Thin Mint Cheesecake Brownie Cake
Ingredients:
For the Brownie Layer:
1 box Brownie mix (18-20 oz), plus ingredients listed on the box
1/2 cup Andes Creme de Menthe baking chips
For the Cheesecake Layer:
2 packages (8 oz each) Cream cheese, softened
2/3 cup Granulated sugar
2 Large eggs
1/4 cup Sour cream
1 teaspoon Peppermint extract
Green gel food coloring (optional)
For the Ganache:
1/2 cup Semi-sweet chocolate chips
1/4 cup Heavy cream
1/2 teaspoon Peppermint extract
For Garnish:
Crushed Thin Mint cookies
Whipped cream
Thin Mint cookies for decoration
Directions:
Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
Prepare the brownie batter according to the package instructions. Stir in Andes baking chips. Pour the batter into the prepared pan and spread it evenly.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in sour cream, peppermint extract, and green food coloring (if using) until combined.
Pour the cheesecake batter over the brownie layer and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden brown.
Remove from the oven and let cool completely in the pan on a wire rack.
Once cooled, refrigerate the cheesecake brownie cake for at least 4 hours, or overnight, until firm.
For the ganache, place chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 1-2 minutes. Add peppermint extract and whisk until smooth.
Pour the ganache over the chilled cheesecake brownie cake, spreading it evenly. Return the cake to the refrigerator for about 10-15 minutes to set the ganache.
Before serving, garnish with crushed Thin Mint cookies, whipped cream, and Thin Mint cookies for decoration.
Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Total Time: 5 hours (including chilling time) | Kcal: 380 kcal | Servings: 12 servings