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. When thinking of this brownie cheesecake, all I can say is MMMMM!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- CRUST
- 31 - creme-filled chocolate cookies
- crushed
- 1/4 cup(s) unsalted butter
- melted
- FILLING
- 24 ounce(s) cream cheese
- softened (3 pkgs)
- 1 cup(s) granulated sugar
- 1 tablespoon(s) vanilla extract
- 1 cup(s) sour cream
- 1 cup(s) heavy whipping cream
- 4 large eggs
- 1/4 cup(s) all-purpose flour
- 1 1/2 cup(s) brownies
- coarsely chopped
- TOPPING
- 8 ounce(s) milk chocolate
- chopped (1 1/2 cups)
- 1/3 cup(s) heavy whipping cream
- 2 ounce(s) white chocolate
- melted (1/3 cup)
Intructions :
- Heat oven to 325u00baF. 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.
- In a large bowl
- beat cream cheese
- sugar
- and vanilla at medium speed until blended.
- Beat in sour cream and 1 cup of cream.
- Add eggs one at a time
- beating just until blended. Slowly beat in flour.
- Gently fold in brownies.
- 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.
- 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.
- Remove the springform pan from the baking pan; remove the foil. Cool completely on a wire rack. Refrigerate overnight.
- 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.
- Pour white chocolate into a small resealable plastic bag; snip off the corner of the bag.
- Drizzle chocolate over the cheesecake. Refrigerate at least 1 hour. Refrigerate leftovers.
Rated 5/5 based on 82 Reviews
Keyword : brownie-cheesecake-American-Cakes