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Home » Recipes » Cheesecake Recipes

Brownie Cheesecake Recipe

Published: Mar 19, 2010 Last Updated: Oct 29, 2019 by Marye 668 words. | About 4 minutes to read this article.

Creamy New York Style Cheesecake batter is swirled with chewy brownie pieces and baked in a brownie crust. It's covered in silky, shiny ganache and topped with crumbs before serving.
Total time 1 hour 20 minutes
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This brownie cheesecake recipe is easy but the results are nothing less than amazing. Creamy, rich cheesecake filling has chunks of chewy brownie scattered through it. It's baked in a brownie crust and then covered with shiny, silky ganache and then topped with brownie crumbs.

cheesecake

My two favorite desserts are cheesecake and chocolate and they come together here in a blast of texture and flavor that will have everyone you serve it to swooning.

Totally swooning.

I ended up making this brownie cheesecake recipe because as I was making a birthday cake there was a disaster. It crumbled into tiny pieces as I was taking it out of the pans and to this day I have no idea why. No matter, it was one of those moments that look like failure but are actually a blessing - - I should recognize them by now since I've had so many of them in my life!

So I took one and a half of the 8-inch layers to make the cheesecake and then cut the other half into chunks. Some of the cake was set aside for topping. I poured part of the batter in the crust, covered with the cake chunks, and then added the rest of the batter.

cheesecake slice

You can easily "fudge" this and make it easier by using a brownie mix or store bought brownies if you like. 😉

Tips for Perfect Cheesecake

  1. Always mix on low speed using paddles so that you don't add air to the batter. It's important to never whip your ingredients.
  2. All of the ingredients should be at room temperature.
  3. Cover the bottom of the cheesecake pan with aluminum foil and then set it in a water bath to bake.
  4. Bake cheesecakes at a low temperature. 325 for about 45 minutes will keep them creamy.
  5. Turn oven off and leave the door closed for an hour -- no peeking!
  6. Allow the cake to come to room temperature and then refrigerate overnight if possible.
  7. Remove from the refrigerator about 30 minutes to an hour before serving.

Brownie Cheesecake Recipe

Here's the brownie cheesecake recipe. It's SO good - if you love it please consider giving it a 5 star rating below.

brownie cheesecake
5 from 4 votes

Brownie Cheesecake Recipe

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Creamy New York Style Cheesecake batter is swirled with chewy brownie pieces and baked in a brownie crust. It's covered in silky, shiny ganache and topped with crumbs before serving.
Course Dessert
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings:12
Calories:885
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

Chocolate Cake for Base and Brownie Chunks

  • 6 tablespoons unsalted butter
  • 1 ¼ cups sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ⅓ cup dark cocoa powder
  • 1 teaspoon baking powder
  • 1 ⅓ cups flour
  • ⅔ cup milk

Cheesecake

  • 32 oz cream cheese, (full fat)
  • 16 ozs sour cream
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 6 eggs

Ganache

  • 8 ounces bittersweet chocolate, , chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, , at room temperature

Instructions

Cake

  • Preheat oven to 375F
  • Grease and flour 2 8 inch round pans
  • Beat sugar and butter until creamy
  • Add eggs one at a time
  • Add vanilla
  • Beat in cocoa
  • Add flour and milk alternately, in three parts. Begin and end with flour.
  • Bake for 30 minutes. Cool

Cheesecake

  • Beat cream cheese and sugar until well blended.
  • Add vanilla
  • Add eggs, one at a time beating well after each addition
  • Fold in the sour cream

Ganache

  • Make this just before serving.
  • Heat the cream and the butter until bubbles form around the edges.
  • Remove from heat and stir in chocolate until melted and smooth.

Baking and Assembly

  • Turn oven to 325F
  • Press one layer or more of the cake in the bottom of a 9-12 inch springform. Make sure the bottom is well covered.
  • Pour in half the cheesecake mixture.
  • Add crumbled cake chunks, reserving about ½ cup crumbs for the top.
  • Pour over the rest of the cheesecake.
  • Cover the bottom of the springform with aluminum foil, bringing it up the sides.
  • Place pan in larger pan of hot water (bain marie). Water should come halfway up the sides.
  • Bake for 45 minutes.
  • Turn oven off and leave door closed for 1 hour. Don’t PEEK!
  • Remove from oven, take out of bain marie (water bath).
  • Let come to room temperature and cover tightly.
  • Refrigerate overnight.
  • About 30 minutes before serving remove from the pan.
  • Cover in the slightly warm ganache.
  • Sprinkle reserved brownie crumbs on top.

Nutrition Facts

Calories: 885kcal | Carbohydrates: 81g | Protein: 12g | Fat: 58g | Saturated Fat: 33g | Cholesterol: 259mg | Sodium: 332mg | Potassium: 422mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1935IU | Vitamin C: 0.5mg | Calcium: 193mg | Iron: 3.1mg

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Leah Sutton

      October 10, 2012 at 11:25 pm

      This is my very first attempt at a cheesecake and I am in the process of making it right now! I've got the masterpiece in the oven, 30 minutes left! Can't wait to try it tomorrow 😀

      Reply
      • Leah Sutton

        October 12, 2012 at 1:24 pm

        Unfortunately my springform pan was too small ): I've never made cheesecake before so I literally had no idea what I was doing. I think I was using an 8" pan so it was WAAAAY too thick! The outside edges were beautiful, amazing texture, delicious, but the inside was complete goo lol! Here's a picture to what it looked like:

        https://www.facebook.com/photo.php?fbid=10151285486883417&l=3d5052b111

    2. Jenny

      May 08, 2012 at 12:01 pm

      Looks delicious - I'm going to make this in mini size (or try) for my son's communion this weekend!

      Reply
      • marye

        May 08, 2012 at 1:33 pm

        it should work just fine! Depending on how small you are making it you could actually make thin brownies on a rimmed cookie sheet and cut them into rounds with a small, round cutter. Put cupcake liners in a muffin pan, add the brownie rounds, and then the filling and bake - cupcake sized cheesecakes!

    3. Daniel Evans

      October 10, 2010 at 10:57 am

      i'd love to munch those very big cheesecakes, they are really tasty and sweet"`;

      Reply
    4. megan

      September 30, 2010 at 4:29 pm

      This does look awesome! I can see why it's all a buzz. 🙂

      Reply
    5. Heather

      September 30, 2010 at 10:34 am

      I have made this several times - in fact I keep the brownies frozen just for this cheesecake. Turns out great. Everyone loves it!!

      Reply
    6. DianaHayes

      March 21, 2010 at 7:43 am

      Thanks for all of the tips. I've never ventured far into cheesecake territory, so these are great for me. Love your cake.

      Reply
      • maryeaudet

        March 21, 2010 at 11:41 am

        Diana - cheesecakes, like bikes, are easy once you know how. The key to a dense one is not to whip too much air into it, which is why cookie whips or paddles work better than normal beaters.

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