This showstopper will definitely wow all your guests at your next gathering! With Andes mints in the cheesecake and ganache topping, this mint cheesecake will be the star of the party!
I have to express my deepest apologies to Aunt Jo. She is a pie baker extraordinairre and the best cook on my husband’s side of the family. She brought 4 varieties of homemade pie for Thanksgiving (cherry, pecan, pumpkin and apple). Not only does she make everything from scratch, but she also grows most of the food she makes, including the apples and cherries for the pies.
So why am I saying sorry to Aunt Jo? Well, this cheesecake was the most requested dessert of the day. After we demolished our turkey meal, I asked all the guests what dessert they wanted to eat. I decided to play waitress and took everyone’s individual orders on a sheet of paper. Although there were 4 fabulous pies to choose from, most people chose cheesecake.
The feedback that our family gave on the cheesecake was overwhelmingly positive. They said that it was dense, rich, and full of mint flavor. Not a single bite was left on people’s plates at the end of the day. My husband and daughter both finally a small slice apiece and said that this was one of their favorite cheesecakes to date.
So again – I’m sorry, Jo – about baking this cheesecake. I’ll happily trade you another cheesecake for a pie or two!
Andes mint cheesecake
Ingredients
Crust
- 1 cup chocolate wafer crumbs
- 3 Tablespoons granulated sugar
- 3 Tablespoons unsalted butter melted
Filling
- 32 ounces (4, 8-ounce packages) cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 cup Andes mint baking chips can substitute with chopped up Andes mints if you can't find the baking chips
Topping
- 6 Tablespoons heavy cream
- 2 cups Andes mint baking chips can substitute with chopped up Andes mints or semi-sweet chocolate plus 1 teaspoon of peppermint extract
- Andes candies for decorating (optional)
Instructions
- Preheat your oven to 325 degrees F. Prepare a 10" springform pan by putting it on top of a baking sheet. I usually cover the bottom of the pan with two sheets of aluminum foil to catch any drippings.
Make the crust
- In a small bowl, mix the wafer crumbs, sugar and butter together. Press onto the bottom of your springform pan and bake for 10 minutes. Set aside.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese and sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, until well blended. Add the vanilla and peppermint extract. Turn the mixer off and fold in the baking chips by hand. Pour this on top of the baked crust and bake in the oven for 65 minutes or until the top is no longer jiggly. Allow cheesecake to chill to room temperature.
Make the topping
- Heat the cream in the microwave until hot but not boiling. Add in the baking chips and stir until all the chips are melted. Set aside until ready to decorate.
Assemble the cheesecake
- Run a warm knife around the perimeter of the pan to loosen the sides. Pour the topping onto the cheesecake and allow to run down the sides if desired. Decorate with additional Andes mints, baking chips or shaved chocolate for a pretty presentation.
- Chill in the refrigerator for at least 4 hours and up to overnight before serving.