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Brownie Cheesecake

 Brownie Cheesecake
"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.
10-12 ServingsPrep: 20 min. Bake: 50 min. + chilling


  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 6 tablespoons confectioners' sugar
  • 6 tablespoons baking cocoa
  • 6 tablespoons butter, melted
  • 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 McCormick® Pure Vanilla Extract
  • 1-1/2 cups crumbled brownies
  • Whipped topping and pecan halves, optional


  • 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

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Brownie Cheesecake (continued)

Directions (continued)

  • 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.