermint extract and green food coloring. Stir well.
In a microwave safe bowl, pour in 10 oz. of Mint Chocolate Chips. Pour 1/3 C. heaving whipping cream over the top of the chips. Microwave for 5 minutes on power level 5. Remove and stir. If chips are not fully melted, microwave for another 2-3 minutes…again on power level 5. Pour melted chocolate into the remaining batter. Mix well. I still had mine in the food processor, so I let the machine do the work.
Pour the chocolate batter into the pan; spreading it out evenly. Reserve a tablespoon or two of the chocolate batter for decorating in the end. Once all of the chocolate batter is in the pan, shake it to make sure the batter is spread evenly. I also drop it from about 1″ off the counter…just to make sure there are no air bubbles lurking.
With a measuring cup, gently pour the green mint batter on top of the chocolate layer.
Optional step: Drizzle some of the chocolate batter on the top and swirl with a chopstick.
The cheesecake needs to bake in a water bath…I use the bottom part of my broiler pan to create the bath. Put your spring-form pan in the broiler pan and fill it halfway with water. Put that into the oven for 1 1/2 -2 hours. I have found that 1:45 is usually the magic time. The cake will be firm, but wobbly if you gently pat the top. Your baking stick should come out almost clean.
Note: If the top of your cheesecake is getting a little to brown for you, you can always gently lay a piece of aluminum foil over the top for the last 15-30 minutes.
Allow the cake to completely cool before removing the pan.
Get ready for happiness in your mouth! That’s actually an expression my son used…not me:).
Freezing note: Any leftovers can be frozen. It literally tastes just as good weeks/months later. When you are ready to serve it, just let it thaw on the counter for an hour or two.
- 18-20 Oreo-ish cookies
- 4 Tbsp. melted butter
- 4 8oz. packages cream cheese
- 1 1/4 C. sugar
- 4 large eggs
- 1 C. heavy whipping cream, half/half or milk (divided 1/2C for filling, 1/3C for chocolate chips)
- 4 Tbsp.creme de menthe
- 1/2 t. peppermint extract
- 10-15 drops of green food coloring
- 10 oz. mint chocolate chips
- Prep the spring form pan with two layers of aluminum foil wrapped tightly around the pan.
- Pre-heat oven to 325
- Crush cookies into fine crumbs. Add melted butter and stir
- Press crust into a buttered spring form pan
- Put cream cheese in mixing bowl or food processor and mix
- Add in sugar. mix
- Mix in eggs one at a time
- Add 1/2 C heaving whipping cream, half/half or milk. Mix until smooth
- Pour out 3 cups of the batter into a separate bowl. This will be the green mint layer
- Add creme de menthe, peppermint extract and food coloring. Mix until combined
- In a microwave safe bowl, add chocolate chips and heaving whipping cream
- Microwave for 5 minutes on power level 5. Stir. Repeat for 2-3 more minutes if chocolate is not totally melted
- To the remaining batter, add in the melted chocolate and stir until smooth. This will be the chocolate layer
- Pour all but a few Tbsp of the chocolate batter onto the crust
- Gently pour mint batter over the chocolate batter...about 1 cup at a time
- Drizzle the remaining chocolate batter over the mint layer and swirl
- Put in a pan with about 1" water
- Bake 1 1/2 - 2 hours at 325
- Remove from water
- Remove aluminum foil
- Cake should be firm, but still a little wobbly in the center
- Cake tester should come out almost clean
- Best when refrigerated over night
- TIP: if the top of the cheesecake is getting too brown, gently lay a single layer of aluminum foil over the top.