Andes Candies Chocolate Mint Cheesecake

Recipe by Chef #166084
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • CRUST INGREDIENTS
  • 1
    cup chocolate wafer crumbs
  • 3
    tablespoons granulated sugar
  • 3
    tablespoons butter, melted
  • FILLING INGREDIENTS
  • 32
    ounces cream cheese, softened (this IS the correct amount)
  • 1
    cup sugar
  • 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
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DIRECTIONS

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