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
- 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
- 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
- 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
- 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
- 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.
Recipe Source: adapted slightly from Smitten Kitchen
79 Comments on “Brownie Mosaic Cheesecake”
Can I let the cheesecake cool in the fridge and add the ganache later?
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. 🙂
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.
Hi, this looks amazing! But i was just wondering if my brownie batter could be from a box inside of making them from scratch? Thanks
Tammy – you could make the brownies from any recipe/box you like. I don’t use boxed mixes so I don’t know how many brownies a box mix would yield compared to the brownie recipe in my cheesecake post so you’ll probably have to do some altering/experimenting.
Made this for Easter and it turned out perfect!!! Love trying your recipes. Thank you!
I made this for Easter and it was AMAZING! Thank you!
I’m a huge cheesecake lover too but I don’t get to make it much because I get way to frustrated/emotional when there’s a gazillion cracks on it after baking! But you’re totally inspiring me to give cheesecakes another try because this looks amazing! Well done!
Oh. My. Gosh. Mel, you have the best recipes. This was SO good. Even better than the chocolate chip cookie dough cheesecake (and I thought nothing could top that!) We loved this cheesecake soooooo much! Thank you :DD
Georgia – yes, this cheesecake tastes better chilled.
Is this cheesecake better cold?
my bad…I now see that you put in a nod to Smitten Kitchen.
Bad, bad Karma to rip off someones recipe and not give credit. Sheesh.
Zee – I’ve never tried it so I’m not sure. It would probably make it more sweet than the chocolate ganache – but if you don’t mind sweetness, it might be fine.
Do you think that I could put caramel instead of chocolate ganache? Or would it be too sweet?
DEO – you know, I’ve had my springform pans so long the brand name has worn off and I don’t remember where I got them but if it makes everyone feel better, depending on the recipe, sometimes my springform pans still leak a bit, especially with buttery crusts. I usually line the bottom of the pan and up the sides a bit with foil to help out.
This cheesecake was DELICIOUS!
I just wanted to leave a note to say that butter leaked out from the bottom of my pan as well….BUT….my crust wasn’t hard (Probably because I used the recipe for a single crust). My cheesecake cracked a little, but the ganache hid the crack very well! 🙂
Is there a particular brand of springform pan you recommend Mel to avoid the leaks?
I had had this recipe bookmarked for ages, and your posting was just the jog I needed to make and post it with a tip of the hat to you, of course! 🙂
I made this yesterday for my boss’ birthday. It was great! Everyone loved it and said it could’ve come from a restaurant. Thank you for the recipe!
That being said, it was pretty time-consuming to make … worth it, but definitely took a while with all the steps and whatnot.
I made this for a friend’s birthday today. I’m not sure I’ve ever gotten such rave reviews on a dessert that I’ve made. Thanks! I can’t wait to try your other cheesecake recipes.
Zeka – you could definitely use oreo cookies for this crust!
I made this for my birthday today. I can’t wait to eat it tonight! Thanks Mel for the birthday gift!
Are teddy grahams at all similar to Oreo cookies? We don’t have teddy Grahams in australia, we do have tiny teddies which look similar but I’m not sure if they are the same and if using Oreos isn’t going to kill the recipe then I think that will be my chocolate cookie of choice.
Thank you for posting the recipe. I can’t wait to try making it.
Lacee – I think you are probably on to something with the butter. My springform pan is pretty tight so I haven’t noticed the butter leaking out of the crust while baking – if the seal on your pan isn’t quite as tight, I can see that being a problem. Trying it with a little less butter or lining the bottom of your pan with foil while baking may help.
I made this on Sunday because it looked so good, and it was indeed delicious! The only thing that didn’t turn out was the crust. The edge of the crust was rock hard! I couldn’t even cut it with a fork or sharp knife! The middle part was fine, just the perimeter was hard. I put in the correct amount of ingredients, has this ever happened to you with your crusts? I did notice there was grease and oil (from the butter) oozing out around the bottom of the pan. Maybe 5 T is too much butter?
I was looking for a decadent dessert for my sisters birthday! I think we have a winner here:) thanks
I made this when i was home from college over the weekend and my dad said it was THE best cheesecake he has ever had!! And believe me, between my mom, me, and his childhood in New York the man has had his fair share of cheesecake!! Thanks so much for the wonderful recipe (:
i love when two desserts are married like this–it’s usually a marvelous union, and what we have here is no exception!
I just found you via Pinterest and I made your Southwest Crispy Chicken Wraps and they are to die for!
Bonnie – yes, you could probably split the batter into pie tins or smaller pans – just watch the baking time carefully since it will be significantly less. I don’t know for sure, but I’m guessing you could maybe get 3-4 pie tin-sized cheesecakes out of the batch. Good luck if you try it!
Dawn – you’ll use 2 cups of brownie cubes (listed under the Cheesecake ingredients).
I would love to make this cheesecake, but how many cups of brownie bites do you use? I do not want to put too many because it might not cook all the way. Thank you!! 🙂
Mel this looks amazing! I was wondering if you could do this in a pie tin or an 8×8″ pan. I am in a dinner swap group and I don’t have 4 springform pans and a whole cheesecake would be way too much to give each family.
Mel you are amazing! I simply don’t know how you do it all while being pregnant with #5. I just love your site and visit almost everyday. You’ve saved my bacon more than once for a quick dinner. This cheesecake looks divine, we have company coming next weekend and I’d love to try it for them.
I’m not a huge cheesecake fan. I know, shun me now. But, I think I could like this!
Oh… too bad Olivia’s birthday is 6 months away. She is huge cheesecake and brownie lover. We could celebrate a half birthday couldn’t we?? BTW… one of your little guys was getting a lesson about “compliments” today in school. He raised his hand and said, “My mom has a cooking blog and she gets compliments all the time about the recipes she shares.” He was proud of you , I snickered to myself 🙂
I don’t like cheesecake that much, but this looks good.
I made this for my son’s birthday last May, it was a really good cheesecake, and have wanted an excuse to make it again. I didn’t notice a bad picture, I mean the name speaks for itself. I have wondered why you had so many cheesecake recipes (which I love), now I know!
WoW, looks fab! I’ll gladly take one for the team, in fact I might have a few slices and make you all feel a bit better!
I love cheesecake but I’ve never made it. This one looks amazing.
2 Kids and Tired Cooks
Lol, this is funny…yesterday my answer in the sweepstakes was for fav things to bake…’cheesecakes and brownies’-because they’re my fav to eat (-; Thanks, Mel…now I HAVE to make it! To be honest, I have all the ingredients already…don’t even have to shop!
This cheesecake looks and sounds AMAZING!
Well I am not surprised at all that this is your husband’s favorite! This cheesecake looks decadent and delicious!
Beautiful!! My husband doesn’t like cheesecake, but he LOVES brownies. Maybe this will be just the conversion tool he needs. Thanks so much!
brownies + cheesecake are two of the best things in the world
Aaaaand I can see my new years resolution of chocolate only on holidays flittering out the window. I cant wait until VALENTINES for something like this! How did I never see the one before? Maybe i’ll have to celebrate MLK Jr. Day in a BIG way this year eh?
YUM! My husband is a big cheesecake lover too. I can’t wait to surprise him with this one–maybe for Valentine’s Day?
I cannot wait to try this! It looks amazing, one of the best sounding desserts ever, and I’m a BIG dessert person!
It’s lovely, and sounds delicious. Why-oh-why do I not like chocolate with cheesecake? Or caramel with cheesecake? I’ll have to share this with some folks in my life who are not weird like me 😉
Cheesecake is my husband’s favorite too, and always what he requests for his birthday! We will definately be trying this one!
This looks absolutely delicious! I think I just went into a Diabetic Coma just looking at that! I’m going to have to pin this and make it for dd’s birthday. She would love it.
I’m drooling over here. I’m going to pin it and save it for sometime that isn’t January. When I saw my OB a few days ago (I’m 27 weeks), when he was looking at my weight gain on my chart, he smiled and said, “I guess you had a good Christmas.” So, brownie mosaic cheesecake is not in my immediate future:D
This looks delicious. I’m planning a big dinner in a month and was considering a different dessert, but now I’m thinking I may need to try this instead.
Oh my gosh, Mel! Brownies and cheesecake in one dessert? Count me in! I can see why this is Brian’s favorite dessert! Your photos are stunning. I can’t wait to make this cheesecake! 🙂