Andes Mint Cheesecake


Crust Ingredients:

Chocolate graham cracker crumbs – When you buy graham crackers, there are three sleeves in the box. Use one sleeve. If you use Teddy Grahams, you want 1 heaping cup of crumbs. I use my food processor to pulverize the crackers into crumbs.

  • 3 tablespoons sugar
  • 1/4 cup melted butter


Filling Ingredients:

  • 3 – 8 oz cream cheese
  • 3/4 heaping cup sugar
  • 2 eggs
  • 1/2 tablespoon vanilla
  • 1 scant cup Andes baking chips or 23 Andes mint candies, chopped


Topping Ingredients:

  • 3 tablespoons half and half
  • 1 cup Andes baking chips or 28 Andes mint candies, divided

Preheat oven to 325.


To make crust:

Combine graham crackers crumbs and sugar.

Stir in butter.


Press into bottom of springform pan. Bake for 10 minutes.




To make filling:

Beat cream cheese and sugar on medium until smooth and creamy.


Add eggs and vanilla. Mix well.

Stir in candy.


Pour into pan & spread evenly.


Bake for 1 hour. If the center is not set, leave it in for a few more minutes, but watch it closely so that it doesn’t over bake.

Remove from oven. Run a knife around pan between pan and cheesecake.  Cool completely. Remove rim.

Refrigerate for at least 1 hour before making ganache.


To make ganache:

Put candy and half and half in a microwave safe bowl. Microwave on high for 45 seconds. Stir until candy is melted and mixture is smooth.

Pour over cheesecake.

Garnish with Andes candy that have been cut in half diagonally. Allow the ganache to cool first.

Refrigerate for at least 3 hours.



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