Name: Brownie Cheesecake
Prep time: 3 h
Total time: 3 h
Ingredients: 2 dozen brownie bites; 1 1/2 cups bittersweet chocolate chips; 12 ounces cream cheese, at room temperature; 4 tablespoons ( 1/2 stick/ 1/4 cup) unsalted butter, softened; 1/2 teaspoon instant espresso powder; 1/2 cup granulated sugar; 1 cup cold heavy whipping cream; 2 tablespoons powdered sugar; 3/4 cup mini chocolate chips, plus additional for serving; 1 (12.25-ounce) jar store-bought sea salt–caramel sauce

Brownie Cheesecake

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When I was a kid visiting family in Chicago, the highlight of the experience was always getting to dine at my favorite restaurant, The Cheesecake Factory. With so many cheesecakes to choose from, I was always happy to share, so I could try multiple ﬂavors. One of my favorites was a brownie cheesecake because it was a mash-up of two great desserts. This one isn’t quite as giant as the cheesecake I ate on the ﬁrst ﬂoor of the Hancock building, but it equally delicious.

Author: Addie Gundry
Prep Time: 1 hour
Chill Time: 2 hours
Total Time: 3 hours
Yield: 1 Cake, Serves 10-12 1x
Category: Desserts

Ingredients

Scale

2 dozen brownie bites
1 1/2 cups bittersweet chocolate chips
12 ounces cream cheese, at room temperature
4 tablespoons ( 1/2 stick/ 1/4 cup) unsalted butter, softened
1/2 teaspoon instant espresso powder
1/2 cup granulated sugar
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
3/4 cup mini chocolate chips, plus additional for serving
1 (12.25-ounce) jar store-bought sea salt–caramel sauce

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Instructions

Lightly grease an 8-inch springform pan.
Arrange the brownie bites to ﬁt in the bottom of the pan.
In a medium microwave-safe bowl, microwave the bittersweet chocolate chips on high for 1 minute. Stir and continue to microwave in 30-second intervals until the chocolate has melted, about 3 minutes total. Set aside to cool while you prepare the cream cheese.
Using a hand mixer and a large bowl, or in the bowl of a stand mixer ﬁtted with the paddle, beat the cream cheese, butter, espresso powder, and granulated sugar on medium speed until smooth.
Add the cooled melted chocolate and beat on medium speed until combined.
Mix the heavy whipping cream with the powdered sugar until stiff peaks form.
Fold the whipped cream into the cream cheese mixture. Add 3/4 cup of the mini chocolate chips.
Spoon the batter into the pan over the brownies. Refrigerate for 1 to 2 hours, until ﬁrm.
Remove the springform ring from the cheesecake.
Warm the sea salt–caramel sauce. Drizzle a few tablespoons over the cheesecake and top with the remaining mini chocolate chips. Serve immediately.

Find it online: https://foodgardening.mequoda.com/recipe/brownie-cheesecake/