Friday, December 19, 2014

Frozen Brownie Peppermint Cheesecake

·         1 box chocolate fudge brownie mix
·         2 large eggs
·         2/3 cups vegetable oil
·         ¼ cup water
·         1 (8-ounce) package cream cheese, at room temperature
·         1 (14-ounce) can sweetened condensed milk
·         1 ½ - 2 teaspoons peppermint extract
·         8 soft peppermints, crushed
·         Red food coloring, optional
·         1 (8-ounce) container frozen whipped topping, thawed
1.        Preheat oven to 350 degrees.  Grease a 7-inch or 8-inch springform pan.  Can also do these as bars in a 9x13-inch pan.
2.       Prepare the brownie mix adding the eggs, vegetable oil and water.  Pour the brownie batter into the pan and bake according to package directions.  Allow to cool completely.
3.       Meanwhile, in a large bowl, beat the cream cheese until smooth and creamy.  Once it is smooth, slowly add the milk while continuing to beat the mixture.  Mix until smooth.  Add the peppermint extract, food coloring and crushed peppermints. 
4.       With a spatula, fold the whipped topping to the mixture gently until completely combined.  Pour the cheesecake mixture over the brownie mixture and freeze at least 8 hours.
5.       Before serving, allow to thaw about 10 minutes before cutting.   Return any leftovers to freezer. 

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