Andes Cheesecake Supreme

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“Got this recipe from but I haven't tried it yet. Looks tasty. Let me know how it turns out! I usually use chocolate graham crackers when it calls for chocolate cookie crumbs. Makes an almost brownie tasting crust and my family loves it! (Cooking time includes chilling time.)”
4hrs 30mins

Ingredients Nutrition

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


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

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