There may be a unique location in my heart for cheesecake. these little Andes mint cheesecakes are packed full of decadent taste. the whole thing you constantly wanted in a mini. they may be ideal stability between your candy enamel and your exercise! except that minis are calorie unfastened. LOL! nicely at least they are element controlled!
INGREDIENTS
- Pam nonstick baking spray
- 1 1/4 cup chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter melted
- 2 (8 ounce) boxes of cream cheese softened
- 1/4 cup plus 2 tablespoons sugar
- 1 egg
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1 1/4 cups chocolate chips
- 15 Andes mints coarsely chopped.
COMMANDS
- Preaheat oven to 325 stages and spray mini cheesecake pan with Pam.
- integrate graham crackers, 2 tablespoons sugar and butter. Divide inside the mini cheesecake pan lightly. Press down lightly with a spoon.
- In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar till clean and creamy. upload the egg, mint extract and meals coloring: mix simply till incorporated on low. Spoon cream cheese aggregate over the chocolate graham crackers; dividing evenly.
- Bake for 25-30 minutes.
- put off from oven and chill for numerous hours or in a single day before eliminating from pan.
- melt chocolate chips in microwave in keeping with manufacturers instructions. pinnacle every mini cheesecake with a heaping tablespoon of chocolate and a few portions of Andes mints.
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