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Andes Mint Cheesecake

Andes Mint Cheesecake

Course Dessert
Cuisine American
Keyword andes mint cheesecake
Prep Time 20 minutes
Cook Time 1 hour



  • 1 1/2 cup crushed oreos with filling
  • 5 tbsp. butter, melted


  • 2 (8 oz.) packages of cream cheese softened
  • 2 tbsp. sour cream
  • 1 tbsp. corn starch
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 cup andes mint baking chips or about 14 andes candies, chopped


  • 2 tbsp heavy whipping cream
  • 1/2 cup andes mint baking chips or about 14 andes candies, chopped
  • 6 andes candies chopped, or about 1/8 cup of andes baking chips for sprinkling on top


  • Preheat oven to 325 degrees F.
  • Place a greased 6-inch springform pan on a double piece of heavy duty aluminum foil, then wrap it around the pan securely.
    Be sure that the 6 inch pan is at least 3 inches deep or the batter may not all fit.
  • Then cut a piece of parchment paper the size of the bottom of your springform pan and place it in the bottom. This will help the crust not stick to the pan.
  • Use a food processor and grind up the oreos, or put them in a double zip lock bag and crush them up.
  • In a small bowl combine the oreo crumbs and melted butter. Stir until it's well combined and the crumbs are sticking together. If the mixture seems too dry, add another tablespoon of melted butter.
  • Then pour the mixture into the bottom of your greased pan and firmly press down. Then put the pan into the oven and bake at 325 degrees F for 10 minutes. After baking, remove from oven and set aside.
  • Next, in a large bowl, beat cream cheese, sour cream, corn starch, sugar and vanilla extract. Mix until completely smooth. Then add in eggs and slightly mix, don't overmix.
  • Then gently stir in chopped andes and pour batter onto oreo crust.
  • Prepare your water bath by filling a large baking dish with 2 cups of boiling water. Then set your springform pan wrapped in foil in the water. The water should go about 1 inch up the side of the pan.
  • Place the water bath with cheesecake in the preheated oven and bake for 60 minutes or until the cheesecake is set.
  • Then after baking, turn off oven, crack open the oven door, and let it sit with the oven off and door cracked open for 30 minutes.
  • Remove from oven and let cool for at least 1 hour, then carefully run a knife around the edge of the pan to loosen before removing the springform pan.
  • If the cheesecake seems to stick to the sides, cool longer or place it in the fridge for another hour before removing the springform pan.
  • After removing the springform pan, place your cheesecake on a platter. Then heat 2 tbsp. of heavy cream and 1/2 cup of chopped andes and stir until the mints are melted.
  • After melted and smooth, pour on top of your cheesecake and let it drizzle down the sides. Then sprinkle with remaining chopped andes mints.
  • Place it in the fridge and chill for 4-6 hours. Although, I prefer keeping it in the fridge up to 24 hours before serving so it is perfectly chilled all the way through.


If you'd like to make a larger cheesecake in a 9-inch springform pan, go ahead and double this recipe!
Since cheesecake is so rich I just prefer the 6-inch pan because it ends up being the perfect size!