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Brownie Peppermint Cheesecake

A rich and festive dessert combining a chocolate brownie base with creamy peppermint cheesecake, perfect for special occasions or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Brownie Layer
  • 1/2 cup unsalted butter Melted
  • 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
For the Peppermint Cheesecake Layer
  • 16 oz cream cheese Softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract Or to taste
  • 2 tablespoons all-purpose flour
  • Crushed peppermint candies For garnish

Method
 

Preparation and Brownie Layer
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the sugar, eggs, and vanilla extract until combined.
  3. Add in the cocoa powder, flour, salt, and baking powder. Mix until smooth and well blended.
  4. Pour the brownie batter into a greased 9-inch springform pan, spreading it evenly to cover the bottom.
Bake the Brownies
  1. Place the pan in the preheated oven and bake for about 20 minutes. You’ll want them slightly underbaked.
Peppermint Cheesecake Layer
  1. While the brownie layer is baking, in a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
  2. Add the sugar, eggs, vanilla extract, peppermint extract, and flour to the bowl. Beat until creamy and well combined.
Combine the Layers
  1. Once the brownie layer has cooled for about 10 minutes, pour the peppermint cheesecake mixture directly on top of it. Spread it gently to create an even layer.
Bake Again
  1. Return the pan to the oven and bake for an additional 25-30 minutes, or until the cheesecake is set and slightly jiggly in the center.
Cool and Chill
  1. Allow the cheesecake to cool at room temperature for 15 minutes before cooling in the refrigerator for at least 4 hours, preferably overnight.
Garnish and Serve
  1. Once chilled, remove the cheesecake from the springform pan. Garnish with crushed peppermint candies on top. Slice, serve, and enjoy!

Notes

For enhanced flavor, consider adding a dollop of whipped cream before serving. Store leftovers tightly covered in the fridge for freshness.