Description
A delicious combination of brownie and cheesecake flavors with a hint of peppermint.
Ingredients
Scale
- 1 box brownie mix (or homemade brownie batter for a 9-inch pan)
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon espresso powder
- 6 oz semi-sweet chocolate, melted
- 1 teaspoon peppermint extract
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- 1 cup whipped cream
- 2 tablespoons crushed peppermint candies
Instructions
- Line a 9-inch springform pan with parchment paper and lightly grease the sides. Prepare brownie batter as directed and pour into the pan. Bake at 350°F (175°C) until just set—about 20 minutes. Cool completely.
- Beat cream cheese until smooth. Add sugar and mix well. Blend in sour cream, melted chocolate, espresso powder, and peppermint extract. Add eggs one at a time, mixing on low speed just until incorporated.
- Pour the cheesecake mixture over the cooled brownie crust. Place the pan in a larger baking dish and fill it with hot water halfway up the sides (water bath). Bake at 325°F (160°C) for 55–65 minutes, until the center is set but still jiggles slightly.
- Turn off oven, crack the door, and let cheesecake sit inside for 1 hour. Remove and cool completely at room temperature. Then refrigerate for at least 6 hours or overnight.
- Heat heavy cream until steaming. Pour over chopped dark chocolate. Let sit for 1 minute, then stir until smooth. Spread over chilled cheesecake and refrigerate until set.
- Top with whipped cream and crushed peppermint just before serving. Use a warm knife for clean slices. Enjoy!
Notes
- This dessert can be made a day in advance for better flavor.
- Ensure the cheesecake is completely cooled before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg