Andes Mint Brownie Cheesecake


So I love cheesecake, and brownies and mint and it was my birthday … so here is how this heavenly dessert came to be …

 

 

So this decadent dessert is really not that hard to make!  Cheesecake is kinda my thing.  Following the holidays and my Cranberry Cheesecake I asked my mom what my next flavor should be – she said next year do a peppermint one.

Well this got me to thinking of a dessert we make called fudge mint bars.  I thought hmm we have a cakey brownie bottom … mint frosting … fudgey top – why can’t I do a cheesecake version?

So if you wanted to make brownies from scratch you could I’m sure.  I used Betty Crocker’s Gluten Free Brownie Mix.  I just baked it in my spring form pan.  I didn’t even check to see if they were done or not because I knew I’d be baking the cheesecake.

 

Ok so if you watch your grocery store when there is a sale – you’ll need 3 of these.  DO NOT USE generic cream cheese.  Not sure why, but it will clump and lump up and you want your cheese cake to be smooth. So, don’t scrimp here!

 

Make sure you pull the cream cheese out and let it get to room temperature.  If you take it out when you start making the brownies then it should be fine.

Before I add eggs I crack them into a bowl then pour them in.  This way if there happens to be blood in your egg or you get shells you can pick them out and it’s not ruined your whole batter.

The key to good cheesecake is to NOT over beat it.  If you’ve never made a cheesecake before – you are mixing things together til SMOOTH.

 

Now some people put a water bath when they bake a cheesecake.  I will tell you I did do it with my spring form and some of the water got into the bottom of the cheese cake.  It turned out fine but I’m in the desert and at a high altitude – so I got lucky.  You do NOT need a water bath when baking this cheesecake.

Now I know if you are like me you will think that a little taste now won’t hurt right?  NO – Don’t do it!  Trust me you will want the ganache!


Pour the Ganache over the cheesecake from the center out – let it drip down the sides.  If you have a little gap like above – see that tiny little green?  Just take a spatula and smooth out the ganache.  You can always grab some that’s dripped way down.


Here you can see the brownie bottom, the mint cheese cake and the ganache top!   It’s really just the right combination of mint and chocolate together.  Of course if your family likes more mint add more mint flavoring or if they like more chocolate you could add mini chocolate chips to the cheesecake – do so during the “stir” process in the instructions.

I always make whipped cream from scratch.  It really doesn’t take long at all and always makes your desserts seem so decedant when you do!  I topped with some chopped Andes Mints.  You could sprinkle them on top of the cheesecake when the ganache is just poured over the cheesecake or leave it as a garnish.

I hope you enjoyed this dessert as much as my friends, family and I have !

Andes's Mint Brownie Cheesecake
Print Recipe
This cheesecake is minty, chocolaty, and is just sinful!
Prep Time
30 minutes
Cook Time Passive Time
3-4 Hours 1-2 hours
Prep Time
30 minutes
Cook Time Passive Time
3-4 Hours 1-2 hours
Andes's Mint Brownie Cheesecake
Print Recipe
This cheesecake is minty, chocolaty, and is just sinful!
Prep Time
30 minutes
Cook Time Passive Time
3-4 Hours 1-2 hours
Prep Time
30 minutes
Cook Time Passive Time
3-4 Hours 1-2 hours
Ingredients
Mint Cheesecake
Ganache Topping
Toppings
Servings:
Instructions
Brownie Crust
  1. Make the brownie mix up according to the box instructions.
  2. Pour batter into prepared (this means greased) 9" spring form pan.
  3. Bake according to the box. Let Cool.
Cheesecake Filling
  1. Pre-heat oven to 350 degrees.
  2. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
  3. Add eggs, one at a time, beating just until combined after each addition. Do not over beat it!!!!
  4. Stir in heavy cream, flavoring, and coloring. Pour mixture over brownie bottom.
  5. Place spring form pan on a cookie sheet, put it in the oven and reduce the heat to 325 degrees.
  6. Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
  7. Tun a knife around edges of cheesecake but don't take out of the pan until completely cooled.
Ganache
  1. In a bowl put chocolate and butter.
  2. Pour heavy cream into a sauce pan and put over medium low to medium heat.
  3. Scald the cream - this means heat it until just below a boil. DO NOT BRING TO A BOIL!
  4. Pour hot cream over chocolate and butter. Let stand 5 minutes. This is key! Stir until smooth. Let cool slightly before pouring over cheesecake.
  5. Pour ganache from center out to edges of cheesecake so that it drips over the edge. If there are any open spots take a spatula and gently smooth over exposed spots.
  6. Place in refrigerator for at least an hour.
Serving.
  1. Remove from refrigerator. Cut and serve. Top with chopped up Andes Mint's and enjoy!
Recipe Notes

You can adjust the mint flavoring and green coloring to your liking.

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