AmericanDessert

Brownie Cheesecake

Name: Brownie Cheesecake
Prep time: 20 min
Cook time: 160 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cups cookie crumbs; 2 pounds cream cheese; 2 eggs; 1.5 cups granulated sugar; 16.5 inch brownies; 1 pinch salt; 0.5 cup sugar; 0.5 cup butter; 1 teaspoon vanilla

This brownie cheesecake combines a buttery cookie crumb crust with a smooth, tangy cream cheese filling, layered with chunks of rich brownies. It bakes gently in a water bath, then cools slowly in the oven before a final chill in the refrigerator, ensuring a creamy texture and no cracks. The result is a substantial dessert that's worth the wait.

Recipes.zone

August 27, 2026

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9 steps · 45 min total

Make the Crust

Combine the 1 cup cookie crumbs, 1/2 cup sugar, and 1/2 cup melted butter in a large mixing bowl. Stir until the crumbs are evenly moistened and clump together when you press them in your fist.

Press the Crust

Press the crumb mixture into an even layer on the bottom of an 8 x 3 inch springform pan. Use the bottom of a glass or your fingers to get it really compact.

Bake and Cool the Crust

Bake the crust in a 325 degree oven for 10 minutes, until it feels firm to the touch. Let it cool completely on a wire rack.

Once cool, wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. This will protect the cheesecake from the water bath.

Combine Filling Ingredients

In the large bowl of a stand mixer, add the 1 1/2 cups granulated sugar, 2 pounds cream cheese, 1 teaspoon vanilla, and a 1 pinch salt.

Mix Cream Cheese

Mix on low speed until the cream cheese mixture is completely smooth, with no lumps remaining. Scrape down the sides of the bowl as needed.

Add Eggs

Add the 2 eggs, one at a time, mixing on low speed just until each egg is fully incorporated before adding the next. Avoid overmixing once the eggs are in.

Layer Filling and Brownies

Pour about one third of the cream cheese mixture into the prepared crust. Scatter one third of the 16 1/2 inch brownies over the cream cheese layer.

Pour in another third of the cream cheese mixture, then top with another third of the brownies. Finish with the remaining cream cheese mixture, then gently press the last of the brownies into the top, pushing them down slightly into the filling.

Prepare Water Bath

Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour enough hot water into the larger pan to come up about halfway up the sides of the springform pan.

Bake and Cool the Cheesecake

Bake the cheesecake in the water bath at 325 degrees for about 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.

Turn off the oven, but leave the cheesecake inside. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool in the oven for about 1 hour. This slow cooling helps prevent cracks. After an hour, remove the cheesecake from the oven and water bath, then cool completely on a wire rack.

Once fully cooled, wrap the cheesecake tightly and refrigerate for several hours, or preferably overnight, to allow it to firm up completely.

To unmold, wipe the sides and bottom of the springform pan with a hot, damp towel. Run a thin metal spatula around the edge of the pan before releasing the spring. Carefully lift the cake, still on its removable bottom, from the pan sides. To transfer, gently flip the cake onto a cardboard round or flat platter, remove the bottom, then flip it over again onto another serving platter for presentation.

Brownie Cheesecake