Brownie Cheesecake Recipe

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Brownie Cheesecake Recipe photo by Taste of Home

Brownie Cheesecake Recipe

Read Reviews

"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.

MAKES:

10-12 servings

TOTAL TIME:

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

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

10-12 servings

TOTAL TIME:

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

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

Ingredients
Directions

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

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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Reviews forBrownie Cheesecake

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MY REVIEW

lvarner User ID: 35803 134045

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

rena 55 User ID: 1935799 205440

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

peachygirl55 User ID: 7200961 88150

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