There’s just something special a cheesecake brownie. They’re super long lasting, making them an excellent lunchbox treat and a fabulous make-ahead party dessert.

You could leave the peppermint cheesecake part white if you prefer, but I think it looks so pretty pale pink. It’s giving Sugar Plum Fairy, don’t you think?

Don’t forget to pull the cream cheese out of the fridge at least one hour before you make this; cold cream cheese doesn’t mix well.

Peppermint Cheesecake Swirl Brownies

1 brownie mix (I use Ghirardelli) + ingredients for mix (1 egg, water, vegetable oil)
8 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 egg
1 tsp peppermint extract
1-2 Tbsp crushed peppermint

1. Preheat oven to 325 degrees. Spray an 8″ square pan with nonstick spray.
2. Prepare brownie mix according to package directions. Reserve 1/4 cup of brownie mix for the topping. Pour the rest of the brownie mix into prepared pan.
3. Beat cream cheese, granulated sugar, egg, and peppermint extract until smooth. Tint cheesecake mixture pink if desired.
4. Pour cheesecake mixture on top of brownies, carefully spreading to over the brownie layer to the edge. Drop spoonfuls of remaining 1/4 cup brownie mix around the cheesecake layer. Use a chopstick, knife, or toothpick to swirl the brownie mix and cheesecake together.
5. Bake for 25-30 minutes, then sprinkle crushed peppermint on top. Bake for another 10 minutes or until cheesecake is set in the middle and a toothpick inserted in the center comes out mostly clean.
6. Let cool in the pan, then refrigerate for two hours before slicing.

Note: these need to be stored in the fridge due to the cheesecake component. 

Happy holidays,

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