Thin mint lovers! Be prepared to be amazed at this dessert. Layers of creamy mint cheesecake and a chewy brownie crust makes this Thin Mint Cheesecake a delicious and fancy dessert for any occasion.
INGREDIENTS
FOR THE BROWNIE LAYER
½ cup melted unsalted butter
¼ cup dark cocoa powder
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
¾ cup all purpose flour
¼ teaspoon baking powder
¾ cup chocolate chunks
FOR THE CHEESECAKE LAYER
1 – 8 ounce package cream cheese, softened
½ cup powdered sugar
½ teaspoon mint extract
½ teaspoon vanilla extract
1 – 8 ounce container Cool Whip, thawed & divided
green gel food coloring
21 chocolate mint cookies, divided
FOR THE TOPPING
½ cup chocolate chips
¼ cup heavy whipping cream
green sprinkles
INSTRUCTIONS
Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
Stir together the melted butter and cocoa powder. Set aside.
Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
Add the flour, salt, and baking powder and mix until just mixed in. Stir in the chocolate chunks gently.
Spread the brownie batter iin the bottom of the prepared pan. Bake for 25 minutes. Remove from the oven and let cool completely.
Unlatch the pan and run a knife around the edges. Flip the brownie over and pull the parchment paper off.
Place the brownie back on the bottom of the springform pan and latch the sides on again.
Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract and beat again.
Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get your desired green color.
Chop up 15 of the mint cookies and gently stir them into the cheesecake mixture. Spread the cheesecake on top of the cooled brownie. Refrigerate for at least one hour before removing the sides of the springform pan.
Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Let cool for a few minutes before spreading it evenly on top of the cheesecake.
Cut the remaining cookies in half and place them evenly around the top of the cheesecake edge.
Use a piping bag and icing tip #18 to pipe the remaining Cool Whip in between the cookies. Top with sprinkles.
NUTRITION INFORMATION: YIELD: 14 SERVING SIZE: 1
Amount Per Serving: CALORIES: 424TOTAL FAT: 26gSATURATED FAT: 17gTRANS FAT: 0gUNSATURATED FAT: 8gCHOLESTEROL: 69mgSODIUM: 173mgCARBOHYDRATES: 45gFIBER: 1gSUGAR: 36gPROTEIN: 5g
