Cheesecakes are much simpler to make than many people realize and this brownie cheesecake is a wonderful example. Commercial box mix makes the brownie layer a cinch, while the chocolate swirl on the top only takes a few seconds to make. The ingredient list for this cheesecake is short and doesn’t require anything special.
This is also a great make-ahead recipe, so if you have to bring something to an office potluck or just don’t have a lot of time during the week, you can make this a couple of days ahead. It also freezes well when whole, so you can stash a cheesecake or two in the freezer for future treats.
Brownie Cheesecake Ingredients
- Brownie mix: Keep things simple using your favorite 8 ounce package of brownie mix for the crust.
- Cream cheese: Obviously, you need cream cheese for cheesecake filling. But cream cheese also pairs well with chocolate when the tangy flavor is tamed with sugar.
- Sugar: This will make the cream cheese sweeter, and mixing the two together will make the filling lighter.
- Vanilla extract: This will flavor the cheesecake layer.
- Eggs: Eggs provide structure and help the cheesecake layer become more stable after baking.
- Milk chocolate chips: You’ll melt these for the swirled chocolate layer.
- Whipped cream and miniature chocolate kisses: These are optional garnishes.
Directions
Step 1: Bake the brownie crust
Preheat the oven to 350°F. Follow the brownie mix package instructions to make chewy, fudgy brownies. Grease a 9 inch springform pan and pour the brownie batter into the pan. Bake the brownie layer for 15 minutes but be aware that it will not fully bake. Set the brownie layer cool for about 10 minutes on a wire rack.
Step 2: Mix the cheesecake filling
Mix the cream cheese, sugar and vanilla in a separate bowl. Add the eggs and beat them into the mix. If you’re using an electric blender, beat on low speed. You want everything to be blended but not overly blended.
Step 3: Create the swirled top
Pour the cheesecake filling over the brownie crust in the springform pan. Drizzle the melted chocolate over the top of the cheesecake layer and swirl the chocolate around with a knife tip.
Step 4: Bake the cheesecake and cool
Bake the cheesecake for 35 to 40 minutes until the filling is just about set. Carefully run a knife around the edge of the cheesecake to loosen it from the sides of the pan and let the cheesecake cool completely. Remove the springform sides/ring and place the cheesecake in the refrigerator for at least three hours. Add whipped cream and miniature chocolate kisses as a garnish if desired.
Brownie Cheesecake Variations
- Make other crust flavors: You’re not limited to chocolate brownies for the crust. Try using these Almond Blondies for the crust layer or another brownie flavor, like sweet potato.
- Use homemade brownies for the crust: Using a brownie mix saves a lot of time, but if you want you can make homemade brownies for the crust. Look for a fudgy, chewy version like these Fudgy Brownies.
- Use a different swirl topping: Make the brownie and cheesecake layers as written in the recipe, but try a different flavor of swirl that tastes good with chocolate. For example, try the strawberry puree from this Strawberry Swirl Cheesecake recipe.
How to Store Brownie Cheesecake
You can store leftovers in the refrigerator for up to five days and in the freezer for two to three months. Keep an eye on the cheesecake for signs of freezer burn, and make sure any storage containers are airtight and safe for the freezer.
Can you freeze a whole brownie cheesecake?
You can make this ahead of time and freeze the entire thing. Don’t garnish it with the cream or chocolate chips and let it cool completely before freezing. Wrap the cheesecake in two layers of plastic wrap and one layer of foil. When you’re ready to serve it, all you have to do is let it thaw in the refrigerator and add your garnishes.
Brownie Cheesecake Tips
Why do you need to run a knife around the edge of the baked cheesecake?
As the cheesecake cools it starts contracting a bit. While greasing the springform pan should allow the filling to release, you risk parts of the filling sticking to the side and creating cracks atop the cheesecake. Dragging a thin knife around the edge loosens the cheesecake and brownie so that any contraction doesn’t affect the cheesecake’s appearance.
How deep should the knife go when swirling the chocolate around?
The knife shouldn’t touch the brownie layer. But there’s no real rule about keeping the knife (or toothpick, or other swirling-appropriate tool) at the very top level of the cheesecake batter. It really depends on how far down in the cheesecake you want those swirls to appear. Just remember that you’re creating a swirl pattern and not blending the chocolate into the cheesecake. If you’re interested in what swirl patterns you can make, you have plenty of choices.
How do you prevent cracks in the top of the cheesecake?
Cracks in cheesecake tops are every baker’s nightmare because one, they look terrible, and two, they are so easy to accidentally make. The cracks are really why so many consider cheesecake to be difficult to bake. But the real issue is not difficulty but baking environment. First, don’t overbake the cheesecake. Don’t overmix/beat the ingredients, either, especially the eggs. Bake the cheesecake on a middle rack, and use a water bath when baking.
