Brownie Mosaic Cheesecake
What’s not to love about brownie mosaic cheesecake? Creamy cheesecake, decadent, fudgey brownie bites, all smothered in a rich chocolate ganache. Yum!
Brian, my husband, loves cheesecake. It is always his birthday request. Always. Which is why I have, like, 100 different cheesecake recipes posted here and there.
However, this Brownie Mosaic Cheesecake is his favorite, if only evidenced by the fact that this is the one and only cheesecake that has made a repeat appearance on his birthday.
I mean, what’s not to love? Smooth, creamy cheesecake surrounding decadent, fudgey brownie bites, and smothered in a rich chocolate ganache. Really. Be still my heart.
I posted this cheesecake over three years ago when the blog was new and my pictures were b.a.d. I’ve since deleted that post and am honoring this glorious, phenomenal cheesecake with better pictures and a new post.
Stunning, delicious and absolutely one of the best cheesecakes known to man, this Brownie Mosaic cheesecake needs to be made immediately by someone other than me.
I mean, it is January after all, and I’m trying to be a leeetle bit better about eating decadent, calorie-laden foods when the whole world is making low-cal resolutions.
Please, someone else, take one for the team, ok? And enjoy every bite in my behalf.
One Year Ago: Chicken Cordon Bleu Bread Bowls
Two Years Ago: Fluffy Couscous
Three Years Ago: Quick and Delicious Clam Chowder
Brownie Mosaic Cheesecake
Ingredients
Brownies:
- 4 ounces (113 g) unsweetened chocolate, chopped
- ¾ cup (170 g) butter
- 1 ¾ cups (371 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup (142 g) all-purpose flour
Crumb Crust:
- 1 ½ cups finely ground cookies, such as chocolate wafers or chocolate Teddy Grahams
- 5 tablespoons (71 g) butter, melted
- ⅓ cup (71 g) granulated sugar
- ⅛ salt
Cheesecake:
- 3 packages (8-ounces each) (681 g) cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla
- 1 cup (212 g) sugar
- 2 cups chilled brownie cubes, from recipe above
Ganache:
- 3 ounces (85 g) bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
- 4 tablespoons (57 g) butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon confectioners sugar
Instructions
- For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.
- Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You’ll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.
- For the crust, stir together the crust ingredients and press onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right away with cheesecake or chill up to 2 hours.
- For the cheesecake filling, preheat the oven to 350°F.
- With an electric mixer or in the bowl of an electric stand mixer, beat the softened cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.
- Fold brownie cubes in very gently and pour the mixture into the prepared pan. Place the filled springform pan on a larger baking sheet and bake in the middle of the oven for 45 minutes, or until the cake is set 3 inches from the edge but still slightly jiggly in the center (watch the time carefully, you may need more or less baking time based on your exact oven temperature).
- Cool the cheesecake completely in the springform pan on a wire rack. When completely cool, top with the ganache glaze.
- For the ganache glaze, scald (heat just below boiling) the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture over the chocolate and let it sit for 1-2 minutes. Stir the mixture together until completely smooth and silky (it might look grainy at first but it will come together if the cream is sufficiently warm and the chocolate is chopped finely). Add the vanilla and sugar and whisk until smooth. Spread over the cheesecake. Chill until ready to serve.
- To serve, unmold the cheesecake from the springform pan, cut the cheesecake into slices and serve.
Notes
Recommended Products
Recipe Source: adapted slightly from Smitten Kitchen
Can I let the cheesecake cool in the fridge and add the ganache later?
Yes!
Hi Mel. I love your recipes! I love love love your cookie dough cheesecake. I am hoping you see this message, I am planning on making this cheesecake for an event next week. However, I was wondering why this recipe doesn’t have sour cream in it like other base cheesecake recipes you have?
Thanks so much!
Hi Cailean, it’s just a different cheesecake version. But you could definitely use the cheesecake base from the cookie dough cheesecake and add brownies (like in this recipe) if you prefer that cheesecake recipe.
Hi Mel – have you ever frozen this cheesecake?
Yes, freezes great!
When cooling the cheesecake do you chill in the fridge, or do you cool at room temp. And how long does it take to cool before adding the ganache? I added the ganache and the top of the cheesecake lifted. Should the ganache cool down before adding to the cheesecake?
I cool at room temperature and then I place in the refrigerator. The ganache doesn’t have to be completely cooled but it shouldn’t be hot (could melt the cheesecake) .
I could not let one more rave review come my way without giving proper credit to you. Confession: cheesecake scares me. Always has. It’s been a challenge for me longer than I can remember. But THIS! Oh my goodness—no one ever has to know my secret nemesis, because this life-changing recipe has completely….well, changed my life! I not only successfully baked a cheesecake, but I baked what someone referred to as a “phenomenal” cheesecake. Mel, you are my hero.
I’m so proud of you! Way to go, Deirdre!!
Different…I’m going to make this.
Can you tell me the ingredients in grams please? Thank you!
Sorry, we don’t have that info for this recipe, but you could use an online conversion calculator.
Yummmmmmmmm! Made this for New Year’s Eve and it was exactly the kind of decadent, delicious cheesecake I was looking for. Thanks for the tip about putting the springform pan on a baking sheet. I did have a bit of butter leak out, so will line pan with foil next time to avoid that.
Hello Mel, sorry it could be funny but i dont really know about cup measurements. When you say 1 1/2 cup does it mean 1 cup + half cup. We only got gram measurement in our country. I will try yhe receipe once i receive your comments. It would be very easy if also mentioned in grams
Yes, 1 1/2 means 1 cup plus another 1/2 cup.
Made this for a dinner party last Sunday that is an annual event. Lots of “OMGS” and “You really made this? It looks so professional…” The word “legendary” was thrown around… The ganache is the perfect (and the yummiest) way to hide the cracks. Cheesecake perfection! Now I am going to look for a caramel one for next year!
Hi there! I’ve made this recipe twice – it is a true winner! But both times the middle of the cheesecake was almost uncooked. I left it in the oven for the amount of time I should, and when I tested the cheesecake with a cake tester, it came out clean without any batter. However, when I cut it open, the middle part is goeey and it looks uncooked. What could it be??
It could just be that it needs more time in your oven – maybe 10-15 minutes? Ovens can vary in temperature and combined with other factors (pan size, etc) your cheesecake might need a bit more time Also, did you chill it before cutting it? That will make a huge difference in the finished texture, as well.
Made it as one of the desserts for Thanksgiving this year…rave, rave, RAVE reviews! And I knew, because the recipe was from you, I didn’t even have to worry about testing it first! Thanks for another terrific recipe, Mel!
I saw this recipe on Yummly.com and followed it here, folowed the recipe to the tee and must say it is one of the best cheesecakes i have ever tasted. You go Mel !!!!!
Hi! Im going to make This cake for ladies night Friday! It look delish! I hesitated with the Carrot Cheesecake but This one is the Winner!
Why is there no sour cream in This Cheesecake receipe? I seen that in the Carrot one there is?
Thanks so much! Can’t wait!!
Just a different recipe. 🙂
Hello!
Have you ever swirled your caramel sauce into the cheesecake with the brownie pieces?
Tami – No…sounds like a great idea though!
Just made two! One for my wifes work place and one for my Christmas party at work. I added pecans to the brownie mixture for a little crunch, it is crazy delicious!
Hi Mel, Thanks for the tip. Just one more question, when you say 3 packages of cream cheese, does that mean the recipe requires 3 package of 8oz each of cream cheese ? or means 3 package of cream cheese which is equal to 8Oz all together ?? So does that mean i need to get 3x225grams of cream cheese? Thanks!
Hi Tammy – the recipe requires 24 ounces of cream cheese.