Ingredients
Method
Make the Brownie Base
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Melt the butter in a medium saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
- Stir in cocoa, flour, salt, and baking powder until combined—don’t overmix! Pour this mixture into your prepared pan.
Prepare Your Peppermint Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese until fluffy. Gradually add sugar and blend well.
- Mix in the vanilla extract, peppermint extract, and then add the eggs one at a time, mixing until combined.
- Finally, add the sour cream and mix until just combined.
Bake the Cheesecake
- Pour the cheesecake mixture over the brownie layer in the prepared pan.
- Bake for 50-60 minutes, or until the center is set and no longer jiggles.
- Allow to cool at room temperature for about an hour before moving it to the fridge. Let it chill for at least 4 hours, ideally overnight.
Add the Festive Topping
- Just before serving, melt the white chocolate chips in a microwave-safe bowl, stirring in 30-second increments until smooth.
- Drizzle melted white chocolate over the cheesecake and sprinkle with crushed peppermint candies.
- Serve and enjoy!
Notes
Make Ahead: This cheesecake actually tastes better a day after it’s made. You can also substitute peppermint extract with other flavors like vanilla or almond. Don't have pre-crushed candy canes? Just pop some in a zip-top bag and give them a good whack with a rolling pin.