Brownie Cheesecake

A chocolate cream cheese filling loaded with crumbled brownie pieces, set over a cocoa-vanilla wafer crust and baked until just set. Sweetened condensed milk adds richness and helps the filling set smoothly. Chills overnight for clean slices, optionally topped with whipped cream and pecans.

📝 Ingredients

• 1 1/2 cups crushed vanilla wafers (about 45 wafers)
• 6 tbsp confectioners' sugar
• 6 tbsp baking cocoa
• 6 tbsp butter (melted)
• 3 packages (8 oz/226 g each cream cheese, softened)
• 1/4 cup butter (melted)
• 1/2 cup baking cocoa
• 4 eggs (lightly beaten)
• 1 can (14 oz/398 mL sweetened condensed milk)
• 3 tsp vanilla extract
• 1 1/2 cups crumbled brownies

👨‍🍳 Instructions

1. 1Make the crust. Mix the cocoa, confectioners' sugar, and vanilla wafer crumbs in a small bowl. Mix in the melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
2. 2Beat the cream cheese and butter. In a large bowl, combine the cream cheese and melted butter until smooth.
3. 3Add the cocoa. Mix in the cocoa until fully combined.
4. 4Add the eggs. While beating on low speed, add the eggs until just combined.
5. 5Add the milk and vanilla. Slowly mix in the sweetened condensed milk and vanilla extract until just combined.
6. 6Fold in the brownies. Gently fold in the crumbled brownies.
7. 7Assemble. Scoop the filling over the prepared crust.
8. 8Bake. Place the springform pan on a baking sheet and bake at 350°F for about 50–55 minutes, until the centre is almost set.
9. 9Cool. Transfer to a wire rack and let cool for 10 minutes. Loosen the cheesecake from the pan by carefully running a knife around the sides. Let cool for 1 hour more.
10. 10Chill. Refrigerate overnight.
11. 11Decorate and serve. Top with whipped cream and pecan halves if desired. Store leftovers in the refrigerator.