Day: December 31, 2024

Peppermint Cheesecake Brownies

Written 12/31/24, updated 12/31/24

Recipe from Real Simple Magazine. NOT vegan (and not recommended as vegan). Peppermint infused and as a topping

Materials

Ingredients

1 pkg Fudge Brownie Mix

16 oz Cream Cheese, softened

½ cup Granulated Sugar

½ cup Sour Cream

½ tsp Vanilla Extract

½ tsp Peppermint Extract

2 ct Large Eggs

⅓ cup+ Crushed Peppermint Candy

Optional: ½ cup Chocolate Chips

Optional: ⅓ cup Heavy Cream

Supplies

Muffin Trays w/Liners OR Baking Pan OR Springform Pan

Parchment Paper

Baking Spray

Mixing Spoon

Silicone Spatula

Large Mixing Bowl

Measuring Implements

Toothpick

Electric Beater

Cooling Racks

Kitchen Mallet

Serving and Time

Serving: 24 Brownies

Time: 20 minute Brownies + 20 minute Prep + 15 minute Bake + 1.5 hour Cool + 10 minute Set = 2-3 hours TOTAL

Directions

Brownies

  • Preheat oven to 350F
  • Prepare Brownies according to package
  • Either line a Muffin Pan (12 count) with liners OR grease/parchment paper a Baking Pan
  • Pour brownie batter into bakeware
  • Bake for about 20 minutes until toothpick comes out cleanly
  • While performing next steps, let cool

Prep

  • In a large mixing bowl, use an electric beater on medium speed to work Cream Cheese (16 oz) until smooth, about 2-3 minutes
  • Add Sugar (½ cup), Sour Cream (½ cup), Vanilla (½ tsp), and Peppermint Extract (½ tsp – a little more if you want more of peppermint flavor, but not too much lest it be bitter)
  • Beat on medium-low speed
  • Add Eggs (2 total), 1 at a time until all combined
  • Fold in Peppermint Candy (⅓ cup – more if desired for more peppermint)

Bake

  • Make sure oven is at 350F
  • Spread prepared mixture over top the brownies
  • Bake about 15 minutes, until cheesecake is set
  • Cool in the pan on top of cooling racks for 30 minutes
  • Refrigerate uncovered for at least 1 hour up to 24 hours (if longer than 4 hours, cover)

Topping (Optional)

  • Right before serving, using a microwave-safe bowl, add Chocolate Chips (½ cup) and Heavy Cream (⅓ cup)
  • Microwave for 30 seconds
  • Stir
  • Microwave for 30 seconds
  • Stir until smooth
  • Microwave more if needed
  • Spread over top the cheesecake and garnish with Crushed Peppermint Candy (desired amount)
  • Refrigerate for 10 minutes until set

SERVE and Enjoy!

Notes

  • Do NOT do this as a vegan recipe!! It’s not good! I tried making vegan cheesecake 6 times and it is never good despite using a variety of different cream cheeses
  • 2024: Made the mistake of making brownies in a different pan and then trying to cut it out in the shape of the springform pan I was using. NOT a good idea. Just bake it in the pan first. Otherwise the bottom is weird. If I were to do it again, I would add more peppermint as a whole as I couldn’t really taste it in the cheesecake. Did not do the optional frosting top
  • Recipe calls for soft peppermint candy. I used candy canes. The softer candy probably would  melt better
  • Trying it in a muffin pan is not a bad idea