Celebrating Saint Patrick Day with a magically delicious cheesecake, with multi-layers. Starting with dark chocolate brownie layer stuffed with York Peppermint Patties, followed with Chocolate Bailies Ganache, then topped with Bailies Cheesecake layer, then covered with Creamy Mint Mousse, finally garnished with Mint Whipped Cream and Girl Scout Chocolate Mint Cookies. The cheesecake is totally frosted all the way around with whipped Chocolate Bailies Ganache and crushed Girl Scout Chocolate Mint Cookies. Makes one totally do an Irish Jig.
Multiple layered chocolate mint cheesecake, with hint of Bailey's Irish Cream and creamy mint mousse, on a base of dark chocolate brownie.
| Servings | Prep Time |
| 12 slices | 60 minutes |
| Cook Time | Passive Time |
| 90 minutes | 24 hours |
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Multiple layered chocolate mint cheesecake, with hint of Bailey's Irish Cream and creamy mint mousse, on a base of dark chocolate brownie.
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Ingredients
Dark Chocolate Brownie Layer
- 1 box chocolate brownie mix Betty Crocker
- 1 box chocolate instant pudding mix
- 2 large eggs beaten
- 2/3 cup canola oil
- 1/4 cup water
- 12 pieces York Peppermint Patty
Bailey's Irish Cream Cheesecake Layer
- 24 ounces cream cheese room temperature
- 2 large eggs room temperature
- 1 1/3 cup sugar
- 3 tbsp cornstarch
- 2 ounces Bailey's Irish Cream
- 2/3 cup heavy cream
Bailey's Irish Cream Chocolate Ganache
- 14 ounces dark couverture chocolate
- 8 ounces heavy cream
- 1 tbsp light corn syrup
- 2 tbsp unsalted butter diced
- 1 ounce Bailey's Irish Cream
Mint Mousse Layer
- 3 large egg yolks
- 1 cup sugar
- 1/2 cup water
- 1 tbsp light corn syrup
- 1/3 cup water cold
- 1 pkg unflavored gelatin
- 1 tsp mint extract
- 3 drops green food coloring
- 3/4 cup heavy cream whipped
Mint Whipped Topping
- 8 ounces Cool Whip Topping
- 1/2 tsp mint extract
- 3 drops green food coloring
Chocolate Mint Cheesecake Garnishes
- 4 pieces Girl Scout Chocolate Mint Cookies crushed
- 12 pieces Girl Scout Chocolate Mint Cookies whole
Servings: slices
Units:
Instructions
Dark Chocolate Brownie Layer
- Add to dry brownie mixture, eggs, oil and cold water, using wire whisk beat about 50 strokes.
- Pour half of the chocolate brownie batter into 9" greased cake pan that has been sprayed with Pam Baking Spray. It is very important to spray well with Pan Baking Spray for best results.
- Arrange York Mint Patty's on top of chocolate brownie batter.
- Add the remaining chocolate brownie batter to cover all the York Mint Patty's. Be sure to spread the batter evenly and tap brownie filled pan a few times on counter to remove air.
- Bake the chocolate brownies in 325°F convection oven for about 20 minutes, or until toothpick comes out clean. Remove from oven and place on cooling rack. Let rest 10 minutes before removing brownies from pan.
- Turn baked brownie pan over top of cooling rack and tap a few times and chocolate brownies should come clean out of the pan. Allow to cool completely on wire rack. Then wrap with plastic and place in refrigerator for at least 2 hours, I like to cool overnight, and assumable cheesecake next day.
Bailey's Irish Cream Cheesecake
- Process the room temperature cream cheese with the sugar using a food processor until it is smooth, then scrape down bowl and process again. This should only take about 60 seconds to complete.
- Next add one egg at a time to cheesecake batter while the processor is running, process until evenly mixed. Be sure to scrape down sides and bottom and process again. This should only take about 60 seconds.
- Finally add the Bailey's Irish Cream while processor is running, then added heavy cream and process until smooth. Scrape the sides and bottom with spatula and process again. This should only take about 60 seconds.
- Pour the cheesecake batter into a prepared 9" cake pan that is sprayed with Pam baking spray and line bottom with parchment paper circle. Tap filled pan on counter a few times to remove air bubbles. Then place filled cheesecake pan into water bath pan.
- Bake the cheesecake in a 300°F oven for 30 minutes until cheesecake is set. Be sure to bake cheesecake in water bath for best results. remove from oven and cool on wire rack.
- Chill the cheesecake in refrigerator overnight for best results. You need at least 4 hours of chilling time, before removing cheesecake from pan. Take pairing knife and go around the cheesecake before turning over pan and tapping until cheesecake comes out clean.
Mint Mousse Layer
- Bring 1/2 cup sugar, 1/2 cup water and corn syrup to boil, cook until it reaches 270°F. Remove from heat Mean while combine 1/3 cup cold water with unflavored gelatin in small bowl, allow to hydrate.
- Start beating the egg yolks until they are light and fluffy, then add the cooked sugar syrup slowly to egg yolks while they are beating. Continue beating to a marshmallow like consistency. Now add to the fluffy egg mixture the hydrated gelatin continue beating for about a minute. Finally add mint extract and a few drops of green food color until light green color is achieved. This is the mint egg yolk base for the mousse.
- Whip heavy cream in medium mixing bowl until stiff. Add some of the whipped cream to green fluffy mint egg yolk base to lighten mixture. Then fold lightened green mint mixture into remaining whipped cream, fold until smooth. Do this quickly or gelatin well set and not be a smooth mixture. Set aside for assembly.
Assembling
- Make a parchment paper collar to line 9" spring form mold to go a least 2" higher then spring form mold. Place the chocolate brownie layer on bottom of lined 9" pan, then spread 1/8" thick layer of Bailey Chocolate Ganache mixture over brownie layer evenly. Next place the Bailey Cheesecake on top of chocolate brownie layer with ganache.
- Spread Mint Mousse mixture evenly over the top of Baileys Cheesecake layer. Chill for 1 hour if all possible to firm up all the cheesecake layers.
- Remove cheesecake from 9" spring form mold and peel off the parchment paper. This shows all the layers of Chocolate Mint Cheesecake before decorating.
- Beat the Baileys Chocolate Ganache into light fluffy consistency, be sure to work quickly, the ganache sets up firm.
- Spread a even layer of Mint Whipped Topping on top of the cheesecake. Next sprinkle some crushed Mint Chocolate Cookies around the edge of the cheesecake. Then Pipe 12 rosettes of Mint Whipped topping evenly around top edge of the cheesecake. Finally garnish each rosettes with whole Chocolate Mint Cookies.
- Cut into 12 portions, using sharp thin long knife wetted down with hot water, each time you make a clean cut.
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