Brownie Peppermint Cheesecake (Video)
Peppermint Cheesecake is the most festive dessert this Christmas! It is not your ordinary dessert. It is rich, decadent, and refreshingly unique! Watch the bonus video tutorial attached and see how amazing this recipe is!
I love cheesecakes and I even have an entire gallery for this kind of dessert! Check out my recipes for Cranberry Cheesecake, Apple Snickers Cheesecake, and Pumpkin Cheesecake!
Brownie Peppermint Cheesecake Recipe
Peppermint Cheesecake has a brownie base, peppermint-flavored filling, and topped with our favorite whipped cream and white chocolate ganache. It is velvety smooth and the layers may seem complex, but really, this recipe is a breeze to make.
The candy cane, the menthol-flavored candy, is a Christmas symbol that we are all familiar with. And in desserts, it is the most common form of peppermint. And this plays a great role in decorating the top.
The white and red stripes are simply iconic. I just find it so refreshing that it is turned into a dessert in this recipe and not just a candy.
I must say that the peppermint flavor suits anything chocolaty. It is not your usual cheesecake flavor but delicious, nonetheless. And the holiday season is the perfect time to serve this one-of-a-kind dessert!
How to Make Peppermint Cheesecake:
- Make the crust: Spray the springform pan with a thin coating of nonstick spray on the inside then, cover the outside with foil. Get the brownie mix and follow the package instructions. Pour the batter in the pan, then, freeze for at least one hour.
- Prep for baking: Set the oven temperature to 325 degrees Fahrenheit.
- Make the filling: In a bowl, beat together the cream cheese, sugar, and the other dry ingredients until smooth. Then, add in the eggs slowly and avoiding overbeating. Add the dairy as well as the peppermint extract.
- Assemble: Spread the filling on top of the crust. It is now ready for baking. Put the pan inside a larger roasting pan filled halfway with water.
- Bake: Cook the cheesecake for about 45 to 50 minutes just until the center looks jiggly and the edges firm and set. When done, open the door partly. This is to allow the dessert to start cooling without any abrupt change in temperature.
- Cool: Once done, insert a knife in between the pan and the sides to release the dessert. Then, refrigerate until ready to serve later.
- Decorate: Top with ganache. Make it by melting chocolate and corn syrup then, set aside. Let the cream simmer and melt the chocolate with it. Then, put the resulting ganache on top. Also, pipe out whipped cream and crush peppermint and sprinkles for additional toppings.
How long to bake Peppermint Cheesecake?
Whenever I make one, it takes me 45 to 50 minutes before the edges are set. But it highly depends on your oven as its temperature may be hotter or colder than mine.
Use a thermometer to verify the temperature. Do not underbake it or it may crack.
How to take it out from the springform pan?
The key here is to loosen the sides so that you can release the lock without ruining the whole thing. Use a knife or hard spatula dipped in hot water and wiped dry with a towel. Run it along the edges.
Then, if you feel that the sides are all released, slowly open the lock at the side of the pan. Then, run the knife or spatula at the bottom in between the pan and the crust to release. After this, chill the dessert.
Can you make the Peppermint Cheesecake in advance?
Yes! You can freeze the whole thing, wrapped tightly in foil. Then, simply decorate once you are ready to serve it.
How long is the Brownie Pepperment Cheesecake good for?
This dessert can last in the fridge for 5 days, tightly wrapped in plastic. You can also freeze it, wrapped and put in freezer bags, for up to 6 months.
White Chocolate Peppermint Cheesecake Recipe Tips:
- To easily remove the bottom of the pan, you can put a parchment paper cut out into the shape and size of the bottom.
- For a smooth and lump-free batter, make sure that all ingredients are at room temperature.
- It is nice to invest in springform pans that are coated already so releasing the cheesecake will be a no-brainer.
Brownie Peppermint Cheesecake
- 19.9 oz box brownie mix (and ingredients required on box)
- 32 ounces cream cheese (softened to room temperature)
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoons salt
- 1 teaspoon peppermint extract (or 2 teaspoons for a bolder flavor)
- 3 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- 1/2 cup heavy cream
- Pink get food coloring
White Chocolate Ganache:
- 12 ounces white chocolate (finely chopped)
- 1 cup heavy cream
- 1 tablespoon corn syrup
Peppermint Whipped Cream:
- 1 1/2 cups whipped cream
- 1/4 cup powdered Sugar
- 1/2 teaspoon peppermint extract
- Crushed Peppermint Candies
- Lightly coat a 9-inch or 10-inch springform pan with nonstick spray and set aside.
- Cover the outside of the pan with foil, the bottom, and the sides.
- Prepare brownie mix according to directions on the box.
- Pour batter into springform pan.
- Freeze for one hour, or until the layer is settled.
- Preheat oven to 325 degrees F.
- In a large bowl, beat cream cheese for 1 minute.
- Add sugar, salt and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
- With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
- Add sour cream, cream and peppermint extract and beat until mixed through. Add a few drops of pink get food coloring and stir to combine. If needed add a few more drops.
- Pour the batter on top of the brownie layer, level the top with a spatula.
- Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
- Transfer the cheesecake into the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
- Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
- Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
- Run a butter knife around the edges to release it from the pan.
White Chocolate Ganache:
- Add chopped chocolate and corn syrup to a medium bowl and set aside.
- In a small saucepan over medium heat, bring the cream to a rolling simmer.
- Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy.
- Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
- Add all ingredients to a bowl and whisk until fluffy.
- Add to a piping bag fitted with the star tip and pipe on the cheesecake.
- Decorate with crushed peppermint candies.
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