Mint Oreo Cheesecake Cake

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Description:

Mint Oreo Cheesecake Cake is a triple-threat treat combining layers of moist chocolate cake, creamy mint Oreo cheesecake, and fluffy mint frosting. With crushed mint Oreos in every bite, it’s a bold, refreshing dessert perfect for birthdays, holidays, or anytime you’re craving mint-chocolate magic.

Origin:

Inspired by the classic cookies-and-cream craze and the ever-popular chocolate-mint combo, this cake blends American-style baked cheesecake and rich layer cake into one festive masterpiece.

Ingredients (Quantity):

Chocolate Cake Layers:

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • ¾ cup hot water or brewed coffee

Mint Oreo Cheesecake Layer:

  • 16 oz (450g) cream cheese, room temp
  • ½ cup sour cream
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ tsp peppermint extract
  • 1 tsp vanilla extract
  • Green food coloring (optional)
  • 10–12 Mint Oreos, crushed

Mint Buttercream Frosting:

  • 1 cup unsalted butter, room temp
  • 3 ½ cups powdered sugar
  • 2 tbsp heavy cream
  • ½ tsp peppermint extract
  • Green gel food coloring (optional)
  • Crushed Mint Oreos for topping

Ingredients (Optional):

  • Use chocolate ganache between layers for extra richness
  • Top with whole Mint Oreos or chocolate curls
  • Swap cake for brownie layers for a fudgier base

Instructions:

Make the Cheesecake Layer:

  1. Preheat oven to 325°F (160°C). Line and grease a springform pan.
  2. Beat cream cheese, sugar, and sour cream until smooth. Add eggs one at a time.
  3. Mix in peppermint and vanilla extracts, green food coloring, and fold in crushed Oreos.
  4. Pour into pan and bake for 35–40 minutes, or until set. Cool completely and refrigerate.

Make Chocolate Cake:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
  2. Whisk dry ingredients in one bowl. In another, beat eggs, buttermilk, oil, vanilla, and hot water.
  3. Combine wet and dry ingredients. Pour into pans and bake 30–35 minutes. Cool completely.

Make Frosting:

  1. Beat butter until fluffy. Add powdered sugar gradually.
  2. Mix in cream, peppermint extract, and a few drops of green coloring.

Assemble the Cake:

  1. Place one cake layer on a stand. Add cheesecake layer on top.
  2. Add second cake layer. Frost entire cake with mint buttercream.
  3. Decorate with crushed Mint Oreos, ganache drizzle, or whipped cream swirls.

Tips for Success:

  • Chill cheesecake overnight for easier handling.
  • Use a serrated knife to level cake layers if needed.
  • Don’t overdo peppermint extract — a little goes a long way.
  • Keep the cake refrigerated until 30 minutes before serving.

Recommendation:

Perfect for St. Patrick’s Day, Christmas, or mint-lovers’ birthdays. Pair with hot cocoa, espresso, or a minty milkshake.

Nutrition (Per slice, approx. 12 slices):

  • Calories: ~550
  • Fat: 34g
  • Carbs: 54g
  • Sugar: 40g
  • Protein: 6g
  • Sodium: 270mg

Let me know if you’d like a no-bake cheesecake version, gluten-free adaptation, or mini cake idea for parties!

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