Brownie Mosaic Cheesecake

Name: Brownie Mosaic Cheesecake
Prep time: 35 min
Cook time: 55 min
Total time: 8 h
Yield: 12 to 16 servings
Ingredients: 3 cups or 24 cookies finely ground Oreo cookie crumbs; ⅔ cup granulated sugar; ¼ teaspoon salt; 5 tablespoons unsalted butter, melted; 32 ounces cream cheese; 1 cup granulated sugar; 2 tablespoons all-purpose flour; Pinch of salt; ½ cup heavy cream; 1 teaspoon vanilla extract; 3 eggs; 1 egg yolk; 2 cups ¾-inch cubes of your favorite brownies; 4 ounces dark chocolate; ⅓ cup heavy cream

User Reviews

4.9

51 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Additional Time
6 hrs 30 mins
Total Time
8 hrs
Servings
12 to 16 servings
Calories
636 kcal
Course
Dessert
Cuisine
American

Brownie Mosaic Cheesecake

John Morgan

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A luscious cheesecake with cubes of brownies baked right inside, with an Oreo crumb crust and chocolate ganache topping.

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Ingredients

Servings

For the Oreo Crumb Crust

3 cups or 24 cookies finely ground Oreo cookie crumbs
⅔ cup granulated sugar
¼ teaspoon salt
5 tablespoons unsalted butter, melted

For the Cheesecake

32 ounces cream cheese at room temperature
1 cup granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
½ cup heavy cream
1 teaspoon vanilla extract
3 eggs
1 egg yolk
2 cups ¾-inch cubes of your favorite brownies

For the Chocolate Ganache

4 ounces dark chocolate finely chopped
⅓ cup heavy cream

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Instructions

Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
Make the Crumb Crust: In a medium bowl, whisk together the Oreo crumbs, sugar, and salt. Add the melted butter and stir with a fork until evenly moistened. Press into the bottom and up sides of the prepared springform pan. Refrigerate while you prepare the filling.
Make the Cheesecake: Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Gently fold in the cubed brownies.
Pour the filling into the chilled crust and spread into an even layer. Place the springform pan on a rimmed baking sheet. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 40 to 55 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight.
Make the Chocolate Ganache: Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. The ganache should be slightly thickened, yet still a pourable consistency. If it is still too thin, let sit at room temperature, stirring occasionally, until it reaches the correct consistency.
Pour the ganache evenly over the top of the cheesecake. If it's a little thinner, it will likely spread out on its own; if it is thicker, you may need to use an offset spatula to spread it into an even layer. Refrigerate for at least 30 minutes to allow the ganache to set.
When ready to serve, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored, covered, in the refrigerator for up to 1 week. It can also be frozen (whole or in slices) for up to 2 months.

Notes

Equipment: 9-inch springform pan
Brownies: You can use your favorite brownie recipe for this (homemade or store-bought); I chose to use my better-than-box-mix brownies.
Ganache: I like using dark chocolate, but feel free to substitute semisweet if you'd like! I think milk might be too sweet for my taste, but you could certainly try it.
Storage: Store leftover cheesecake in the refrigerator (covered) for up to 1 week.
Freezing Instructions: Freeze the whole cheesecake or slices for up to 2 months. If you are freezing by the slice, wrap each slice individually to make grabbing one whenever the craving strikes easy.
Thawing: If you froze the entire cheesecake, allow it to thaw overnight in the refrigerator. Individual slices can be thawed in the refrigerator or at room temperature.
This recipe was originally published on October 11, 2008.
Recipe adapted from Smitten Kitchen.
Nutritional values are based on one serving.

Nutrition Information

Show Details

Calories 636kcal (32%) Carbohydrates 66g (22%) Protein 8g (16%) Fat 38g (58%) Saturated Fat 20g (100%) Cholesterol 162mg (54%) Sodium 535mg (22%) Potassium 243mg (7%) Fiber 1g (4%) Sugar 47g (94%) Vitamin A 1160IU (23%) Calcium 103mg (10%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 12to 16 servings

Amount Per Serving

Calories 636 kcal

% Daily Value*

Calories	636kcal	32%
Carbohydrates	66g	22%
Protein	8g	16%
Fat	38g	58%
Saturated Fat	20g	100%
Cholesterol	162mg	54%
Sodium	535mg	22%
Potassium	243mg	5%
Fiber	1g	4%
Sugar	47g	94%
Vitamin A	1160IU	23%
Calcium	103mg	10%
Iron	4.7mg	26%