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Peppermint Brownie Cheesecake Irresistibly Decadent Treat

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- 1/2 cup unsalted butter (1 stick) - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon peppermint extract - 1 cup whipped cream (or Cool Whip) - Crushed peppermint candies for garnish - Chocolate syrup - Fresh mint leaves - Additional crushed peppermint for decoration Each ingredient plays a key role in making this dessert special. The brownie layer gives a rich base. The cheesecake layer adds creaminess and a minty fresh taste. Crushed peppermint candies offer a fun crunch. You can also add chocolate syrup for extra sweetness and visual appeal. Fresh mint leaves brighten up the dish. These ingredients make your Peppermint Brownie Cheesecake an irresistible treat that everyone will love. {{ingredient_image_2}} 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking. 2. Grease the Pan: Use non-stick spray or butter to coat a 9-inch springform pan. This prevents sticking and makes removal easy. 3. Melt the Butter: In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Stir until fully liquid. 4. Mix in Sugar: Remove the pan from heat. Add 1 cup of granulated sugar and stir until it blends well. 5. Add Eggs and Vanilla: Crack in 2 large eggs, mixing one at a time. Then, add 1 teaspoon of vanilla extract and stir. 6. Combine Dry Ingredients: Gradually add 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Mix until just combined, careful not to overmix. 7. Bake the Brownie Layer: Pour the batter into the pan, spreading it evenly. Bake for about 20 minutes. A toothpick should come out with a few moist crumbs. Let it cool slightly. 1. Beat the Cream Cheese: In a large mixing bowl, beat 16 oz of softened cream cheese with 1/2 cup of granulated sugar. The mix should be smooth and creamy. 2. Add Eggs: Mix in 2 large eggs, one at a time. Beat well after each addition for a nice, creamy texture. 3. Add Flavors: Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract until well mixed. 4. Fold in Whipped Cream: Gently fold in 1 cup of whipped cream using a spatula. This keeps the cheesecake light and airy. 1. Layer the Cheesecake over Brownies: Carefully pour the cheesecake mix over the cooled brownie layer in the springform pan. Smooth out the top evenly. 2. Bake the Cheesecake: Place it in the oven and bake for about 50-60 minutes. The center should be set but still slightly jiggly. 3. Cooling Process: Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for an hour. After that, move it to the fridge. Chill for at least 4 hours, or overnight for best flavor. This process gives you a rich and creamy peppermint brownie cheesecake that is sure to impress! To make the best brownie layer, mix just enough. Overmixing can make them tough. Use a spatula to combine your ingredients gently. I like to check for doneness by inserting a toothpick. If it comes out with a few moist crumbs, you’re good! Let the brownies cool for a few minutes before adding the cheesecake layer. For a creamy cheesecake, beat the cream cheese and sugar until smooth. Add eggs one at a time to keep it light. Mix slowly to avoid air bubbles, which cause cracks. After baking, let the cheesecake cool. Chill it for at least four hours. Overnight chilling gives the best taste and texture. To serve, slice the cheesecake into wedges. Each slice looks great on a decorative plate. Drizzle chocolate syrup over the top for flair. Add crushed peppermint candies for a festive touch. You can also place fresh mint leaves beside each slice for a nice pop of color! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother, creamier cheesecake filling. Don't Overmix: When combining the whipped cream into the cheesecake mixture, fold gently to maintain the airy texture. Overmixing can lead to a dense cheesecake. Cooling in the Oven: Allowing the cheesecake to cool in the oven with the door cracked helps prevent cracking on the surface, ensuring a perfect presentation. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight. This allows the flavors to meld beautifully and enhances the overall taste. {{image_4}} You can have fun with flavor! Try adding chocolate chips to the brownie layer for extra richness. You can also swap the vanilla extract for almond extract. This change brings a nutty twist. For seasonal flavors, think about using orange or cinnamon during the holidays. Each option gives a unique taste to your cheesecake. Want to make this cheesecake fit your diet? You can easily make it gluten-free. Just replace all-purpose flour with almond flour or a gluten-free blend. For a dairy-free version, use vegan cream cheese and coconut whipped cream. You can also cut down on sugar by using a low-sugar substitute like erythritol or stevia. These changes let everyone enjoy this dessert. Feeling like a smaller treat? You can make mini cheesecakes! Use cupcake liners in a muffin tin. Pour a smaller amount of brownie batter into each cup. Bake for about 12-15 minutes instead of 20. After cooling, add the cheesecake layer and bake for 20-25 minutes. These mini versions are perfect for parties or gifts! To keep your peppermint brownie cheesecake fresh, store it in the refrigerator. Use an airtight container to prevent it from drying out. If you want to freeze it, wrap slices tightly in plastic wrap, then foil. This helps avoid freezer burn. When you thaw it, do so slowly in the fridge. This keeps the texture smooth. When you want to enjoy leftovers, the best way is to let them sit at room temperature for about 30 minutes. This helps soften the cheesecake. You can also microwave a slice for about 10-15 seconds. Just watch it closely to avoid melting the cream cheese layer too much. Your peppermint brownie cheesecake will stay fresh in the fridge for about 5 days. Look for signs of spoilage, like an off smell or mold. If it looks or smells bad, it’s best to throw it away. Enjoy it while it’s still tasty! Yes, you can make this peppermint brownie cheesecake ahead of time. It tastes even better after a day in the fridge. To prepare, follow the steps in the recipe. Once baked and cooled, wrap it in plastic wrap. Store it in the fridge for up to three days. For a longer storage option, freeze the cheesecake. Just make sure to wrap it well. This way, you can enjoy it later without losing flavor. Brownie cheesecake combines two delicious desserts. The bottom layer is a rich, fudgy brownie. It gives a dense and chocolatey base. The top layer is a smooth cheesecake. This layer is creamy and light, thanks to the whipped cream. The peppermint extract adds a fresh twist. Together, they create different textures. You have the chewy brownie and the creamy cheesecake, which makes each bite a delight. Yes, you can switch out the peppermint extract. Almond extract gives a nice nutty flavor. Vanilla extract adds warmth and sweetness. If you want a fruity twist, try lemon extract. Each extract will change the taste a bit. Feel free to experiment to find your favorite flavor combination. This recipe combines rich brownies and creamy cheesecake for a perfect dessert. You learned the layers, tips for success, and storage ideas. Now you can create tasty treats easily. Have fun customizing flavors and impressing friends with your baking skills. Remember, the joy of cooking comes from sharing what you love. Enjoy your delightful brownie cheesecake!

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Get ready to indulge in a dessert that screams festive cheer! This Peppermint Brownie Cheesecake is a perfect blend of rich chocolate brownies and creamy cheesecake, topped with refreshing peppermint. Whether you’re celebrating a special occasion or just craving something sweet, this treat is sure to impress. Join me as I guide you through every step of this deliciously decadent recipe, ensuring that your baking experience is as delightful as the treat itself!

Why I Love This Recipe

  1. Decadent Flavor Combination: The rich chocolate brownie layer paired with the light and creamy peppermint cheesecake creates an indulgent dessert that’s simply irresistible.
  2. Festive Presentation: Garnishing with crushed peppermint candies adds a pop of color and a delightful crunch, making it perfect for holiday gatherings.
  3. Layered Delight: This dessert showcases two beloved treats in one, satisfying both brownie and cheesecake lovers alike.
  4. Make Ahead Convenience: Chilling the cheesecake overnight enhances its flavors, making it an ideal dessert to prepare in advance for any occasion.

Ingredients

Brownie Layer Ingredients

– 1/2 cup unsalted butter (1 stick)

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/3 cup unsweetened cocoa powder

– 1/2 cup all-purpose flour

– 1/4 teaspoon salt

– 1/4 teaspoon baking powder

Cheesecake Layer Ingredients

– 16 oz cream cheese, softened

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 teaspoon peppermint extract

– 1 cup whipped cream (or Cool Whip)

– Crushed peppermint candies for garnish

Optional Garnishes

– Chocolate syrup

– Fresh mint leaves

– Additional crushed peppermint for decoration

Each ingredient plays a key role in making this dessert special. The brownie layer gives a rich base. The cheesecake layer adds creaminess and a minty fresh taste. Crushed peppermint candies offer a fun crunch. You can also add chocolate syrup for extra sweetness and visual appeal. Fresh mint leaves brighten up the dish. These ingredients make your Peppermint Brownie Cheesecake an irresistible treat that everyone will love.

Step-by-Step Instructions

Preparing the Brownie Layer

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking.

2. Grease the Pan: Use non-stick spray or butter to coat a 9-inch springform pan. This prevents sticking and makes removal easy.

3. Melt the Butter: In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Stir until fully liquid.

4. Mix in Sugar: Remove the pan from heat. Add 1 cup of granulated sugar and stir until it blends well.

5. Add Eggs and Vanilla: Crack in 2 large eggs, mixing one at a time. Then, add 1 teaspoon of vanilla extract and stir.

6. Combine Dry Ingredients: Gradually add 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Mix until just combined, careful not to overmix.

7. Bake the Brownie Layer: Pour the batter into the pan, spreading it evenly. Bake for about 20 minutes. A toothpick should come out with a few moist crumbs. Let it cool slightly.

Making the Cheesecake Layer

1. Beat the Cream Cheese: In a large mixing bowl, beat 16 oz of softened cream cheese with 1/2 cup of granulated sugar. The mix should be smooth and creamy.

2. Add Eggs: Mix in 2 large eggs, one at a time. Beat well after each addition for a nice, creamy texture.

3. Add Flavors: Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract until well mixed.

4. Fold in Whipped Cream: Gently fold in 1 cup of whipped cream using a spatula. This keeps the cheesecake light and airy.

Assembling and Baking the Cheesecake

1. Layer the Cheesecake over Brownies: Carefully pour the cheesecake mix over the cooled brownie layer in the springform pan. Smooth out the top evenly.

2. Bake the Cheesecake: Place it in the oven and bake for about 50-60 minutes. The center should be set but still slightly jiggly.

3. Cooling Process: Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for an hour. After that, move it to the fridge. Chill for at least 4 hours, or overnight for best flavor.

This process gives you a rich and creamy peppermint brownie cheesecake that is sure to impress!

Tips & Tricks

Perfecting the Brownie Layer

To make the best brownie layer, mix just enough. Overmixing can make them tough. Use a spatula to combine your ingredients gently. I like to check for doneness by inserting a toothpick. If it comes out with a few moist crumbs, you’re good! Let the brownies cool for a few minutes before adding the cheesecake layer.

Cheesecake Tips for Success

For a creamy cheesecake, beat the cream cheese and sugar until smooth. Add eggs one at a time to keep it light. Mix slowly to avoid air bubbles, which cause cracks. After baking, let the cheesecake cool. Chill it for at least four hours. Overnight chilling gives the best taste and texture.

Presentation Tips

To serve, slice the cheesecake into wedges. Each slice looks great on a decorative plate. Drizzle chocolate syrup over the top for flair. Add crushed peppermint candies for a festive touch. You can also place fresh mint leaves beside each slice for a nice pop of color!

Pro Tips

  1. Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother, creamier cheesecake filling.
  2. Don’t Overmix: When combining the whipped cream into the cheesecake mixture, fold gently to maintain the airy texture. Overmixing can lead to a dense cheesecake.
  3. Cooling in the Oven: Allowing the cheesecake to cool in the oven with the door cracked helps prevent cracking on the surface, ensuring a perfect presentation.
  4. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight. This allows the flavors to meld beautifully and enhances the overall taste.

Variations

Flavor Variations

You can have fun with flavor! Try adding chocolate chips to the brownie layer for extra richness. You can also swap the vanilla extract for almond extract. This change brings a nutty twist. For seasonal flavors, think about using orange or cinnamon during the holidays. Each option gives a unique taste to your cheesecake.

Dietary Adjustments

Want to make this cheesecake fit your diet? You can easily make it gluten-free. Just replace all-purpose flour with almond flour or a gluten-free blend. For a dairy-free version, use vegan cream cheese and coconut whipped cream. You can also cut down on sugar by using a low-sugar substitute like erythritol or stevia. These changes let everyone enjoy this dessert.

Mini Cheesecake Versions

Feeling like a smaller treat? You can make mini cheesecakes! Use cupcake liners in a muffin tin. Pour a smaller amount of brownie batter into each cup. Bake for about 12-15 minutes instead of 20. After cooling, add the cheesecake layer and bake for 20-25 minutes. These mini versions are perfect for parties or gifts!

Storage Info

Best Practices for Storing

To keep your peppermint brownie cheesecake fresh, store it in the refrigerator. Use an airtight container to prevent it from drying out. If you want to freeze it, wrap slices tightly in plastic wrap, then foil. This helps avoid freezer burn. When you thaw it, do so slowly in the fridge. This keeps the texture smooth.

Reheating Recommendations

When you want to enjoy leftovers, the best way is to let them sit at room temperature for about 30 minutes. This helps soften the cheesecake. You can also microwave a slice for about 10-15 seconds. Just watch it closely to avoid melting the cream cheese layer too much.

Shelf Life Information

Your peppermint brownie cheesecake will stay fresh in the fridge for about 5 days. Look for signs of spoilage, like an off smell or mold. If it looks or smells bad, it’s best to throw it away. Enjoy it while it’s still tasty!

FAQs

Can I make this recipe ahead of time?

Yes, you can make this peppermint brownie cheesecake ahead of time. It tastes even better after a day in the fridge. To prepare, follow the steps in the recipe. Once baked and cooled, wrap it in plastic wrap. Store it in the fridge for up to three days. For a longer storage option, freeze the cheesecake. Just make sure to wrap it well. This way, you can enjoy it later without losing flavor.

What’s the difference between regular cheesecake and brownie cheesecake?

Brownie cheesecake combines two delicious desserts. The bottom layer is a rich, fudgy brownie. It gives a dense and chocolatey base. The top layer is a smooth cheesecake. This layer is creamy and light, thanks to the whipped cream. The peppermint extract adds a fresh twist. Together, they create different textures. You have the chewy brownie and the creamy cheesecake, which makes each bite a delight.

Can I use a different flavor extract?

Yes, you can switch out the peppermint extract. Almond extract gives a nice nutty flavor. Vanilla extract adds warmth and sweetness. If you want a fruity twist, try lemon extract. Each extract will change the taste a bit. Feel free to experiment to find your favorite flavor combination.

This recipe combines rich brownies and creamy cheesecake for a perfect dessert. You learned the layers, tips for success, and storage ideas. Now you can create tasty treats easily. Have fun customizing flavors and impressing friends with your baking skills. Remember, the joy of cooking comes from sharing what you love. Enjoy your delightful brownie cheesecak

- 1/2 cup unsalted butter (1 stick) - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon peppermint extract - 1 cup whipped cream (or Cool Whip) - Crushed peppermint candies for garnish - Chocolate syrup - Fresh mint leaves - Additional crushed peppermint for decoration Each ingredient plays a key role in making this dessert special. The brownie layer gives a rich base. The cheesecake layer adds creaminess and a minty fresh taste. Crushed peppermint candies offer a fun crunch. You can also add chocolate syrup for extra sweetness and visual appeal. Fresh mint leaves brighten up the dish. These ingredients make your Peppermint Brownie Cheesecake an irresistible treat that everyone will love. {{ingredient_image_2}} 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking. 2. Grease the Pan: Use non-stick spray or butter to coat a 9-inch springform pan. This prevents sticking and makes removal easy. 3. Melt the Butter: In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Stir until fully liquid. 4. Mix in Sugar: Remove the pan from heat. Add 1 cup of granulated sugar and stir until it blends well. 5. Add Eggs and Vanilla: Crack in 2 large eggs, mixing one at a time. Then, add 1 teaspoon of vanilla extract and stir. 6. Combine Dry Ingredients: Gradually add 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Mix until just combined, careful not to overmix. 7. Bake the Brownie Layer: Pour the batter into the pan, spreading it evenly. Bake for about 20 minutes. A toothpick should come out with a few moist crumbs. Let it cool slightly. 1. Beat the Cream Cheese: In a large mixing bowl, beat 16 oz of softened cream cheese with 1/2 cup of granulated sugar. The mix should be smooth and creamy. 2. Add Eggs: Mix in 2 large eggs, one at a time. Beat well after each addition for a nice, creamy texture. 3. Add Flavors: Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract until well mixed. 4. Fold in Whipped Cream: Gently fold in 1 cup of whipped cream using a spatula. This keeps the cheesecake light and airy. 1. Layer the Cheesecake over Brownies: Carefully pour the cheesecake mix over the cooled brownie layer in the springform pan. Smooth out the top evenly. 2. Bake the Cheesecake: Place it in the oven and bake for about 50-60 minutes. The center should be set but still slightly jiggly. 3. Cooling Process: Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for an hour. After that, move it to the fridge. Chill for at least 4 hours, or overnight for best flavor. This process gives you a rich and creamy peppermint brownie cheesecake that is sure to impress! To make the best brownie layer, mix just enough. Overmixing can make them tough. Use a spatula to combine your ingredients gently. I like to check for doneness by inserting a toothpick. If it comes out with a few moist crumbs, you’re good! Let the brownies cool for a few minutes before adding the cheesecake layer. For a creamy cheesecake, beat the cream cheese and sugar until smooth. Add eggs one at a time to keep it light. Mix slowly to avoid air bubbles, which cause cracks. After baking, let the cheesecake cool. Chill it for at least four hours. Overnight chilling gives the best taste and texture. To serve, slice the cheesecake into wedges. Each slice looks great on a decorative plate. Drizzle chocolate syrup over the top for flair. Add crushed peppermint candies for a festive touch. You can also place fresh mint leaves beside each slice for a nice pop of color! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother, creamier cheesecake filling. Don't Overmix: When combining the whipped cream into the cheesecake mixture, fold gently to maintain the airy texture. Overmixing can lead to a dense cheesecake. Cooling in the Oven: Allowing the cheesecake to cool in the oven with the door cracked helps prevent cracking on the surface, ensuring a perfect presentation. Chill Overnight: For the best flavor and texture, chill the cheesecake overnight. This allows the flavors to meld beautifully and enhances the overall taste. {{image_4}} You can have fun with flavor! Try adding chocolate chips to the brownie layer for extra richness. You can also swap the vanilla extract for almond extract. This change brings a nutty twist. For seasonal flavors, think about using orange or cinnamon during the holidays. Each option gives a unique taste to your cheesecake. Want to make this cheesecake fit your diet? You can easily make it gluten-free. Just replace all-purpose flour with almond flour or a gluten-free blend. For a dairy-free version, use vegan cream cheese and coconut whipped cream. You can also cut down on sugar by using a low-sugar substitute like erythritol or stevia. These changes let everyone enjoy this dessert. Feeling like a smaller treat? You can make mini cheesecakes! Use cupcake liners in a muffin tin. Pour a smaller amount of brownie batter into each cup. Bake for about 12-15 minutes instead of 20. After cooling, add the cheesecake layer and bake for 20-25 minutes. These mini versions are perfect for parties or gifts! To keep your peppermint brownie cheesecake fresh, store it in the refrigerator. Use an airtight container to prevent it from drying out. If you want to freeze it, wrap slices tightly in plastic wrap, then foil. This helps avoid freezer burn. When you thaw it, do so slowly in the fridge. This keeps the texture smooth. When you want to enjoy leftovers, the best way is to let them sit at room temperature for about 30 minutes. This helps soften the cheesecake. You can also microwave a slice for about 10-15 seconds. Just watch it closely to avoid melting the cream cheese layer too much. Your peppermint brownie cheesecake will stay fresh in the fridge for about 5 days. Look for signs of spoilage, like an off smell or mold. If it looks or smells bad, it’s best to throw it away. Enjoy it while it’s still tasty! Yes, you can make this peppermint brownie cheesecake ahead of time. It tastes even better after a day in the fridge. To prepare, follow the steps in the recipe. Once baked and cooled, wrap it in plastic wrap. Store it in the fridge for up to three days. For a longer storage option, freeze the cheesecake. Just make sure to wrap it well. This way, you can enjoy it later without losing flavor. Brownie cheesecake combines two delicious desserts. The bottom layer is a rich, fudgy brownie. It gives a dense and chocolatey base. The top layer is a smooth cheesecake. This layer is creamy and light, thanks to the whipped cream. The peppermint extract adds a fresh twist. Together, they create different textures. You have the chewy brownie and the creamy cheesecake, which makes each bite a delight. Yes, you can switch out the peppermint extract. Almond extract gives a nice nutty flavor. Vanilla extract adds warmth and sweetness. If you want a fruity twist, try lemon extract. Each extract will change the taste a bit. Feel free to experiment to find your favorite flavor combination. This recipe combines rich brownies and creamy cheesecake for a perfect dessert. You learned the layers, tips for success, and storage ideas. Now you can create tasty treats easily. Have fun customizing flavors and impressing friends with your baking skills. Remember, the joy of cooking comes from sharing what you love. Enjoy your delightful brownie cheesecake!

Peppermint Brownie Cheesecake Delight

A delicious layered dessert combining rich brownie and creamy cheesecake with a hint of peppermint.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking powder
  • 16 oz cream cheese
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon peppermint extract
  • 1 cup whipped cream
  • to taste crushed peppermint candies

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray or butter.
  • In a medium saucepan over low heat, melt the butter until fully liquid. Remove from heat and stir in the granulated sugar until well combined.
  • Add the eggs, one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
  • Gradually incorporate the cocoa powder, flour, salt, and baking powder, mixing until just combined.
  • Pour the brownie batter into the prepared springform pan, spreading it evenly across the bottom.
  • Bake the brownie layer for approximately 20 minutes, until a toothpick inserted comes out with a few moist crumbs. Let it cool slightly.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese with granulated sugar until smooth and creamy.
  • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and peppermint extract.
  • Gently fold in the whipped cream with a spatula until just combined.
  • Carefully pour the cheesecake mixture over the cooled brownie layer in the springform pan. Smooth out the top evenly.
  • Bake the assembled cheesecake for about 50-60 minutes until the center is set yet still slightly jiggly.
  • Turn off the oven and crack the oven door open. Let the cheesecake cool inside for an hour before transferring it to the refrigerator. Chill for at least 4 hours or overnight.
  • Prior to serving, sprinkle crushed peppermint candies on top. Unclip and remove the sides of the springform pan, then slice the cheesecake into wedges.

Notes

For a beautiful presentation, serve each slice on a decorative plate, drizzled with chocolate syrup and garnished with fresh mint leaves.
Keyword brownie, cheesecake, dessert, peppermint

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