Brownie Peppermint Cheesecake is the ultimate holiday showstopper: a dazzling, decadent dessert that layers dense, fudgy brownie with creamy, tangy cheesecake and a flurry of refreshing peppermint. This dessert is a joyous blend of classic chocolate comfort and wintery cool—each bite feels both indulgent and festive, marrying deep cocoa, silky tang, and the unmistakable sparkle of peppermint crunch.
A true centerpiece for Christmas, New Year’s, or any occasion that calls for celebration, Brownie Peppermint Cheesecake is as impressive to look at as it is satisfying to eat.
Why You’ll Love It
Every forkful delivers texture and contrast: the chewy brownie base soaks up creamy cheesecake, while bits of peppermint candy provide zippy bursts of holiday flavor. Whether you’re hosting a party, baking for a potluck, or surprising your family with something extraordinary, this cheesecake won’t just sit pretty on your table—it will be devoured in moments.
Make it ahead for less day-of stress, enjoy leftovers for days, and know that it’s flexible enough for topping and flavor swaps depending on your mood or event.
Key Ingredients
For the brownie base:
- 1/2 cup (1 stick) unsalted butter
- 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
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 to 1 1/2 teaspoons peppermint extract (to taste)
- 1/2 cup finely crushed peppermint candies or candy canes
For the chocolate ganache & topping:
- 1 cup semisweet or dark chocolate chips
- 1/2 cup heavy cream
- Whipped cream, extra crushed candy canes, mini chocolate chips, or chocolate curls
Preparation
Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides. For the brownie base, melt butter and mix with sugar, eggs, and vanilla until glossy. Sift in cocoa, flour, salt, and baking powder; stir until just combined. Spread batter evenly in the pan.
Bake brownie base for 15 minutes—just until starting to set. Remove and let cool slightly; lower oven to 325°F (163°C).
For cheesecake filling, beat cream cheese with sugar until smooth and creamy. Add eggs, one at a time, mixing well. Blend in sour cream or yogurt, vanilla, and peppermint extract; scrape bowl for a glossy, uniform batter. Gently fold in the crushed candy canes.
Pour cheesecake batter over the brownie layer and smooth the top. Wrap pan with foil and place in a larger roasting pan; pour in hot water to create a water bath (or bake without for slightly firmer texture).
Bake at 325°F for 55–70 minutes, until edges are set and center still jiggles slightly. Cool gently in oven with door ajar, then remove to room temperature. Refrigerate at least 4 hours or overnight to fully set.
For ganache, heat cream until steaming, then pour over chocolate chips; let stand 2 minutes, then stir until smooth. Cool for 10 minutes and spread over cheesecake. Decorate with more crushed candy, whipped cream, or curled chocolate for a dazzling holiday finish.
Technique, Tips & Tricks
Room-temperature cream cheese ensures velvety texture without lumps. For brownie perfection, slightly underbake the base—this prevents it from getting dry after the long cheesecake bake.
A water bath helps prevent cheesecake cracks, but careful cooling is equally important. Let the cake rest in the turned-off oven to gently cool and avoid sudden temperature changes. When removing from the springform pan, run a thin knife around the sides for a clean release.
For tidy slices, chill the finished cake thoroughly and use a sharp knife dipped in hot water for each cut.
Crushed peppermint canes should be folded in last, as they’ll melt slightly and create “candy ribbons” in the creamy filling.
Substitutions and Variations
Use boxed brownie mix for a shortcut; just press part-baked batter into pan and continue with cheesecake layer.
For gluten-free, use GF brownie mix or swap your favorite GF flour blend.
Swap peppermint extract for vanilla or almond for a more classic cheesecake with holiday sprinkles.
Top with chocolate drizzle, white chocolate shavings, or cooled fudge sauce.
For mini cheesecakes, divide the base and filling among muffin tins and bake for 15–18 minutes.
Add espresso powder to the brownie base or filling for mocha flair; swap candy canes for Andes mints or peppermint bark pieces for a gourmet twist.
Serving Suggestions
Serve Brownie Peppermint Cheesecake as the star of a holiday dessert table—garnished with piped whipped cream, a candy cane, and chocolate curls. For plated desserts, add a drizzle of chocolate or raspberry sauce and a dusting of extra candy crumbs.
Pair with hot cocoa, espresso, or mulled wine as an après-ski delight. For parties, slice into small wedges for bite-sized servings, or plate with a sprig of fresh mint for extra holiday color.
Store leftovers tightly wrapped in the fridge for up to five days, or freeze slices for later treats.
Story & Origins
Cheesecake and brownies are each beloved American classics—decadent, rich, and celebratory. With peppermint as the quintessential winter brightener, bakers began layering flavors for holiday cakes that delighted both chocolate and cheesecake fans. Peppermint bark, Christmas candies, and creamy cakes converged to create a festive fusion that appears again and again on social media, holiday menus, and in home kitchens—especially during December.
The result is a dessert that’s both familiar and showy, appealing to nostalgic tastes and new traditions alike.
Nutrition Notes
This dessert is rich—plenty of saturated fat, sugar, and chocolate—but perfect for occasional celebration. For a lighter version, use reduced-fat cream cheese, less sugar, and top with Greek yogurt “whipped cream.”
For gluten-free needs, use a suitable brownie recipe; for lower sugar, use a dark chocolate base and moderate the quantity of candy topping. Cut into small slices for portion control.
Flavors & Pairings
The bright, cool notes of peppermint pair beautifully with chocolate, vanilla, and even tangy fruits like cranberry or orange. Serve with spiced tea, festive cocktails, hot chocolate, or Irish coffee.
Pair on dessert platters with peppermint bark, chocolate-dipped cookies, or berry tarts for a varied holiday spread.
Frequently Asked Questions
Can I make it ahead?
Absolutely—best flavor and texture after chilling overnight.
Can I freeze?
Yes—wrap slices tightly and freeze up to one month; thaw in fridge before serving.
Peppermint extract is missing—ok to skip?
Yes—just use more vanilla and extra candy canes for flavor.
How to avoid cracks?
Don’t overmix, use a water bath, cool slowly, and avoid opening oven during baking.
Best cutting method?
Sharp knife, hot water wipe between cuts.
What if my base overbakes?
Shorten pre-bake time or use a moister brownie mix/recipe.
Final Thoughts
Brownie Peppermint Cheesecake blends holiday cheer, chocolate bliss, and creamy extravagance into a dessert you’ll crave long after winter has passed. Make it the star of your next gathering, and watch it disappear—one stunning, celebratory slice at a time.
