Recipe of Super Quick Homemade Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Homemade Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust estimated approx 30 mins.
To begin with this recipe, we must prepare a few ingredients. You can have Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust using 25 ingredients and 26 steps. Here is how you can achieve it.
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
Ingredients and spices that need to be Make ready to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust:
- 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
Instructions to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust
- MAKE BROWNIE BASE
- Spray a 9 inch springform pan with bakers spray. Preheat oven to 350. Have a baking sheet lined with foil
- Meit butter and chocolate in microwave and stir until smooth. Cool to room temperature
- Beat eggs and sugar until combined
- Stir in cooled chocolate mixture, vanilla and salt just until blended
- Add flour and just stir in until blended
- 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
- Cool on rack completely before filling
- MAKE MINT CHIP CHEESECAKE FILLING
- Keep oven at 350 and have a foil lined baking pan ready for cheesecake baking
- In a large bowl beat cream cheese, vanilla, peppermint extract and sugar until light and fluffy
- Add melted green mint chips, beat in
- Add eggs one at a time, beating in after each egg
- 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
- Pour into prepared brownie crust
- 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
- Run a small sharp knife aroung pan then realease sides of springform pan
- MAKE GLAZE
- 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
- Pour over top of cheesecake and spread quickly to smooth.
- Garnish with the shaved mint candy, sprinkles and sparkle sugar while chocolate is wet so it sticks. Refigerate to set chocolate
- Serve slices with whipped cream
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