Go Back

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
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
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.