Brownie Mosaic Cheesecake

Chelle and I were back in the kitchen together again this week, and she chose this fabulous dessert creation for us to try.  At first I was planning on making mini cheesecakes because I knew there was no way I was having such a decadent full-sized cheesecake sitting around our house.  It just so happened that a group of my friends decided to get together for dinner Friday night, so I quickly volunteered to provide dessert – problem solved!  This was (not surprisingly) a huge hit, and was totally devoured by my friends.  With a chocolate cookie crumb crust, deliciously smooth cheesecake with fudgy brownies mixed in and a ganache topping, I would be seriously worried about anyone who did not enjoy it 🙂

When I saw this recipe initially, the multiple steps made it seem very time-consuming.  However, this came together much more quickly than I expected.  The one-bowl brownies, simple crust, four ingredient cheesecake, and quick ganache were all simple components that combined to make this fantastic dessert.  The cheesecake in particular was fabulous, with a very smooth and creamy texture.  This is sure to be a hit with any crowd you serve it to!

Brownie Mosaic Cheesecake


For the brownies:

4 oz. unsweetened chocolate, finely chopped

¾ cup butter

1 ¾ cups sugar

3 eggs

1 tsp. vanilla

½ tsp. salt

1 cup flour

For the crust:

1 ½ cups finely ground chocolate cookies

5 tbsp. unsalted butter, melted

1/3 cup sugar

1/8 tsp. salt

For the cheesecake:

3 (8 oz.) packages cream cheese, softened

4 large eggs

1 tsp. vanilla

1 cup sugar

For the ganache:

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 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.

Fold in brownie cubes very gently and pour mixture into cookie crumb crust. 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 half of the cream over the chocolate and let sit for 30 seconds. Working with a whisk or 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. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions. 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.

Source: brownies, crust and cheeescake adapted from Smitten Kitchen, ganache from Baking: From My Home to Yours by Dorie Greenspan

19 Responses

  1. You’re killing me.
    I’ll never lose the baby-bearing weight if I keep on coming back to this blog. Insanity.

  2. Yum, I’ve made this same cheesecake from Smitten Kitchen’s website and it is fabulous! Your pictures look terrific (far better than mine!).

  3. yumm! this looks so yummy. i definitely want to try this soon. it combines so many of my favorite things.

  4. What a beautiful slice! I made this cheesecake about a month ago and loved it. I am normally not a big cheesecake eater, but this one is just fabulous. I also served it with a bunch of friends and it was a big hit 🙂

  5. Looks wonderful! I’m glad you enjoyed this as much as we did! You’re better than I am for sharing it… it’s ALL MINE! 😉

  6. mmm wish there was a slice for me!

  7. Now that is a cheesecake – WOW looks amazing…

  8. This looks awesome! We LOVE cheesecake around our home, especially when the kids realized it’s not make out of cheese. 🙂 I’m definatley going to have to try this one.

  9. Oh wow it looks fantastic! Indulgance overload 🙂

  10. mmmmmmmmm! That looks and sounds amazing! I love cheesecake.

  11. I love cheesecakes that have bits of brownie or cookie dough in them… makes them seem a bit more decadent – at least to me!

  12. This looks so decadent and delicious! My husband would flip over this one.

  13. My sister is the real cheesecake lover in the family and I’m sure she’d more than approve your cake! It looks delicious.

  14. Wow this looks delicious and Ben is surley a lucky guy to have a med-school student and cook all wrapped in one. Would you mind if I submitted this recipe to

  15. Wow, this looks absolutely incredible! I need to make this sometime soon.

  16. OMG this look incredible! CLICK Just added you to my blogroll!

  17. I bookmarked this back in October, going to make it today 🙂

  18. Thank you for this recipe 🙂 I’ve made a couple of minor changes and posted it, so yummy!!

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