This recipe uses our classic cheesecake base, but makes it completely out of this world decadent by adding brownie batter to the mix! Start off making a crushed chocolate cookie crust then pour our creamy cheesecake base over it and top it off by swirling brownie batter into the cheesecake creating a beautiful marbled effect. The end result is a fudgy, chocolatey, creamy, smooth, rich treat that will leave you eyeing the fridge for another piece. You can take this brownie cheesecake to any dinner party and wow your hosts since its basically the tuxedo of desserts or save it for a rainy day when you need sustenance to get through Tootsie for the third time. If you’re looking for a fruit-filled twist on our classic cheesecake check out our jammy cheesecake recipe.

Brownie Cheesecake

  • Servings: 6-8
  • Difficulty: 3 hours and 25 minutes, plus 4 hours to cool
  • Print

Ingredients

  • ½ cup (1 stick, 8 tbsp) unsalted butter, divided
  • 1 cup chocolate cookie crumbs (such as oreo w/ filling removed or a chocolate wafer cookie)
  • ⅛ + ¼ tsp salt, divided
  • ½ + ⅔ cup granulated sugar, divided
  • 2 tsp vanilla extract, divided
  • 3 large eggs
  • ⅓ cup unsweetened cocoa powder
  • ¼ tsp baking powder
  • ½ tsp espresso powder, optional
  • ¼ cup All-Purpose Flour (30g)
  • 16 ounces (2 large packages, 450g) cream cheese, at room temperature

Directions

Make an aluminum foil sling by taking two pieces of foil and placing them perpendicular to each other in a Suvie pan. Ensure the foil extends beyond the two long sides of the pan. It’s ok to have the corners of the pan exposed. Evenly coat aluminum foil and any exposed pan with cooking spray.

Microwave butter in a microwave-safe container until melted (approx 30 seconds). Set ¼ cup (4 tbsp) melted butter aside. Combine other ¼ cup butter with the chocolate cookie crumbs and ⅛ tsp salt in a mixing bowl. 

Press the cookie crumb mixture into the bottom of the lined Suvie pan until it forms a flat, compact layer, using the bottom of a measuring cup works well. Broil crust for 5-7 minutes in your Suvie, rotating pan halfway through cooking time. Make sure to keep an eye on it to avoid burning. Remove when fragrant. Cool to room temp before adding filling.

Make the brownie batter

Mix the rest of the melted butter and ½ cup sugar in a medium bowl. Add 1 tsp vanilla and 1 egg, mix until incorporated. Add in dry ingredients: ¼ tsp salt, ½ cup sugar, cocoa powder, baking powder, espresso powder and flour.

Mix until combined.

Make the cheesecake

Combine cream cheese, ⅔ cup sugar, and 1 tsp vanilla in a bowl. Using a handheld mixer, beat ingredients until well combined. Scrape sides of bowl down with a rubber spatula. Add each egg one at a time and beat on low until just combined. 

Add ½ cup of cheesecake batter to the brownie batter and mix thoroughly.

Pour rest of cheesecake batter over cooled cookie crust. Dollop the brownie batter over the cheesecake.

Use a knife to marble the cheesecake.

Load into upper right zone of Suvie and enter Slow Cook settings. Fill reservoir and cook now or schedule.

Slow Cook Settings

Protein: LOW, 2 hr

When the cook is complete refrigerate cheesecake until completely set: 4 hours to overnight. Use the sling to remove the cheesecake from the pan. Cut into slices and enjoy!

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