Brownie Bite Cheesecake

This bad boy is the perfect way to satisfy both chocolate fans and cheesecake fans.  Not only are there brownie bites piled on top of the cake, but there are bites hiding in the cake as well.  So here’s to delicious desserts and perfectly chewy brownies!

Brownie Bite Cheesecake
developed by SpicedBlog

Tools Needed
Half sheet baking pan 9" x 13" (Fat Daddio's POB-9132)
​Food processor
Saucepan
Mixing bowls
Cheesecake pan 8" (Fat Daddio's PCC-83)

Stand mixer with paddle
Aluminum foil
Plastic wrap

Ingredients
For the Crust

7 full-sized chocolate graham crackers (1½ cups)
¼ cup light brown sugar
6 Tbsp unsalted butter, melted
For the Brownie Bites
1 cup (8 oz.) unsalted butter
3 oz. unsweetened chocolate
1¾ cups semisweet chocolate chips, divided
3 large eggs
1 cup sugar
1 Tbsp vanilla extract
2/3 cup all-purpose flour
½ Tbsp baking powder
½ tsp salt
 
For the Cheesecake
24 oz cream cheese, room temperature
¾ cup + 2 Tbsp granulated sugar
2 Tbsp all-purpose flour
3 whole eggs
2 egg yolks
¼ cup sour cream
½ Tbsp vanilla extract
 
For the Crust
1. Preheat oven to 375°F. In a food processor or mini-chopper, pulse the graham crackers until finely ground. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter. Stir until fully combined.
2. Press mixture into bottom of 8” cheesecake pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
3. Bake crust at 375°F for 7 minutes.
4. Remove from oven and let cool.
 
For the Brownie Bites
1. Preheat oven to 350°F.
2. Grease and flour a 9”x13” baking pan; set aside.
3. Using a medium saucepan, add the butter, unsweetened chocolate and 1 cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.
4. In a large bowl, mix together the eggs, sugar and vanilla. Stir the egg mixture into the warm chocolate mixture.
5. In a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.
6. Stir the remaining ¾ cup of chocolate chips into the batter.
7. Pour batter into prepared baking pan. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the brownies comes out mostly clean.
8. Set pan aside to cool. Once cool, cut the brownies into ½”-1” cubes.
 
For the Cheesecake
1. Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (3 minutes).
2. Add the sugar and mix well. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)
3. Add flour and mix well.
4. Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.
5. Add the sour cream and vanilla. Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
6. Carefully fold ~¼ of the brownie bites into the batter. Place remaining brownie bites in an air-tight container.
7. Pour the batter on top of the cooled crust.

8. Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with about 1/2”-3/4” of water. Bake at 325° until center of cake is just barely set (about 60-90 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
9. Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.
10. The next day, remove the cake from the freezer and pop the cheesecake out of the pan using the removable bottom.
11. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.
12. Top cheesecake with the remaining brownie bites before serving.
 
 
Get more brownie recipes Brownies, Blondies and Bars.