Chocolate Brownie Cheesecake

You will get the best of both worlds with this Chocolate Brownie Cheesecake, delicious moist brownie bottom, topped with cheesecake and another layer of chocolate!

1 box fudge brownie mix, prepared according to package directions

3-(8 oz.) Cream Cheese, softened at room temperature

3/4 cup sugar

3 eggs, beaten

2 tsp. vanilla

Ganache:

1 lb. semisweet chocolate chips

2 cups heavy cream

Preheat oven to 350 degrees.

Prepare brownie mix and pour into greased 9-inch spring-form pan.

Bake until set about 20-25 minutes.

Meanwhile, beat cream cheese and sugar to mix. Add beaten eggs and vanilla and beat until smooth.

Remove brownies and lower oven temperature to 325 degrees.

Pour cheesecake batter over brownies.

Bake 50 minutes until set and slightly jiggly.

Remove cheesecake from oven and let cool 1 hour and loosen from pan sides. Refrigerate 4 hours or covered overnight.

To prepare ganache: Heat whipping cream to just before boiling. Pour over chocolate chips. Let set a few minutes them stir until chocolate is melted and smooth.

Allow ganache to sit 10-15 minutes.

Transfer cheesecake to a wire rack with a baking sheet underneath.

In a circular motion, starting from the inside out, pour the ganache glaze over the cheesecake to cover all sides.

Allow ganache to cool and set for 30 minutes before serving.

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