Peppermint Cheesecake Brownies

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro

These peppermint cheesecake brownies are an elegant and delicious holiday dessert.

Yield: 16 servings (serving size: 1 bar)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 32%
  • Fat: 7.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 4.4g
  • Carbohydrate: 32.3g
  • Fiber: 0.7g
  • Cholesterol: 37mg
  • Iron: 1.3mg
  • Sodium: 169mg
  • Calcium: 32mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 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. 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 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.
Note:

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.

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