Peppermint Chocolate Brownie Cheesecake Recipe


Ingredients

Brownie:
¾ cup (168 g) unsalted butter, melted
1 cup (207 g) sugar
1 tsp vanilla extract
2 large eggs, room temperature
¾ cup (98 g) all-purpose flour
6 tbsp (43 g) natural unsweetened cocoa
powder
¼ tsp baking powder
¼ tsp salt

Cheesecake Filling:
16 oz (452 g) cream cheese, room temperature
½ cup (104 g) sugar
1-2 tbsp (19-38 ml) peppermint mint extract
½ tsp vanilla extract
¾ cup (180 ml) heavy whipping cream, cold
½ cup (58 g) powdered sugar
1 cup peppermint swirl bark (or candy canes), chopped

Whipped Cream:
½ cup (120 ml) heavy whipping cream, cold
1½ tbsp (11 g) powdered sugar
Garnish:
Chocolate sauce, as needed
¼ cup peppermint swirl bark (or candy canes), chopped

Tools:
Piping bag
Ateco 844 icing tip (or Wilton 1M or 2D)

Instructions


0 Response to "Peppermint Chocolate Brownie Cheesecake Recipe"

Post a Comment

Popular Posts