Brownie Peppermint Cheesecake
This indulgent dessert combines rich brownie layers with creamy peppermint cheesecake for a delightful holiday treat.
Ingredients
For the Brownie Layer
- 1 cup unsalted butter Melted (equivalent to two sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Cheesecake Layer
- 32 ounces cream cheese Softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract For holiday flavor
- to taste crushed candy canes or peppermint candies For topping (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, melt the butter. Stir in the sugar, then mix in the eggs one at a time. Add the vanilla extract, followed by the cocoa powder, flour, and salt. Stir until everything is well combined.
- Spread the brownie batter into a greased 9×13-inch baking pan. Bake for about 20–25 minutes.
- While the brownies cool, beat the softened cream cheese until smooth. Gradually add the sugar, then the eggs one at a time, mixing well. Finally, add the vanilla and peppermint extracts.
Baking
- Pour the cheesecake mixture over the cooled brownie layer and spread it evenly. Bake for another 35–40 minutes until the cheesecake is set but still a little jiggly.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
Finishing Touch
- Before serving, sprinkle crushed candy canes over the top.
Notes
For a lighter version, you can use low-fat or Neufchâtel cream cheese. Serve with whipped cream for added creaminess.