Name: peppermint brownie cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 200 g dark chocolate, chopped; 100 g unsalted butter, melted; 150 g granulated sugar; 2 large eggs; 1 tsp vanilla extract; 60 g all‑purpose flour; 1/2 tsp salt; 1 tsp peppermint extract; 100 g crushed peppermint candies (candy canes); 200 g cream cheese, softened; 50 g powdered sugar; 1 tbsp heavy cream; 1 tbsp crushed peppermint candy, for garnish

peppermint brownie cheesecake

Published on September 18, 2025

4.8 (245 reviews)

A few years ago I tried to merge two favorite desserts—rich brownies and creamy cheesecake—into a single show‑stopper. The result was a dense, chocolatey foundation topped with a light, mint‑kissed fi

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Prep Time

30 min

Cook Time

45 min

Servings

Why You'll Love This Recipe

✓ Decadent Duo: The fudgy brownie base pairs with a silky peppermint‑infused cheesecake, delivering two textures in every bite.

✓ Holiday Ready: Cool peppermint notes make it perfect for winter gatherings without overwhelming the palate.

✓ One‑Pan Simplicity: All layers bake together, saving time and dishes while still looking impressive.

The secret lies in balancing the intense cocoa with the refreshing coolness of peppermint. By folding crushed peppermint candies into the cheesecake and swirling them into the brownie batter, each forkful delivers a surprise of flavor and texture.

This recipe is designed for home bakers who want a festive treat without the hassle of multiple pans. The single‑sheet method ensures even baking and a clean presentation that shines on any dessert table.

¾ cup (170 g) unsalted butter, melted Provides richness; can use clarified butter.

1 cup (200 g) granulated sugar Half for brownies, half for cheesecake; adjust for sweetness.

½ cup (60 g) unsweetened cocoa powder Gives the brownie its deep color.

2 large eggs Room temperature; helps bind brownie layer.

8 oz (225 g) cream cheese, softened No‑salt for better flavor control.

¼ cup (60 ml) heavy cream Adds silkiness to the cheesecake.

1 tsp peppermint extract Pure extract for clean flavor; use less if strong.

½ cup (60 g) crushed candy cane pieces Adds texture and burst of mint.

¼ tsp sea salt Enhances chocolate depth.

Instructions

Prepare the brownie base

Preheat oven to 350°F (175°C). In a bowl combine melted butter, sugar, and eggs; whisk until smooth. Add cocoa, melted chocolate, and salt; stir until glossy. Fold in half the crushed candy canes. Spread evenly in a greased 9‑inch springform pan.

Pro Tip: Chill the batter 10 minutes before baking to prevent spreading.

Bake the brownie layer

Place pan on the middle rack and bake for 12‑15 minutes, until the edges are set but the center still looks slightly soft. Remove and let cool while you prepare the cheesecake filling.

Pro Tip: Over‑baking will create a crust that cracks when the cheesecake is added.

Mix the cheesecake filling

In a large bowl beat cream cheese until smooth. Add sugar and beat until fluffy. Blend in heavy cream, peppermint extract, and the remaining crushed candy canes. The mixture should be light and slightly airy.

Pro Tip: Do not over‑mix; stop once the batter is smooth to avoid a grainy texture.

Combine layers and bake

Pour the cheesecake batter over the warm brownie base, spreading gently. Return the pan to the oven and bake for 25‑30 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cake cool inside for 1 hour.

Pro Tip: The residual heat finishes the cheesecake without cracking.

Chill and serve

Refrigerate the cake, still in the springform pan, for at least 4 hours or overnight. Run a thin knife around the edge before releasing the ring. Garnish with extra crushed candy canes or a drizzle of chocolate ganache.

Pro Tip: Slice with a hot, wet knife for clean cuts.

Expert Tips

Tip #1: Use real peppermint oil

A few drops give a clean, bright flavor without the graininess of crushed mint leaves.

Tip #2: Cool brownies before adding filling

A warm base can melt the cheesecake batter, leading to a soggy texture.

Tip #3: Freeze for a quick slice

After chilling, wrap the whole cake in plastic and freeze 30 minutes; slices glide cleanly.

Tip #4: Add a chocolate ganache drizzle

Melt ¼ cup chocolate with 2 tbsp cream; drizzle just before serving for extra shine.

Nutrition

Per serving (1 slice)

Calories

420 kcal

Fat

26 g

Carbs

38 g

Protein

6 g

Frequently Asked Questions

Yes, milk chocolate will create a sweeter, less bitter base. Adjust the sugar down by 1‑2 tablespoons to keep balance.

Bake at a moderate temperature, avoid over‑baking, and let the cake cool gradually in the oven with the door ajar.

Substitute the regular flour in the brownie base with a 1‑to‑1 gluten‑free blend; the texture remains tender.

Keep refrigerated in an airtight container for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months.

peppermint brownie cheesecake

Why You'll Love This Recipe