Brownie Filled Cheesecake

5 from 1 review

This brownie filled cheesecake has both a brownie crust and brownies inside! The brownie crust is soft and fudgy with a baked cheesecake with pieces of brownie in the batter. It is topped with chocolate ganache.

Prep Time45

Cook Time1 15

Chilling Time6

Total Time8

Servings: slices

Calories: 532kcal

Author: Stephanie Rutherford

Ingredients

Brownie Crust

3/4 cup All-purpose flour
1 cup Unsweetened cocoa powder dutch process
1 TBSP Cornstarch
1 tsp Salt
3 Large eggs room temperature
1 Egg yolk room temperature
1 1/2 cup White granulated sugar
1/2 cup Powdered sugar
1/2 cup Unsalted butter melted
1/2 cup Oil canola or vegetable
1 tsp Pure vanilla extract

Brownie Filled Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream room temperature
1/3 cup Heavy cream room temperature
1 tsp Pure vanilla extract
4 Large eggs room temperature
2 cups Chopped brownies heaping

Chocolate Ganache

1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream

US - Metric

Instructions

Brownie Crust

Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with parchment paper circle. Spray again.
In a medium bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside.
3/4 cup All-purpose flour, 1 cup Unsweetened cocoa powder, 1 TBSP Cornstarch, 1 tsp Salt
Using a mixer in a large bowl, beat the eggs, egg yolk, sugar, and powdered sugar on high speed for 3 minutes. This lets the sugar crystals melt into the eggs.
3 Large eggs, 1 Egg yolk, 1 1/2 cup White granulated sugar, 1/2 cup Powdered sugar
Add in the melted butter, oil, and vanilla and mix on low speed until combined. Add in the dry ingredients and mix on low speed until just combined. Take off the mixer and use a baking rubber spatula to make sure it is all mixed together.
1/2 cup Unsalted butter, 1/2 cup Oil, 1 tsp Pure vanilla extract
Pour the brownie batter into the pan. Bake for 25 minutes. It will appear just set on top.

Brownie Filled Cheesecake

Reduce the oven to 325℉
Chop the brownies into one inch squares. I used premade brownies in the bakery section at my grocery store. It will be two heaping cups worth.
2 cups Chopped brownies
Start the hot water for the water bath. Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes. It will become creamy. Scrape the bowl.
24 oz Cream cheese, 3/4 cup White granulated sugar
Add in the sour cream, heavy cream, and vanilla and mix on medium speed until just combined.
1/2 cup Sour cream, 1/3 cup Heavy cream, 1 tsp Pure vanilla extract
Add in the eggs and mix on low speed until just combined. Take off the mixer and use a baking rubber spatula and make sure it is all combined. Add in the cut brownies and mix it in.
4 Large eggs
Pour the cheesecake batter on top of the brownie crust. It will fill it up to the top.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake the cheesecake for 75-90 minutes until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the over door, and let it sit and slowly cool for 30 minutes. Then, take out of the oven ( keep the cheesecake still in the pan) and place on a cooling rack to cool completely.
Cover and chill for at least 6 hours or overnight.

Chocolate Ganache

In a medium bowl, add the chocolate chips. In a small saucepan over medium heat, heat the heavy cream until steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes.
1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
Use a baking rubber spatula to mix the chocolate until smooth. If any chocolate chunks remain, heat in the microwave for 10 second intervals until smooth.
Take the springform pan off and remove the parchment paper. Add the chocolate ganache to the top of the cheesecake. Use an offset icing spatula to spread the ganache to the edges.
Place in the freezer for 10 minutes to set the ganache. Top with any remaining brownies.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition