Homemade cheesecake with a chocolate cookie crust and chunks of brownie throughout.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 1 hourhr15 minutesmins
Total Time 1 hourhr35 minutesmins
Servings 12servings
Calories 1238
Author Annalise Sandberg
Ingredients
Brownies:
4ouncesunsweetened chocolate, chopped
¾cupunsalted butter
1 ¾cupgranulated sugar
3large eggs
1teaspoonvanilla
½teaspoonsalt
1cupall-purpose flour
Chocolate cookie crust:
2cupsfinely ground chocolate graham crackers
7tablespoonsunsalted butter, melted
½cupgranulated sugar
⅛teaspoonsalt
Cheesecake filling:
24ouncescream cheese, softened (3 packages)
4large eggs
1teaspoonvanilla
1cupgranulated sugar
2cupsbrownie chunks
Chocolate ganache:
3ouncesbittersweet chocolate, finely chopped
4tablespoonsunsalted butter
¼cupheavy cream
½teaspoonvanilla extract
1tablespoonpowdered sugar
Instructions
To make the brownies:
Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, with ends of foil extending over the sides. Grease the foil
Microwave chocolate and cutter in a large microwaveable bowl on high for two minutes. Stir until completely melted and smooth. Stir in sugar. Then add eggs and vanilla. Add the flour and salt, mix until combined. Spread into prepared pan.
Bake 30-35 minutes or until toothpick inserted comes out with fudgy crumbs. Cool in pan on wire rack. Remove brownies from pan with foil handles. When cooled completely, cut into 1 inch squares.
To make the crust:
Stir together all of the ingredients and press into the bottom and 1 inch up sides of buttered 9 inch spring form pan. Fill right away or chill until ready.
To make the cheesecake filling:
Preheat oven to 350°F.
Beat cream cheese in stand mixer fitted with a paddle attachment until fluffy and smooth. Add eggs one at a time, mixing after each. Add vanilla and sugar and mix until combined, scraping down the bowl as necessary.
Fold the brownie chunks into the cheesecake mixture very carefully. Pour mixture into prepared pan. Place springform pan on a baking pan and bake for 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
Cool completely and top with chocolate ganache (recipe below).
To make the chocolate ganache:
Place the chocolate in a heat proof bowl. Heat the cream and butter in a saucepan until almost to a boil, or until scalded. Pour over the chocolate and let sit for five minutes. Stir until smooth.