Ingrédients pour Andes Candies Chocolate Mint Cheesecake
- 1 ½ cups chocolate wafer crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons melted unsalted butter
- 16 ounces softened cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (10-ounce) package Andes mints
- 2 tablespoons heavy cream
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Comment préparer Andes Candies Chocolate Mint Cheesecake
- **Prepare the Crust:** Preheat oven to 325°F (160°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- **Press into Pan:** Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- **Make the Filling:** In a large bowl, beat 16 ounces cream cheese (softened) and 1 cup granulated sugar with an electric mixer until smooth and creamy.
- **Add Eggs and Vanilla:** Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Mix until just combined; do not overmix.
- **Incorporate Andes:** Gently fold in 1 (10-ounce) package of Andes mints, coarsely chopped.
- **Pour and Bake:** Pour the filling over the baked crust. Bake for 1 hour and 5 minutes, or until the center is almost set. A slight jiggle is okay.
- **Cool Down:** Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, run a thin knife around the edges of the cheesecake to release it from the pan.
- **Chill:** Place the cheesecake on a wire rack to cool completely to room temperature. Refrigerate for at least 3 hours, or preferably overnight, to allow it to fully set.
- **Prepare the Topping:** Set aside 10-12 Andes mints for garnish. In a microwave-safe bowl, combine the remaining Andes mints (finely chopped) with 2 tablespoons heavy cream.
- **Microwave and Stir:** Microwave on high for 45 seconds, then stir until the candies are melted and the mixture is smooth. If needed, microwave in 15-second intervals until melted and smooth.
- **Top and Decorate:** Pour the melted Andes topping over the chilled cheesecake, allowing it to drizzle down the sides. Garnish with the reserved Andes mints.
- **Serve:** Refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
91g
Fat
116g
Carbs
19g
