Peppermint Chocolate Brownie Cheesecake

This Peppermint Chocolate Brownie Cheesecake recipe is perfect for the Christmas holidays. The cool, creamy, peppermint cheesecake is dotted with crunchy bits of peppermint bark and is finished off with a chewy brownie crust.

Peppermint Chocolate Brownie Cheesecake

Ingredients
Brownie:
3/4 cup 168 g unsalted butter, melted
1 cup 207 g sugar
1 tsp vanilla extract
2 large eggs room temperature
3/4 cup 98 g all-purpose flour
6 tbsp 43 g natural unsweetened cocoa
powder
1/4 tsp baking powder
1/4 tsp salt
Cheesecake Filling:
16 oz 452 g cream cheese, room temperature
1/2 cup 104 g sugar
1-2 tbsp 19-38 ml peppermint mint extract
1/2 tsp vanilla extract
3/4 cup 180 ml heavy whipping cream, cold
1/2 cup 58 g powdered sugar
1 cup peppermint swirl bark or candy canes, chopped
Whipped Cream:
1/2 cup 120 ml heavy whipping cream, cold
1 1/2 tbsp 11 g powdered sugar
Garnish:
Chocolate sauce as needed
1/4 cup peppermint swirl bark or candy canes, chopped
Tools:
Piping bag
Ateco 844 icing tip or Wilton 1M or 2D

Instructions

1. Preheat the oven to 350°F (176°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment paper and grease the sides. Note: if your springform pan leaks, use a 9-inch (23-cm) cake pan so the brownie batter won’t leak out while baking.
2. To make the brownie, combine the melted butter, sugar and vanilla extract in a medium bowl. Add the eggs and mix until well combined. In a separate medium bowl, combine the flour, cocoa powder, baking powder, and salt. Slowly add the flour mixture to the egg mixture and mix until well combined. Pour the batter into the prepared pan and spread it out evenly. Bake the brownie for 22 to 26 minutes, or until a toothpick comes out with a few moist crumbs.
3. get the full instructions @ thegunnysack.com

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