Andes Candies Chocolate Mint Cheesecake

"I have not tried this recipe...yet! Looks to be very easy to prepare."
 
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photo by Autumn W. photo by Autumn W.
photo by Autumn W.
photo by Heidi J. photo by Heidi J.
Ready In:
1hr 30mins
Ingredients:
10
Serves:
12
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ingredients

  • 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
  • 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
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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.

Questions & Replies

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Reviews

  1. four_angels
    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!
     
  2. sbera007
    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:)
     
  3. Heidi J.
    I added cocoa powder to the cheesecake filling to make it chocolate mint. For the topping, I used heavy whipping cream and sugar and garnished with dusted on cocoa powder and chopped Andes mints. I also used peppermint flavor in the filling rather than vanilla.
     
    • Review photo by Heidi J.
  4. RachelB-KY
    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! :)
     
  5. Jen's*Kitchen
    Absolutely yummy!!!!
     
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Tweaks

  1. Laura L.
    I tweaked a bit by adding mint alcohol till it turned a nice minty green.
     
  2. Heidi J.
    See the description. I tweaked a lot. It was my first time doing the recipe, and I am sure it is fine as is. I am just a huge recipe-tweaker at heart.
     
  3. four_angels
    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!
     

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