A festive, easy-to-make dessert for any gathering

This Brownie Peppermint Cheesecake brings together a rich brownie base, a creamy peppermint cheesecake layer, and a glossy chocolate ganache. It makes a great holiday dessert or a special treat any time. If you want a quick reference version online, check this recipe page for another format.

Why this dessert stands out

You get three textures in one dessert: fudgy brownie, smooth cheesecake, and silky ganache. The peppermint adds a fresh, bright note that pairs well with chocolate. It looks impressive but is simple to make, so it’s perfect for parties or a cozy night in.

Step-by-step: How to make Brownie Peppermint Cheesecake

Follow the two layers method: bake a dense brownie base first, then add the cheesecake layer and bake in a water bath. Chill fully, then top with ganache and crushed peppermint for a clean finish.

Ingredients you’ll need

• 170 g butter
• 200 g dark chocolate (roughly chopped)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup flour
• 1/4 cup cocoa powder
• A pinch of salt
• 450 g cream cheese (at room temperature)
• 3/4 cup granulated sugar (for cheesecake layer)
• 2 large eggs (for cheesecake layer)
• 1/2 cup sour cream or yogurt
• 1 teaspoon vanilla extract (for cheesecake layer)
• 1/2 teaspoon peppermint extract
• A few drops red food coloring (optional)
• 1 cup bitter chocolate chips
• 1/2 cup cream (for ganache)
• Crushed peppermint candies or candy cane pieces (for topping)

For another ingredient layout and variations, you can glance at this classic brownie cheesecake page.

Clear baking directions

1. Preheat the oven to 340°F (170°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Melt the butter and dark chocolate in a double boiler until smooth. Remove from heat. Stir in the 1 cup granulated sugar, then add the 3 eggs and 1 teaspoon vanilla extract. Mix until combined. Fold in 3/4 cup flour, 1/4 cup cocoa powder, and a pinch of salt with a spatula until just combined.
3. Pour the brownie batter into the prepared springform pan and bake (pre-bake) for about 15 minutes. Remove from oven.
4. In a bowl, beat 450 g cream cheese until smooth. Add 3/4 cup granulated sugar, 2 eggs, 1/2 cup sour cream or yogurt, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Mix until smooth. If you like, add a few drops of red food coloring to part of the cheesecake batter and swirl it in with a knife for a marbled effect.
5. Pour the cheesecake mixture over the partially baked brownie base.
6. Place the springform pan on a large baking sheet. Pour a little hot water into the baking sheet around the pan to create a bain-marie (water bath). Bake at 170°C (340°F) for 45–55 minutes. The center should still wobble slightly when done.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. For the ganache, heat 1/2 cup cream until hot but not boiling. Pour over 1 cup bitter chocolate chips and let sit 5 minutes, then stir until smooth. Pour the ganache over the chilled cheesecake.
9. Sprinkle crushed peppermint candies or candy cane pieces over the ganache before it sets. Garnish with a few fresh mint leaves if you like.

How to present this dessert

Cut the cheesecake with a hot, clean knife for neat slices. Serve slightly chilled so the cheesecake layer holds shape but the ganache still feels smooth. Add a small mint leaf or a few extra candy pieces on each slice for a pretty finish. For family-style serving ideas, see this family-friendly twist.

Storing your Brownie Peppermint Cheesecake

• Refrigerate: Keep it covered in the fridge for up to 4–5 days.
• Freeze: You can freeze slices wrapped tightly for up to 2 months. Thaw in the fridge before serving.
• Tip: Wait to add crushed peppermint on top until just before serving if you want the candy extra crunchy.

Simple tips to get the best results

• Use room-temperature cream cheese to avoid lumps.
• Don’t overmix the batter; fold gently.
• The center should be slightly wobbly after baking — it will set as it cools.
• Warm the knife under hot water and wipe it clean between cuts for neat slices.
• For more technique tips and another variation, check this extra idea.

Easy variations you can try

• Chocolate peppermint swirl: Add more peppermint extract for a stronger mint flavor.
• Candy-free: Top with shaved chocolate and fresh mint instead of crushed candies.
• Mini version: Make in a muffin tin for individual brownie cheesecake bites.

Nutrition snapshot

This is an estimate per slice (assuming 12 slices):

• Calories: ~450–550 kcal
• Fat: ~30–35 g
• Carbohydrates: ~45–55 g
• Protein: ~6–8 g
  Actual values depend on exact ingredients and portion size.

Family-friendly serving ideas

• Serve warm coffee or hot chocolate for a cozy dessert time.
• Offer small scoops of vanilla ice cream on the side for kids.
• Make mini slices for a family dessert sampler.

What pairs well with this dessert

• Drinks: strong coffee, espresso, or a mint hot chocolate.
• Wines: a sweet red like port or a dessert wine pairs nicely.
• Other desserts: keep it simple with vanilla ice cream or fresh berries.

Common questions and quick answers

Q: Can I make this ahead of time?
A: Yes. Bake and chill overnight. Add ganache and candy just before serving for best texture.

Q: Can I skip the peppermint extract?
A: Yes. Skip it for a plain brownie cheesecake, or add vanilla instead.

Q: My cheesecake cracked — what happened?
A: Cracks come from overbaking or rapid cooling. Use a water bath and don’t overbake; cool slowly.

Q: Can I use regular chocolate instead of bitter chocolate for the ganache?
A: Yes. Regular chocolate will make a sweeter ganache. Adjust cream amount if needed.

Conclusion

If you want more ideas and similar recipes, these pages are helpful references: check out Peppermint Cheesecake Brownies – Comfortably Domestic, try the version at Peppermint Cheesecake With Brownie Crust – The Gunny Sack, or see another take at Peppermint Brownie Cheesecake | The Domestic Rebel.

Brownie Peppermint Cheesecake

A festive and easy-to-make dessert combining a rich brownie base, creamy peppermint cheesecake layer, and glossy chocolate ganache. Perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert, Sweet

Cuisine American

Servings 12 servings

Calories 500 kcal

Ingredients

  

Brownie Base Ingredients

• 170 g butter Melted
• 200 g dark chocolate (roughly chopped) For brownie base
• 1 cup granulated sugar For brownie base
• 1/2 cup brown sugar For brownie base
• 3 large eggs For brownie base
• 1 teaspoon vanilla extract For brownie base
• 3/4 cup flour For brownie base
• 1/4 cup cocoa powder For brownie base
• a pinch salt For brownie base

Cheesecake Layer Ingredients

• 450 g cream cheese At room temperature
• 3/4 cup granulated sugar For cheesecake layer
• 2 large eggs For cheesecake layer
• 1/2 cup sour cream or yogurt
• 1 teaspoon vanilla extract For cheesecake layer
• 1/2 teaspoon peppermint extract
• a few drops red food coloring Optional for marbled effect

Ganache Ingredients

• 1 cup bitter chocolate chips
• 1/2 cup cream For ganache

Topping

• Crushed peppermint candies or candy cane pieces For topping

Instructions

 

Preparation

• Preheat the oven to 340°F (170°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• Melt the butter and dark chocolate in a double boiler until smooth. Remove from heat.
• Stir in the granulated sugar, then add the eggs and vanilla extract. Mix until combined.
• Fold in the flour, cocoa powder, and salt with a spatula until just combined.
• Pour the brownie batter into the prepared springform pan and bake for about 15 minutes. Remove from oven.

Cheesecake Layer

• In a bowl, beat the cream cheese until smooth. Add the granulated sugar, eggs, sour cream or yogurt, vanilla extract, and peppermint extract. Mix until smooth.
• Pour the cheesecake mixture over the partially baked brownie base.
• Place the springform pan on a large baking sheet. Pour hot water into the baking sheet around the pan to create a bain-marie.
• Bake at 170°C (340°F) for 45–55 minutes. The center should still wobble slightly when done.
• Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Ganache Topping

• Heat the cream until hot but not boiling. Pour over the bitter chocolate chips and let sit for 5 minutes, then stir until smooth.
• Pour the ganache over the chilled cheesecake.
• Sprinkle crushed peppermint candies over the ganache before it sets.

Notes

Cut the cheesecake with a hot, clean knife for neat slices. Serve slightly chilled for the best texture.

Keyword Brownie Cheesecake, Chocolate Cheesecake, Creamy Cheesecake, Holiday Dessert, Peppermint Dessert