Ingredients
Scale
- 1 1/2 cups chocolate wafer crumbs
- 5 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon peppermint extract
- 3 large eggs
- 1/2 cup heavy cream
- 1 cup Andes Mint Baking Chips, divided
Instructions
- Step 1: Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine chocolate wafer crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Mix in peppermint extract. Add eggs one at a time, mixing well after each addition. Stir in heavy cream and 1/2 cup of Andes Mint Baking Chips.
- Step 3: Pour batter over crust. Sprinkle the remaining 1/2 cup of Andes Mint Baking Chips over the top of the cheesecake.
- Step 4: Bake for 55-65 minutes, or until center is almost set. Turn off oven and let cheesecake cool in oven with door slightly ajar for 1 hour.
- Step 5: Remove cheesecake from oven and let cool completely. Refrigerate for at least 4 hours before serving. Release sides of springform pan before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days to maintain its creamy texture and minty flavor.
- For a slightly softened slice, let it sit at room temperature for about 15-20 minutes before serving, but don't microwave it.
- Garnish each slice with a dollop of whipped cream and a few extra Andes Mint Baking Chips for an elegant presentation.
- To prevent cracking, ensure your cream cheese is fully softened and avoid over-baking; the "jiggly" center will set perfectly as it cools.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American