Brownie Peppermint Cheesecake
User Reviews
5
Brownie Peppermint Cheesecake
Description
This layered dessert starts with a fudgy brownie crust prepared from boxed mix, pressed and partially frozen in a springform pan. On top, a peppermint cheesecake filling combines cream cheese, sugar, flour, salt, peppermint extract, eggs, sour cream, and heavy cream, resulting in a smooth, dense texture with a bright mint flavor. Pink food coloring highlights the peppermint theme visually.
The cheesecake bakes atop the brownie layer, melding the two textures: a chewy base and a creamy, slightly tart topping. After baking and cooling, the cake is topped with a glossy white chocolate ganache made from chopped white chocolate, heavy cream, and corn syrup, adding a rich sweetness that complements the peppermint. Peppermint whipped cream made by blending whipped cream, powdered sugar, and peppermint extract is spooned over the ganache for lightness and flavor contrast.
Finally, crushed peppermint candies garnish the top for crunch, color, and an extra burst of mint. This festive cheesecake is suited for holiday celebrations or any occasion needing a refreshing yet indulgent dessert.
Ingredients
Brownie Layer:
- 19.9 oz brownie mix and ingredients required on box, boxed
Filling:
- 32 ounces cream cheese softened to room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoons salt
- 1 teaspoon peppermint extract or 2 teaspoons for a bolder flavor
- 3 egg room temperature, large
- 1 cup sour cream room temperature
- 1/2 cup heavy cream
- Food Coloring pink get
White Chocolate Ganache:
- 12 ounces white chocolate finely chopped
- 1 cup heavy cream
- 1 tablespoon corn syrup
Peppermint Whipped Cream:
- 1 1/2 cups Whipped Cream
- 1/4 cup powdered sugar
- 1/2 teaspoon peppermint extract
Garnish:
- peppermint candies crushed
Instructions
Cheesecake Crust:
- Lightly coat a 9-inch or 10-inch springform pan with nonstick spray and set aside.
- Cover the outside of the pan with foil, the bottom, and the sides.
- Prepare brownie mix according to directions on the box.
- Pour batter into springform pan.
- Freeze for one hour, or until the layer is settled.
Cheesecake Filling:
- Preheat oven to 325 degrees F.
- In a large bowl, beat cream cheese for 1 minute.
- Add sugar, salt and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
- With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
- Add sour cream, cream and peppermint extract and beat until mixed through. Add a few drops of pink get food coloring and stir to combine. If needed add a few more drops.
- Pour the batter on top of the brownie layer, level the top with a spatula.
- Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
- Transfer the cheesecake into the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
- Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
- Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
- Run a butter knife around the edges to release it from the pan.
White Chocolate Ganache:
- Add chopped chocolate and corn syrup to a medium bowl and set aside.
- In a small saucepan over medium heat, bring the cream to a rolling simmer.
- Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy.
- Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
Whipped Cream:
- Add all ingredients to a bowl and whisk until fluffy.
- Add to a piping bag fitted with the star tip and pipe on the cheesecake.
- Decorate with crushed peppermint candies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 746kcal | 37% |
| Carbohydrates | 94g | 31% |
| Protein | 13g | 26% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 118mg | 39% |
| Sodium | 665mg | 28% |
| Potassium | 370mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 76g | 152% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 250mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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