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Brownie Cheesecake Recipe

Brownie Cheesecake Recipe photo by Taste of Home

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"I don't remember where I got this recipe, but it's so good!" comments Dorothy Olivares of El Paso, Texas. Before baking the smooth and creamy chocolate cheesecake, she stirs crumbled brownies into the batter for a delectable touch.

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Brownie Cheesecake Recipe

Prep: 20 min. Bake: 50 min. + chilling

Yield: 10-12 Servings

20 50 70

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
6 tablespoons confectioners' sugar
6 tablespoons baking cocoa
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/4 cup butter, melted
1/2 cup baking cocoa
4 eggs, lightly beaten
1 can (14 ounces) sweetened condensed milk
3 teaspoons vanilla extract
1-1/2 cups crumbled brownies
Whipped topping and pecan halves, optional

Directions

In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet.
Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
Garnish with whipped topping and pecans if desired. Refrigerate leftovers. Yield: 10-12 servings.

Originally published as Brownie Cheesecake in Quick Cooking March/April 2003, p42

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Brownie Cheesecake

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Reviewed on Mar. 27, 2013 by peachygirl55

great use of leftover brownies. Took about 30 minutes to make, but worth it. Baked only 45 minutes, and that was enough. My daughter loved it as a birthday cake!

Reviewed on Dec. 21, 2011 by Whitezin1

It was not one of my favorites for sure. I thought it was to dry & heavy. The brownie kept it from being a nice creamy cheesecake texture.