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Peppermint Brownie Cheesecake

'Tis the season to make this holiday cheesecake with Peppermint Mocha International Delight® Coffee Creamer!


2 cups brownie mix

2 eggs

1⁄2 cup vegetable oil

3 tablespoons water

2 (8-ounce) packages cream cheese, softened

1 cup heavy cream

1⁄2 cup Peppermint Mocha International Delight® Coffee Creamer

2 teaspoons vanilla extract

1⁄3 cup sugar

1⁄2 teaspoon salt

1⁄3 cup crushed peppermint candies


1. Preheat oven to 350ºF.

2. Prepare brownie mix according to package instructions. Spray a 9-inch springform pan with nonstick cooking spray. Pour brownie batter into pan and bake for 25–30 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool.

3. While brownie is cooling, prepare filling. ​In a large bowl, beat the cream cheese with a hand mixer for a minute. Add in ​Peppermint Mocha International Delight® Coffee Creamer and heavy cream, then beat until smooth. Add in vanilla extract, sugar, and salt. Mix until well combined.

4. Pour filling over brownie base and smooth with a spatula. Freeze cheesecake overnight.

5. Remove from freezer and sprinkle crushed peppermint candies over the top of cheesecake. Let cheesecake rest for 20–30 minutes before slicing and serving.