Peppermint Brownie Cheesecake
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
Serves: 12-14
Brownie Crust:
  • ¼ cup salted butter
  • ¼ cup water
  • 1 T natural peanut butter (you don't taste it; aids texture)
  • 1 oz. cream cheese (full or reduced fat)
  • ¼ cup Briana's Baking Mix
  • ¼ cup cocoa powder
  • 1 T THM Super Sweet Blend
  • ½ tsp. baking powder
  • 1 egg
  1. 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.
  2. 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.
  3. 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
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