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Cat Cora’s Eggnog Cheesecake Brownies with Crushed Peppermint Topping

Cat Cora’s Eggnog Cheesecake Brownies with Crushed Peppermint Topping

Eggnog Cheesecake Ingredients 

3/4 cup reduced eggnog (eggnog recipe below) 

6 ounces cream cheese, room temperature 

1 large egg, room temperature 

1/3 cup granulated sugar 

1/4 teaspoon vanilla extract 

 

Eggnog Ingredients 

3 large egg yolks 

1/4 cup granulated sugar 

1/2 cup heavy whipping cream 

1 cup whole milk 

1/4 teaspoon ground nutmeg 

Pinch salt 

 

Eggnog Reduction Instructions 

Whisk the egg yolks and sugar together in a medium bowl until light and creamy. Set aside. 

Combine cream, milk, nutmeg and salt in a saucepan over medium heat, stirring often until the mixture comes to a simmer. Remove from heat. 

Drizzle 1/4 cup of the hot milk mixture into the bowl with the egg mixture, whisking constantly (as not to cook the eggs). Add the egg mixture to the hot milk mixture in the saucepan and slowly return the mixture to a simmer over medium-low heat. Continue cooking, stirring constantly, until the mixture is very thick and reduced by half (about 40 minutes). Push eggnog mixture through a fine mesh sieve and into a small bowl, cover with plastic wrap and chill completely in the refrigerator. Yield 3/4 cup.  

To save time, reduce 1 1/2 cups store-bought prepared eggnog by half to equal 3/4 cup. Chill completely as above.  

Instructions for Cheesecake  

Beat the chilled eggnog mixture with the cream cheese in a medium mixing bowl and mix until smooth. Add the egg, sugar and vanilla and continue mixing until completely incorporated. Set aside. 

 

Brownie Ingredients 

1/2 cup unsalted butter 

9 ounces semi-sweet chocolate chips 

2/3 cup lightly packed brown sugar 

3 large eggs, beaten 

1 teaspoon vanilla extract 

1/4 cup Dutch-process cocoa powder 

1 cup all-purpose flour 

1/2 teaspoon salt  

1/2 cup crushed peppermint candies 

 

Brownie Instructions 

Place butter and chocolate in a medium microwave safe mixing bowl. Microwave on high, stirring every 30 seconds, until melted and smooth. Allow mixture to cool slightly then transfer to a mixing bowl. Add brown sugar and eggs to the mixture and beat until smooth. Add vanilla, cocoa powder, flour and salt and mix until well combined. 

 

To Assemble 

Line an 8x8-inch square pan with aluminum foil and spray foil with cooking spray. Pour 3/4 of the brownie mixture into the prepared pan, spread eggnog cheesecake filling evenly over the brownie mixture, then dollop the remaining brownie mixture over the cheesecake filling. Swirl with the end of a spoon handle or knife to make a marbled pattern. 

Bake in a pre-heated 350°F oven for approximately 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. (Note, if cheesecake seems to be browning too quickly you can tent it with aluminum foil.) When finished baking, remove from the oven and immediately top with the crushed peppermint candies and gently press them down with the back of a spoon to help them adhere to the brownies. Allow to cool completely on a wire rack before removing from the pan. Cut into squares to serve. 

 



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