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Brownie Cheesecake

Brownie cheesecake

This rich hybrid dessert features a crunchy vanilla wafer and cocoa crust topped with a decadent cream cheese, sweetened condensed milk, and cocoa filling loaded with crumbled brownies. Baked in a 9-inch springform pan at 350°F (177°C) for 50–55 minutes, it must be cooled and then refrigerated overnight before serving. Optional toppings include whipped cream and pecan halves.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 14
Course: Dessert
Ingredients Method

Ingredients
  

For the Crust:
  • 1-1/2 cups crushed vanilla wafers about 45 wafers
  • 6 tablespoons confectioners' sugar
  • 6 tablespoons baking cocoa
  • 6 tablespoons butter melted
For the Filling:
  • 3 packages 8 ounces each cream cheese, softened
  • 1/4 cup butter melted
  • 1/2 cup baking cocoa
  • 4 eggs lightly beaten
  • 1 can 14 ounces sweetened condensed milk
  • 3 teaspoons vanilla extract
  • 1-1/2 cups crumbled brownies
  • Optional: Whipped topping and pecan halves

Method
 

  1. Prep the Crust: Mix cocoa, confectioners' sugar, and wafer crumbs in a small bowl. Mix in the melted butter. Put the mixture into a 9-inch greased springform pan and compress it firmly onto the bottom of the pan; set aside.
  2. Make the Filling: Combine butter and cream cheese in a large bowl until the consistency is smooth. Mix in the cocoa. While beating on low speed, add the eggs until just mixed. Slowly mix vanilla and sweetened condensed milk in until just combined. Stir in the crumbled brownies by folding gently.
  3. Assemble: Scoop the filling on top of the crust. Put the springform pan on a baking sheet.