Ingrédients pour Chocolate Brownie Cheesecake
- 1 cup (225g) unsalted butter, melted (divided use: 1/2 cup for brownie base and 1/2 cup for potential frosting)
- Cocoa Powder
- Sugar
- 4 large eggs
- Vanilla
- All Purpose Flour
- Baking Powder
- 1/4 teaspoon salt
- Oreo Cookies
- Semisweet Chocolate
- 16 oz (450g) cream cheese, softened
- Whipping Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Brownie Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Brownie Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Prepare the brownie base: In a bowl, combine 1/2 cup (60g) unsalted butter, melted; 1 cup (200g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup (60g) unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup (60g) all-purpose flour.
- Mix until just combined. Pour batter into the prepared pan and bake for 20 minutes.
- While the brownie base bakes, prepare the cheesecake filling: In a separate bowl, beat 16 oz (450g) cream cheese until smooth. Gradually add 1 cup (200g) granulated sugar, beating until combined.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/4 cup (30g) unsweetened cocoa powder.
- Pour the cheesecake filling over the partially baked brownie base.
- Bake for an additional 40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let the cheesecake cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully remove the sides of the springform pan. Garnish as desired (chocolate shavings, fresh berries, whipped cream).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
171g
Fat
155g
Carbs
22g
