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Peppermint Brownie Cheesecake

Peppermint brownie cheesecake layers a fudgy brownie base with smooth peppermint cheesecake and a glossy chocolate topping. Crushed peppermint candies add a crisp finish to each chilled slice.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling and chilling 7 hours 38 minutes
Total Time 9 hours 28 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the brownie layer
  • 0.5 cup unsalted butter melted
  • 0.75 cup brown sugar packed light
  • 4 eggs large, divided
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
For the cheesecake
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 1 tsp peppermint extract
  • 0.5 tsp vanilla extract
For the topping
  • 6 oz semisweet chocolate finely chopped
  • 0.5 cup heavy cream
  • 0.33 cup peppermint candies or candy canes crushed

Equipment

  • 1 9-inch springform pan

Method
 

Make the brownie layer
  1. Preheat the oven to 350°F.
  2. Grease the sides of a 9-inch springform pan and line the bottom with a round of parchment paper.
  3. Whisk the melted butter and brown sugar in a medium bowl.
  4. Whisk in 1 egg.
  5. Stir in the cocoa powder, flour, and salt just until combined.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 15 minutes, until the surface is just set.
  8. Reduce the oven temperature to 325°F.
Make the cheesecake
  1. Beat the cream cheese and granulated sugar in a large bowl until smooth.
  2. Beat in the remaining 3 eggs one at a time on low speed.
  3. Mix in the sour cream, peppermint extract, and vanilla extract.
  4. Pour the cheesecake mixture over the brownie layer.
  5. Smooth the top.
  6. Bake at 325°F for 55 to 65 minutes, until the edges are set and the center still jiggles slightly when the pan is gently shaken.
  7. Turn off the oven.
  8. Prop the oven door open about 4 inches.
  9. Let the cheesecake cool inside for 1 hour.
  10. Remove it from the oven and cool on a rack until room temperature.
  11. Cover and refrigerate for at least 6 hours.
Make the topping
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan until steaming with small bubbles at the edge.
  3. Pour the cream over the chocolate.
  4. Let stand for 3 minutes.
  5. Stir the chocolate mixture until smooth.
  6. Let it cool for 10 minutes.
  7. Pour it over the chilled cheesecake.
  8. Spread it to the edge.
  9. Immediately sprinkle with the crushed peppermint candies.
  10. Refrigerate for 20 to 30 minutes, until the topping is set.
  11. Run a thin knife around the edge before releasing the springform pan.
  12. Slice.

Notes

For clean slices, warm and wipe the knife between cuts. Refrigerate covered for up to 5 days; freezing is not recommended because it may affect the cheesecake and topping texture. For a gluten-free variation, use a 1:1 gluten-free flour blend in the brownie layer.