Cheesecake

There May Be Andes Mints Under My Pillow

Andes Mints under my pillow. Or maybe it was Thin Mint Girl Scout cookies. I don’t remember for sure but in two days when we celebrate Christmas, my mom and sisters will remind me as they do each and every Christmas. Staci (that’s me but it sounds more accusatory in third person) used to steal the Andes Mints and/or (yes probably and) the Thin Mint cookies from the kitchen and hide them under her pillow or under the mattress when she was a kid. She would deny it and she and her sisters would all get into trouble and get sent to their rooms—for something STACI did. The jig is up people. Now eat this creamy, chocolately, Andes Minty cheesecake and let us never speak of it again.

{Andes® Crème de Menthe Cheesecake}

1 1/2 cups chocolate graham cracker crumbs

1/4 cup powdered sugar

4 Tablespoons melted butter

4 (8 oz.) packages cream cheese, softened

1 cup sugar

4 eggs

2 teaspoons vanilla

1/4 cup creme de menthe  liqueur (or 2 tsp peppermint extract)

1 – 10 oz. package Andes® Crème de Menthe Baking Chips

3 Tablespoons whipping cream or milk

green food coloring, optional

Preheat oven to 350 °. Combine crumbs, powdered sugar and butter. Press evenly onto bottom of 9-inch springform pan. Bake at 350 ° for 5 minutes. Cool. Turn oven down to 325 °.

In a saucepan over low heat, melt 1/2 cup Andes® Crème de Menthe baking chips. Set aside to cool.  

Beat softened cream cheese and  sugar in a large bowl on medium speed until creamy. Gradually add eggs and vanilla, mixing on low speed just until combined. Transfer 1/2 cup of the cheesecake batter  into small bowl and gently fold in the melted and cooled Andes chips. Into the remaining mixture stir in 1/4 cup peppermint cream liqueur (or 2 tsp. peppermint extract) and 1 cup of the Andes chips. Add green food coloring if desired. 

Pour the cheesecake mixture with the Andes pieces into the crust. Top with the melted Andes chips cheesecake mixture. Using a table knife, gently cut through layers to create a marble effect. 

Bake at  325 ° for 1 hour or until center is almost set. Without opening the oven door, turn off the oven and let cheesecake cool for 1/2 an hour. Remove from oven and cool to room temperature.  Cool in refrigerator for at least 8 hours.

For topping: melt 1/4 cup Andes chips with 3 Tablespoons whipping cream or milk over low heat. Stir until smooth. Drizzle over cheesecake and decorate with remaining Andes chips.

{As pictured above, I used my Chicago Metallic Mini Cheesecake Pan and decreased the baking time to 30 minutes. I also added a little whipped cream before serving.}

What candy or cookie brings back childhood memories for you?

* * * * * * * * * * *

0 Comments

What's on your mind?

%d bloggers like this: