Decadent Brownie Cheesecake Recipes

TRIPLE CHOCOLATE BROWNIE CHEESECAKE

Steps:

• Preheat the oven to 325°F. Prepare a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
• Melt the chocolate and butter in a microwave or on the stovetop. Once the chocolate is melted, stir in the sugar.
• Let the mixture cool down a bit then stir in the eggs and vanilla extract.
• Sift the flour, cocoa powder, salt and baking powder over the chocolate mixture and stir until well combined.
• Spread the batter into the bottom of the springform pan and place in the oven. Bake for 25 to 30 minutes. Remove from the oven and set aside. It will look a bit underbaked.
• While the brownie layer is baking, prepare the cheesecake layer:
• Melt chocolate and cream in a microwave or on the stovetop. If you use the microwave, use short bursts of heat and stir it frequently.
• In a separate mixing bowl, beat cream cheese, sugar and cocoa powder on medium speed until smooth and creamy.
• Add eggs one at a time and mix in between each addition until smooth.
• Blend in the vanilla and salt.
• Pour the melted chocolate mixture into the cream cheese mixture and stir until well blended.
• When the brownie layer is finished baking let it cool for about 10 minutes then pour the cream cheese mixture on top of the baked brownie layer.
• Now seal the outside of the springform pan. Either use aluminum foil to seal the outside or place it inside the bag of a slow cooker liner (see our post for our bourbon vanilla cheesecake to see how we did that). If you use aluminum foil, use two or three layers to help prevent water from leaking into the cheesecake.
• Place the sealed springform pan inside a larger pan and pour boiling water inside the larger pan to create a water-bath. Make sure you don't get any water in the cheesecake.
• Bake the cheesecake in the water bath for 45 minutes. After 45 minutes turn off the oven and crack the oven door open. Let the cheesecake sit inside the oven for 20 minutes after you turn the oven off (that will let it cool down slowly so it will not crack).
• Place the chopped chocolate in a small bowl.
• Heat the cream just to its boiling point and pour the cream over the chocolate.
• Allow the hot cream to melt the chocolate and stir well to combine.
• Let the ganache cool slightly to thicken up then pour it over the cheesecake and refrigerate for 6 hours. Once the cheesecake has set up, remove it from the springform pan.
• If desired, decorate the top with chocolate curls.

BROWNIE SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. , Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. , Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. , Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired.

DECADENT MOCHA CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
• Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
• Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
• Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
• Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
• Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.