Andes Cheesecake Supreme

Recipe by OrchydMyst
READY IN: 4hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup chocolate cookie crumb
  • 3
    tablespoons sugar
  • 3
    tablespoons butter, melted
  • 4
    (8 ounce) packages cream cheese, softened
  • 1
    cup sugar
  • 2
    teaspoons vanilla
  • 1
    cup Andes mint baking chips (28 candies) or (4 2/3 ounce) package andes creme de menthe thin candies, chopped (28 candies)
  • 1
    (4 2/3 ounce) package andes creme de menthe thin candies (28 candies)
  • 3
    tablespoons whipping cream or 3 tablespoons milk
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DIRECTIONS

  • Crust:.
  • Mix crumbs and 3 tablespoons sugar in a small bowl.
  • Add butter; mix well.
  • Press onto bottom of 9-inch springform pan.
  • Bake at 325°F, 10 minutes.
  • Filling:.
  • Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended.
  • Add eggs and vanilla; mix on low speed just until well combined.
  • Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces);
  • pour into crust.
  • Bake:.
  • Bake at 325 F, 1 hour and 5 minutes or until center is almost set.
  • Run knife between rim of pan and cheesecake. Cool to room temperature.
  • Topping:.
  • Set aside 10-12 candy pieces, any flavor, for decorating top of cake.
  • Place remaining Andes Candies and whipping cream in microwaveable bowl.
  • Microwave on high 45 seconds.
  • Stir until candies are melted and mixture is smooth.
  • Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.
  • Refrigerate cheesecake 3 hours or until serving time.
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