Andes Candies Chocolate Mint Cheesecake Recipes

Steps:

• For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
• Add butter, mixing well.
• Press on bottom of 9-inch springform pan.
• BAKE at 325* (F) for 10 minutes.
• For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
• Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
• Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
• BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
• Run a knife between pan and cheesecake.
• Set cake on cooling rack till room temperature.
• Remove sides of pan.
• For TOPPING:.
• Set aside 10 or 12 Andes candies for decorating cake top.
• In a microwavable bowl, mix remaining candies with cream (or milk).
• On high, microwave 45 seconds.
• Stir till candies melt and mixture is smooth.
• Spread over cheesecake and let drizzle down sides.
• Decorate with reserved Andes Candies.
• REFRIGERATE, at least, 3 hours or until serving time.
• Refrigerate any leftovers.

Steps:

• Put mints in freezer and freeze.
• Heat oven to 350 degrees.
• Mix cream cheese and sugar until smooth.
• Add eggs, one at a time beating after each.
• Mix in vanilla.
• chop frozen junior mints and sprinkle on cheesecake.
• Bake 40-45 minutes or until set.
• Cool.
• Then chill over night.

Steps:

• Line an 8x8-inch pan with aluminum foil.
• Crush the peppermints into a powder by placing them in a ziplog bag and hammering them with something heavy like a rolling pin. or say, a hammer.
• Carefully melt the semisweet chocolate and white chocolate in separate bowls over hot water or slowly in the microwave, using the lowest setting for about 1 1/5 minutes, then stir to fully melt.
• Pour half of the semisweet chocolate into the prepared pan and freeze for 5 minutes.
• Add the crushed peppermints and the drop of green food coloring to the melted white chocolate and stir until the color is evenly distributed; add more color if desired. Pour the mixture over the cold semisweet chocolate layer. Freeze for 5 minutes or until set.
• Pour the remaining half of the semisweet chocolate on top of the green filling layer and spread it evenly.
• Place the finished pan in the freezer for another 5 minutes or until set.
• To cut, remove the foil from pan and slice the layered chocolate into desired shaped. The mints will keep for several days in an airtight container in the fridge. Separate each layer with waxed paper.

Steps:

• Crust:.
• Mix crumbs and 3 tablespoons sugar in a small bowl.
• Add butter; mix well.
• Press onto bottom of 9-inch springform pan.
• Bake at 325°F, 10 minutes.
• Filling:.
• Beat cream cheese and 1 cup 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 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces);
• pour into crust.
• Bake:.
• Bake at 325 F, 1 hour and 5 minutes or until center is almost set.
• Run knife between rim of pan and cheesecake. Cool to room temperature.
• Topping:.
• Set aside 10-12 candy pieces, any flavor, for decorating 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 reserved Andes Candies.
• Refrigerate cheesecake 3 hours or until serving time.