Brownie Peppermint Cheesecake
A delicious treat that combines rich brownies with creamy cheesecake and a refreshing hint of peppermint, perfect for holiday gatherings.
Ingredients
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 4 ounces chocolate, melted Use high-quality chocolate for better flavor.
Cheesecake Mixture
- 1 cup cream cheese, softened Ensure it's at room temperature.
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract Adjust to taste.
Topping
- Crushed peppermint candies For topping before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a large mixing bowl, combine melted butter and granulated sugar until well mixed.
- Add eggs, one at a time, mixing well after each addition.
Cheesecake Mixing
- In another bowl, beat together cream cheese, sour cream, vanilla extract, and peppermint extract until smooth.
- Gradually fold in the flour, cocoa powder, and salt until just combined.
Assembly
- Pour half of the brownie batter into the prepared pan, followed by the cream cheese mixture.
- Top with the remaining brownie batter and swirl slightly for a marbled effect.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Let cool in the pan before removing, then chill in the refrigerator.
- Before serving, top with crushed peppermint candies.
Notes
Store any leftovers in the refrigerator for about 3 to 5 days, covered with plastic wrap or in an airtight container. For longer storage, freeze well-wrapped to prevent freezer burn.