Brownie Cheesecake

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Servs: 12   Makes: 1 cheesecake

This is a multipart recipe, and takes a bit of time, but OHHH SOOO worth it!

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Ingredients [?]

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  • add   Part one:
  • add   4 oz unsweetened chocolate
  • add   3/4 cup (1-1/2 sticks) butter
  • add   1-3/4 cups sugar
  • add   3 eggs
  • add   1 teaspoon vanilla
  • add   1/2 teaspoon salt
  • add   1 cup flour
  • add   Part two:
  • add   1-1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers.
  • add   5 tablespoons (10 tablespoons to double) butter, melted
  • add   1/3 cup (2/3 cup to double) sugar
  • add   1/8 (1/4 teaspoon to double) teaspoon salt
  • add   Part Three:
  • add   3 (8-oz) packages cream cheese, softened
  • add   4 large eggs
  • add   1 teaspoon vanilla
  • add   1 cup sugar
  • add   Part Four:
  • add   3 oz. bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
  • add   2 oz. butter
  • add   1/4 cup heavy cream
  • add   1/2 teaspoon vanilla extract
  • add   1 tablespoon confectioners? sugar

Instructions

  1. Part One: One Bowl Brownies
  2. I have also been known to *gasp* use a boxed brownie mix when time is tight!
  3. 4 oz unsweetened chocolate
  4. 3/4 cup (1-1/2 sticks) butter
  5. 1-3/4 cups sugar
  6. 3 eggs
  7. 1 teaspoon vanilla
  8. 1/2 teaspoon salt
  9. 1 cup flour
  10. Preheat oven to 350?F. Line 13?9-inch baking pan with foil, Grease foil.
  11. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
  12. Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan,
  13. Cool brownies, then cut* them into ?- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need. Add cubes to cake batter as directed below.
  14. *I find that brownies are easy to cut once they?ve been refrigerated with the help of a pizza wheel.
  15. Part Two: Crumb Crust
  16. Below are proportions for one crust with the amounts to double the recipe in parentheses..That is the BEST part!!!
  17. 1-1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers.
  18. 5 tablespoons (10 tablespoons to double) butter, melted
  19. 1/3 cup (2/3 cup to double) sugar
  20. 1/8 (1/4 teaspoon to double) teaspoon salt
  21. Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter (9 ? inch) spring form pan. Fill right away or chill up to 2 hours.
  22. Part Three: Cheesecake
  23. 3 (8-oz) packages cream cheese, softened
  24. 4 large eggs
  25. 1 teaspoon vanilla
  26. 1 cup sugar
  27. Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350?F.
  28. Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
  29. Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
  30. When completely cool, top with following glaze.
  31. Part Four: Ganache Glaze
  32. 3 oz. bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
  33. 2 oz. butter
  34. 1/4 cup heavy cream
  35. 1/2 teaspoon vanilla extract
  36. 1 tablespoon confectioners? sugar
  37. Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

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