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Andes Candies Chocolate Mint Cheesecake

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“I have not tried this recipe...yet! Looks to be very easy to prepare.”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • CRUST INGREDIENTS
  • 236.59 ml chocolate wafer crumbs
  • 44.37 ml granulated sugar
  • 44.37 ml butter, melted
  • FILLING INGREDIENTS
  • 907.18 g cream cheese, softened (this IS the correct amount)
  • 236.59 ml sugar
  • 4 eggs
  • 9.85 ml vanilla
  • 28 Andes mints candies or 236.59 ml Andes mint baking chips
  • TOPPING INGREDIENTS
  • 44.37 ml whipping cream or 44.37 ml whole milk
  • 28 Andes mints candies or 236.59 ml Andes 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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