Brownie Cheesecake

Ingredients

• 150 g (about 1½ cups; approximately 45 wafers)crushed vanilla wafers
• 45 g (6 tbsp)icing sugar
• 30 g (6 tbsp)baking cocoa
• 85 g (6 tbsp), meltedbutter
• 3 packages, 226 g each (678 g total), softenedcream cheese
• 57 g (¼ cup), meltedbutter
• 45 g (½ cup)baking cocoa
• 4, lightly beateneggs
• 1 can, 398 ml (14 oz)sweetened condensed milk
• 15 ml (3 tsp)vanilla extract
• 225 g (1½ cups)crumbled brownies

Instructions

1. 1

   Make the crust

   In a small bowl, combine the cocoa, icing sugar and crushed vanilla wafers. Stir in the melted butter, then press the mixture into the base of a greased 23 cm (9-inch) springform tin. Set aside.

2. 2

   Beat the cheese

   In a large bowl, beat the softened cream cheese with the melted butter until smooth.

3. 3

   Mix in cocoa

   Add the cocoa and mix until evenly combined.

4. 4

   Add the eggs

   With the mixer on low, add the lightly beaten eggs and mix only until combined.

5. 5

   Add milk and vanilla

   Slowly mix in the sweetened condensed milk and vanilla extract, stopping as soon as they are combined.

6. 6

   Fold in brownies

   Gently fold the crumbled brownies through the filling.

7. 7

   Fill the tin

   Spoon the filling over the prepared crust.

8. 8

   Bake the cheesecake

   Set the springform tin on a baking sheet and bake at 175°C (350°F) for about 50–55 minutes, until the centre is almost set.

9. 9

   Cool gradually

   Place the cheesecake on a wire rack and leave it to cool for 10 minutes. Carefully run a knife around the edge to loosen it from the tin, then cool for 1 hour more.

10. 10

    Chill overnight

    Refrigerate the cheesecake overnight.

11. 11

    Decorate and serve

    If desired, top with whipped cream and pecan halves. Keep any leftovers in the refrigerator.

What is brownie cheesecake?

Brownie cheesecake brings together baked cheesecake and brownie pieces in one dessert, with chocolate running through both the filling and the crust. This version uses sweetened condensed milk for a rich, smooth filling and crumbled brownies for pockets of fudgy texture.

The recipe follows the baked cheesecake approach: set a crumb crust in a springform tin, add the filling and bake until the centre is nearly firm. Its overnight chill helps the filling settle before slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 8g protein, 48g carbs, 29g fat.

The wafer crust and brownie pieces provide much of the carbohydrate, while cream cheese, butter and condensed milk contribute much of the fat; the cheese, eggs and milk also supply protein. Pair a slice with fresh fruit, or serve a smaller slice after a meal, for a more balanced plate.

Build a cocoa wafer crust

Crumb mixture: combine the crushed vanilla wafers, cocoa and icing sugar thoroughly so the chocolate is distributed through the base.

Pressing: add the melted butter and press the mixture firmly and evenly over the base of the greased tin. A compact layer is less likely to crumble when served.

Keep the filling smooth

Softened cheese: bring the cream cheese to room temperature before mixing; it blends more readily than cold cheese.

Gentle mixing: add the eggs on low speed and stop once they are incorporated. Fold in the brownie pieces gently at the end to keep them in distinct chunks.

Look for a nearly set centre

The cheesecake is ready when the edges are set and the centre is still just slightly soft. It will continue to settle as it cools, so baking until the whole surface is firm can leave it overbaked.

The stated bake time is about 50–55 minutes at 175°C (350°F). Check towards the earlier end of that range, as ovens can vary.

Cool, then chill

Cooling stages: leave the cheesecake on a wire rack for 10 minutes, loosen the edge with a knife, then let it cool for a further hour.

Overnight rest: refrigerate it overnight before serving. This gives the filling time to firm up for cleaner slices.

Serve it simply

A small slice is satisfying on its own, or serve it with coffee or tea to balance the dessert’s rich chocolate flavour.

For the optional finish in the method, add whipped cream and pecan halves just before serving.

Recipe notes & tips

• Soften the cream cheese before mixing to make it easier to beat smooth.
• Grease the springform tin before pressing in the crust.
• Mix the eggs in on low speed and stop as soon as they are combined.
• Fold the brownie pieces in gently so they do not break down into the filling.
• Use the centre’s slightly soft appearance as a cue to take the cheesecake out of the oven.
• Allow the full overnight chill for cleaner slices.

Variations

• Whipped cream: add a dollop just before serving for a softer finish.
• Pecan topping: scatter pecan halves over the top before serving.
• Brownie chunks: leave some pieces larger for more distinct fudgy bites.
• Wafer crumbs: crush the wafers finely for a more even crust.
• Chocolate finish: dust the top lightly with cocoa just before serving.

Common mistakes to avoid

• Cold cream cheese: let it soften first so the filling is less likely to turn lumpy.
• Overmixing the eggs: use low speed and stop as soon as they are incorporated.
• Crumbly crust: mix in the melted butter thoroughly and press the crumbs firmly into the tin.
• Overbaking: take the cheesecake out when the centre is almost set, not fully firm.
• Skipping the cooling stages: cool it as directed before chilling to help it settle.
• Slicing too soon: chill overnight so the filling has time to firm up.

How to store

Cover and refrigerate leftovers, keeping them chilled for up to 4 days. Serve cold, or let a slice stand briefly at room temperature before eating; avoid leaving the cheesecake out for an extended time.

Frequently asked questions