Description
A rich and creamy cheesecake infused with Andes mints for a refreshing twist, perfect for special occasions.
Ingredients
Scale
- 9 graham crackers, crushed
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup Andes mints, chopped
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Mint leaves for garnish
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, mix crushed graham crackers and melted butter until combined, then press into the bottom of the springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream and chopped Andes mints.
- Pour the cream cheese mixture over the crust in the springform pan. Bake for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight.
- For the whipped cream, beat heavy whipping cream and powdered sugar until soft peaks form.
- Top the chilled cheesecake with whipped cream and garnish with mint leaves before serving.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
- Prep Time: 30
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 254mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg