Minty Dream Cheesecake: Indulgent Andes Mint Delight

Andes Mint Cheesecake Recipe 🍰

Description:

Indulge in the delectable delight of Andes Mint Cheesecake – a creamy, minty dessert that’s perfect for any occasion, especially during the festive Christmas season. This recipe promises a velvety texture with a refreshing minty twist, sure to tantalize your taste buds and leave you craving for more.

Recipe Details:

• Cook Time: 45 minutes
• Prep Time: 7 hours
• Total Time: 7 hours 45 minutes
• Servings: 12
• Calories per Serving: 358.9
• Fat Content: 26g
• Saturated Fat Content: 13.9g
• Cholesterol Content: 115.2mg
• Sodium Content: 299.2mg
• Carbohydrate Content: 25.8g
• Fiber Content: 0.3g
• Sugar Content: 19.1g
• Protein Content: 6.7g

Ingredients:

• 2 packages of cream cheese
• 3/4 cup sugar
• 2/3 cup eggs (approximately 3 eggs)
• 1 teaspoon vanilla extract
• 1 graham cracker crust
• Junior Mints for topping

Instructions:

1. Freeze the Mints:

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   • Begin by placing the Andes mints in the freezer and allow them to freeze. This will make them easier to chop and sprinkle on the cheesecake later.

2. Preheat the Oven:

   • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensure your oven is well-heated for optimal baking results.

3. Prepare the Cheesecake Mixture:

   • In a large mixing bowl, combine the cream cheese and sugar. Beat the mixture until smooth and creamy, ensuring there are no lumps.

4. Incorporate Eggs and Vanilla:

   • Gradually add the eggs to the cream cheese mixture, one at a time, beating well after each addition. This will ensure a smooth and homogenous texture.
   • Mix in the vanilla extract, infusing the cheesecake with a delightful aroma and flavor.

5. Chop Frozen Mints:

   • Take the frozen Andes mints out of the freezer and chop them into small pieces. These minty morsels will add a burst of flavor and texture to your cheesecake.

6. Assemble and Bake:

   • Sprinkle the chopped frozen mints evenly over the prepared graham cracker crust.
   • Pour the cheesecake mixture over the mint-covered crust, spreading it out evenly with a spatula.
   • Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

7. Cool and Chill:

   • Once baked, remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack.
   • Once cooled, refrigerate the cheesecake overnight to allow it to set completely and develop its flavors.

8. Serve and Enjoy:

   • The next day, slice the Andes Mint Cheesecake into generous portions and serve chilled. Garnish with additional Andes mints or whipped cream if desired.
   • Indulge in each creamy bite of this decadent dessert, savoring the harmonious combination of rich cream cheese, sweet sugar, and refreshing mint.

Tips:

• For a festive touch, garnish the cheesecake with crushed candy canes or chocolate shavings along with the Andes mints.
• Ensure the cream cheese is at room temperature before mixing to achieve a smooth and creamy texture.
• Use a water bath technique while baking to prevent cracks on the surface of the cheesecake.
• Allow the cheesecake to cool completely before slicing to ensure clean and neat cuts.
• Store any leftover cheesecake in the refrigerator, tightly wrapped or in an airtight container, for up to 3-4 days.

Keywords:

Dessert, Cheesecake, Christmas, Weeknight, No Cook, Refrigerator, Freezer

Enjoy your Andes Mint Cheesecake! 😋🍫🍰