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Andes Mint Cheesecake 42nd Recipe Street

Step 14: Top each little mint cheesecake with an Andes mint. Now this yummy treat is ready to serve! Be sure to mix the eggs in by hand. Overmixing the batter is what leads to puffing during baking and cracking during the cooling process. To make things easier, blend the crust ingredients in a food processor..

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Cook: Secure the Instant Pot lid and set the valve to "Sealing". Cook on "Manual" or "Pressure Cook" high pressure for 4 minutes for muffin cups or 35 minutes for a springform pan. Once done, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Cool and Chill:

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With Andes mints in the cheesecake and ganache topping, this mint cheesecake will be the star of the party! I have to express my deepest apologies to Aunt Jo. She is a pie baker extraordinairre and the best cook on my husband's side of the family. She brought 4 varieties of homemade pie for Thanksgiving (cherry, pecan, pumpkin and apple).

Andes Mint Cheesecake 42nd Recipe Street

Reduce oven temperature to 325 °F. Make the cheesecake. Using an electric mixer with the whisk attachment, beat together the cream cheese and sugar until creamy and well combined, 2 to 3 minutes. Mix in the sour cream, vanilla extract, mint extract, and salt, stirring until well combined.

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1/2 c. andes mint baking chips (or about 14 andes candies, chopped) Topping: 2 tbsp. heavy whipping cream. 1/2 c. andes mint baking chips (or about 14 andes candies, chopped) 6 andes candies set aside, or about 1/8 c. of andes baking chips, for sprinkling on top. Directions: Preheat oven to 325 degrees F.

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Be sure to press into all spaces evenly, return to the refrigerator or put in the freezer for 5-10 minutes. For the chocolate filling, remove Andes mints from wrappers, and place in a microwave safe bowl. Melt the chocolates for about one minute, and stir to combine into a smooth creamy chocolate. Add the melted chocolate to the remaining.

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In a large mixing bowl, beat the cream cheese and sugar until smooth, about 1-2 minutes. Add sour cream, vanilla, peppermint extract, and melted white chocolate. Mix until completely combined, stopping to scrape the bottom and sides of the bowl. Add the eggs and mix just until combined. Fold in the Andes peppermint crunch.

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Make a cheesecake: In a medium bowl, with an electric mixer, whisk the heavy cream until stiff peaks form. Set aside. In another bowl, cream together the cream cheese, half and half, and sugar. Add the vanilla extract, mint extract and pinch of salt.

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Step 2: Create the crust. In a small bowl, stir together the cookie crumbs and butter. Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan. Place the springform pan on a baking sheet, and bake until the crust is set, 12 to 14 minutes.

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Step 2: Pour the cookie crumbs into a small bowl. Add 4 tablespoons of melted butter and stir until well mixed. Step 3: Add a small amount of cookie crumble mix to the bottom of each cupcake liner. Step 4: Using a small glass or the back of a spoon, press the cookie crust down firmly.

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Crust:. Mix crumbs and 3 tablespoons sugar in a small bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake at 325°F, 10 minutes. Filling:. Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended. Add eggs and vanilla; mix on low speed just until well combined.

Andes Mint Cheesecake 42nd Recipe Street

The cheesecake starts off with a chocolate brownie crust baked in a 9-inch springform pan. Next, you spread a layer of mint cheesecake filling with Andes mints on top of the cooled crust and place it in the fridge to firm up. Once it's ready, just pipe a pretty border along the edges, sprinkle more Andes Mints then drizzle with chocolate sauce.

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Step 4: Bake your Andes Mints cheesecake. Gently pour the mint cheesecake batter into the crust-lined pan. Then, smooth out the top of the batter. Bake the cheesecake for roughly 60-80 minutes. Check the progress of the cheesecake after 60 minutes of baking.

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Bake for 20 minutes. Then, turn off the oven but leave the pan in the oven. Prop the door open and allow the cheesecakes to cool down for 10 minutes. Then they may be removed from the oven. Chill the cheesecakes for at least 6 hours. Then remove them from the pan and take off the muffin liners.

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Cheesecake. Beat cream cheese and sugar until smooth and creamy. 16 ounces cream cheese, 1/3 cup sugar. Mix in the egg, mint extract, and green food coloring on low speed, then add the chopped Andes mints and stir to combine. 1 large egg, 1/2 tsp mint extract, 3 tsp green food coloring. Fill each muffin tin about 3/4 full then bake for 20 minutes.

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For TOPPING: Set aside 10 or 12 Andes candies for decorating cake top. In a microwavable bowl, mix remaining candies with cream (or milk). On high, microwave 45 seconds. Stir till candies melt and mixture is smooth. Spread over cheesecake and let drizzle down sides. Decorate with reserved Andes Candies. REFRIGERATE, at least, 3 hours or until.