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Before you jump to Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to begin saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as economically as they should. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to mint chococolate chip cheesecake with a fudge brownie crust recipe. To make mint chococolate chip cheesecake with a fudge brownie crust you only need 25 ingredients and 26 steps. Here is how you cook it.

The ingredients needed to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust:

1. You need FOR FUDGE BROWNIE BASE
2. Get 2 ounces unsweetened chocolate
3. Take 2 ounces butter (1/2 stick or 4 tablespoons)
4. Get 2 large eggs
5. Get 1 cup granulated sugar
6. Prepare 1/2 teaspoon vanilla extract
7. Use 1/4 teaspoon salt
8. Use 1/2 cup all purpose flour
9. Use FOR MINT CHOCOLATE CHIP CHEESECAKE
10. Use 2-8 ounce packages of cream cheese, at room temperature
11. Prepare 24 ounces sour cream, at room temperature
12. Provide 3 large eggs, at room temperature
13. Prepare 1 cup granulated sugar
14. Provide 1 cup green mint chocolate chips, melted and warm, not hot
15. Get 1/2 teaspoon pure peppermint extract
16. Use 1 teaspoon vanilla extract
17. Take 1 1/2 cups mini semisweet chocolate chips, reular sized chips can sink so be sure to use mini chips
18. Get drops green food color, if needed depending on how green your mint chps look after blending
19. Get FOR CHOCOLATE GANACHE GLAZE
20. Provide 1/2 cup semi sweet chocolate, chips or chopped bar
21. Take 1/4 cup heavy cream
22. Get FOR GARNISH
23. Take shaves chocolate mint candy, I used Andes mint cchocolate candy
24. Get green dprinkles and green sparkle sugar as needed
25. Prepare whipped cream for serving

Instructions to make Mint Chococolate Chip Cheesecake with a Fudge Brownie Crust:

1. MAKE BROWNIE BASE
2. Spray a 9 inch springform pan with bakers spray. Preheat oven to 350. Have a baking sheet lined with foil
3. Meit butter and chocolate in microwave and stir until smooth. Cool to room temperature
4. Beat eggs and sugar until combined
5. Stir in cooled chocolate mixture, vanilla and salt just until blended
6. Add flour and just stir in until blended
7. Pour into prepared sprinform pan, place on foil lined baking sheet and bake 18 to 20 minutes until a toothpick comes out with a few moist crumbs
8. Cool on rack completely before filling
9. MAKE MINT CHIP CHEESECAKE FILLING
10. Keep oven at 350 and have a foil lined baking pan ready for cheesecake baking
11. In a large bowl beat cream cheese, vanilla, peppermint extract and sugar until light and fluffy
12. Add melted green mint chips, beat in
14. Add eggs one at a time, beating in after each egg
15. Add sour cream and stir in just until blended, do not over mix, add green food color now if needed then fold in mini chocolate chips
17. Pour into prepared brownie crust
18. Place on foil lined baking sheet and bake 70 to 90 minutes until just slightly jiggly in the center. Remove from the oven and let sit on baking sheet 5 minutes , then move to a rack to cool completely before covering and refigerating at least 8 hours or overnight
19. Run a small sharp knife aroung pan then realease sides of springform pan
20. MAKE GLAZE
21. Have chocolate in a small bowl. Heat cream in microwave or on stove top until hot but not boiling. Pour over chocolste let sit one minute then stir until smooth. Reriigerate until it thickens enough to be spreadable just 5 to 10 minutes
22. Pour over top of cheesecake and spread quickly to smooth.
23. Garnish with the shaved mint candy, sprinkles and sparkle sugar while chocolate is wet so it sticks. Refigerate to set chocolate
24. Serve slices with whipped cream

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