Description
A delicious and decadent dessert that combines creamy cheesecake with the refreshing flavor of mint.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup chopped Andes mints (plus extra for garnish)
- 1 teaspoon peppermint extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream, heavy cream, chopped Andes mints, and peppermint extract until fully incorporated.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, garnish with additional chopped Andes mints on top.
Notes
- For a chocolatey twist, add ½ cup of cocoa powder to the cheesecake filling for a chocolate mint cheesecake.
- If you prefer a no-bake version, substitute the cream cheese with mascarpone and use a gelatin mixture to set the filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg