Andes Mint Chocolate Cheesecake Recipes

MINT CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

ANDES MINT MINI CHEESECAKES

Steps:

• 1. Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
• 2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
• 3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
• 4. Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
• 5. Remove from oven and chill for several hours or overnight before removing from pan.
• 6. Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

MINT BROWNIE CHEESECAKE CUPS

Steps:

• Grease or paper-line miniature muffin cups. Press 1 teaspoon cookie crumbs onto the bottom of each muffin cup; set aside., Heat candies on high in a microwave-safe bowl for 30-60 seconds or until melted, stirring every 15 seconds. Cool to room temperature., Beat cream cheese and sugar in a small bowl until smooth. Beat in egg and vanilla. Stir in melted candies., Spoon 1 tablespoon mixture into each cup. Bake at 350° for 25-30 minutes or until tops appear dry and begin to crack. Cool for 1 minute before removing to wire racks to cool completely. Drizzle with additional melted candies. Store in the refrigerator.

MINT CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.
• Sprinkle tablespoon of sugar over crust.
• Bake for 10 mins, remove from oven and raise temp to 450°F.
• In a mixing bowl combine softened cream cheese, and sugar until well combined.
• Add creme de menthe, mix until well combined (completely green).
• Add eggs one at a time beating in at a very slow speed until well combined.
• Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.
• Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.
• Loosen cake from rim of pan and then allow to cool before removing rim of pan.
• Chill the cheesecake.
• When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.
• Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.
• Put a tiny hole in corner of bag.
• Drizzle chocolate over cheesecake pieces and serve with delight to your guests!

ANDES CREME DE MENTHE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Mix crumbs and butter and pat into bottom of greased 9 inch springform pan. Bake for 5 minutes. While crust is baking, beat cream cheese and sugar until smooth and creamy. Add vanilla. Beat in eggs 1 at a time, only until mixed. Do not overbeat mixture with the eggs in it. Stir in 1/2 pkg of baking chips. Pour on top of crust and bake 50-60 minutes or until cheesecake is very lightly brown around the edges and the inside is almost set. Let cool at room temp for 15 minutes. Slide a knife around the edge and remove springform ring. Cool in refrigerator overnight. Mix half of the remaining baking chips with cream. Melt in microwave and stir until smooth. Mixture will be very runny. Spread a very thin layer on top of cheesecake and sprinkle remaining andes chips on top. This thin layer hardens quickly. I find that it works good to cut the cheesecake into pieces before putting the top layer and garnish on. Otherwise the thin chocolate layer breaks up into pieces as you are cutting the cheesecake.