Description
A decadent two-layer dessert: a fudgy brownie base topped with a minty, cookie-studded cheesecake and finished with a silky chocolate glaze and cookie accents.
Ingredients
Scale
Brownie base
- 1/2 cup unsalted butter, melted
- 1/4 cup Dutch-process or dark cocoa powder
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3/4 cup chocolate chunks
Mint cheesecake layer
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered (confectioners’) sugar
- 1/2 teaspoon mint extract
- 1/2 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping (thawed), divided
- a few drops green gel food coloring, optional to tint
- 21 chocolate-mint cookies (such as Thin Mints), divided
Chocolate topping
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
- green sprinkles, for decoration
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment and lightly spray the sides with nonstick spray.
- In a medium bowl whisk the melted butter together with the cocoa until smooth. Set aside to cool slightly.
- In a separate bowl beat the eggs with the sugar and vanilla until the mixture is pale and slightly thickened. Stir the cocoa-butter mixture into the egg mixture.
- Gently fold in the flour, salt, and baking powder until just combined. Fold the chocolate chunks into the batter.
- Spread the brownie batter evenly into the prepared pan and bake for about 25 minutes, until the top is set. Remove from the oven and cool completely on a rack.
- Once cooled, run a knife around the edge, remove the parchment, place the brownie back into the springform base, and secure the ring around it again so you can build the cheesecake layer on top.
- For the cheesecake filling, beat the softened cream cheese with the powdered sugar until silky. Mix in the mint and vanilla extracts until evenly distributed.
- Gently fold about two-thirds of the whipped topping into the cream cheese mixture until light and smooth. If you want a mint-green color, stir in a tiny amount of green gel coloring until you reach the shade you like.
- Roughly chop about 15 of the mint cookies and fold them into the cheesecake batter. Spread the mint cheesecake gently over the cooled brownie, smoothing the top. Chill in the refrigerator for at least 1 hour to set.
- Make the chocolate ganache by placing the chocolate chips and the cream in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between, until the chocolate melts and the mixture is glossy. Let the ganache cool a few minutes so it thickens slightly but remains pourable, then spread it evenly over the chilled cheesecake.
- Halve the remaining cookies and arrange the halves around the perimeter of the cake. Use the reserved whipped topping to pipe small rosettes between each cookie half if desired, and finish with a scattering of green sprinkles.
- Before serving, loosen the springform ring by running a thin knife around the inside edge. Slice with a clean, warm knife for neat pieces.
Notes
- Refrigerate leftovers in an airtight container for 3–4 days.
- You may freeze the undecorated cake (wrapped tightly) for up to one month; thaw overnight in the fridge before adding the ganache and decorations.
- If you prefer to avoid Cool Whip, a stabilized homemade whipped cream works well as a substitute (use in the same quantity).
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 36g
- Sodium: 173mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 69mg