So much easier and much less hassle than a classic baked cheesecake, this Baked Chocolate Brownie Cheesecake brings everything that’s good about brownies and cheesecake and puts them on top of a biscuit base. A few simple steps for some perfectly defined layers and your new dinner party showstopper.
This dessert consists of a biscuit base, topped with brownie, then topped with cheesecake. It sounds like a lot of steps, but it really couldn’t be easier. This takes less time and so much less stress than a classic baked cheesecake. The result is also something SO fun!
For the brownie layer, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. For the cheesecake topping, you make a really simple mixture in a bowl and pour it over the brownies. This will keep in the fridge for about 3 days. That said, it won’t last long if you’ve got lots of happy hungry mouths in the house!
Tips for the best Baked Chocolate Brownie Cheesecake
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Cheesecake: Combine this in a small bowl. Full fat cream cheese works best (of course) and use granulated/caster sugar. To swirl, use a chopstick or a knife!
- Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!
No worries of cracks or leaving this in the oven after baking, simply combine, layer up, bake and slice! For more cheesecake inspired treats, check out these Carrot Cake and Cheesecake Blondies. For videos, and more baking inspiration, check out my Instagram.
Baked Chocolate Brownie Cheesecake
Ingredients
For the Base
- 250 g Digestive Biscuits
- 100 g Unsalted Butter Melted
For the Brownie
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
For the Cheesecake
- 120 g Full Fat Cream Cheese
- 1 Medium Free Range Egg
- 50 g Granulated Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a circular 9" loose bottomed/spring form tin.
- Crush the digestive biscuits to a fine crumb and pour in the melted butter. Mix together then press into the tin. Press down and all the way to the edges, ensuring an even layer.
- Make the brownie part: Combine the melted butter and sugar in a large bowl using an electric mixer. Add in the eggs and vanilla and mix until combined.
- Fold in the flour and cocoa powder. Reserve about 1/4 cup (a small scoop) of the brownie batter and set aside. Pour all remaining batter over the biscuit base.
- Make the cheesecake topping by combining all ingredients with a whisk. Pour this over the brownie.
- With that reserved brownie mixture, add about 1 tbsp water and mix to thin. Pour over the cheesecake in lines then feather by using a knife – drag it through the top of the mix in up and down motions.
- Bake for 35-40 minutes, until the edges have browned slightly and the centre stops wobbling. Let cool, then slice and serve!
