Brownie Cheesecake

Name: Brownie Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: CRUST; 31 creme-filled chocolate cookies, crushed; 1/4 c unsalted butter, melted; FILLING; 24 oz cream cheese, softened (3 pkgs); 1 c sugar; 1 Tbsp vanilla extract; 1 c sour cream; 1 c heavy whipping cream; 4 eggs; 1/4 c all-purpose flour; 1 1/2 c brownies, coarsely chopped; TOPPING; 8 oz milk chocolate, chopped; 1/3 c heavy whipping cream; 2 oz white chocolate, melted

By Debra Russell
@talktorussell

All I can say is MMMMM!

Blue Ribbon Recipe

This dessert is the epitome of c-h-o-c-o-l-a-t-e! Sweet and creamy, this beautiful treat will be the highlight of any meal. The Test Kitchen

Rating:

★★★★★ 40 votes5

Comments:

178 Comments

Serves:

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

CRUST
31

creme-filled chocolate cookies, crushed
1/4 c

unsalted butter, melted
FILLING
24 oz

cream cheese, softened (3 pkgs)
1 c

sugar
1 Tbsp

vanilla extract
1 c

sour cream
1 c

heavy whipping cream
4

eggs
1/4 c

all-purpose flour
1 1/2 c

brownies, coarsely chopped
TOPPING
8 oz

milk chocolate, chopped
1/3 c

heavy whipping cream
2 oz

white chocolate, melted
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How to Make Brownie Cheesecake

Step-by-Step

Heat oven to 325ºF. In medium bowl, stir together all crust ingredients. Press into bottom (and 1 inch up the sides) of a 9-inch springform pan. Wrap pan with heavy-duty foil; freeze 30 minutes.
In large bowl, beat cream cheese, sugar and vanilla at medium speed until blended. Beat in sour cream and 1 cup cream. Add eggs one at a time, beating just until blended.
Slowly beat in flour, then gently fold in brownies.
Place springform pan in large baking or broiler pan. Pour batter into crust (batter will come to within 1/4 inch of top edge). Add enough hot tap water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Remove springform pan from baking pan; remove foil. Cool completely on wire rack. Refrigerate overnight.
Melt milk chocolate and 1/3 cup cream in medium saucepan over low heat, stirring until smooth. Pour over top of cheesecake; let stand 10 minutes.
Pour white chocolate into small resealable plastic bag; snip off corner of bag. Drizzle chocolate over cheesecake. Refrigerate at least 1 hour. Refrigerate leftovers.