Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust

Name: Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust
Total time: 1800 s
Yield: 14 servings
Cuisine: American
Ingredients: FOR FUDGE BROWNIE BASE; 2 ounces unsweetened chocolate; 2 ounces butter (1/2 stick or 4 tablespoons); 2 large eggs; 1 cup granulated sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup all purpose flour; FOR MINT CHOCOLATE CHIP CHEESECAKE; 2-8 ounce packages of cream cheese, at room temperature; 24 ounces sour cream, at room temperature; 3 large eggs, at room temperature; 1 cup granulated sugar; 1 cup green mint chocolate chips, melted and warm, not hot; 1/2 teaspoon pure peppermint extract; 1 teaspoon vanilla extract; 1 1/2 cups mini semisweet chocolate chips, reular sized chips can sink so be sure to use mini chips; drops green food color, if needed depending on how green your mint chps look after blending; FOR CHOCOLATE GANACHE GLAZE; 1/2 cup semi sweet chocolate, chips or chopped bar; 1/4 cup heavy cream; FOR GARNISH; shaves chocolate mint candy, I used Andes mint cchocolate candy; green dprinkles and green sparkle sugar as needed; whipped cream for serving

fenway @Fenway

This is a very creamy stable easy to bake cheesecake. It has a fudge brownie crust, topped with a rich ultra creamy mint chip filling for a refreshing contrast of flavors. Serve it with some whipped cream for a great dessert

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Ingredients

30 mins

14 servings

FOR FUDGE BROWNIE BASE
2 ouncesunsweetened chocolate
2 ouncesbutter (1/2 stick or 4 tablespoons)
2large eggs
1 cupgranulated sugar
1/2 teaspoonvanilla extract
1/4 teaspoonsalt
1/2 cupall purpose flour
FOR MINT CHOCOLATE CHIP CHEESECAKE
2-8 ouncepackages of cream cheese, at room temperature
24 ouncessour cream, at room temperature
3large eggs, at room temperature
1 cupgranulated sugar
1 cupgreen mint chocolate chips, melted and warm, not hot
1/2 teaspoonpure peppermint extract
1 teaspoonvanilla extract
1 1/2 cupsmini semisweet chocolate chips, reular sized chips can sink so be sure to use mini chips
dropsgreen food color, if needed depending on how green your mint chps look after blending
FOR CHOCOLATE GANACHE GLAZE
1/2 cupsemi sweet chocolate, chips or chopped bar
1/4 cupheavy cream
FOR GARNISH
shaves chocolate mint candy, I used Andes mint cchocolate candy
green dprinkles and green sparkle sugar as needed
whipped cream for serving

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Steps

30 mins

1

MAKE BROWNIE BASE
2

Spray a 9 inch springform pan with bakers spray. Preheat oven to 350. Have a baking sheet lined with foil
3

Meit butter and chocolate in microwave and stir until smooth. Cool to room temperature
4

Beat eggs and sugar until combined
5

Stir in cooled chocolate mixture, vanilla and salt just until blended
6

Add flour and just stir in until blended
7

Pour into prepared sprinform pan, place on foil lined baking sheet and bake 18 to 20 minutes until a toothpick comes out with a few moist crumbs
8

Cool on rack completely before filling
9

MAKE MINT CHIP CHEESECAKE FILLING
10

Keep oven at 350 and have a foil lined baking pan ready for cheesecake baking
11

In a large bowl beat cream cheese, vanilla, peppermint extract and sugar until light and fluffy
12

Add melted green mint chips, beat in
13
14

Add eggs one at a time, beating in after each egg
15

Add sour cream and stir in just until blended, do not over mix, add green food color now if needed then fold in mini chocolate chips
16
17

Pour into prepared brownie crust
18

Place on foil lined baking sheet and bake 70 to 90 minutes until just slightly jiggly in the center. Remove from the oven and let sit on baking sheet 5 minutes , then move to a rack to cool completely before covering and refigerating at least 8 hours or overnight
19

Run a small sharp knife aroung pan then realease sides of springform pan
20

MAKE GLAZE
21

Have chocolate in a small bowl. Heat cream in microwave or on stove top until hot but not boiling. Pour over chocolste let sit one minute then stir until smooth. Reriigerate until it thickens enough to be spreadable just 5 to 10 minutes
22

Pour over top of cheesecake and spread quickly to smooth.
23

Garnish with the shaved mint candy, sprinkles and sparkle sugar while chocolate is wet so it sticks. Refigerate to set chocolate
24

Serve slices with whipped cream
25
26

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fenway @Fenway

on March 16, 2016 00:35

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.