Andes Mint Cheesecake Recipe
Introduction
Andes Mint Cheesecake is a delightful dessert combining creamy cheesecake with the refreshing taste of mint chocolate. Perfect for mint lovers, this rich and smooth treat is sure to impress at any gathering.
Ingredients
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup Andes mint chocolates, chopped
Instructions
- Step 1: Preheat your oven to 325°F (163°C). In a large bowl, beat the softened cream cheese and sugar together until smooth.
- Step 2: Add the eggs one at a time, mixing well after each addition. Fold in the chopped Andes mint chocolates evenly.
- Step 3: Pour the mixture into a prepared graham cracker crust or baking pan and bake for about 50-60 minutes until the center is almost set.
- Step 4: Remove from oven and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or until fully chilled and set.
Tips & Variations
- For extra mint flavor, add a few drops of peppermint extract to the batter.
- Use a water bath while baking to prevent cracks on the cheesecake surface.
- Top with whipped cream and extra chopped Andes mints before serving for added texture and presentation.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months; thaw overnight in the fridge before serving. When reheating, let it come to room temperature but avoid heating directly as it may affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mint chocolate instead of Andes mints?
Yes, any mint-flavored chocolate will work. Just choose one you enjoy, and chop it finely to mix well into the batter.
Do I need to prepare a crust for this cheesecake?
A crust is not required but recommended for better texture and ease of serving. A graham cracker crust complements the mint flavor wonderfully.
PrintAndes Mint Cheesecake Recipe
This Andes Mint Cheesecake combines a rich, creamy cheesecake base with the refreshing flavor of mint chocolate pieces, creating a perfect dessert for mint lovers. Baked to perfection and chilled until set, this cheesecake is smooth, velvety, and delightfully indulgent.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cheesecake:
- 24 oz (680g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup Andes mint chocolate pieces, chopped
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and continue beating until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gently fold in the chopped Andes mint chocolate pieces, ensuring they are evenly distributed throughout the batter.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly. Bake in the preheated oven for 50 to 60 minutes, or until the center is almost set but still slightly jiggly. Avoid overbaking to maintain a creamy texture.
- Chill and Set: Remove the cheesecake from the oven and allow it to cool to room temperature. Then, chill it in the refrigerator for at least 4 hours, preferably overnight, until fully set and firm.
- Serve: Once chilled, carefully remove the sides of the springform pan. Slice and serve the cheesecake as desired. Optionally, garnish with additional mint chocolate pieces or whipped cream for extra indulgence.
Notes
- Use room temperature cream cheese for a smooth filling without lumps.
- Be careful not to overbake the cheesecake to avoid cracks and a dry texture.
- Chilling overnight is recommended for the best texture and flavor.
- Andes mint chocolate can be substituted with any mint-flavored chocolate, but the unique flavor of Andes is distinctive.
- If desired, add a few drops of peppermint extract for a stronger mint flavor.
Keywords: chesecake,mint cheesecake,Andes mint cheesecake,mint chocolate dessert,holiday cheesecake
