Indulge in the perfect marriage of chocolate and peppermint with this decadent brownie cheesecake. The rich brownie base is topped with a creamy peppermint-infused cheesecake layer, then finished with a layer of luscious chocolate ganache and a sprinkle of crushed candy canes for a festive touch. It's a dessert that's sure to impress at any holiday gathering!
Ingredients: 1 box brownie mix. 2 packages 8 ounces each cream cheese, softened. 1/2 cup sugar. 1/2 teaspoon peppermint extract. 2 eggs. 1 cup semisweet chocolate chips. 1/2 cup heavy cream. Crushed candy canes, for garnish.
Instructions: Warm the oven up to 175F 350C. Clean and grease a 9-inch springform pan. Follow the directions on the package to make the brownie mix, and then spread it out evenly in the pan that has been prepared. After 20 to 25 minutes, the cake should be set. Mix sugar, peppermint extract, and cream cheese in a large bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. Place the baked brownie layer on top of the cream cheese mixture. For another 35 to 40 minutes, or until the middle is almost set, bake. To cool, take it out of the oven and put it on a wire rack. Use a knife to loosen the sides of the pan. Let it cool for another hour. Put in the fridge overnight. Mix chocolate chips and cream in a small saucepan over low heat until smooth. This should be done before serving. Take off the heat and let it cool down a bit. Cover the cheesecake with the chocolate mixture. Add crushed candy canes on top. Put in the fridge until the chocolate sets. Before you serve, take the sides off of the springform pan.
Prep Time: 30 minutes
Cook Time: 65 minutes
james williams