Ingredients
- 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
Instructions
- Preheat oven to 350ºF.
- 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.
- 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.
- Pour filling over brownie base and smooth with a spatula. Freeze cheesecake overnight.
- Remove from freezer and sprinkle crushed peppermint candies over the top of cheesecake. Let cheesecake rest for 20–30 minutes before slicing and serving.
