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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 12 |
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This recipe was a give-away on a display of Andes Creme De Menthe Thins. We tried it out for Christmas last year and it was phenomenal. Creamy, minty, chocolately, delicious. Very rich, so save room for dessert. Read more . Ingredients:
crust |
1 c. chocolate cookie crumbs |
3 tbsp. sugar |
3 tbsp. butter, melted |
filling |
4 pkgs. (8 oz. each) cream cheese, softened |
1 c. sugar |
4 eggs |
2 tsp. vanilla |
1 pkg. (4.67 oz) andes creme de menthe thins, chopped |
topping and decoration |
1 pkg. (4.67 oz) andes creme de menthe thins |
3 tbsp. whipping cream |
Directions:
1. ***Cook time includes cooling and chilling time.***
2. Crust:
3. Preheat oven to 325 degrees F. Mix crumbs and sugar in a small bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake for 10 minutes. While baking, make Filling.
4. Filling:
5. Beat cream cheese and 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 chopped Andes Candies; pour into crust.
6. Bake for 1 hour and 5 minutes or until center is almost set. Run knife between rim of pan and cheesecake. Cool to room temperature. Remove pan sides and place on serving plate.
7. Topping and decoration:
8. Set aside 12 of the candies from the second package of candy, for decorating the 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 12 reserved Andes Candies.
9. Refrigerate cheesecake 3 hours or until serving time.
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