ANDES MINT CHEESECAKE RECIPES

Name: Andes Candies Chocolate Mint Cheesecake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 1 cup chocolate wafer crumbs; 3 tablespoons granulated sugar; 3 tablespoons butter, melted; 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; 3 tablespoons whipping cream or 3 tablespoons whole milk; 28 Andes mints candies or 1 cup Andes mint baking chips, divided

ANDES CANDIES CHOCOLATE MINT CHEESECAKE RECIPE - FOOD.COM

Andes Candies Chocolate Mint Cheesecake Recipe - Food.com image

Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chocolate wafer crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
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
3 tablespoons whipping cream or 3 tablespoons whole milk
28 Andes mints candies or 1 cup Andes mint baking chips, divided

Steps:

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.

Nutrition Facts : Calories 582.9, FatContent 38.9, SaturatedFatContent 23.3, CholesterolContent 166.6, SodiumContent 327.8, CarbohydrateContent 58.3, FiberContent 1.1, SugarContent 22.9, ProteinContent 9.4

ANDES MINT MINI CHEESECAKES | JUST A PINCH RECIPES

Andes Mint Mini Cheesecakes | Just A Pinch Recipes image

This delectable and adorable Andes Mint Mini Cheesecakes Recipe combines chocolate graham cracker crust with creamy mint flavored cheesecake all topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make great party desserts and can be prepared and frozen ahead of time.

Provided by Beth Pierce @smalltownwoman

Categories Cakes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 14

Number Of Ingredients 10

Ingredients

1 1/4 cup(s) chocolate graham cracker crumbs
2 tablespoon(s) sugar
4 tablespoon(s) butter melted
2 (8 ounce) boxes of cream cheese softened
1/4 cup(s) plus 2 tablespoons sugar
1 large egg
1 teaspoon(s) mint extract
4 drops green food coloring
1 1/4 cup(s) chocolate chips
15 andes mints coarsely chopped.

Steps:

Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
Remove from oven and chill for several hours or overnight before removing from pan.
Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

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