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Frozen Peppermint Cheesecake with a Brownie Crust

Author Chelsea

Ingredients

  • 1 package (18.4 ounces) chocolate fudge brownie mix
  • 2 large eggs
  • 2/3 cup vegetable oil
  • 1/4 cup water
  • 1 package (8 ounces) cream cheese at room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1 and 1/2 to 2 teaspoons peppermint extract do not use mint extract
  • 6 candy canes crushed
  • Red food coloring optional for richer color
  • 1 container (8 ounces) frozen whipped topping thawed
  • Whipped topping optional

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 7-inch (or larger, but I used 7-inch) springform pan. You could also do these in bars in a 9 x 13 pan.
  2. Prepare the brownie mix according to package instructions -- combining the eggs, vegetable oil, and water.
  3. Pour the brownie mix into the prepared pan and bake according to package directions until baked all the way through.
  4. Remove and allow to cool completely.
  5. Meanwhile, in a large bowl, beat the cream cheese until smooth and creamy. (Make sure it is at room temperature first - I leave mine out for an hour in advance. Microwaving sometimes makes it "chunky" so I wouldn't recommend that)
  6. Once it is smooth, slowly add in the sweetened condensed milk while continuing to beat the mixture. Beat until smooth.
  7. Beat in the peppermint extract, food coloring if desired, and crushed candy canes (you can crush them in a food processor or powerful blender)
  8. With a spatula, fold in the whipped topping to the mixture gently until completely combined. Taste the mixture and increase any of the peppermint flavors if desired. Make sure to not overstir or stir the mixture with the whipped topping too much.
  9. Pour the cheesecake mixture over the brownie mixture and freeze for at least 8 hours.
  10. Remove and allow to thaw out for about 5 minutes before cutting and serving.
  11. Return any leftovers to the freezer.