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  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 6
  • 1 star values: 4

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

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2008

Gallery

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

Recipe Summary

Yield:
16 servings (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

213 calories; calories from fat 32%; fat 7.5g; saturated fat 2.6g; mono fat 2.3g; poly fat 1.1g; protein 4.4g; carbohydrates 32.3g; fiber 0.7g; cholesterol 37mg; iron 1.3mg; sodium 169mg; calcium 32mg.
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