"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mint Cheesecake Recipe

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This recipe for Mint Cheesecake, by , is from Endicott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gloria Thompson
Added: Tuesday, March 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chocolate cookie crumbs
3 T. sugar
3 T. butter, melted
4 - 8 oz pkgs of cream cheese, softened
1 cup sugar
4 eggs
2 t. vanilla
1 pkg (4.67 oz) Andes Creme De Menthe mints (chopped) or 1 cup of Andes Mint Baking chips
1 pkg (4.67 0z) Andes Creme De Menthe mints
3 T. whipping cream or milk

Directions:
Directions:
Crust:
Mix cookie crumbs & 3 T. sugar. Add melted butter and mix well. Press into bottom of 9 in. spring form pan. Bake @ 325 for 10 mins.
Filling:
Beat cream cheese & 1 cup sugar on medium speed until well blended. Add eggs & vanilla. Mix on low speed just until well combined. Stir 1 pkg of chopped Andes candies or the Andes baking chips. Pour into pan over crust. Bake at 325 for 1 hour & 5 mins or until center is almost set. Run knife betwee cake and pan to loosen. Cool to room temp.
Topping:
Out of the second pkg of Andes mints, set aside 10-12 Andes candies. Place the the remaining Andes mints and whipping cream in a microwave safe bowl. Microwave on high for 45 seconds. Stir until candies are melted and smooth. Spread over cheesecake and drizzle down the sides. Decorate with the 10-12 Andes mints by setting them into the top of the cheesecake on their sides.
Chill cheesecake for 3 hours and serve.

 

 

 

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