Sometimes the best evidence that something tastes great is no evidence at all! This chocolate Creme de Menthe cheesecake just did a disappearing act. Don’t you just love chocolate cheesecake? How about one with the flavor of Andes Candies?
Andes candies are one of those Christmas favorites that I like to buy every year. But, I don’t buy this candy to stuff into stockings, it’s a treat just for me. This little chocolate mint indulgence is what I l nibble on while wrapping Christmas gifts. They are sweet and minty,
Christmas just wouldn’t be the same without chocolate. So, this Christmas why not make this wonderfully chocolate, creme de menthe cheesecake? It’s the best of the best all in one dessert. A chocolate wafer crust, filled with chocolate creme de menthe cheesecake filling. Andes candies in a cheesecake? OH YES!!
Topped with ganache, and decorated with sliced candies, this cheesecake is easy to decorate, even for the non-artistically inclined like me… j
Ingredients:
Graham Cracker Crust:
- 5 tablespoons melted butter
- 1 ½ cups chocolate wafer crumbs
- ¼ for graham cracker crust
Cheesecake Ingredients:
- 3 (8 ounce) packages cream cheese
- ⅔ cup sugar
- 3 eggs
- ¾ package bitter-sweet chocolate chips (9 oz)
- ¾ cup chopped Andes Candies plus 8 extra pieces for decorating (sliced diagonally)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Making the Crust:
- preheat oven to 350℉
- combine wafer crumbs with melted butter and ¼ cup sugar in a food processor
- press mixture into the bottom of a springform pan
- bake for 10 minutes
- remove from oven and cool the crust completely
Cheesecake Filling:
- blend cream cheese with sugar
- add eggs one at a time, blending after each addition
- melt ½ the package of the bittersweet chocolate chips
- blend melted chocolate into the cream cheese mixture
- add sour cream and vanilla and blend well
- fold in chopped candies
- pour batter over crust
- spread batter evenly over crust and
- insulate pan when baking by using a water bath method, or by using homemade cake pan insulators
- bake for 50 minutes at 350℉
- allow cake to cool completely before adding the topping
Ganache Topping:
- heat ½ cup heavy cream and stir in 4 oz. of melted chocolate
- spread ganache over the cooled cheesecake
- slice extra candies and decorate cheesecake
Yumilicious😍😋
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