Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
Brownie Cheesecake Recipe
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
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
12
Calories
885
kcal
Author
Marye Audet-White
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
Calories:
885
kcal
|
Carbohydrates:
81
g
|
Protein:
12
g
|
Fat:
58
g
|
Saturated Fat:
33
g
|
Cholesterol:
259
mg
|
Sodium:
332
mg
|
Potassium:
422
mg
|
Fiber:
2
g
|
Sugar:
65
g
|
Vitamin A:
1935
IU
|
Vitamin C:
0.5
mg
|
Calcium:
193
mg
|
Iron:
3.1
mg