Brownie Cheesecake
Brownie Cheesecake
adapted from Smitten Kitchen
Author: Leona Konkel
  • 1 1/2 cups 5 ounces chocolate animal cracker or graham cracker crumbs
  • 5 tablespoons butter melted
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 3 8- oz packages cream cheese or Neufchatel cheese, softened (at room temperature)
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 2 cups of your favorite brownies cut into 1 inch cubes; or 2 cups add-in of your choice
  • 1/2 cup chocolate chips (3/4 cup to cover the whole cheesecake)
  • 3 tablespoons heavy cream (4.5 tablespoons to cover the whole cheesecake)
  1. Make crust: Grind animal crackers in food processor if you haven't already. Add melted butter, sugar, and salt and process until well combined. (You can also mix this together in a bowl if you already have crumbs.) Pat along the bottom and press 1 inch up the sides of a greased 24-centimeter (9.5-inch) Springform pan with 3-inch sides. Set aside.
  2. Make cheesecake. Beat cream cheese with an electric mixer until creamy. Add eggs, 1 at a time, and then vanilla and sugar, beating until just combined. Gently fold in brownie bites with a rubber spatula.
  3. Pour into the crust. Place pan on top of another baking sheet (to minimize drips) and bake at 350F for 45 minutes, until the cake is set 3 inches from the edge but still wobbly and damp looking in the center. Cool in the oven with the door cracked for about an hour (to try to avoid cracks on the top of the cheesecake), then place in the fridge.
  4. Make ganache: place chocolate chips and cream in a microwave safe bowl. Microwave in 15-second bursts, stirring after each one, until chocolate is melted and smooth. Spread over cheesecake, then refrigerate for 30 minutes, until ganache is set.