5 from 3 votes
Peppermint Cheesecake Brownies
These Peppermint Cheesecake Brownies are the most fudgy brownie ever! If you love brownies and cheesecake, these are going to be your new favorite dessert.
Prep Time
20 mins
Cook Time
50 mins
Additional Time
8 hrs
Total Time
9 hrs 10 mins
Servings:
12
squares
Calories:
361 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Brownie
- 3/4 cup butter 1 1/2 sticks
- 4 ounces semi-sweet baking chocolate
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 egg large
- 1 tablespoon vanilla extract
- 1/2 cup cocoa powder unsweetened
- 1/2 cup all-purpose flour
Cheesecake
- 16 ounces cream cheese room temperature
- 3/4 cup granulated sugar
- 2 egg large
- 1/2 teaspoon peppermint extract
- 2 tablespoon Sprinkles festive
Instructions
Brownies
- Preheat oven to 350 degrees F. Line an 11×7 baking pan with parchment paper. Leave an overhang of parchment paper on two sides of the baking pan to use as a handle to remove the bars later on.
- Spray the two sides of the baking pan without parchment paper with cooking spray.
- In a mixing bowl, add the butter and baking chocolate. Place in the microwave for 45 seconds. Stir and repeat until the butter and chocolate is melted. Whisk to combine.
- Add the granulated and brown sugar blend, eggs, and vanilla extract. Mix with a hand mixer until fluffy and incorporated. (About 2 minutes)
- Add in the cocoa powder and flour. Mix just until the flour is incorporated.
- Spread the brownies into the prepared pan. It will be a thick batter, so take your time spreading it out and trying to keep the parchment paper in place.
- Place into the oven and bake for about 15 minutes. This will partially bake the brownie and prepare it for the cheesecake filling. Set aside and prepare cheesecake filling.
- Reduce oven to 325 degrees F.
Cup of Yum
Cheesecake
- In a mixing bowl, add the cream cheese and sugar. Mix until combined.
- Add in the peppermint extract and the eggs. Mix until thoroughly combined. Scrape down the sides of the bowl and mix for another 30 seconds.
- Add in the festive sprinkles and stir in with a spatula.
- Spread the cheesecake filling evenly on top of the brownie.
- Place in the 325 degree F oven and bake for 30 – 35 minutes until the cheesecake is set. Give the cheesecake a jiggle and if the edges are firm and don’t move, it’s ready.
- Remove from the oven and let cool. Place in the fridge overnight.
- Cut and serve.
Notes
- With these Peppermint Cheesecake Brownies having cheesecake, you’ll want to store any leftovers in an air tight container in the refrigerator for up to 3 days.
Nutrition Information
Calories
361kcal
(18%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
88mg
(29%)
Sodium
280mg
(12%)
Potassium
206mg
(4%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
451IU
(9%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 squares
Amount Per Serving
Calories 361
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 88mg | 29% |
| Sodium | 280mg | 12% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 451IU | 9% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.