Peppermint Cheesecake Brownies
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These Peppermint Cheesecake Brownies are the most fudgy brownie ever! If you love brownies and cheesecake, these are going to be your new favorite dessert.
This post was originally sponsored but has since been updated.
Peppermint cheesecake brownies because peppermint and dark chocolate are meant to be together. It's just a plus that they're together in a cheesecake + brownie combo with cute Christmas sprinkles thrown in the mix. That brownie is the most fudgy brownie ever. It's suiting for the cheesecake layer that's sitting on top of it.
I'm so excited to be visiting my family for Thanksgiving. The hubby always has to come back home and work on Friday and Saturday while Lucian and I stay at my parents. That part isn't nearly as exciting though. 🙁 My mom and I have a day out Friday and shop until we literally drop and Lucian has some fun bonding time with his papa. It's kind of a tradition. Does anyone else join the crazy crowds Friday or do you prefer to just stay inside with the fam? We normally hit up Walmart and a few stores at the Mall. My favorite part is going out to dinner though!
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Peppermint Cheesecake Brownies
Ingredients
Brownie
- ¾ cup butter 1 ½ sticks
- 4 ounces semi-sweet baking chocolate
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
Cheesecake
- 16 ounces cream cheese room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon peppermint extract
- 2 tablespoon Festive sprinkles
Instructions
Brownies
- Preheat oven to 350 degrees F. Line an 11x7 baking pan with parchment paper. Leave an overhang of parchment paper on two sides of the baking pan to use as a handle to remove the bars later on.
- Spray the two sides of the baking pan without parchment paper with cooking spray.
- In a mixing bowl, add the butter and baking chocolate. Place in the microwave for 45 seconds. Stir and repeat until the butter and chocolate is melted. Whisk to combine.
- Add the granulated and brown sugar blend, eggs, and vanilla extract. Mix with a hand mixer until fluffy and incorporated. (About 2 minutes)
- Add in the cocoa powder and flour. Mix just until the flour is incorporated.
- Spread the brownies into the prepared pan. It will be a thick batter, so take your time spreading it out and trying to keep the parchment paper in place.
- Place into the oven and bake for about 15 minutes. This will partially bake the brownie and prepare it for the cheesecake filling. Set aside and prepare cheesecake filling.
- Reduce oven to 325 degrees F.
Cheesecake
- In a mixing bowl, add the cream cheese and sugar. Mix until combined.
- Add in the peppermint extract and the eggs. Mix until thoroughly combined. Scrape down the sides of the bowl and mix for another 30 seconds.
- Add in the festive sprinkles and stir in with a spatula.
- Spread the cheesecake filling evenly on top of the brownie.
- Place in the 325 degree F oven and bake for 30 - 35 minutes until the cheesecake is set. Give the cheesecake a jiggle and if the edges are firm and don't move, it's ready.
- Remove from the oven and let cool. Place in the fridge overnight.
- Cut and serve.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
I assume the butter is 3/4 cup, at least I hope so, because I am about to make these.
It is!
These look so so pretty and delicious! Thank you for linking up at The Wednesday Round Up and we hope to see you back next week!
These look so delicious!! They would be a wonderful addition to our yearly treats we make for our friends, family, and neighbors. Thanks for sharing the great recipe! Wishing you a blessed weekend!!
Wow! Must have these now! So glad they use SPLENDA® because I think I would eat the entire batch of them. #client
They are sooooo good, Carolyn!