6. Peppermint Cheesecake in a Brownie Crust
What you need:
Box of chocolate fudge brownie mix
2 large eggs
⅔ cup vegetable oil
¼ cup water
1 eight-ounce package cream cheese
A 14 oz can sweetened condensed milk
2 tsp peppermint extract
Crushed peppermint candies
8-ounce container frozen whipped topping
To make:
Preheat oven to 350 degrees. Grease a 7 inch or larger springform pan. Bake the brownies according to the package instructions. When cooked, allow to cool. In a large bowl beat the cream cheese until smooth. Slowly add in the condensed milk while continuing to beat.
Add the peppermint extract and the crushed peppermint candies. Fold in the whipped topping until combined. Pour the mix onto the brownies. Place in the freezer for at least 8 hours. Remove from the freezer and allow to thaw for a few minutes before you cut and serve. Return any remaining cheesecake to the freezer.