Thin Mint Cheesecake Pie

With a cookie crust, creamy chocolate mint cheesecake, and a rich chocolate ganache, this Girl Scout cookie inspired cheesecake just may be your new favorite dessert.

Prep Time: 30

Cook Time: 1 30

Chilling 3

Total Time: 5

Servings: 1 9" pie

Author: Lori Vaughn

Ingredients

CRUST

24 Thin Mint cookies*
3 TB butter, melted salted or unsalted is fine

CHEESECAKE

12 oz cream cheese room temperature
½ cup granulated sugar
2 tbsp unsweetened cocoa powder
¼ tsp salt
¼ cup brown sugar
¼ cup sour cream room temperature
¼ cup heavy whipping cream room temperature
6 oz bittersweet chocolate melted and cool
2 large eggs room temperature
2 tsp vanilla extract
1 tsp peppermint extract* or slightly more or less based to taste

GANACHE

4 oz (about 1/2 cup) semi-sweet chocolate finely chopped
½ cup heavy cream

WHIPPED CREAM

½ cup heavy cream
¼ cup powdered sugar
whip it stabilizer optional; adds extra stability to whipped cream

Instructions

Preheat oven to 325°F.
Start by making the crust. In a food processor (or using a ziplock bag and rolling pin) blend or crush the cookies into fine crumbs. Add the melted butter and mix until evenly combined. Press the crust into a springform pan or pie plate and gently smooth out, working the crumbs partially up the side.
Bake the crust for 9-10 minutes. Set aside.
In a large bowl or bowl of stand mixer, beat the cream cheese, cocoa powder, salt, and sugar together for 2 minutes until light and smooth.
Add sour cream and heavy cream and mix until smooth and creamy. Gradually add melted chocolate and mix again until combined.
Add the eggs one at a time, mixing gently in between. Add vanilla and mint and mix one more time. Do not over mix at this point, mixing until incorporated.
Pour the filling onto the prepared crust, smoothing out with a spatula.
Optional: To prevent cracks in the cheesecake, place the baking dish into a roasting pan. Pour hot water around the springform pan, taking care not to get any on the cheesecake. You’ll want the water to go halfway up the side of the pan.
Place in the oven and bake at 325 degrees for about 35 minutes. The cheesecake should be set around the edges and just slightly jiggly in the center. After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for an hour. This will help prevent cracking.
Remove the cheesecake from the bath. Place in the refrigerator to chill for at least 2 hours.
Once cheesecake has rested in the fridge, heat up the cream in a microwave safe bowl until boiling. Add chocolate and cover. Let it sit for about 5 minutes to allow the chocolate to naturally and slowly melt.
Whisk together until the melted chocolate blends with the cream. Pour on the cheesecake and spread to get an even layer. Put the cheesecake back in the fridge and let it set for another 30 minutes.
Make the whipped cream by using a hand or stand mixer to beat together the cream, powdered sugar, and optional stabilizer. Beat on high until stiff peaks form. Pipe on your cheesecake as desired, or serve on the side to dollop!
Feel free to garnish with chocolate shavings, fresh raspberries, mint, or Girl Scout cookies! Keep stored in refrigerator for 5 days. Freezes well for up to 3 months for best freshness.

Notes

*Girl Scout cookie substitution: When it's not girl scout cookie season, you can still make this pie! You can find Keebler or similar brands with a thin mint cookie at your local grocery store.

*Oreo crust or brownie crust: If you don't want a thin mint cookie crust, you can make my easy oreo pie crust instead. Just replace the thin mint cookies with regular oreos. Or use my death by chocolate brownie recipe as a soft brownie crust. Just bake the brownie recipe as directed in the pan first before adding and baking the cheesecake filling. If you’re making this into two 9″ pies, follow the brownie recipe exactly. If you’re making this into one cheesecake or pie, half the brownie recipe.

*Can I use peppermint oil instead of an extract?: YES! Peppermint oil is more concentrated so use about 1/2 tsp instead, or more or less based on taste preferences.

Can I double this?: YES! This doubles well! If you double it you can either make two pies OR doubling it is the right ratio for a full 9" cheesecake. If you're doing a cheesecake, you do NOT need to double the crust or ganache, as the surface area is the same. Increase baking time to about 60-75 minutes. Doubling allows you to have a thicker cheesecake. By doing so, it makes it easier to cut into smaller slices to yield more people!