How to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust simple

Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust - . Today I am sharing this Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust! A quick and easy dinner that is ready in under 45 minutes!

Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust

You can cook Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust with 25 Ingredients and 26 steps. See the following guide!

Ingredients for 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.

Step by step how to cook 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. .