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- 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon peppermint extract - 1 cup whipped cream (or cool whip) - Crushed peppermint candies for garnish To make this Peppermint Brownie Cheesecake, you need two layers. The first is the brownie layer. It starts with butter, which gives the brownies that rich taste. Sugar adds sweetness, while eggs help bind it all together. Vanilla extract gives a warm flavor, and cocoa powder makes it chocolatey. Flour, salt, and baking powder round out this layer. Next, we have the cheesecake layer. Cream cheese is key for that creamy texture. Sugar sweetens it, and eggs help it set. We use vanilla extract for flavor and peppermint extract for that festive touch. Whipped cream adds fluffiness, and crushed peppermint candies make it look pretty. Pick up these ingredients, and you are ready to bake! {{ingredient_image_1}} First, we need to preheat your oven to 350°F (175°C). This ensures even cooking for our cheesecake. While the oven heats, grab a 9-inch springform pan. Grease it with non-stick spray or butter. This makes it easier to remove the cheesecake later. Now, let’s make the brownie layer. Start by melting 1/2 cup of unsalted butter in a medium saucepan over low heat. Once melted, remove it from the heat. Stir in 1 cup of granulated sugar. Add 2 large eggs and 1 teaspoon of vanilla extract, mixing well. Next, add 1/3 cup of unsweetened cocoa powder, 1/2 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. Mix until just combined. Pour this thick brownie batter into the prepared springform pan, spreading it evenly. For the cheesecake layer, grab a large mixing bowl. Beat together 16 oz of softened cream cheese and 1/2 cup of granulated sugar until smooth. Add 2 large eggs one at a time, mixing well after each addition. Then, mix in 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract. Gently fold in 1 cup of whipped cream until just combined. This will make your cheesecake light and fluffy. Now it’s time to assemble our dessert. Pour the cheesecake mixture over the cooled brownie layer in the springform pan. Smooth it out so it looks nice. Bake this in the preheated oven for about 50-60 minutes. The center should be set but still slightly jiggly. After baking, turn off the oven and crack the door. Let the cheesecake cool inside for about an hour. This helps prevent cracks. Once it’s cool, move the cheesecake to the refrigerator. Chill it for at least 4 hours, or overnight for the best taste. To ensure a fudgy brownie layer, always melt your butter on low heat. This keeps it smooth and prevents burning. When mixing in the sugar, stir just until combined. Overmixing can lead to a cake-like texture. Use fresh eggs for the brownie mix. They help create a rich, moist base. When baking the brownies, check them at 20 minutes. They should be firm but soft in the middle. This ensures that fudgy richness we all love! For a creamy cheesecake consistency, start with room temperature cream cheese. Cold cream cheese can clump and won’t blend well. Beat it with sugar until smooth, and add eggs one at a time. This keeps the mix creamy and light. When you fold in the whipped cream, do it gently. Overmixing this step can deflate your mixture. The goal is to keep it airy and fluffy. Garnishing the cheesecake makes it extra special. Drizzle chocolate syrup over each slice for a touch of sweetness. It adds a beautiful contrast to the white cheesecake. Crushed peppermint candies offer a festive touch. Sprinkle them on top before serving. They add color and a delightful crunch. Fresh mint leaves can also enhance your presentation. For special occasions, serve the cheesecake on a fancy plate. A little effort goes a long way in impressing your guests. Pair your peppermint brownie cheesecake with hot cocoa or coffee. A warm drink balances the coolness of the cheesecake. For a refreshing option, try iced mint tea. It complements the mint flavor in the dessert. If you want to serve more sweets, consider chocolate-covered strawberries. They are a classic treat that pairs well with rich cheesecake. Pro Tips Brownie Layer Consistency: Ensure that the brownie layer is slightly underbaked before adding the cheesecake layer. This will keep it moist and chewy. Chill for Perfection: For the best texture, chill the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly. Even Baking: To prevent cracking, bake the cheesecake in a water bath. Wrap the springform pan in foil to keep water from seeping in. Garnishing Tips: For an extra touch, use a mix of crushed peppermint candies and chocolate shavings for garnish, enhancing both flavor and presentation. {{image_2}} You can change the flavor of your peppermint brownie cheesecake easily. Try swapping the vanilla extract for almond extract. This gives a nice nutty flavor. You can also try adding different extracts like orange or hazelnut. Each choice brings a unique twist. For extra texture, mix in toffee bits or chocolate chips. These add a delightful crunch and richness. They also enhance the chocolate taste. Scatter them on top before baking for a fun surprise in every bite. If you need a gluten-free option, use gluten-free flour for the brownie layer. Many brands offer blends that work well in baking. They give the same texture and taste. You can also find gluten-free brownie mixes in stores. For a low-sugar cheesecake, substitute granulated sugar with a sugar alternative. Stevia or erythritol can work well here. They keep the sweetness without the calories. Just make sure to check the conversion ratio on the package. You can make your cheesecake festive. For holidays, add themed garnishes. In December, try red and green decorations. Use crushed peppermint candies on top. For Halloween, dark chocolate shavings can give a spooky look. Consider adding colorful whipped cream for a fun touch. You can also layer the cheesecake with different colored batters. This creates a beautiful effect. Each season gives you a chance to be creative! Before you store your cheesecake, let it cool completely. After baking, turn off the oven and crack the door open. This helps the cheesecake cool slowly. Let it sit in the oven for about an hour. Then, move it to the fridge. Chilling is key for a smooth, creamy texture. It also helps the flavors meld together. For leftovers, cover the cheesecake tightly with plastic wrap. You can also use an airtight container. Store it in the fridge for up to five days. If you want to keep it longer, freeze it. Slice the cheesecake before freezing for easy servings. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. The cheesecake can last up to three months in the freezer. If you want to enjoy your cheesecake warm, you can reheat it safely. Use the oven set to 300°F (150°C). Place the slice on a baking sheet and cover it with foil. Heat for about 10 to 15 minutes until warm. Avoid using the microwave, as it can change the texture. Reheating slowly keeps the cheesecake creamy and tasty. You can tell when the cheesecake is done by checking the center. It should be set but still slightly jiggly. The edges will look firm, while the middle has a gentle wiggle. If you see cracks on top, it means it baked too long. Yes, you can make this dessert a day before serving. After baking, let it cool, then chill in the fridge. This allows the flavors to blend and the texture to set. Just remember to cover it well to keep it fresh. If you need a dairy-free option, use silken tofu. Blend it until smooth for a similar texture. You can also try cashew cream made from soaked cashews. Both provide a creamy base that works well. Your cheesecake can last about 5 days in the fridge. Make sure to cover it tightly with plastic wrap or foil. This keeps it fresh and prevents it from absorbing other odors. Absolutely! You can use dark chocolate for a richer taste. Milk chocolate will give a sweeter flavor. You might also try white chocolate for a fun twist. Just adjust the sugar if you use a sweeter chocolate. In this article, we walked through the process of making peppermint brownie cheesecake. You learned about the ingredients and step-by-step instructions. We covered tips for texture and presentation, along with fun variations. Proper storage and reheating methods help maintain your cheesecake’s taste. With these insights, you can create a delicious dessert that impresses everyone. Enjoy baking and sharing this special treat!

Peppermint Brownie Cheesecake

A delicious layered dessert combining rich brownie and creamy cheesecake with a hint of peppermint.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking powder
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon peppermint extract
  • 1 cup whipped cream (or cool whip)
  • to taste crushed peppermint candies for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray or butter.
  • In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, followed by the eggs and vanilla extract until well combined. Mix in the cocoa powder, flour, salt, and baking powder until just combined. Pour the brownie batter into the prepared springform pan and spread it evenly.
  • Bake for about 20 minutes in the preheated oven, then remove and allow to cool slightly while you prepare the cheesecake layer.
  • In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Mix in the vanilla extract and peppermint extract. Gently fold in the whipped cream until just combined.
  • Pour the cheesecake mixture over the cooled brownie layer in the springform pan, smoothing it out evenly.
  • Bake for about 50-60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven and crack the door, allowing the cheesecake to cool inside for about an hour. Then, transfer it to the refrigerator to chill for at least 4 hours, or overnight for the best results.
  • Before serving, sprinkle crushed peppermint candies on top. Carefully remove the sides of the springform pan and slice into wedges.

Notes

Serve slices on a festive plate, drizzled with chocolate syrup, and garnish with fresh mint leaves for an elegant touch!
Keyword brownie, cheesecake, dessert, peppermint