Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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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 get started with this particular recipe, we must first prepare a few components. You can have Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust using 25 ingredients and 26 steps. Here is how you cook 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 Take to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust:

1. FOR FUDGE BROWNIE BASE
2. 2 ounces unsweetened chocolate
3. 2 ounces butter (1/2 stick or 4 tablespoons)
4. 2 large eggs
5. 1 cup granulated sugar
6. 1/2 teaspoon vanilla extract
7. 1/4 teaspoon salt
8. 1/2 cup all purpose flour
9. FOR MINT CHOCOLATE CHIP CHEESECAKE
10. 2-8 ounce packages of cream cheese, at room temperature
11. 24 ounces sour cream, at room temperature
12. 3 large eggs, at room temperature
13. 1 cup granulated sugar
14. 1 cup green mint chocolate chips, melted and warm, not hot
15. 1/2 teaspoon pure peppermint extract
16. 1 teaspoon vanilla extract
17. 1 1/2 cups mini semisweet chocolate chips, reular sized chips can sink so be sure to use mini chips
18. drops green food color, if needed depending on how green your mint chps look after blending
19. FOR CHOCOLATE GANACHE GLAZE
20. 1/2 cup semi sweet chocolate, chips or chopped bar
21. 1/4 cup heavy cream
22. FOR GARNISH
23. shaves chocolate mint candy, I used Andes mint cchocolate candy
24. green dprinkles and green sparkle sugar as needed
25. whipped cream for serving

Instructions to make to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust

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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