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.
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.