Brownies and cheesecake, that’s all I have to say.
I had a vision, a brownie on the bottom of a cheesecake was great, but why not little brownies all over the top? Then the light bulb appeared over my head
The filling for this cheesecake comes from Crumbboss.com , This is a professional pastry chef in NJ, and her attention deficit best friend (I say that in the nicest possible way) that make videos on Youtube. There is a ton of awesome information on these videos, they are a bit chaotic, but I can hardly fault these women for having fun!
Here’s what you’ll need
- 1 recipe for brownies found here
- 3 8 oz. packages cream cheese
- 1 cup sugar
- 2 teaspoons vanilla extract
- 6 eggs
- 3 oz. heavy cream or sour cream
- 1/2 cup heavy cream
- 3/4 cup semi sweet chocolate chips
First we are going to make that brownie recipe, mixed just as directed, but divided into two separate pans, a 9″ springform and an 8″ square baking pan. We’re going to make the cheesecake “crust” in the springform and tiny brownies in the other. You’ll only have to bake these for 15-20 minutes since they are quite a bit thinner than when the recipe is baked all in one pan. If you choose to use a brownie mix (I won’t judge) go for the “family size” that is made in a 9×13 pan.
Let those cool for a bit while we make the filling.
Now this filling recipe was a new one for me. I was curious about the 6 eggs in the recipe, that’s double the amount that I usually use in a cheesecake this size, but coming from a professional pastry chef, I was confident that it would be awesome, and it was! 6 eggs created a nice firm cheesecake, but was still very creamy. Lets get the filling started.
This is crazy simple.
place cream cheese (room temperature) in the bowl of a mixer and mix until smooth, add the sugar beat until smooth.
Toss in the vanilla.
Now beat in the eggs one at a time, beating well after each addition, remember we’re not whipping the tar out of it!
Scrape down the bowl as needed.
Add the cream and mix to combine
Wrap that springform pan with the brownie in it with heavy duty aluminum foil. Pour batter into pan, place pan in water bath.
bake that for 45 minutes or 1 hour it should jiggle like jello and be slightly firm around the edges. Try not to over bake, you want a nice creamy cheesecake without cracks.
here’s what you’ll get, let it rest in that water bath for 1 hour before chilling
Chill for at least 4 hours or overnight.
Remove from pan and place on serving plate.
Make the ganache, by bringing 1/2 cup of heavy cream to a boil in the microwave. Place the chocolate chips into the hot cream and let sit for a minute.
Now whisk lightly, and if all you have is the beater of a mixer because you’ve been cooking all day, that will do too.
Whisk until smooth.
now resist dragging your finger through it..
Remember those brownies in the other pan? Now is time to use them. Cut ’em into little mini brownies
with your ganache, you’ll want to glaze the top of the cheesecake. Pour some into the middle and gently spread over the top pushing just a little over the edges for a drizzled look.
Now place those tiny brownies over the top of the cheesecake. and drizzle with more ganache
Yay for artistic blur….
and here is the finished product sans blur