Andes Mint Mini Cheesecakes Recipe

1. Preheat oven to 325 degrees and spray the mini cheesecake pan with nonstick baking spray.
2. Combine graham crackers, 2 tablespoons of sugar, and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
3. In a stand mixer, blend cream cheese and 1/4 cup plus 2 tablespoons of sugar until smooth and creamy. Add the egg, mint extract, and food coloring: mix just until incorporated on low. Spoon the cream cheese mixture over the chocolate graham crackers, dividing evenly.
4. Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly for only about 5-10 minutes, then remove them from the oven.
5. Remove from oven and chill for several hours or overnight before removing from pan.
6. Melt chocolate chips in the microwave according to the manufacturer’s instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

• Plan ahead and soften your cream cheese to room temperature. It will be much easier to beat it and get all of the lumps out.
• Warm your egg to room temperature.
• For best results, use full-fat cream cheese.
• Do not over-mix the cream cheese mixture after adding the egg, as this can cause too much air in the cheesecake.
• Do not open the oven door while they are baking, as fluctuations in temperature can cause cracks.
• After baking for 25 minutes, turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly.
• You can buy whole chocolate graham crackers and crush them in a food processor. It will take about 8-9 graham crackers, depending on how fine you crush them.
• These cheesecakes need to be stored in the refrigerator.  They freeze well when double-wrapped in freezer bags and stored in a sturdy freezer container for up to 2 months.  Remember to defrost in the fridge and not on the counter.

Source: smalltownwoman.com