Brownie Mosaic Cheesecake
User Reviews
4.5
Brownie Mosaic Cheesecake
Description
This Brownie Mosaic Cheesecake starts with a dense, fudgy brownie layer made from melted unsweetened chocolate, butter, sugar, eggs, vanilla, salt, and flour baked in a 13x9-inch pan. Once cooled and chilled, the brownies are cut into cubes that later become part of the cheesecake filling. The crust is made from finely ground chocolate cookies mixed with melted butter, sugar, and a pinch of salt, pressed into the pan base for a crunchy foundation.
The cheesecake uses softened cream cheese blended with eggs, sugar, and vanilla, into which chilled brownie cubes are folded to create a mosaic effect. The cheesecake is baked until set, cooled, and refrigerated to firm up. A ganache made from bittersweet chocolate, butter, heavy cream, vanilla, and powdered sugar is spread over the chilled cheesecake, adding a glossy, rich chocolate topping.
This layered dessert offers a combination of crumbly crust, creamy cheesecake, and chewy brownie chunks with a smooth ganache cap. It can be served chilled as a decadent treat suitable for gatherings or celebrations.
You can double the crust ingredients for a thicker base if preferred, and brownies can be made a day ahead to streamline assembly. Choose a dense, fudgy brownie recipe for best structure. The finished cheesecake can also be prepared a day in advance for convenience.
Ingredients
Brownies:
- 4 ounces unsweetened chocolate chopped
- ¾ cup butter
- 1 ¾ cups granulated sugar
- 3 large egg
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup all-purpose flour
Crumb Crust:
- 1 ½ cups cookies such as chocolate wafers or chocolate Teddy Grahams, finely ground
- 5 tablespoons butter melted
- ⅓ cup granulated sugar
- ⅛ salt
Cheesecake:
- 3 packages packages (8-ounces each) cream cheese softened
- 4 large egg
- 1 teaspoon vanilla
- 1 cup sugar
- 2 cups brownie from recipe above, chilled cubes
Ganache:
- 3 ounces bittersweet chocolate finely chopped (can use 1/2 cup chocolate chips, or semisweet chocolate
- 4 tablespoons butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon confectioners sugar
Instructions
- For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.
- Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You'll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.
- For the crust, stir together the crust ingredients and press onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right away with cheesecake or chill up to 2 hours.
- For the cheesecake filling, preheat the oven to 350°F.
- With an electric mixer or in the bowl of an electric stand mixer, beat the softened cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.
- Fold brownie cubes in very gently and pour the mixture into the prepared pan. 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 (watch the time carefully, you may need more or less baking time based on your exact oven temperature).
- Cool the cheesecake completely in the springform pan on a wire rack. When completely cool, top with the ganache glaze.
- For the ganache glaze, scald (heat just below boiling) the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture over the chocolate and let it sit for 1-2 minutes. Stir the mixture together until completely smooth and silky (it might look grainy at first but it will come together if the cream is sufficiently warm and the chocolate is chopped finely). Add the vanilla and sugar and whisk until smooth. Spread over the cheesecake. Chill until ready to serve.
- To serve, unmold the cheesecake from the springform pan, cut the cheesecake into slices and serve.
Notes
- Doubling the crust ingredients creates a thicker crust for more texture contrast.
- Use a dense, fudgy brownie recipe to ensure cubes hold shape within the cheesecake.
- Brownies can be baked a day ahead and refrigerated to save prep time.
- The completed cheesecake can be baked and chilled a day in advance before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 796kcal | 40% |
| Carbohydrates | 91g | 30% |
| Protein | 10g | 20% |
| Fat | 46g | 71% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 174mg | 58% |
| Sodium | 616mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 64g | 128% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
