Reviews & Comments

My husband loved this recipe but I was not a large fan of mint and cheesecake together.

First of all - this was very easy to make. Everyone LOVED this cheesecake. It was sooooo good. I read the previous comments and wish to add my two cents. - My cheesecake did not crack at all - My cheesecake was moist and not dry - I didn't use a water bath - I love mint and the flavor was great, not too minty Only issue that I had was that I used whipped cream from the can and it looked great when we decorated it but after a short time in the refrigerator the whipped cream seemed to melt all over the cake. It did not detract from the taste though. I did put the Andes candies on top and it was really pretty decorated like the photo.

mmmmm.....delicious.

I recently made this and I see where some of the people trying this could run into a problem. The reason why foil is wrapped around the pan is because the cheesecake is supposed to go into a water bath. This is what prevents cracked cheesecakes. (They left out the water bath part!) I only had thin foil and even tho I put three sheets on it, water was able to leak in. It didn't totally spoil the cake, but the crust was fudgy, rather than crisp. Everyone at our Father's Day party who had some said it was wonderful! The next time I make this I am going to place a pan of water (an inch deep) on the rack beneath the cake and skip the water bath. The main thing is to have a moist oven~and I think this should suffice. If you opt for the water bath, just wrap the cake pan with a large sheet or two of heavy foil and set it inside a larger pan. Pour cold water into the larger pan, going up about 1/2 way up the sides of the cake pan and avoiding getting it inside the cake pan itself.