BROWNIE MOSAIC CHEESECAKE : A Decadent Combination of Two Classic Desserts

Introduction

Brownie Cheesecake is the ultimate indulgence for dessert lovers. It brings together the rich and fudgy goodness of brownies with the creamy and luscious texture of cheesecake. With layers of moist brownie cubes folded into a creamy cheesecake filling, topped with a velvety ganache glaze, this dessert is a true showstopper. Whether you're celebrating a special occasion or simply craving something decadent, Brownie Cheesecake is sure to satisfy your sweet tooth. Follow this recipe to create a stunning and irresistible dessert that will impress your family and friends.

Table of Contents

1. Ingredients
2. Directions
3. Tips and Notes
4. Nutrition Facts
5. Conclusion

1. Ingredients

To make this delicious Brownie Cheesecake, you will need the following ingredients:

Brownies:

• 4 ounces (113 g) unsweetened chocolate, chopped
• ¾ cup (170 g) butter
• 1 ¾ cups (371 g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla
• ½ teaspoon salt
• 1 cup (142 g) all-purpose flour

Crumb Crust:

• 1 ½ cups finely ground cookies, such as chocolate wafers or chocolate Teddy Grahams
• 5 tablespoons (71 g) butter, melted
• ⅓ cup (71 g) granulated sugar
• ⅛ teaspoon salt

Cheesecake:

• 3 packages (8-ounces each) (681 g) cream cheese, softened
• 4 large eggs
• 1 teaspoon vanilla
• 1 cup (212 g) sugar
• 2 cups chilled brownie cubes (from the brownie recipe above)

Ganache:

• 3 ounces (85 g) bittersweet or semisweet chocolate, finely chopped (or ½ cup chocolate chips)
• 4 tablespoons (57 g) butter
• ¼ cup heavy cream
• ½ teaspoon vanilla extract
• 1 tablespoon confectioners sugar

2. Directions

Follow these steps to create a delectable Brownie Cheesecake:

Brownies:

1. Preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, allowing the ends to extend over the sides. Lightly grease the foil.
2. In a large microwaveable bowl, melt the chocolate and butter on high for one minute. Stir and repeat at 50% power until the mixture is smooth and the chocolate is completely melted.
3. Stir in the sugar. Add the eggs and vanilla, and mix well. Add the flour and salt, stirring until well combined.
4. Spread the brownie batter evenly in the prepared pan. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not overbake.
5. Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to lift the brownies from the pan. Refrigerate until chilled (1-2 hours), then cut into 3/4- to 1-inch cubes. Reserve the brownie cubes for the cheesecake.

Crumb Crust:

1. Stir together the finely ground cookies, melted butter, granulated sugar, and salt. Press the mixture onto the bottom and 1 inch up the sides of a buttered 10-inch springform pan. Fill the crust right away with the cheesecake filling or chill for up to 2 hours.

Cheesecake:

1. Preheat the oven to 350°F.
2. In a mixing bowl or using an electric stand mixer, beat the softened cream cheese until fluffy. Add the eggs one at a time, followed by the vanilla and sugar. Beat on low speed until each ingredient is incorporated, scraping down the bowl between additions.
3. Gently fold the brownie cubes into the cheesecake mixture.
4. Pour the cheesecake mixture into the prepared crust. Place the filled springform pan on a larger baking sheet and bake in the middle of the oven for 45 minutes, or until the cake is set 3 inches from the edge but still slightly jiggly in the center. Adjust the baking time as needed based on your oven temperature.
5. Cool the cheesecake completely in the springform pan on a wire rack.

Ganache:

1. In a saucepan or in a microwave-safe bowl, scald the butter and cream (heat just below boiling).
2. Place the finely chopped chocolate in a medium bowl. Pour the hot cream and butter mixture over the chocolate and let it sit for 1-2 minutes.
3. Stir the mixture until the chocolate is completely melted and smooth. Add the vanilla and confectioners sugar, and whisk until well combined.
4. Spread the ganache glaze over the cooled cheesecake.
5. Chill the cheesecake until ready to serve.

Serving:

1. Unmold the cheesecake from the springform pan.
2. Cut the Brownie Cheesecake into slices and serve.

3. Tips and Notes

• You can use any dense and fudgy brownie recipe made for a 9×13-inch pan as a substitute for the brownie mix in this recipe.
• If you prefer a higher crust-to-cheesecake ratio, you can double the crust ingredients. Adjust the amounts based on your personal preference.
• The brownies and the cheesecake can be made a day in advance and refrigerated separately to minimize prep work.
• Store any leftover Brownie Cheesecake in an airtight container in the refrigerator.

4. Nutrition Facts

The nutritional information provided is for one serving of the Brownie Cheesecake. Each serving contains approximately 796 calories, 27g fat (6g saturated fat), 174mg cholesterol, 616mg sodium, 91g carbohydrates, 64g sugar, 10g protein, and 3g fiber. Please note that these values are approximate and may vary based on specific ingredients and portion sizes.

5. Conclusion

Brownie Cheesecake is a heavenly combination of two beloved desserts. The dense and fudgy brownie cubes mixed into the creamy cheesecake filling create a delightful texture and flavor contrast. Topped with a velvety ganache glaze, this dessert is an irresistible treat for any occasion. Whether you're a fan of brownies, cheesecake, or both, this recipe is sure to satisfy your cravings for something sweet and indulgent. Try making this Brownie Cheesecake and savor the decadence it