Ingredients for Andes Mint Cheesecake
- 14 ounces Andes mints, divided
- 16 ounces cream cheese, softened (2 packages)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 (9 inch) graham cracker crust
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How to Make Andes Mint Cheesecake
- Place Andes mints in the freezer for at least 30 minutes to firm up.
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 16 ounces (2 packages) of cream cheese with 1 ½ cups of granulated sugar until smooth and creamy.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in 2 teaspoons of vanilla extract.
- Crush frozen Andes mints into small pieces. Reserve about ¼ cup for garnish.
- Gently fold the crushed Andes mints into the cream cheese mixture.
- Pour the batter into a greased 9-inch springform pan.
- Sprinkle the reserved crushed Andes mints over the top.
- Bake for 40-45 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the cheesecake to fully set and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
76g
Fat
69g
Carbs
8g
