Andes Mint Cheesecake

Usually I like to post photos with my recipes, I believe you eat with your eyes first. After all, that is why food companies are adding all sorts of dyes to your food to make it appear redder or orangey-er –your brain sees bright red and thinks “this is “fresh” and “healthy”, I am going to drink this fruit punch (even though it is really loaded with junk, ah the power of the brain) but I digress.

This cheesecake is something I wanted to make over the Christmas season, but I never got around to it. It was worth the wait! My sister-in-law asked that I post this recipe, so I am breaking the rules and posting without a photo. I am relying on your creative imaginations to visualize this chocolately, minty, cheesecakey delight.

As I was searching for inspiration recipes, I saw that all required 2 1/2 pounds of cream cheese (5- 8 oz packages), I only had four so I cut back on everything else, and it seemed to turn out well. Between my parents and my husband’s family we licked the pan clean. I am so glad that there was none left to bring back home to tempt me. This cheesecake was so rich and creamy that it definitely falls into the “only in moderation and an extremely small slice” category.

Inspired by ATK New York Style Cheesecake Recipe

2 cups Chocolate Teddy Grahams, crushed
5 1/2 Tablespoons butter, melted
2 pounds (4- 8 oz packages) cream cheese, softened
1 cup sugar
pinch of salt
1-5 oz package Vanilla instant pudding
2 teaspoons lemon juice
1/4 cup sour cream
4 eggs, room temperature
1 egg yolk
1 package Andes Mints baking chips
1 jar Hot Fudge, warmed


  1. Preheat oven to 350 degrees F. Line 9 inch springform pan with tin foil.
  2. Crush Teddy Grahams in food processor until no large chunks are visible. Mix with butter and press into bottom of pan. Bake for 13 minutes. Remove from oven and place on cooling rack.
  3. Turn oven to 500 degress F.
  4. Using a stand mixer, beat cream cheese until smooth (a couple minutes).
  5. Add salt and sugar (about 1/3 at a time), scrape down bowl between each time.
  6. Add pudding, sour cream and lemon juice until combined.
  7. Slowly add eggs and yolk, two at a time.
  8. Grease the sides of the springform pan.
  9. Pour a thin layer of hot fudge over crust, then add half of cheesecake mixture.
  10. Sprinkle half the bag of Andes Mints over the cheesecake mixture, followed by the other half of the cheesecake mixture.
  11. Bake for 10 minutes at 500 degrees F, turn down temperature to 200 degrees F and bake for 90 minutes. DO NOT OPEN OVEN DOOR.
  12. Remove from oven and cool on wire rack 5 minutes before you run a knife around the pan -loosening anything that was stuck. Allow cheesecake to completely cool (2-3 hours).
  13. Cover the top of the cheesecake with the rest of the hot fudge sauce and Andes Mints.
  14. Cover cheesecake with plastic wrap and refridgerate for at least 3 hours, overnight is better.


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