Peppermint Chip Icebox Cheesecake
By America's Test KitchenPublished on July 26, 2011
Yield
Serves 12
Ingredients
Crust
1 ¼ cups Oreo mint cookie crumbs (from 16 Double Delight Oreo Mint 'n Creme cookies)2 tablespoons unsalted butter, melted and kept warmFilling
1 ½ cups heavy cream, divided1 envelope unflavored gelatin ½ cup (3½ ounces/99 grams) sugar 1 pound (454 grams) cream cheese, cut into 1-inch chunks and softened 30 to 45 minutes at room temperature2 tablespoons crème de menthe Pinch table salt 1 cup semisweet chocolate minichipsBefore You Begin
Don't rush the softening of the cream cheese. If microwaved, the cream cheese will cook slightly and eventually cause the entire cheesecake mixture to break. To speed up the process, cut the cream cheese into chunks and let it stand at room temperature for at least half an hour. When the cream cheese is no longer cold and gives easily under pressure, it's ready to use. To make the crust for this cheesecake, place 16 Double Delight Oreo Mint 'n Creme cookies in a food processor or blender and pulse until ground.
Instructions
- For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Place cookie crumbs and butter together in a medium bowl and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch springform pan and use bottom of measuring cup to firmly press crumbs into even layer over bottom of pan. Bake crust until fragrant and beginning to brown, about 13 minutes. Cool completely on wire rack, at least 30 minutes.
- For the Filling: Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 5 minutes, then microwave on high power for about 30 seconds, or until cream is bubbling and gelatin is completely dissolved. Set aside.
- Using electric mixer, beat remaining 1 1/4 cups heavy cream and sugar in large bowl at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute (a few coffee bean-sized lumps may remain). Scrape bottom and sides of bowl well with rubber spatula. Add creme de menthe and salt and continue to beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl again. Increase speed to medium-high and beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and continue to beat at medium-high until smooth and airy, about 2 minutes. With a rubber spatula, fold in chocolate chips.
- Pour filling into cooled crust and, using offset or icing spatula dipped in hot water, spread filling out evenly. Refrigerate for at least 6 hours, but for best results refrigerate overnight.
- To serve, wrap hot, damp dish towel around springform pan. Unlock pan and carefully lift off sides. Slip thin metal spatula under crust and carefully slide cheesecake onto serving platter.
Yield
Serves 12Ingredients
Crust
Filling
Test Kitchen Techniques
Ingredients
Crust
Filling
Test Kitchen Techniques
Ingredients
Crust
Filling
Test Kitchen Techniques
Why This Recipe Works
We wanted our Peppermint Chip Icebox Cheesecake recipe to have a supple, creamy texture—and great flavor too. We tried all manner of recipes, including those that relied on the stiffening power of Cool Whip, and found it was best to stick to the tried-and-true combination of heavy cream and cream cheese thickened with gelatin. Allowing the gelatin to hydrate in a portion of the cream, then bringing it to a boil in the microwave fully activated its thickening power. We whipped the heavy cream and cream cheese smooth before adding the cream and gelatin mixture to ensure the most thorough dispersal of the gelatin. Crème de menthe added a minty flavor to the tangy cream cheese, while a moderate amount of sugar kept the filling light. Our crumb crust couldn’t be easier to make—we combined crushed Oreo mint cookies with a little butter to bind them, then used a measuring cup or flat-bottomed glass to pack the crumbs into the springform pan.
Before You Begin
Don't rush the softening of the cream cheese. If microwaved, the cream cheese will cook slightly and eventually cause the entire cheesecake mixture to break. To speed up the process, cut the cream cheese into chunks and let it stand at room temperature for at least half an hour. When the cream cheese is no longer cold and gives easily under pressure, it's ready to use. To make the crust for this cheesecake, place 16 Double Delight Oreo Mint 'n Creme cookies in a food processor or blender and pulse until ground.
Instructions
- For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Place cookie crumbs and butter together in a medium bowl and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch springform pan and use bottom of measuring cup to firmly press crumbs into even layer over bottom of pan. Bake crust until fragrant and beginning to brown, about 13 minutes. Cool completely on wire rack, at least 30 minutes.
- For the Filling: Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 5 minutes, then microwave on high power for about 30 seconds, or until cream is bubbling and gelatin is completely dissolved. Set aside.
- Using electric mixer, beat remaining 1 1/4 cups heavy cream and sugar in large bowl at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute (a few coffee bean-sized lumps may remain). Scrape bottom and sides of bowl well with rubber spatula. Add creme de menthe and salt and continue to beat at medium-low speed until combined, about 1 minute. Scrape bottom and sides of bowl again. Increase speed to medium-high and beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and continue to beat at medium-high until smooth and airy, about 2 minutes. With a rubber spatula, fold in chocolate chips.
- Pour filling into cooled crust and, using offset or icing spatula dipped in hot water, spread filling out evenly. Refrigerate for at least 6 hours, but for best results refrigerate overnight.
- To serve, wrap hot, damp dish towel around springform pan. Unlock pan and carefully lift off sides. Slip thin metal spatula under crust and carefully slide cheesecake onto serving platter.
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