Ingredients for Andes Cheesecake Supreme
- 1 ½ cups chocolate graham cracker crumbs
- 1 ¼ cups granulated sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 2 (8 ounce) packages cream cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- approximately 2 cups Andes baking chips/candies, plus 10-12 Andes candies for garnish
- Creme De Menthe Thin Candies
- ½ cup heavy whipping cream
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How to Make Andes Cheesecake Supreme
- **Crust:**
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine 1 ½ cups chocolate graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter.
- Mix thoroughly until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Set aside to cool.
- **Filling:**
- In a large bowl, beat 2 (8 ounce) packages of cream cheese with 1 cup granulated sugar using an electric mixer on medium speed until smooth and creamy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- Gently fold in 1 cup Andes baking chips (or 1 package of chopped Andes candies).
- Pour the filling over the cooled crust.
- **Baking:**
- Bake at 325°F (160°C) for 1 hour and 5 minutes, or until the center is almost set. The edges will be set, but the center may still have a slight jiggle.
- Carefully run a thin knife around the edge of the cheesecake to loosen it from the pan.
- Let cool completely to room temperature.
- **Topping:**
- Set aside 10-12 Andes candies for garnish.
- In a microwave-safe bowl, combine the remaining Andes candies (about 1 cup) and ½ cup heavy whipping cream.
- Microwave in 30-second intervals, stirring after each, until the candies are melted and the mixture is smooth and glossy.
- Pour the melted Andes topping over the cooled cheesecake, spreading evenly and allowing some to drizzle down the sides.
- Garnish with the reserved Andes candies.
- Refrigerate for at least 3 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
80g
Fat
112g
Carbs
11g
