Brownie Bite Cheesecake
Complete with brownie bites baked into this cheesecake and piled high on top, this Brownie Bite Cheesecake is an impressive dessert to serve to company!
Servings: 16 servings
Calories: 613kcal
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 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
Instructions
For the Crust
- 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.
- Press mixture into bottom of 8” cheesecake pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
- Bake crust at 375°F for 7 minutes.
- Remove from oven and let cool.
For the Brownie Bites
- Preheat oven to 350°F.
- Grease and flour a 9”x13” baking pan; set aside.
- 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.
- In a large bowl, mix together the eggs, sugar and vanilla. Stir the egg mixture into the warm chocolate mixture.
- In a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.
- Stir the remaining ¾ cup of chocolate chips into the batter.
- 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.
- Set pan aside to cool.
- Once cool, cut the brownies into ½”-1” cubes.
For the Cheesecake
- Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).
- 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.)
- Add flour and mix well.
- Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.
- 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.)
- Carefully fold ~¼ of the brownie bites into the batter. Place remaining brownie bites in an air-tight container.
- Pour the batter on top of the cooled crust.
- 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 80-90 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.)
- Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.
- The next day, remove the cake from the freezer and pop the cheesecake out of the pan using the removable bottom.
- Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.
- Top cheesecake with the remaining brownie bites before serving.
Nutrition
Calories: 613kcal | Carbohydrates: 49g | Protein: 8g | Fat: 44g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 284mg | Potassium: 312mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1211IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg
