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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 |
24 ounces cream cheese softened |
2/3 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
1 graham cracker or chocolate crumb crust |
Directions:
1. Put mints in freezer and freeze.
2. Heat oven to 350.
3. Mix cream cheese and sugar until smooth.
4. Add eggs one at a time beating after each.
5. Mix in vanilla.
6. Chop frozen mints and sprinkle on cheesecake.
7. Bake 45 minutes then cool.
8. Chill over night.
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