Peppermint Cheesecake Brownies Recipe

Name: Peppermint Cheesecake Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheesecake batter:; 1 (8-ounce) block 1/3-less-fat cream cheese; 1/3 cup granulated sugar; 1/4 teaspoon peppermint extract; 1 large egg; 1 large egg white; 1 tablespoon all-purpose flour; Brownie batter:; 4.5 ounces all-purpose flour (about 1 cup); 1/2 cup unsweetened cocoa; 1/2 teaspoon salt; 1 1/2 cups packed brown sugar; 1/4 cup canola oil; 1/4 cup buttermilk; 2 teaspoons vanilla extract; 2 large egg whites; 1 large egg; Cooking spray

Servings: persons

Cheesecake batter:
1 (8-ounce) block 1/3-less-fat cream cheese
1/3 cup granulated sugar
1/4 teaspoon peppermint extract
1 large egg
1 large egg white
1 tablespoon all-purpose flour
Brownie batter:
4.5 ounces all-purpose flour (about 1 cup)
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 1/2 cups packed brown sugar
1/4 cup canola oil
1/4 cup buttermilk
2 teaspoons vanilla extract
2 large egg whites
1 large egg
Cooking spray

1
Preheat oven to 350u00b0.
2
To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.
3
To prepare brownie batter, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.
4
Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350u00b0 for 26 minutes or until top is set. Cool completely in pan on a wire rack.
5
You can tint the cheesecake batter with two or three drops of red food coloring to give it a pink tinge, if you like. When swirling the cheesecake and brownie batters in step 4, don't disturb the bottom brownie layer. Cool these bars completely before serving.

1038

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cheesecake batter:, 1 (8-ounce) block 1/3-less-fat cream cheese, 1/3 cup granulated sugar, 1/4 teaspoon peppermint extract, and more.

Yes, Peppermint Cheesecake Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Cheesecake Brownies

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