Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Prepare brownie batter according to the package directions.
- Pour the brownie batter into a 9-inch springform pan lined with parchment paper and smooth the top.
- Bake for 20-25 minutes until a toothpick comes out with a few moist crumbs.
- Let the brownie base cool completely on a wire rack for at least an hour.
- In a large bowl, beat softened cream cheese and sour cream until smooth.
- In another chilled bowl, whip heavy cream and powdered sugar together until stiff peaks form.
- Gently fold the whipped cream and peppermint extract into the cream cheese mixture.
- Spoon the mint cream filling over the cooled brownie base and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours (overnight is best).
- To make the chocolate topping, melt chopped chocolate and butter in a microwave-safe bowl in 20-second bursts, stirring until silky smooth.
- Let the chocolate ganache cool slightly and then drizzle over the cheesecake.
- Garnish with fresh mint leaves and chocolate shavings or curls before serving.
- Slice with a knife dipped in hot water for clean cuts and serve chilled.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 6mg
Notes
Remember to let the brownie base cool completely before adding the filling to prevent melting.
If you're out of peppermint extract, you can use mint extract, but the flavor will differ.
Chill your mixing bowl and beaters before whipping the cream for better results.
Store leftovers covered in the refrigerator for up to 4 days or freeze for longer storage.
For clean slices, use a hot knife, dipping it in hot water before each cut. Enjoy this delightful mix of flavors!
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