Thin Mint Cheesecake Brownie Cake
A delightful treat combining rich brownie, creamy cheesecake, and mint flavors, perfect for special occasions or sweet snacks.
Ingredients
Brownie Base
- 1 box brownie mix
- 1/4 cup vegetable oil
- 2 large eggs
Cheesecake Filling
- 1 package (8 oz) cream cheese, softened Ensure it's softened for easier mixing.
- 1/2 cup sugar Can reduce to 1/3 cup for less sweetness.
- 1 teaspoon vanilla extract
- 1/4 cup mint chocolate chips Can be substituted with regular chocolate chips.
- 1/4 cup sour cream
- 1/2 teaspoon peppermint extract Add more for intensified mint flavor.
- 1/2 cup whipped cream Optional for topping.
- Thin Mint cookies optional for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie mix according to the package instructions, mixing in the vegetable oil and eggs.
- Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out mostly clean.
Making the Cheesecake Filling
- While the brownie is baking, in a medium bowl, beat the cream cheese until smooth.
- Add the sugar, vanilla extract, mint chocolate chips, sour cream, and peppermint extract. Mix until well combined.
Baking
- Once the brownie base is baked, remove it from the oven and let it cool slightly.
- Pour the cheesecake mixture over the brownie layer.
- Bake again for about 30-35 minutes, or until the cheesecake is set and the edges are slightly golden.
- Let the cake cool completely, then chill in the refrigerator for at least 3 hours, or overnight if possible.
Serving
- Before serving, top with whipped cream and garnish with Thin Mint cookies if desired.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze individual slices for up to 3 months. Thaw in the fridge before serving.