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Andes Mint Cheesecake Recipe

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★★★★★

4.1 from 28 reviews

This decadent Andes Mint Cheesecake features a rich Oreo crust, creamy mint-infused cheesecake filling, and a luscious Andes mint topping. Baked in a water bath for a smooth texture and garnished with melted Andes chocolates, this dessert is perfect for mint chocolate lovers seeking an elegant, indulgent treat.

Ingredients

Scale

Crust:

  • 1 1/2 cups crushed Oreos with filling
  • 5 tablespoons butter, melted

Filling:

  • 2 (8 oz.) packages cream cheese, softened
  • 2 tablespoons sour cream
  • 1 tablespoon corn starch
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup Andes mint baking chips or about 14 Andes candies, chopped

Topping:

  • 2 tablespoons heavy whipping cream
  • 1/2 cup Andes mint baking chips or about 14 Andes candies, chopped
  • 6 Andes candies chopped or about 1/8 cup Andes baking chips for sprinkling on top

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 6-inch springform pan that is at least 3 inches deep to ensure batter fits. Wrap the pan securely with two layers of heavy-duty aluminum foil to prevent water from leaking during the water bath. Cut a piece of parchment paper to fit the bottom of the pan and place it inside to prevent sticking.
  2. Make Crust: Crush Oreos using a food processor or by placing them in a double ziplock bag and crushing with a rolling pin. In a small bowl, combine Oreo crumbs with melted butter, stirring until well combined and sticky. If mixture is too dry, add an extra tablespoon of melted butter. Press the crumb mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes at 325°F. Remove from oven and set aside.
  3. Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese, sour cream, corn starch, sugar, and vanilla extract until smooth. Add eggs and mix gently to combine, being careful not to overmix. Fold in the chopped Andes mint chips or candies gently.
  4. Assemble and Bake in Water Bath: Pour the filling over the baked crust. Prepare a water bath by filling a large baking dish with 2 cups of boiling water. Place the foil-wrapped springform pan in the water; water level should reach about 1 inch up the side of the pan. Place the baking dish in the preheated oven and bake for 60 minutes or until the cheesecake is set but still slightly jiggly in the center.
  5. Cool Gradually: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 30 minutes. This gradual cooling prevents cracking.
  6. Remove from Oven and Chill: Take the cheesecake out of the oven and allow it to cool at room temperature for at least 1 hour. Run a knife around the edges to loosen before removing the springform pan; if sticking occurs, chill longer or refrigerate for another hour before removing the sides.
  7. Prepare Topping: In a small bowl or saucepan, heat heavy cream and chopped Andes mint chips until melted and smooth. Pour this mint cream glaze over the top of the cheesecake, allowing it to drizzle down the sides. Sprinkle the remaining chopped Andes candies on top.
  8. Final Chill: Refrigerate the cheesecake for 4-6 hours, ideally up to 24 hours, to develop full flavor and achieve a perfect chilled consistency before serving.

Notes

  • To make a larger cheesecake using a 9-inch springform pan, simply double the recipe ingredients.
  • The 6-inch pan size yields a rich but perfectly portioned cheesecake to balance indulgence and servings.
  • Ensure the springform pan is deep enough (at least 3 inches) to hold all the batter without overflowing.
  • Wrapping the pan with foil prevents water leaks during the water bath baking method, essential for even baking and crack-free cheesecake.

Keywords: Andes mint cheesecake, mint chocolate cheesecake, Oreo crust cheesecake, baked cheesecake, mint dessert

Find it online: https://foodiecara.com/andes-mint-cheesecake-recipe/