Imagine a dessert so decadent, so irresistibly smooth, that it transforms an ordinary evening into a gourmet experience. The Andes Mint Chocolate Cheesecake is not just a dessert—it's a creamy, minty masterpiece that promises to tantalize your senses and leave you craving every single bite. With its rich cream cheese base, buttery graham cracker crust, and delightful Andes mint chocolate chips scattered throughout, this cheesecake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup Andes mint chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and hold together when pressed.
- Press the graham cracker mixture firmly into the bottom of the springform pan, creating an even, compact crust. Use the back of a spoon or measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, approximately 2-3 minutes.
- Gradually add sugar to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in vanilla extract and sour cream, mixing until the batter is completely smooth.
- Gently fold in Andes mint chocolate chips, distributing them evenly throughout the cheesecake batter.
- Pour the cheesecake batter into the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in a large water bath to ensure even baking and prevent cracking. Carefully transfer to the preheated oven.
- Bake for 60 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, carefully remove the springform pan sides. Optionally, garnish with additional Andes mint chocolate chips or whipped cream.
Tips
- Always ensure your cream cheese is at room temperature before mixing to achieve a smooth, lump-free batter.
- Use a water bath (bain-marie) to prevent cracks and ensure even baking.
- Don't overmix the batter after adding eggs to keep the cheesecake light and creamy.
- Let the cheesecake cool slowly in the oven with the door slightly open to prevent sudden temperature changes that cause cracking.
- Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set perfectly.
- Run a knife around the edge of the pan before removing the springform to help prevent sticking.
- For clean, beautiful slices, use a hot knife (dipped in hot water and wiped dry) when cutting.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 42g
Protein: 10g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 135mg
