Brownie Mosaic Cheesecake
User Reviews
4.9
51 reviews
Excellent
Brownie Mosaic Cheesecake
Report
Brownie Mosaic Cheesecake features a rich mixture of cream cheese and cubed brownies baked atop a crunchy Oreo crumb crust, combining creamy cheesecake texture with fudgy brownie surprises. It is finished with a chocolate ganache for added depth. This dessert serves well chilled and offers a striking contrast between the smooth filling and the textured crust.
Description
The Brownie Mosaic Cheesecake starts with a crust made from finely ground Oreo cookie crumbs mixed with sugar, salt, and melted butter, pressed into a springform pan. The filling blends softened cream cheese with sugar, flour, salt, and heavy cream, then incorporates eggs and cubed brownies. The batter’s texture balances smoothness with the brownies' dense pockets creating a mosaic effect once baked.
The cheesecake bakes in a moderately heated oven placed on a rimmed baking sheet, which helps catch drips and ensures even baking. The final dessert has a creamy, firm structure with a rich chocolate flavor from the Oreos and brownie chunks. A dark chocolate ganache tops the cheesecake, adding a glossy finish and intensified chocolate notes.
This cheesecake is best served chilled and stored refrigerated for up to one week. It freezes well either whole or in slices, with individual slices wrapped to preserve quality. Thaw frozen cheesecake overnight in the refrigerator before serving for optimal texture.
Share:
Ingredients
For the Oreo Crumb Crust
- 3 cups oreo cookie crumbs finely ground, 24 cookies
- 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 salt
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 3 egg
- 1 egg yolk
- 2 cups brownies ¾-inch cubes
For the Chocolate Ganache
- 4 ounces dark chocolate finely chopped
- ⅓ cup heavy cream
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
- Prepare the Oreo crumb crust by mixing crumbs with sugar, salt, and melted butter, then pressing evenly into a springform pan and refrigerate before filling.
- Use your preferred brownie recipe or store-bought brownies cut into ¾-inch cubes for the filling to add texture.
- The cheesecake should be baked on a rimmed baking sheet to prevent spillage and promote even heat distribution.
- Once cooled, store leftover cheesecake covered in the refrigerator for up to one week for best freshness.
- Freeze the cheesecake whole or by slices for up to two months; wrap slices individually to maintain quality.
- Thaw frozen cheesecake overnight in the refrigerator before serving to preserve texture and flavor.
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
(5%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
Other Recipes
You'll Also Love
