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Christmas Cheesecake Brownies

Christmas Cheesecake Brownies

Christmas Cheesecake Brownies

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Christmas Cheesecake Brownies
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Course: BarsDifficulty: Medium



A chocolate brownie that sandwiches a rich cheesecake layer. Topped with a powdered sugar icing and crushed peppermint candies or your choice of sprinkles, nuts, toffee bits or mini M&Ms, these are a festive and delicious addition to your holiday cookie tray.


  • For the brownie
  • 3/4 cup salted butter, at room temperature

  • 4 ounces unsweetened chocolate

  • 1-1/2 cup granulated sugar

  • 3 large eggs, lightly beaten

  • 1 tablespoon milk

  • 1-1/2 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • For the cheesecake
  • 8 ounces cream cheese, at room temperature

  • 1/4 cup granulated sugar

  • 1 large egg

  • 2 tablespoons all-purpose flour

  • For the icing
  • 2-1/2 cups powdered sugar

  • 2 tablespoons water (or a little more)

  • 1 tablespoon butter, at room temperature

  • 1 tablespoon light corn syrup

  • 1/2 teaspoon vanilla extract

  • For the garnish
  • 1/2 cup crushed peppermint candies or if you don’t wish the peppermint flavor, use colored sprinkles, chopped nuts, toffee bits, or mini M&Ms


  • Pre-heat oven to 350F and line a 9-inch square baking pan with aluminum foil, leaving an overhang on two sides. Grease the foil or spray with non-stick cooking spray.
  • Make the brownies
  • In a large microwave-safe bowl, melt butter and chocolate in microwave for 1 minutes. Stir, and microwave for 20-second increments until smooth. Stir in sugar, eggs, milk and vanilla until combined. Stir in flour until incorporated. Set aside.
  • Make the cheesecake
  • In another large bowl, beat cream cheese and sugar until smooth. Beat in egg, then flour. Set aside.
  • Assemble and bake
  • Spread half of brownie batter into base of prepared pan, then spread cheesecake batter over brownie base. Top the cheesecake with the remaining brownie batter in as even a layer as you can manage. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pan.
  • Make the icing and garnish
  • Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, little by little, to reach desired glazing consistency. Top the thoroughly cooled brownies with the icing (you may not need to use all of it). Before the icing sets, sprinkle with crushed peppermints or your chosen garnish. Allow the icing to set.
  • Cut and serve
  • Once the icing has set, lift up on aluminum foil overhang to remove the entire thing from the baking pan and set this on a cutting board. Peel off the sides of the aluminum foil and slice into squares.


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