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Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust
Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust

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One way to deal with this to begin seeing some results is to understand that you do not have to change everything straightaway or that you need to entirely do away with certain foods from your diet. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds become accustomed to the change. Like many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to mint chococolate chip cheesecake with a fudge brownie crust recipe. You can have mint chococolate chip cheesecake with a fudge brownie crust using 25 ingredients and 26 steps. Here is how you do that.

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

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