Gluten-Free Candy Cane Brownie Cheesecake!

  1. First prepare the Krusteaz Gluten-Free Double Chocolate Brownie Mix according to directions in a large bowl, substituting milk for water and adding in 1/2 C of Espresso Chocolate Chips. Cut two rounds of parchment paper to fit inside of a nine inch springform pan. Grease the bottom and sides of the springform pan, lay one of the parchment rounds in the bottom of the pan (set the other one aside for the cheesecake portion) and grease the top of the parchment paper. Use a rubber spatula to transfer the brownie mix to the prepared springform pan. Set the springform pan on a baking sheet then bake according to directions, approximately 35-45 minutes.
  2. Once the brownie layer has baked, allow it to cool completely at room temperature on a wire cooling rack. Once the brownie layer has completely cooled, carefully release it from the pan and set it on your final serving dish and cover it with plastic wrap to keep it moist and fresh. Clean the springform pan to prepare it for the cheesecake layer.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is smooth, soft and creamy. Add the sugar and mix until completely incorporated. Add the eggs, one at a time, just until incorporated. Add the vanilla extract, peppermint extract, cognac and heavy cream. Mix and taste to adjust any of the flavorings to your liking. With a rubber spatula, stir in the peppermint Andes baking bits, just until evenly distributed.
  4. Prepare the springform pan by greasing the bottom and sides. Lay in the last parchment round and grease the top of that. Cut four large pieces of aluminum foil to wrap your pan. Carefully wrap and mold the aluminum to create a barrier for the pan from the water bath that we will bake the cheesecake in. Make sure the foil edges at the top of the pan are folded over, away from the pan so that it doesn't interfere with the baking of the cheesecake, as it will rise above the top of the pan during baking.
  5. Find a baking dish that the springform pan can rest evenly with enough depth that you can fill the baking dish with water, rising halfway up the side of the springform pan. I had to use a large roasting dish for this. Get your water boiling and preheat the oven to 325F.
  6. Use a rubber spatula to transfer the cheesecake mixture to the springform pan, carefully smoothing the top. Once the oven has come to temperature and the hot water is boiling, set the cheesecake in the roasting dish then pour the hot, boiling water in the roasting dish, around the springform pan until the water rises halfway up the sides of the dish. This helps to insulate the pan and cheesecake mixture from the extreme temperatures of baking and allow the cheesecake to bake slowly and evenly. Carefully slide these pans into the oven taking care not to slosh the water around onto the cheesecake.
  7. Bake the cheesecake for 1.5 HOURS at 325F.net the cheesecake cool in the oven with the door cracked for one hour; this prevents the top of the cheesecake from cracking. Once it has cooled sufficiently, do not remove the cheesecake from the pan yet. Set the springform pan, removing the insulating aluminum layers, on a plate. Cover the top of the pan with foil, but don't let the foil touch the cheesecake and chill for at least four hours or overnight.
  8. When your cheesecake has chilled, get the brownie layer uncovered and spread the dark chocolate frosting on top with an angled spatula. Set the brownie layer close to your workstation then remove the foil on top of the cheesecake then run a blunt edge knife around the outer edge of the cheesecake, helping to release it from the pan. Release the spring on the springform pan and carefully ease the base of the pan with the cheesecake out. Run a blunt edge knife around the circumference of the cheesecake between the parchment round and the bottom of the pan to aid in releasing it from the pan completely. Quickly and carefully set the cheesecake later on top of the brownie & frosting layers, removing the parchment round as you go.
  9. Unwrap then crush the candy canes in a food processor or put them in a zip top bag and smash with a hammer or other blunt instrument to get coarse candy cane "crumbs." Set these aside.
  10. Melt the 6 oz of Espresso Chocolate Chips in a double boiler until no lumps remain. Pour this melted chocolate on top of the cheesecake, using the back of a spoon to spread the melted chocolate to the edges of the cheesecake and letting it drip down the sides, haphazardly. Before the chocolate layer sets, sprinkle on the candy cane "crumbs." You can also decorate the top with mini candy canes or other chocolate decorations as your heart desires.
  11. Allow the cake to set in the fridge for about two hours until the espresso chocolate coating has set completely. Slice and serve with a little mini candy cane and your favorite hot beverage!

gluten krusteaz, chocolate chips espresso, cream cheese bricks, sugar, eggs, vanilla, peppermint, cognac, heavy cream, peppermint andes baking, chocolate frosting, chocolate chips espresso, canes

Taken from www.yummly.com/recipe/Gluten-Free-Candy-Cane-Brownie-Cheesecake_-972790 (may not work)

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