Chocolate Brownie Cheesecake

Brownie Cheesecake from The Ruby Kitchen

I was recently invited to be a part of The Cake Slice Bakers. It is a group of fellow bloggers and cake lovers who bake their way through a book and share the results. Right now we are baking our way through Cakes by Maida Heatter. I have to admit I was intimidated at first. Only over the past few years have I really embraced my inner baker and while I had known of Maida in a broad sense I had never owned any of her books. Maida goes into wonderful detail in her recipes and the entire beginning of the book is dedicated to the “why” behind many of her recipes and the tools she uses. That is my kind of book!

Chocolate Brownie Cheesecake from The Ruby Kitchen

Brownie Cheesecake from The Ruby Kitchen

I chose the Chocolate Brownie Cheesecake because I wanted to challenge myself and I have never made a cheesecake that is baked (just the no-bake variety). The recipe calls for it to be baked in an 8 inch round, solid cake pan and there is a whole paragraph dedicated to flipping the cheesecake not once, but twice in order to add the graham cracker crust after it bakes. If you’ve followed me for a while you know that I have a habit of destroying cakes and pies by dropping them. Flipping a warm cheesecake TWICE?! I couldn’t muster up the courage to do it so I used a 9 inch spring form pan with a traditional crust instead. I also threw in a nice helping of sprinkles to make it festive and topped it with fresh whipped cream and another helping of sprinkles. I tweaked the brownie recipe slightly because my first batch was too dry. I did forget to add the walnuts to the brownies but that was just an oversight on my part.

Brownie Cheesecake from The Ruby Kitchen

For my first cheesecake I think it turned out pretty dang good and the bites of brownie inside are an awesome surprise. It was also much simpler than I thought it would be to make. It does involve a little extra work to make the brownies first so I made them and kept them refrigerated in a zip top bag for 3 days until I was ready to do the remaining steps. You must try this delightful cheesecake!

Check out all the cakes from this month’s choices:

Chocolate Brownie Cheesecake

Author: The Ruby Kitchen
Adapted from Cakes by Maida Heatter

Note: I state to use Philadelphia brand cream cheese because that is the only type I use when baking. It is a much better quality then store brands, which tend to be watery. For the brownies you may use your favorite box mix to save time. You just want to use three-quarters of an 8″ square pan of brownies for the cheesecake.

Brownie Cheesecake from The Ruby Kitchen 2 c graham cracker crumbs
1/3 cup sugar
2 tsp. cinnamon
4 oz. unsalted butter, melted (one stick)
2 lbs. Philadelphia brand cream cheese, at room temperature
1 tsp. vanilla extract
Pinch of salt
1.5 c granulated sugar
4 eggs
3 cold, giant brownies cut into ½-inch cubes (recipe follows)
1/3 c sprinkles, plus more for decoration (optional)
Whipped cream (optional)

  1. Adjust oven rack one-third up from the bottom of oven and preheat to 350 degrees.
  2. Prepare a 9-inch springform pan by wrapping the bottom and sides in several layers of foil. Alternately you can place the pan inside of a larger pan as shown here. This is the method I prefer as it ensures water will not leak in during baking. This video shows you both options.
  3. To make the crust, combine the graham cracker crumbs, butter, cinnamon and sugar until well mixed. Press the mixture into the bottom of the springform pan. Generously butter the exposed sides of the pan and set aside.
  4. In the bowl of an electric mixer, beat the cream cheese until it is soft and smooth. Frequently scrape down the sides of the bowl during mixing.
  5. Add the vanilla, salt and sugar and beat well until it is thoroughly mixed and there are no lumps.
  6. On low speed, add eggs one at a time, beating until incorporated. Do not overbeat at this stage. We do not want an airy mixture so only mix until each egg is fully incorporated.
  7. Pour a small amount of the batter into the prepared pan. You just want enough to cover the crust.
  8. Add the cold, diced brownies and sprinkles to the remaining cheesecake batter and gently fold in. Turn into the pan and gently smooth the top.
  9. Place the springform pan inside a large, rectangular pan and place in oven. Add enough hot water to come 1½ inch along the side of the springform pan.
  10. Bake for 1½ hours. It will jiggle like Jello when it comes out of the oven – do not be alarmed by this. That is how it is supposed to look! Carefully remove the springform pan and allow to cool 2-3 hours. Using a knife, gently loosen the cheesecake from the sides of the pan before unclasping the clip. Carefully transfer the cheesecake to a large plate before refrigerating.
  11. Top with whipped cream and sprinkles. Serve cold or at room temperature.

2016 ©  www.therubykitchen.com

Brownies for Chocolate Brownie Cheesecake

  • Servings: 4 giant brownies or 9-12 normal brownies
  • Print

Author: The Ruby KitchenBrownie Cheesecake from The Ruby Kitchen
Adapted from Cakes by Maida Heatter

1 c sifted flour
3 Tbsp. unsweetened Dutch-processed cocoa powder
6 oz. butter (1.5 sticks)
3 oz. semisweet chocolate chips
1 tsp. instant coffee
½ tsp. vanilla extract
Pinch of salt
1 c sugar
2 eggs
1 c walnuts, broken into large pieces (optional)

  1. Adjust oven rack one-third up from the bottom and preheat oven to 350 degrees.
  2. Prepare an 8-inch square pan by lining with parchment paper as shown and set aside.
  3. Sift together the flour and cocoa powder and set aside.
  4. Place butter and chocolate in a heavy saucepan and stir over low heat until melted. Remove from heat.
  5. Stir in the coffee, vanilla, almond extract and the salt. Then add sugar, mix well, and add the eggs one at a time, mixing well after each addition. Then add the sifted ingredients and stir to mix. Gently fold in walnuts if you are using them.
  6. Pour into the prepared pan and bake 20-23 minutes, until a toothpick inserted in the middle comes out almost clean.
  7. Remove from oven and let stand until cool. Place the pan in the fridge until it is very firm and remove the brownies by gently lifting the parchment paper.
  8. Cut into four giant brownies. One will be for you to do something else with (I recommend eating it!) and the other three will be for your cheesecake. Cut the remaining in a ½-inch dice and store in a zip top bag in the fridge until you need them.

2016 ©  www.therubykitchen.com

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18 Responses to Chocolate Brownie Cheesecake

  1. Carlee says:

    Welcome to the group! How fun and festive does that look?! I love all the sprinkles! I also went with a springform pan and more of a traditional crust. I think it is so much fun to see how all of the cakes turn out!

  2. Jolena, that’s gorgeous, I love it! I’m so glad you joined the group. Laura@ Baking in Pyjamas

  3. ginaferrari says:

    Welcome to the group. It sounds as though you had a lot more success with this recipe than I did… And it looks so pretty with the sprinkles!

  4. Love the festive look that the sprinkles add! So glad you are baking with us and stretching your skill set. Your cheesecake looks perfect. I agree about that flipping thing. Did a more traditional crust myself.

  5. Anabel says:

    This cheesecake screams Spring! It would be lovely to have for Easter.
    I agree, the baking book has great stories behind the recipes! This also my kind of book! Love that!

  6. Ai says:

    This looks perfect for Easter! And such a fun idea to bake your way through a cookbook! Do you make every single recipe in the book?

    • Thank you so much! The group admin picks four recipes each month and we each bake our favorite out of those choices. We don’t make every recipe in the book but I am sure that between us all we get pretty close!

  7. Damn girl, the rise you got on the cheesecake! I am so jealous. That’s what I was expecting, but just didn’t get.. The mocha cream was truly a great call! Yum Carlee! Hazel x

  8. Emily says:

    For your very first post, and baked cheesecake – you did great! Welcome to our little group (shall I say, little no more?) and hope you will enjoy baking along with us. Love your addition of fun and colorful sprinkles and topping of cream!

  9. Kathleen says:

    So glad your cheesecake turned out. It’s very pretty. I love that you put the whipped cream on top.

  10. what an utterly fab cake – I can’t believe this is your first cheesecake, it looks a million bucks!

  11. sarahgiebens says:

    This looks fantastic!

  12. Pingback: Blackberry Scotch Cheesecake | The Ruby Kitchen

  13. Pingback: Gold Rush Chocolate Sauce | The Ruby Kitchen

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