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Andes Candies Chocolate Mint Cheesecake Recipe

July 21st, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. CRUST INGREDIENTS

  2. 1cupchocolate wafer crumbs
  3. 3tablespoonsgranulated sugar
  4. 3tablespoonsbutter, melted
  5. FILLING INGREDIENTS

  6. 32ouncescream cheese, softened(this IS the correct amount)
  7. 1cupsugar
  8. 4eggs
  9. 2teaspoonsvanilla
  10. 28Andes mints candies or1 cupAndes mint baking chips
  11. TOPPING INGREDIENTS

  12. 3tablespoonswhipping creamor whole milk
  13. 28Andes mints candies or1 cupAndes mint baking chips, divided

DIRECTIONS

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

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