Mint Cheesecake Recipe
Tried it? Rate this Recipe:
|
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 @ 325º 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 325º 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. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!