Friday, December 18, 2009

Yummy holiday desserts



I love cheesecake especially chocolate cheesecake. I got andes candies in toffee crunch and it is delicious. I had a hard time finding the toffe crunch flavor, but I finally found it at Target of all places. Here is the recipe, you can substitute any kind of andes flavor candies, it is delicious!

Andes Cheesecake Supreme:
(Return to Andes Creme de Menthe Recipes)

Ingedients:
1 cup chocolate cookie crumbs
3 tablespoons sugar
3 tablespoons butter, melted
4 packages (8 oz. each) cream cheese, softened
1 cup sugar
2 tsp. vanilla extract
4 eggs
1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies) or 1 cup Andes® Crème de Menthe Baking Chips
1 package (4.67oz) Andes Crème de Menthe thins (28 candies) for decorating.
3 tablespoons whipping cream or milk

Directions:
Preheat oven to 325° F.

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 blended. Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces); pour into crust.

Bake at 325° F, 1 hour and 5 minutes or until center is almost set. Run knife between rim of pan and cheesecake. Cool to room temperature.

Topping: 4 Set aside 10-12 candy pieces, for decorating top of cake. Place remaining Andes Candies and whipping cream in microwaveable bowl. Microwave on high 45 seconds. Stir until candies are melted and mixture is smooth. Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.

Set: 5 Refrigerate cheesecake 3 hours or until serving time.

Yield:
12 Servings

Pictures and recipe courtsey of andes.

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