Description
A fudgy chocolate base topped with a mint-green cheesecake layer and finished with a chocolate drizzle.
Ingredients
Scale
- 1 (18.25 oz) package chocolate fudge cake mix with pudding
- ½ cup (1 stick) butter, softened
- 3 (8 oz) packages cream cheese, softened
- 1 (16 oz) tub cream-cheese–style frosting
- 3 large eggs
- Green gel or liquid food coloring (about 6 drops, adjust to your preferred hue)
- Creme de menthe candy flavoring (about 3 drops, more to taste)
- 1 (10 oz) bag dark chocolate & mint morsels (reserve a handful for decorating)
Instructions
- Heat the oven to 325°F (165°C).
- In a mixing bowl, combine the dry cake mix and the softened butter. Using an electric mixer on low speed, work the two together until the mixture breaks into coarse crumbs — this takes roughly 3–5 minutes. Scoop out 1 cup of this crumbly mix and set it aside for the topping.
- Press the remaining crumb mixture firmly and evenly into the bottom of an ungreased 9×13-inch baking pan to form the crust. Bake the crust for about 10 minutes, until the edges begin to firm and darken. Remove from the oven and let cool slightly.
- Meanwhile, make the filling: in a clean bowl beat the softened cream cheese together with the cream-cheese flavored frosting on medium speed until completely smooth, about 3–5 minutes.
- Add the eggs one at a time, mixing briefly after each addition so they incorporate evenly (about 2–3 minutes total).
- Stir in the green food coloring until the color distributes evenly, then blend in the creme de menthe flavoring. Taste and add a little more flavoring if you want a stronger mint note.
- Pour the cheesecake mixture over the pre-baked chocolate crust and spread it level.
- Evenly sprinkle the reserved 1 cup of crumb mixture on top of the cheesecake layer, then scatter 1 cup of the mint-chocolate morsels across the surface. Hold back the remaining morsels for finishing.
- Bake in the preheated oven until the filling is set, about 42–45 minutes. The center should be mostly firm with a slight give.
- Remove the pan from the oven and allow it to cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 2 hours to firm up.
- When you’re ready to decorate, place the reserved chocolate-mint morsels in a microwave-safe bowl and heat in 30–45 second bursts, stirring between intervals, until smooth.
- Transfer the melted chocolate to a resealable plastic bag, snip a tiny corner, and drizzle the warm chocolate over the chilled bars in a decorative pattern.
- Slice into squares and serve cold. Store leftovers refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 369
- Fat: 24g
- Carbohydrates: 37g
- Protein: 5g