Peppermint Brownie Cheesecake

Name: Peppermint Brownie Cheesecake
Total time: 1 h 45 min
Yield: 14 servings
Ingredients: 1/2 batch cake Special Agent Brownie, from the book Trim Healthy Mama, already baked; 4 tablespoons butter softened; 24 ounces cream cheese room temperature; 1/2 cup xylitol; 2 tablespoons butter softened; 3 large eggs room temperature; 1 tablespoon flour low-carb, choice, oat fiber would work well; use an allergy-friendly flour if necessary; 1 1/2 cups sour cream room temperature; 2 teaspoons imitation vanilla flavoring; 2 teaspoons flavoring peppermint, if you use pure extract, the amount will need to be much smaller. Start with ¼ tsp. and work your way up.; 2/3 cup peppermints crushed sugar-free, sweetened with a plan-approved sweetener; chocolate Skinny, for garnish, optional, recipe in the book Trim Healthy Mama

BRIANA THOMAS

12Ingredients

105Minutes

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Ingredients

US|METRIC

SERVINGS:

1/2 batch cake (Special Agent Brownie, from the book Trim Healthy Mama, already baked)

4 tablespoons butter (softened)

24 ounces cream cheese (room temperature)

1/2 cup xylitol

2 tablespoons butter (softened)

3 large eggs (room temperature)

1 tablespoon flour (low-carb, choice, oat fiber would work well; use an allergy-friendly flour if necessary)

1 1/2 cups sour cream (room temperature)

2 teaspoons imitation vanilla flavoring

2 teaspoons flavoring (peppermint, if you use pure extract, the amount will need to be much smaller. Start with ¼ tsp. and work your way up.)

2/3 cup peppermints (crushed sugar-free, sweetened with a plan-approved sweetener)

chocolate (Skinny, for garnish, optional, recipe in the book Trim Healthy Mama)

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Peppermint Brownie Cheesecake

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