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Irresistible Brownie Peppermint Cheesecake: The Ultimate Holiday Treat

When those festive vibes hit during the holiday season, there’s nothing quite like diving into a delicious dessert that brings a smile to everyone’s face—and the Brownie Peppermint Cheesecake is just the treat for the occasion! This recipe combines the rich, velvety goodness of cheesecake with the decadence of brownies, topped off with a delightful peppermint twist. Perfect for holiday parties, cozy family gatherings, or even that much-needed indulgence after a long day—I’m talking about dessert therapy, people! So, grab your favorite apron and let’s whip up some cheer together!

Why You’ll Love This Brownie Peppermint Cheesecake

First off, let’s talk about the flavor explosion you’re about to experience. The mix of creamy cheesecake, fudgy brownie, and refreshing peppermint is like a hug for your taste buds. Plus, it’s an impressive showstopper that looks like you put in hours of effort, but really, it can be made in just a couple of steps. And trust me, your friends and family will be talking about this one for years to come!

Worried about how to impress your guests? Or maybe you need a quick dessert to bring to that potluck? This recipe strikes the perfect balance between quick and crowd-pleasing. Let’s dive into the recipe before we start dreaming about those holiday parties!

Ingredients You’ll Need

Here’s what you need to gather from your pantry before we start the fun part:

• For the Brownie Base:

  • 1 box of brownie mix (I won’t tell if you don’t!)
  • Ingredients needed as per the brownie mix instructions (usually oil, eggs, and water)

• For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • ½ cup sour cream
  • ½ tsp peppermint extract
  • 3 cups crushed candy canes (because who doesn’t love a little festive crunch?)

Steps to Make the Magic Happen

1. Prepare the Brownie Base:

   • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan because nobody wants a stick situation here!
   • Prepare the brownie mix according to the package instructions and pour it into the bottom of your prepared springform pan. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.

2. Make the Cheesecake Filling:

   • While the brownie base cools, in a medium bowl, beat the softened cream cheese and granulated sugar together until smooth.
   • Add the vanilla and peppermint extract, followed by the eggs—mixing one at a time to avoid over-mixing. Once fluffy, gently fold in the sour cream.

3. Layer It Up:

   • Pour the cheesecake filling over the cooled brownie layer and spread it evenly. Don’t worry about perfection; we’re aiming for delicious, not a Pinterest win!

4. Bake to Perfection:

   • Bake for an additional 40-45 minutes, or until the cheesecake is set but still slightly jiggles in the center. Trust me, it’s okay; it’ll firm up as it cools!
   • After baking, turn off the oven but let the cheesecake sit inside with the door cracked open for about an hour. This helps prevent cracks (because we want a smooth surface to show off).

5. Chill and Crush:

   • Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours (or overnight, if you can wait!).
   • Just before serving, top it with crushed candy canes for that festive touch!

Cooking Tips to Make It Even Better

• If you’re feeling a bit adventurous, add a swirl of chocolate ganache on top before adding the candy canes. This will add an extra layer of chocolate delight to your cheesecake!
• Accidentally over-bake? Don’t fret! Serve with a dollop of whipped cream and no one will ever know.
• Got leftover candy canes? Crush those bad boys and sprinkle them on everything—ice cream, pancakes, or just as a snack!

Personal Anecdote

I’ll never forget the first time I made this dish. I was hosting a holiday dinner, feeling the pressure to impress my in-laws, who are the ultimate dessert snobs. (We’ve all been there, right?) I thought, ‘What’s better than cheesecake? A brownie cheesecake!’ I whipped this up and, let’s just say, there were no leftovers that night. It fast became my go-to recipe for festive gatherings!

FAQs About Brownie Peppermint Cheesecake

• Can I substitute regular cream cheese for low-fat?
  Absolutely! Cream cheese is cream cheese, and low-fat options work just as well.

• How do I store leftovers?
  Keep them covered in the refrigerator for up to 5 days. Just remember: it’s a limited edition treat, so I wouldn’t wait too long!

Let’s Get Baking!

So there you have it—the comforting, festive Brownie Peppermint Cheesecake that not only sweetens your holidays but also adds a sprinkle of joy to your kitchen! Make this recipe for your next gathering and watch the smiles unfold. Remember, every bite is filled with love, just like the memories you create around the table.

Not ready to dive into the full cheesecake yet? Try my easy Chocolate Chip Cookies or Simple Pumpkin Pie before plunging into this holiday gem. Trust me, each recipe is crafted with love and a bit of nostalgia!

Now, let’s get baking; your taste buds—and your guests—will thank you!

Meta Description:
"Brownie Peppermint Cheesecake is the perfect recipe for holiday treats. Quick, easy, and delicious, this dish will become your go-to dessert. Try it today!"

Brownie Peppermint Cheesecake

A delightful blend of creamy cheesecake and fudgy brownie with a refreshing peppermint twist, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Brownie Base

• 1 box brownie mix Ingredients needed as per the brownie mix instructions (usually oil, eggs, and water).

For the Cheesecake Layer

• 16 oz cream cheese Softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup sour cream
• ½ tsp peppermint extract
• 3 cups crushed candy canes For a festive crunch.

Method

 

Prepare the Brownie Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Prepare the brownie mix according to the package instructions and pour it into the prepared springform pan.
3. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.

Make the Cheesecake Filling

1. In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth.
2. Add the vanilla and peppermint extract, followed by the eggs—mixing one at a time.
3. Once fluffy, gently fold in the sour cream.

Layer It Up

1. Pour the cheesecake filling over the cooled brownie layer and spread it evenly.

Bake to Perfection

1. Bake for an additional 40-45 minutes, or until the cheesecake is set but slightly jiggles in the center.
2. Turn off the oven but let the cheesecake sit inside with the door cracked open for about an hour.

Chill and Crush

1. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours (or overnight).
2. Just before serving, top with crushed candy canes.

Notes

If adventurous, add a swirl of chocolate ganache before topping with candy canes. For over-baked cheesecake, serve with whipped cream. Leftover candy canes can also be used on ice cream or pancakes.