BRING ALL CHEESECAKE INGREDIENTS TO ROOM TEMPERATURE BEFORE MIXING // A yummy peppermint cheesecake that is perfect for a holiday or party. Or a holiday party. THM:S, Low-carb, Sugar free
Author: Briana Thomas
Serves: 12-14
Ingredients
Brownie Crust:
¼ cup salted butter
¼ cup water
1 T natural peanut butter (you don't taste it; aids texture)
For the crust: melt the butter, water, peanut butter, and cream cheese together in a nonstick saucepan until smooth. Take off the heat and add the dry ingredients and egg. Beat until smooth and spread into the bottom of a greased 10" springform pan. Bake at 350 degrees F for 5 minutes.
For the cheesecake: beat the cream cheese until smooth. Add the eggs one at a time, beating between additions. Add the rest of the ingredients except for the crushed peppermints and mix. Fold in the peppermints. Pour the cheesecake mixture onto the prebaked crust.
Bake in a water bath (see the Notes section for details) at 325 for one hour or until set. Let the cheesecake cool, then refrigerate overnight before cutting and serving. Yields 12-14 servings
Notes
Water bath: place the springform pan (filled with cheesecake batter) in the center of a piece of wide tinfoil and press the tinfoil up around the sides of the pan so water can't get in. Place the tinfoil-wrapped pan into a larger pan (such as a circular pizza pan with sides on it), then fill the large pan with a half inch of water. Place this whole contraption in the oven.
Recipe by Briana Thomas at https://www.briana-thomas.com/peppermint-brownie-cheesecake-and-my-18th-birthday-s/