My daughter is a cheesecake fanatic. She’s been begging me for weeks to make one, but she’s boring in that she doesn’t want any topping or flavoring usually. I showed her the Brownie Mosaic Cheese cake post I had bookmarked from Annie’s Eats and her response was a resounding yes!
So I made it, with a couple of alterations, although quite minor, and voila! A gorgeous and delicious cheesecake that has earned a spot in my permanent recipe collection.
I used graham crackers instead of chocolate cookies for the crust, and I did not fold my brownies into the batter, but rather layered the batter, then brownies and repeated. You can see the original at Annie’s link above. :)
Next I want to try this polka dot cheesecake, it looks divine!
Brownie Mosaic CheesecakePrint
- 4 oz. unsweetened chocolate finely chopped
- ¾ cup butter
- 1 ¾ cups sugar
- 3 eggs
- 1 tsp. vanilla
- ½ tsp. salt
- 1 cup flour
- 1 ½ cups finely ground graham crackers
- 5 tbsp. unsalted butter melted
- 1/3 cup sugar
- 1/8 tsp. salt
- 3 8 oz. packages cream cheese, softened
- 4 large eggs
- 1 tsp. vanilla
- 1 cup sugar
- 4 oz. bittersweet chocolate finely chopped
- ½ cup plus 1 tbsp. heavy cream
- 2 tbsp. butter cut into two pieces
- To make the brownies, preheat the oven to 350°. Line a 9×13” baking pan with foil, leaving the ends of the foil overhanging the sides of the pan.
- Grease the foil and set aside.?Microwave chocolate and butter in a large microwave-safe bowl on high for 30-second intervals, stirring in between, until the butter is melted.
- Stir until chocolate is completely melted.
- Stir in sugar.
- Blend in eggs and vanilla.
- Add salt and flour; mix well.
- Spread into prepared pan.
- Bake brownies 30-35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake).
- Cool in pan on wire rack.
- Remove brownies from pan, using foil handles. Cool brownies, then cut into ¾ – 1” squares for use in the cheesecake.
- Set aside 2 cups for the recipe, and will have many extra brownies left over.
- To prepare the crust, combine all crust ingredients in a mixing bowl and stir until well combined.
- Press onto the bottom and one inch up the side of a 9-inch springform pan.
- Fill right away or chill for up to 2 hours.
- For the cheesecake, preheat the oven to 350°.
- Beat the cream cheese in an electric mixer until light and fluffy.
- Add eggs one at a time, beating on low speed, scraping down the bowl between additions.
- Add vanilla and sugar and beat until well combined.
- Pour enough cheesecake batter onto crust to cover the bottom.
- Gently place brownie squares on top of cheesecake batter, leaving about an inch or so between pieces.
- Add enough cheesecake batter to cover brownies and add more brownies on top of that. Note that I cut this layer of brownies into even smaller pieces.
- Pour remaining batter on top.
- Bake in the middle of the oven for 45 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Allow to cool completely.
- To make the ganache, put the chopped chocolate in a heatproof bowl.
- Bring the cream to a boil, the pour hot cream over the chocolate and let sit for 30 seconds.
- Working with a rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles.
- When the ganache is smooth and shiny, stir in the butter piece by piece.
- Don’t stir the ganache any more than you must to blend the ingredients – the less you work it, the darker, smoother and shinier it will be.
- Let sit until it thickens to desired consistency. Then pour on top of cooled cheesecake and spread evenly.
- Chill to set.