Real Recipes From Real Home Cooks ®

brownie cheesecake

★★★★★ 40
a recipe by
Debra Russell
Hillsboro, AL

When thinking of this brownie cheesecake, all I can say is MMMMM!

Blue Ribbon Recipe

Take a classic creamy cheesecake, pack it with bits of brownies, and you have the most decadent cheesecake you will ever try. This dessert is the epitome of c-h-o-c-o-l-a-t-e! The crust is rich and chocolaty. Creamy and rich, it's a classic cheesecake with chunks of brownies folded in. Bake a batch of your favorite brownies or pick up pre-made brownies at the store. Just make sure to get ones without frosting. Then, the chocolate topping makes this dessert impressive and adds to the overall chocolate flavor. This does take a little time to prepare, but it's easy to make and delicious.

— The Test Kitchen @kitchencrew
★★★★★ 40
serves 12
prep time 1 Hr
cook time 1 Hr 30 Min
method Bake

Ingredients For brownie cheesecake

  • 31
    creme-filled chocolate cookies, crushed
  • 1/4 c
    unsalted butter, melted
  • 24 oz
    cream cheese, softened (3 pkgs)
  • 1 c
    granulated sugar
  • 1 Tbsp
    vanilla extract
  • 1 c
    sour cream
  • 1 c
    heavy whipping cream
  • 4 lg
  • 1/4 c
    all-purpose flour
  • 1 1/2 c
    brownies, coarsely chopped
  • 8 oz
    milk chocolate, chopped (1 1/2 cups)
  • 1/3 c
    heavy whipping cream
  • 2 oz
    white chocolate, melted (1/3 cup)

How To Make brownie cheesecake

Test Kitchen Tips
For the crust, we crushed the chocolate cookies in a food processor and added the melted butter. We had to add 1 1/2 Tbsp of hot heavy cream to the white chocolate for it to drizzle a little easier.
  • Chocolate crust pressed into a springform pan.
    Heat oven to 325ºF. In a medium bowl, stir together all crust ingredients. Press into the bottom (and 1 inch up the sides) of a 9-inch springform pan. Wrap pan with heavy-duty foil; freeze for 30 minutes.
  • Cream cheese, sugar, and vanilla in a bowl.
    In a large bowl, beat cream cheese, sugar, and vanilla at medium speed until blended.
  • Adding sour cream and cream.
    Beat in sour cream and 1 cup of cream.
  • Slowly add egg and flour.
    Add eggs one at a time, beating just until blended. Slowly beat in flour.
  • Chunks of brownies to fold into batter.
    Gently fold in brownies.
  • Springform pan in a pan with hot tap water.
    Place the springform pan in a large baking or broiler pan. Pour batter into crust (batter will come to within 1/4 inch of the top edge). Add enough hot tap water to the baking pan to come halfway up the sides of the springform pan.
  • Baking the brownie cheesecake.
    Bake for 1 hour 15 minutes to 1 hour 30 minutes or until edges are puffed and the top is dry to the touch. The Center should move slightly when the pan is tapped, but should not ripple as if liquid.
  • Cooling the baked brownie cheesecake.
    Remove the springform pan from the baking pan; remove the foil. Cool completely on a wire rack. Refrigerate overnight.
  • Melted chocolate and butter whisked together.
    Melt milk chocolate and 1/3 cup cream in a medium saucepan over low heat. Stir until smooth. Pour over the top of cheesecake; let stand for 10 minutes.
  • Melted white chocolate in a bowl.
    Pour white chocolate into a small resealable plastic bag; snip off the corner of the bag.
  • White chocolate drizzled over the chocolate.
    Drizzle chocolate over the cheesecake. Refrigerate at least 1 hour. Refrigerate leftovers.