Awesome Chocolate Brownie Cheesecake Dessert
This Awesome Chocolate Brownie Cheesecake Dessert is one chocolatey decadent dessert you won’t be able to resist! Wait…Why would you even want to miss out on this? It’s brownie cheesecake heaven!
With tempting layers of fudgy brownie, chocolate fudge frosting and creamy cheesecake, you can see why this cake is so drool and swoon-worthy . Don’t you need this already?
The good news is, it can be done! Woo-hooo! It does take a little preparation, but it’s not as bad as you probably would think and this is a dessert that is lovely for making a couple of days ahead of time before serving.
Ingredients
Brownies - See notes for boxed brownie option
10 tablespoons unsalted butter melted
⅔ cup sugar
1 teaspoon vanilla extract
2 large eggs room temperature
2/3 cup all-purpose flour
5 tablespoons natural unsweetened cocoa
1 teaspoon baking powder
1/4 tsp salt
Chocolate Frosting
2 tubs of chocolate frosting room temperature or use 2 Pillsbury Chocolate Frosting pastry bags
Cream Cheese Filling -- see notes for Cool Whip Option
16 oz cream cheese room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
3/4 cup whipping cream cold
2/3 cup powdered sugar
Additional Toppings: Sprinkles nuts, fruit, curds, oreos, etc or more frosting!
Instructions
Preheat the oven to 350 degrees. Line the bottom of an 8 inch springform pan with parchment paper and grease sides of pan. (You can also use a 9 inch springform pan, if desired but will not be as thick.)
Brownies - See notes for boxed brownie option
Combine the melted butter, sugar and vanilla extract in a medium bowl. Add in the eggs and mix until well combined. In a separate medium bowl, combine the flour, cocoa powder, baking powder, and salt. Slowly add the flour mixture to the egg mixture and mix until well combined. Pour the batter into the prepared pan and spread it out evenly. Bake the brownie for 25-30 minutes if you’re using an 8 inch pan, 22-26 minutes, if using a 9 inch pan, or until a toothpick comes out with a few moist crumbs.
Remove the brownie from the oven and allow it to cool for 3 to 4 minutes, then remove it from the pan and transfer it to a cooling rack to finish cooling.
Chocolate Frosting Middle Layer
After brownies are cooled, frost top of brownies with thick layer of chocolate frosting, then place in fridge. Prepare the cream cheese filling.
Cream Cheese Filling -- see notes for Cool Whip Option
In a large mixing bowl, beat the cream cheese and sugar until well combined and smooth. Add the vanilla extract. Mix until well combined and smooth. Set this mixture aside.
In a separate mixing bowl fitted with the whisk attachment or mixer, whip the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture until combined. Gently fold in the remaining whipped cream until well combined.
Place the brownie back into the 8-inch springform pan and line sides with parchment paper for the cheesecake layer for easy removal. Spread the cheesecake mixture evenly over the frosted brownie.
Refrigerate the cheesecake until firm, about 5 hours or so. Once it is firm, remove from the springform pan and set it on a serving plate with a dab of frosting underneath so it doesn’t slide.
Chocolate Frosting Sides & Top
Place remaining frosting in a pastry bag with tip desired and pipe frosting along the sides of the cake and the border of the cake as desired. Add sprinkles, nuts, more frosting, fruits or whatever you would like if desired for your special occasion.
Place cake back in fridge for frosting to firm up for 30 minutes or so and serve when ready.
Other option - If you don’t want to frost cake, you can drizzle with hot fudge and maybe some whipped cream and serve.
With tempting layers of fudgy brownie, chocolate fudge frosting and creamy cheesecake, you can see why this cake is so drool and swoon-worthy . Don’t you need this already?
The good news is, it can be done! Woo-hooo! It does take a little preparation, but it’s not as bad as you probably would think and this is a dessert that is lovely for making a couple of days ahead of time before serving.
Ingredients
Brownies - See notes for boxed brownie option
10 tablespoons unsalted butter melted
⅔ cup sugar
1 teaspoon vanilla extract
2 large eggs room temperature
2/3 cup all-purpose flour
5 tablespoons natural unsweetened cocoa
1 teaspoon baking powder
1/4 tsp salt
Chocolate Frosting
2 tubs of chocolate frosting room temperature or use 2 Pillsbury Chocolate Frosting pastry bags
Cream Cheese Filling -- see notes for Cool Whip Option
16 oz cream cheese room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
3/4 cup whipping cream cold
2/3 cup powdered sugar
Additional Toppings: Sprinkles nuts, fruit, curds, oreos, etc or more frosting!
Instructions
Preheat the oven to 350 degrees. Line the bottom of an 8 inch springform pan with parchment paper and grease sides of pan. (You can also use a 9 inch springform pan, if desired but will not be as thick.)
Brownies - See notes for boxed brownie option
Combine the melted butter, sugar and vanilla extract in a medium bowl. Add in the eggs and mix until well combined. In a separate medium bowl, combine the flour, cocoa powder, baking powder, and salt. Slowly add the flour mixture to the egg mixture and mix until well combined. Pour the batter into the prepared pan and spread it out evenly. Bake the brownie for 25-30 minutes if you’re using an 8 inch pan, 22-26 minutes, if using a 9 inch pan, or until a toothpick comes out with a few moist crumbs.
Remove the brownie from the oven and allow it to cool for 3 to 4 minutes, then remove it from the pan and transfer it to a cooling rack to finish cooling.
Chocolate Frosting Middle Layer
After brownies are cooled, frost top of brownies with thick layer of chocolate frosting, then place in fridge. Prepare the cream cheese filling.
Cream Cheese Filling -- see notes for Cool Whip Option
In a large mixing bowl, beat the cream cheese and sugar until well combined and smooth. Add the vanilla extract. Mix until well combined and smooth. Set this mixture aside.
In a separate mixing bowl fitted with the whisk attachment or mixer, whip the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture until combined. Gently fold in the remaining whipped cream until well combined.
Place the brownie back into the 8-inch springform pan and line sides with parchment paper for the cheesecake layer for easy removal. Spread the cheesecake mixture evenly over the frosted brownie.
Refrigerate the cheesecake until firm, about 5 hours or so. Once it is firm, remove from the springform pan and set it on a serving plate with a dab of frosting underneath so it doesn’t slide.
Chocolate Frosting Sides & Top
Place remaining frosting in a pastry bag with tip desired and pipe frosting along the sides of the cake and the border of the cake as desired. Add sprinkles, nuts, more frosting, fruits or whatever you would like if desired for your special occasion.
Place cake back in fridge for frosting to firm up for 30 minutes or so and serve when ready.
Other option - If you don’t want to frost cake, you can drizzle with hot fudge and maybe some whipped cream and serve.
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