Brownie Peppermint Cheesecake

The Brownie Peppermint Cheesecake is a festive dessert that combines the rich taste of brownies with the creamy texture of cheesecake. Topped with peppermint whipped cream and crushed candy canes, this dessert is perfect for the holiday season or any special occasion. Its colorful layers and sweet flavors will surely impress your family and friends!

Why Make This Recipe

This Brownie Peppermint Cheesecake is a delightful treat that satisfies chocolate cravings while adding a refreshing peppermint twist. It’s a great recipe for gatherings and celebrations, bringing together the best of both worlds: a fudgy brownie base and a creamy cheesecake layer. Plus, it’s fun and easy to make, making it suitable for bakers of all skill levels.

How to Make Brownie Peppermint Cheesecake

Making the Brownie Peppermint Cheesecake involves a few simple steps, but the result is absolutely worth it. Follow these instructions to create this delicious dessert.

Ingredients:

1 box (19.9 oz) brownie mix, plus ingredients required on the box
32 oz cream cheese, softened
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1-2 teaspoons peppermint extract
3 large eggs, room temperature
1 cup sour cream
1/2 cup heavy cream
Pink gel food coloring
12 oz white chocolate, finely chopped
1 cup heavy cream
1 tablespoon corn syrup
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Crushed peppermint candies

Directions:

Prepare the Brownie Layer: Preheat your oven to 325°F (165°C). Lightly coat a 9-inch springform pan with nonstick spray. Prepare the brownie mix according to the box instructions, then pour the batter into the pan. Freeze the brownie layer for 1 hour until it is firm.
Cheesecake Filling: In a large bowl, beat the softened cream cheese for 1 minute. Add granulated sugar, salt, and flour, mixing until smooth. On low speed, add the eggs one at a time, mixing until just combined. Add sour cream, heavy cream, and peppermint extract, then mix in pink food coloring. Pour the cheesecake batter over the cooled brownie layer, spreading evenly with a spatula.
Bake the Cheesecake: Place the springform pan in a large roasting pan and pour hot water halfway up the sides of the springform pan. Bake for 45-50 minutes, or until the edges are set but the center remains slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool completely inside. Once cooled, refrigerate for 5-6 hours. Run a knife around the edges to loosen the cheesecake.
White Chocolate Ganache: Place the finely chopped white chocolate and corn syrup in a bowl. In a saucepan, heat the heavy cream until it simmers, then pour it over the chocolate. Let it sit for 1 minute and whisk until smooth and glossy. Pour this ganache over the cooled cheesecake and let it set for 1 hour.
Peppermint Whipped Cream: In a bowl, whisk heavy cream, powdered sugar, and peppermint extract until it becomes fluffy. Pipe this whipped cream onto the cheesecake using a star tip, then sprinkle with crushed peppermint candies.

Enjoy your festive Brownie Peppermint Cheesecake!

How to Serve Brownie Peppermint Cheesecake

This cheesecake is best served chilled. Slice it into wedges and serve it on dessert plates. You can add an extra drizzle of chocolate or a few more crushed peppermint candies on top for a beautiful presentation.

How to Store Brownie Peppermint Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It should stay good for up to 4-5 days in the fridge.

Tips to Make Brownie Peppermint Cheesecake

Make sure the cream cheese is softened to room temperature for a smooth filling.
Be careful not to overmix the eggs once added to avoid cracking.
You can adjust the amount of peppermint extract based on your preference for mint flavor.

Variation

For a chocolatey twist, you can mix chocolate chips into the cheesecake layer or replace the white chocolate ganache with milk or dark chocolate ganache.

FAQs

1. Can I use a homemade brownie recipe instead of a box mix?
Yes, you can use a homemade brownie recipe if you prefer. Just make sure the texture is rich and fudgy for best results.

2. Is it okay to leave out the peppermint extract?
Yes, if you’re not a fan of peppermint, you can leave it out or substitute it with vanilla extract for a different flavor profile.

3. Can I freeze leftover cheesecake?
Yes, you can freeze the cheesecake for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.

Enjoy your delicious Brownie Peppermint Cheesecake, and happy baking!