Andes Mint Cheesecake
From chefmeow 15 years ago
- 45 minutes to make
- Serves 8
ANDES MINT CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smith Estate in Granbury, Texas in 1987.
Ingredients
- 6 ounces junior mints shopping list
- 24 ounces cream cheese softened shopping list
- 2/3 cup sugar shopping list
- 3 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 graham cracker or chocolate crumb crust shopping list
How to make it
- Put mints in freezer and freeze.
- Heat oven to 350.
- Mix cream cheese and sugar until smooth.
- Add eggs one at a time beating after each.
- Mix in vanilla.
- Chop frozen mints and sprinkle on cheesecake.
- Bake 45 minutes then cool.
- Chill over night.
The Rating
Reviewed by 6 people-
Hello...
This recipe is so "Fabulous Darling" !
I am sure that the chocolate crumb crust
will be the best for this 'taste treat' !
Thanks....A "5"...
mjcmcook....
mjcmcook
in Beach City loved it
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mmm, delicious, thanks for sharing!
magali777
in Mexico loved it
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Sounds great. I love jr. mints and andes thin mints too! I bet either would work...gonna try this next weekend! Thanks for sharing.
sparow64
in Sweetwater loved it
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