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Peppermint Cheesecake is the most festive dessert this Christmas! It is not your ordinary dessert. It is rich, decadent, and refreshingly unique! #cheesecake #peppermint #christmasrecipes #christmasdesserts #sweetandsavorymeals

Brownie Peppermint Cheesecake

Brownie Peppermint Cheesecake is the most festive dessert this Christmas! It is not your ordinary dessert. It is rich, decadent, and refreshingly unique!

Course Dessert
Cuisine American
Keyword Peppermint Cheesecake
Prep Time 1 hour
Cook Time 50 minutes
Chill 3 hours
Total Time 4 hours 50 minutes
Servings 12 slices
Calories 746 kcal
Author Catalina Castravet

Ingredients

Brownie Layer:

  • 19.9 oz box brownie mix and ingredients required on box

Filling:

  • 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

Garnish:

  • Crushed Peppermint Candies

Instructions

Cheesecake Crust:

  1. Lightly coat a 9-inch or 10-inch springform pan with nonstick spray and set aside.
  2. Cover the outside of the pan with foil, the bottom, and the sides.
  3. Prepare brownie mix according to directions on the box.
  4. Pour batter into springform pan.
  5. Freeze for one hour, or until the layer is settled.

Cheesecake Filling:

  1. Preheat oven to 325 degrees F.
  2. In a large bowl, beat cream cheese for 1 minute.
  3. Add sugar, salt and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
  4. 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.
  5. 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.

  6. Pour the batter on top of the brownie layer, level the top with a spatula.
  7. 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.
  8. 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.
  9. Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
  10. Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
  11. Run a butter knife around the edges to release it from the pan.

White Chocolate Ganache:

  1. Add chopped chocolate and corn syrup to a medium bowl and set aside.
  2. In a small saucepan over medium heat, bring the cream to a rolling simmer.
  3. 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.
  4. Set aside, at room temperature, until needed.
  5. Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.

Whipped Cream:

  1. Add all ingredients to a bowl and whisk until fluffy.
  2. Add to a piping bag fitted with the star tip and pipe on the cheesecake.
  3. Decorate with crushed peppermint candies.

Recipe Video

Nutrition Facts
Brownie Peppermint Cheesecake
Amount Per Serving (1 slice)
Calories 746 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 19g119%
Cholesterol 118mg39%
Sodium 665mg29%
Potassium 370mg11%
Carbohydrates 94g31%
Fiber 1g4%
Sugar 76g84%
Protein 13g26%
Vitamin A 820IU16%
Vitamin C 1mg1%
Calcium 250mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.