PEPPERMINT CHEESECAKE OREO BROWNIES

Peppermint Cheesecake Oreo Brownies: layers of homemade brownies, holiday cookies, and peppermint cheesecake will put a smile on your face this Christmas.  Do not forget the swirl of peppermint whipped cream because it adds just the right touch of holiday love!

PEPPERMINT CHEESECAKE OREO BROWNIES

Ingredients :
For the Brownies

• 1 cup butter, melted
• 1/2 cup dark cocoa powder
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 24 holiday Oreo cookies

For the Cheesecake

• 2 - 8 ounce packages cream cheese, softened
• 1/4 cup sugar
• 1/4 cup plain Greek yogurt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 1/3 cup white peppermint baking chunks
• 2 eggs
• 1 batch peppermint whipped cream
• peppermint candy pieces

Instructions :

1. Preheat the oven to 350 degrees. Line a 9x13 pan with foil. Spray it with nonstick baking spray.
2. Mix together the melted butter and cocoa powder.
3. Beat the eggs and sugar together. Add the vanilla, salt, and butter mixture and beat again.
4. Slowly add the flour and baking powder until mixed in. Spread in the bottom of the prepared pan.
5. Place the Oreo cookies on top of the batter side by side.
6. Using a clean bowl, beat the cream cheese and sugar until creamy. Add the yogurt and extracts and beat again.
7. Place the white peppermint chunks in a microwave safe bowl. Heat for 30 seconds and stir. If needed, heat an additional 15-20 seconds and stir again until creamy.
8. Slowly pour the melted chocolate into the cheesecake batter and beat until mixed in.
9. Add the eggs one at a time beating after each addition. Do not over beat the batter.
10. Press the Oreo cookies down into the brownie batter gently. Spoon the cheesecake batter slowly on top of the cookies.
11. Spread the batter out and bake for 45-48 minutes. Do not over bake.
12. Remove the pan from the oven and place on a cooling rack. After 5 minutes, use a butter knife to gently loosen the brownies from the edge of the foil. Let cool in the pan for 1 hour, then refrigerate until completely chilled.
13. Serve the brownies with the peppermint whipped cream and extra peppermint pieces. Makes 24 brownies.

Full Recipes Source : insidebrucrewlife.com