Brownie Peppermint Cheesecake

Posted on October 23, 2025

Easy, Delicious Brownie Peppermint Cheesecake Recipe

Let me take you on a sweet, creamy journey that’s sure to become one of your favorite holiday delights: Brownie Peppermint Cheesecake. Imagine that moment when you take a bite and all you taste is decadent chocolate cheesecake melting in your mouth, followed by a burst of refreshing peppermint. This recipe is my culinary love letter to the holiday season, and it all started in the coziness of my kitchen one chilly December evening.

It was one of those magical nights where snowflakes danced outside my window, creating a whimsical winter wonderland. The smell of fresh-baked brownies filled the air, wrapping me in a warm embrace, like a hug from your favorite relative. I had a friend stopping by, and I wanted something fancy that wouldn’t require hours of kitchen chaos. So, I set up a little baking station, and despite a couple of unexpected detours—like when I realized I was out of dark chocolate and had to improvise with some semi-sweet—I somehow whipped up a showstopper.

When I finally pulled the Brownie Peppermint Cheesecake from the oven, it was a sight to behold. The swirled layers of chocolate and cream cheese contrasted beautifully, and the peppermint twinkled like the holiday lights outside. In that moment, I felt proud, accomplished, and, let’s be real, a bit like a wizard in my kitchen (minus the cape… and the magic wand).

The combination of rich brownie and fluffy cheesecake is, honestly, like poetry on a plate. Plus, it’s wonderfully versatile—you can serve it during your cozy winter gatherings or as a guilty pleasure after a long day. You’ll soon see why this recipe has become my go-to for a little festive cheer!

Why You’ll Love This Recipe

Decadent Flavor Explosion: This cheesecake offers a delightful marriage of flavors—the rich chocolate brownie base pairs perfectly with the light and creamy peppermint cheesecake.
Crowd-Pleaser: A sure hit at gatherings! Even the pickiest eaters can’t resist the sweet, creamy goodness. This dessert practically screams to be shared.
Beautiful Presentation: The visual appeal of this cheesecake with its contrasting layers and garnishes will have your guests buzzing! It’s like serving them a work of art.
Make-Ahead Delight: It gets better with time! You can prepare it a day or two in advance, making it an easy choice for busy holiday schedules.
Quick Prep Time: While the baking part takes a bit, the actual prep is a breeze. In and out of the kitchen quickly, so you have more time for family fun.
Moist and Rich: The textures are divine—crispy brownie on the bottom, creamy cheesecake in the middle, and a silky ganache on top. Pure bliss!

What Makes This Recipe Special?

Every ingredient in this Brownie Peppermint Cheesecake packs a punch. The multi-layered nature of this recipe means you have to balance rich and sweet, creamy and crunchy—a silent dance in the bowl, if you will. Each layer plays a different role: the brownie base gives a firm foundation, the cream cheese creates a light and fluffy contrast, and the peppermint adds just enough zing to remind you of holiday cheer.

You can’t forget about the bittersweet chocolate ganache on top, which adds richness and shine, while the crushed peppermint candies provide a beautiful crunch and an invigorating burst of minty goodness. These layers represent the complexity and joy of holiday baking—the kind of thing that leaves an imprint in your memory and warms your heart.

Ingredients

Let’s gather the essentials before diving into this delicious realm of brownie cheesecake.

170g butter: Adds richness and moisture. Use unsalted butter for full control over flavor.
200g dark chocolate, roughly chopped: It’s the star of the show! It handles the deep chocolate flavor. I prefer a high-quality dark chocolate with about 70% cocoa content for extra richness.
1 cup granulated sugar: Sweetness is key, balancing out the richness of the chocolate.
1/2 cup brown sugar: Adds a lovely moisture and a hint of caramel flavor. I like to use light brown sugar for its subtlety.
3 large eggs: Essential for binding and creating a fluffy texture.
1 teaspoon vanilla extract: Because you can’t have chocolate without vanilla! It adds depth to the sweetness.
3/4 cup flour: Just enough to hold it all together without making it too dense.
1/4 cup cocoa powder: Enhance the chocolate flavor profile; feel free to use Dutch-processed for a deeper color.
A pinch of salt: Balances the sweetness, because salty and sweet are best friends.

Now moving on to the cheesecake layer, which is the true diva of this dessert:

450g cream cheese, at room temperature: It’s crucial to have this at room temperature for a creamy texture. No one likes lumps!
3/4 cup granulated sugar: For that creamy, sweet contrast.
2 large eggs: To keep everything light and airy!
1/2 cup sour cream or yogurt: For tanginess and moisture. I often go with sour cream for a creamier finish, but yogurt works wonderfully too!
1 teaspoon vanilla extract: Always add a tad more for flavor.
1/2 teaspoon peppermint extract: This is the secret ingredient that makes your dessert feel festive and bright.
A few drops red food coloring (optional): For some holiday cheer! It’s not necessary, but let’s be a little extra, shall we?
1 cup bittersweet chocolate chips: These add texture and richness to the ganache layer.
1/2 cup cream: This creates the beautiful ganache that ties everything together.
Crushed peppermint candies or candy cane pieces: For the finishing touch—a magical sprinkle that looks cute and tastes delightful.

How to Make It Step-by-Step

Step 1: Preheat and Prepare

Let’s get that oven heating up to 340°F (170°C) while we grease a 9-inch springform pan and line the bottom with parchment paper. This step is non-negotiable; trust me, the last thing you want is a stuck brownie. I’ve been there, and it wasn’t pretty.

Step 2: Create the Brownie Base

In a double boiler, melt the butter and dark chocolate together until smooth. There’s something about that gorgeous melting chocolate that brings joy—it’s mesmerizing! As it melts, stir occasionally, enjoying the rich aroma wafting up.

As the butter and chocolate are melting, combine granulated sugar and brown sugar in a bowl. Once the chocolate mixture is ready, pour it into the sugar bowl and give it a good stir. Adding the eggs one at a time, mix in the vanilla extract; it’s starting to look like brownie batter now!

Now, sift in the flour, cocoa, and a pinch of salt. Don’t go trying to mix it vigorously; use a spatula to fold it together gently. Just a few strokes will do. Over-mixing is a mistake I’ve made before, and we don’t want tough brownies!

Pour the batter into the prepared pan and pre-bake it for about 15 minutes. The smell of baking brownies will fill your kitchen—it’s like a cozy blanket wrapping around you!

Step 3: Prepare the Cheesecake Layer

While the brownie base is baking, let’s whip up that luscious cheesecake. In a large mixing bowl, beat the cream cheese with a mixer until it’s smooth and creamy. It’s best if the cream cheese is at room temperature to avoid any lumps. Picture a fluffy cloud; that’s how we want it!

Add the sugar, eggs, sour cream, vanilla, and peppermint extract. Mix it all until it’s well combined and smooth. If you’re feeling festive and want to add color, now’s the time to do it. Add a few drops of red food coloring and swirl it with a knife; it’s such a fun trick for visual appeal!

Once the brownie layer is pre-baked, pull it out of the oven (it’s okay if it’s not completely set—don’t worry!) and pour the cheesecake batter over it. It’s a little like creating a masterpiece!

Step 4: Bake the Cheesecake

Here comes the exciting part. Place your springform pan in a larger baking sheet and fill it with hot water to create a water bath. This step prevents cracks in your cheesecake and keeps it perfectly moist.

Bake it at 170°C (340°F) for about 45 to 55 minutes. Halfway through, I usually get that delightful waft of peppermint and chocolate mingling in the air—it’s pure bliss. Once done, let it cool thoroughly before popping it in the fridge for at least four hours, though if you can wait overnight, that’s even better.

Step 5: Make the Ganache

Around an hour or so before serving, let’s prepare that dreamy chocolate ganache. Heat the cream until it’s almost boiling, then pour it over those bittersweet chocolate chips. Let it sit for about 5 minutes—don’t stir it just yet.

After waiting, stir it until it’s smooth and luscious. It should be silky, and rich—and I usually end up using my finger to scrape the bowl clean (oops!).

Now, pour the ganache over the chilled cheesecake. Isn’t that shiny, glossy finish just makes it look elegant? Sprinkle crushed peppermint candies over it before it sets, giving it that holiday charm.

Step 6: Chill and Serve

Refrigerate again until the ganache is set. Once ready, pop it out of the springform pan and slice it with a warm knife for clean cuts. Serve with a sprig of fresh mint if you’re feeling fancy!

Can you hear the cheers from your taste testers? Once you take that first bite—the smooth creaminess of cheesecake hits you followed by the rich brownie base and the minty crunch of peppermint—it’s total dessert euphoria.

Tips for Best Results

Quality Ingredients: Use good quality chocolate and cream cheese; it makes a world of difference in the flavor profile.
Baking the Brownie Layer: If the brownie layer is overbaked, it might end up too dry. Keep a close eye on the time—remember, it will cook a bit more once you pour the cheesecake on top.
Don’t Skip the Water Bath: If you prefer a super creamy texture for your cheesecake, the water bath is crucial.
Customize Your Peppermint: If you’re like me and adore peppermint, feel free to adapt the amount based on your preference!

Ingredient Substitutions & Variations

Gluten-Free Option: Swap flour for a gluten-free blend like almond flour or a store-bought gluten-free baking mix. Just keep in mind that it might change the texture a bit.
Different Extracts: If peppermint isn’t your jam, consider using vanilla or even orange extract for a citrusy kick!
Toppings: Try crushed nuts or mini chocolate chips on top for additional textures. Perhaps even a drizzle of caramel sauce. Sky’s the limit!

Serving Suggestions

Pair this stunning Brownie Peppermint Cheesecake with a hot cup of cocoa or coffee. Trust me—any hot beverage complements it divineLy. Picture yourself lounging on the couch, a slice in hand, with your favorite rom-com playing in the background. It’s a hug in dessert form!

If you’re feeling extravagant, serve it alongside a scoop of vanilla ice cream topped with more crushed peppermint candies. Perfection!

How to Store and Reheat Leftovers

Store any leftovers in an airtight container in the fridge, where it stays fresh for about a week. Honestly, it probably won’t last that long—this cheesecake is just too good!

If you decide to freeze it, wrap individual slices in plastic wrap and store them in a freezer-safe container. Just be sure to consume them within two months for optimal flavor.

Make-Ahead and Freezer Tips

This Brownie Peppermint Cheesecake is an excellent make-ahead dessert. You can bake it two days ahead of time; just hold off on adding the ganache until you’re ready to serve.

If freezing, I recommend freezing the cheesecake before adding the ganache. Thaw it in the fridge for about 6 hours or overnight before serving.

Common Mistakes to Avoid

Not Letting Cream Cheese Come to Room Temp: Starting with cold cream cheese can lead to lumps that won’t mix out. Take it out ahead of time!
Skipping the Water Bath: It may seem like an unnecessary step but trust me, this little trick adds moisture and prevents cracks.
Over-Baking: Check for doneness at the 45-minute mark. The center should be slightly jiggly; it will continue to firm up as it cools.

Frequently Asked Questions (FAQ)

Can I use a different size pan?
Absolutely! If you’re using a different size springform pan, just adjust the baking time. Always check for doneness—just like a traditional cheesecake!

How can I make this dairy-free?
You can swap out the cream cheese for a dairy-free cream cheese alternative and choose coconut cream for the ganache. Just be mindful of the texture change.

Can I use white chocolate instead of dark chocolate?
You can, but it will alter the flavor profile significantly. I wouldn’t recommend it if you’re aiming for that depth of flavor; dark chocolate is what truly makes this recipe shine.

Cooking Tools You’ll Need

9-inch springform pan: Essential for easy removal and presentation.
Double boiler: Makes melting chocolate a breeze. You can also use a microwave in short bursts, but be cautious!
Mixing bowls and spatula: For ease in mixing the layers.
Baking sheet: To create the water bath.

Final Thoughts

This Brownie Peppermint Cheesecake is more than just dessert—it’s an experience. From the smells wafting through the kitchen to the delighted gasps as it’s served, it’s a reminder of cozy nights and togetherness. I hope you give this recipe a try and make it your own.

As you bake, embrace those little quirks and mishaps that come along with the process; it’s part of the joy of cooking! If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend. Let’s spread the love of baking, one slice at a time!

Brownie Peppermint Cheesecake

Easy, Delicious Brownie Peppermint Cheesecake Recipe

Why You’ll Love This Recipe

What Makes This Recipe Special?

Ingredients