Brownie Mosaic Cheesecake

April 5, 2009 at 8:55 pm 4 comments


A couple weekends ago my grandparents headed home to Chicago. We miss them a lot and really enjoyed having them around for awhile. It became tradition during the time they were here that I would always make some type of dessert for the weekend. For their last weekend I wanted to make something extra special. I gave them a couple options and let them decide. This was the winner and I’m so glad they chose it. I have been wanting to try this recipe for quite some time. The cheesecake base is absolutely fabulous and would be wonderful by itself, but add the brownies into the mix and oh-my-gosh! It is over the top delicious. Everyone really enjoyed it! I can’t wait to use this cheesecake base again.

Brownie Mosaic Cheesecake
For the Brownies:
4 oz unsweetend chocolate, finely chopped
3/4 Cup butter
1 3/4 Cup sugar
3 eggs
1 tsp vanilla
1/2 tsp salt
1 Cup flour

For the Crust:
1 1/2 Cups finely ground chocolate cookies (such as teddy grahams)
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
1/2 Cup plus 1 Tbsp heavy cream
2 Tbsp butter, cut into two pieces

To make the brownies, preheat the oven to 350 degrees F. Line a 9×13″ baking pan with foil, leaving the ends 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 in sugar, 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 almost clean. Cool in a pan on a wire rack. Remove brownies from pan, using foil handles. Cool brownies, then cut into 3/4-1″ squares for use in the cheesecake. Set aside 2 cups for the recipe, and will have many extra brownies left over (they freeze well!).

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 sides of a 9-inch springform pan. Fill right away or chill up to 2 hours.

For the cheesecake, preheat the oven to 350 degrees. 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 ganace, put the chopped chocolate in a heatproof bowl. Bring the cream to a boil, then 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. 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. Let sit until it thickens to desired consistency. Then pour on top of cooled cheesecake and spread evenly. Chill to set.

Source: Annie’s Eats and BrownEyedBaker


Entry filed under: Cakes, dessert.

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4 Comments Add your own

  • 1. Molly Jean  |  April 5, 2009 at 9:05 pm

    Yum! This looks so tasty. I’m normally not a cheesecake person but I’m craving it now!!!

  • 2. bergersbites  |  April 28, 2009 at 7:16 pm

    Yum, this looks amazing. I am a huge cheesecake person. I will have to try this soon.

  • 3. brannyboilsover  |  June 6, 2009 at 8:44 am

    This looks delicious.

  • 4. Andie  |  July 13, 2009 at 10:57 pm

    I made this cheesecake this weekend and it was FANTASTIC. Thanks!

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