Peppermint Brownie Cheesecake

Peppermint Brownie Cheesecake
This is what you need for Christmas
Recipe type: Dessert
  • 2 cups brownie mix
  • 2 eggs
  • 1⁄2 cup vegetable oil
  • 3 tablespoons water
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup heavy cream
  • 1⁄2 cup Peppermint Mocha International Delight® Coffee Creamer
  • 2 teaspoons vanilla extract
  • 1⁄3 cup sugar
  • 1⁄2 teaspoon salt
  • 1⁄3 cup crushed peppermint candies

  1. Preheat oven to 350ºF.
  2. Prepare brownie mix according to package instructions. Spray a 9-inch springform pan with nonstick cooking spray. Pour brownie batter into pan and bake for 25–30 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool.
  3. While brownie is cooling, prepare filling. ​In a large bowl, beat the cream cheese with a hand mixer for a minute. Add in ​Peppermint Mocha International Delight® Coffee Creamer and heavy cream, then beat until smooth. Add in vanilla extract, sugar, and salt. Mix until well combined.
  4. Pour filling over brownie base and smooth with a spatula. Freeze cheesecake overnight.
  5. Remove from freezer and sprinkle crushed peppermint candies over the top of cheesecake. Let cheesecake rest for 20–30 minutes before slicing and serving.




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