Show Subscription Form




Brownie Cheesecake Recipe
Brownie Cheesecake Recipe photo by Taste of Home

Brownie Cheesecake Recipe

Read Reviews (4)
4.8 4
Publisher Photo
"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.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + chilling
MAKES: 10-12 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Reviews for Brownie Cheesecake(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 30, 2013

I really like this recipe. I have sometimes used a graham cracker crust instead. Also, I have on occasion sprinkled cubed leftover brownies into the bottom of the crust, rather than stirring the crumbled brownies into the filling and this has worked great too. It's a wonderful recipe to use up leftover brownies.

MY REVIEW
Reviewed Sep. 19, 2013

I use this recipe for a basic cheesecake recipe. Instead of a chocolate cheesecake, I leave out the cocoa and make a delicious white cheesecake. Also, I have left the cocoa out of the crumb mixture for the bottom. You can switch it up and it's always a hit!

MY REVIEW
Reviewed Mar. 27, 2013

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!

MY REVIEW
Reviewed Dec. 21, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT