MINT CHOCOLATE CHEESECAKE
I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 9h15m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
ANDES® MINT COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
- Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
- Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
- Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.6 g, Cholesterol 20.5 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 91.6 mg, Sugar 6.5 g
ANDES MINT MINI CHEESECAKES
This delectable and adorable Andes Mint Mini Cheesecakes Recipe combines chocolate graham cracker crust with creamy mint flavored cheesecake all topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make great party desserts and can be prepared and frozen ahead of time.
Provided by Beth Pierce
Categories Cakes
Time 45m
Number Of Ingredients 10
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.
ANDES CHEESECAKE SUPREME
Got this recipe from tootsie.com but I haven't tried it yet. Looks tasty. Let me know how it turns out! I usually use chocolate graham crackers when it calls for chocolate cookie crumbs. Makes an almost brownie tasting crust and my family loves it! (Cooking time includes chilling time.)
Provided by OrchydMyst
Categories Cheesecake
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Mix crumbs and 3 tablespoons sugar in a small bowl.
- Add butter; mix well.
- Press onto bottom of 9-inch springform pan.
- Bake at 325°F, 10 minutes.
- Filling:.
- Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended.
- Add eggs and vanilla; mix on low speed just until well combined.
- Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces);
- pour into crust.
- Bake:.
- Bake at 325 F, 1 hour and 5 minutes or until center is almost set.
- Run knife between rim of pan and cheesecake. Cool to room temperature.
- Topping:.
- Set aside 10-12 candy pieces, any flavor, for decorating top of cake.
- Place remaining Andes Candies and whipping cream in microwaveable bowl.
- Microwave on high 45 seconds.
- Stir until candies are melted and mixture is smooth.
- Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.
- Refrigerate cheesecake 3 hours or until serving time.
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