Servings: 8 slices
Calories: 320kcal
Cost: $20
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
- 9-inch Springform Pan
- Heatproof Bowl for Melting Chocolate
Ingredients
- 1 box Brownie Mix
- 3 large Eggs
- ⅓ cup Oil
- ¼ cup Water
- 1 cup Heavy Cream
- 1 cup Powdered Sugar
- 1 tsp Peppermint Extract
- 8 oz Cream Cheese, softened
- ½ cup Sour Cream
- 2 cups Whipped Cream or 1 cup heavy cream, whipped to stiff peaks
- 4 oz Semi-Sweet Chocolate, chopped
- 1 tbsp Butter
- to taste Fresh Mint Leaves
- to taste Shaved Chocolate or Chocolate Curls
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix the brownie batter according to package instructions and pour into the pan.
- Bake for 20-25 minutes, or until a toothpick comes out clean, then let cool completely.
- In a large bowl, beat softened cream cheese and sour cream until smooth.
- In another bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold whipped cream and peppermint extract into the cream cheese mixture.
- Spread the mint cream filling evenly over the cooled brownie base.
- Chill the assembled cheesecake in the fridge for at least 4 hours (or overnight).
- Melt semi-sweet chocolate and butter in a heatproof bowl in the microwave until smooth.
- Drizzle the chocolate topping over the chilled cheesecake.
- Garnish with fresh mint leaves and chocolate curls before serving.
Notes
This cheesecake can be made ahead of time and actually tastes better after resting overnight.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 6mg
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