Mint Chocolate Chip Cheesecake Brownie Cups Recipe By Tasty

Steps:

• Grease or paper-line miniature muffin cups. Press 1 teaspoon cookie crumbs onto the bottom of each muffin cup; set aside., Heat candies on high in a microwave-safe bowl for 30-60 seconds or until melted, stirring every 15 seconds. Cool to room temperature., Beat cream cheese and sugar in a small bowl until smooth. Beat in egg and vanilla. Stir in melted candies., Spoon 1 tablespoon mixture into each cup. Bake at 350° for 25-30 minutes or until tops appear dry and begin to crack. Cool for 1 minute before removing to wire racks to cool completely. Drizzle with additional melted candies. Store in the refrigerator.

Steps:

• Preheat oven to 350°F (180°C)
• For the cheesecake, in a bowl, beat the cream cheese until smooth.
• Add sugar, egg, mint extract, and food coloring, and beat until smooth.
• Fold in the chocolate chips. Set aside.
• For the brownie, in a separate bowl, whisk the dry ingredients until combined.
• Add the butter and eggs, and beat until smooth.
• To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
• Bake 25 - 30 min.
• Enjoy!

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Steps:

• Gather refrigerated ingredients on the counter to bring to room temperature.
• Heat oven to 350 degrees F. Mix together the cake mix and oil. Press on the bottom of a 9" springform pan. Bake for about 10 minutes or until set. (if making cupcakes, bake for only a couple minutes and press into liners lightly). Set aside.
• Turn down oven to 275 degrees F. Place a pan half filled with water on the lowest rack.
• Beat cream cheese until fluffy on lowest speed. Gradually incorporate sugar, extract, and food coloring. One at a time, add the eggs, beating after each addition. Beat in flour until incorporated and stir in chocolate chips.
• Pour batter into cheesecake pan. Drop the pan on the table repeatedly to release air bubbles and draw a sharp knife around in the batter to draw up air bubbles.
• Bake for about an hour (if cupcake-sized, check after about 30 minutes). Do NOT open the oven door until the end of baking. To check if done, carefully move the pan. If the sides look firm and the center wobbles, the cheesecake is done. Turn off the oven heat and leave the cheesecake in the oven to cool with the door propped open. After an hour or so, let the cheesecake cool on the counter. When the sides of the pan are cool, put the cheesecake in the refrigerator. Do NOT cover the cheesecake (condensation will gather and drop water on top). A full-size cheesecake will be chilled enough to eat the next day, cupcakes can be eaten the same day once chilled.
• To decorate, melt the chocolate and mix with the corn syrup. Place inside a plastic bag, and cut a tiny hole into the corner of the bag. Pipe onto the cheesecake.
• To cut, run a sharp knife under hot water and wipe dry. Do this each time you cut a slice to get clean slices.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

Steps:

• Melt 3/4 cup morsels in small saucepan over lowest possible heat.
• When morsels begin to melt, remove from heat; stir Return to heat for a few seconds at a time, stirring until smooth.
• Cool to room temperature.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in melted chocolate.
• Gradually beat in flour mixture.
• Stir in remaining morsels and if desired, nuts.
• Drop dough by rounded tablespoons on to ungreased baking sheets.
• Bake in preheated 350 degrees F oven for 8 to 12 mintues or until sides are set but centers are still soft.
• Let stand for 2 minutes; remove from pans and cool completely.

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl combine the wafer crumbs and butter.
• Press into the bottom and 2 inches up the sides of a 9 inch springform pan.
• Set aside.
• In a large bowl beat together the cream cheese and sugar until smooth.
• Beat in eggs one at a time until blended.
• Beat in liqueur and melted white chocolate.
• Pour over crust and bake for 50 minutes or until center is JUST set.
• Remove from oven and place on a wire rack.
• Run a knife around the sides of the pan to loosen.
• Cool at room temp and then chill in the fridge overnight.
• To make curls shave chocolate bar with a vegetable peeler and place on top of cheesecake.

Steps:

• Preheat oven to 325°F.
• Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.
• Sprinkle tablespoon of sugar over crust.
• Bake for 10 mins, remove from oven and raise temp to 450°F.
• In a mixing bowl combine softened cream cheese, and sugar until well combined.
• Add creme de menthe, mix until well combined (completely green).
• Add eggs one at a time beating in at a very slow speed until well combined.
• Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.
• Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.
• Loosen cake from rim of pan and then allow to cool before removing rim of pan.
• Chill the cheesecake.
• When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.
• Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.
• Put a tiny hole in corner of bag.
• Drizzle chocolate over cheesecake pieces and serve with delight to your guests!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
• While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
• Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.