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    You are in: Home / Recipes / Andes Candies Chocolate Mint Cheesecake Recipe
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    Andes Candies Chocolate Mint Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Chef #166084's Note:

    I have not tried this recipe...yet! Looks to be very easy to prepare.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST INGREDIENTS

    FILLING INGREDIENTS

    • 32 ounces cream cheese, softened (this IS the correct amount)
    • 1 cup sugar
    • 4 eggs
    • 2 teaspoons vanilla
    • 28 Andes mints candies or 1 cup Andes mint baking chips

    TOPPING INGREDIENTS

    • 3 tablespoons whipping cream or 3 tablespoons whole milk
    • 28 Andes mints candies or 1 cup Andes mint baking chips, divided

    Directions:

    1. 1
      For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
    2. 2
      Add butter, mixing well.
    3. 3
      Press on bottom of 9-inch springform pan.
    4. 4
      BAKE at 325* (F) for 10 minutes.
    5. 5
      For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
    6. 6
      Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
    7. 7
      Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
    8. 8
      BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
    9. 9
      Run a knife between pan and cheesecake.
    10. 10
      Set cake on cooling rack till room temperature.
    11. 11
      Remove sides of pan.
    12. 12
      For TOPPING:.
    13. 13
      Set aside 10 or 12 Andes candies for decorating cake top.
    14. 14
      In a microwavable bowl, mix remaining candies with cream (or milk).
    15. 15
      On high, microwave 45 seconds.
    16. 16
      Stir till candies melt and mixture is smooth.
    17. 17
      Spread over cheesecake and let drizzle down sides.
    18. 18
      Decorate with reserved Andes Candies.
    19. 19
      REFRIGERATE, at least, 3 hours or until serving time.
    20. 20
      Refrigerate any leftovers.

    Ratings & Reviews:

    • on January 01, 2010

      55

      Fabulous recipe that I have made 3 years in a row now for each Christmas!! I substitute Peppermint Extract for the Vanilla extract, to add a stronger mint flavor, which I love. I recommend this to everyone that is a fan of Chocolate Mint!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2009

      55

      I made this for a coworker's birthday and it was a huge hit. The only change I made is that I made an oreo crust by greasing the pan and pressing down food processed oreo crumbs. I baked this for 8 minutes and proceeded as directed. Thanks! This was easy and made me look like a master chef:)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2010

      45

      This is yummy! I love chocolate mint and adding it to cheesecake makes it so much better. Everyone that tried some seemed to enjoy it. Thanks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Andes Candies Chocolate Mint Cheesecake

    Serving Size: 1 (168 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 582.8
     
    Calories from Fat 349
    59%
    Total Fat 38.8 g
    59%
    Saturated Fat 23.3 g
    116%
    Cholesterol 166.6 mg
    55%
    Sodium 327.7 mg
    13%
    Total Carbohydrate 58.2 g
    19%
    Dietary Fiber 1.1 g
    4%
    Sugars 22.9 g
    91%
    Protein 9.3 g
    18%

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