Brownie Mosaic Cheesecake
If you haven’t checked out “Smitten Kitchen” yet, I would recommend it. The “chocolate” section is definitely my favorite place to go on the site…
I saw the recipe there for Brownie Mosaic Cheesecake and I had to give it a try. Plus it just so happened that Brett had been requesting cheesecake for about a week when I came across this recipe.
I followed her cheesecake recipe exactly, but I used my own Chewy Fudge Brownies for the brownies in this cheesecake. After baking the brownies cut into small 1/2″ squares. You will use ~2 cups of the squares in the cheesecake.
For the crust I used only crushed oreos, which I crushed in a food processor. Press up the bottom and sides of an 8-9″ springform baking pan.
3 8oz packages of cream cheese, softened
1 c. sugar
1 tsp. vanilla
2 c. brownie cubes
Beat cream cheese with sugar until fluffy. Add eggs, 1 at a time, and the add vanilla. Gently fold in brownie cubes. Pour into pan with prepared crust. Bake in preheated 350 degree oven for 50-60 minutes. Top with ganache glaze when completely cool.
1/2 c. chocolate morsels
2 oz. butter
1/4 c. heavy cream
1/2 tsp vanilla
1 Tbsp. powdered sugar
Grind chocolate into powder in food processor. Scale the butter and cream and then pour the mixture slowly through the processor feed tube onto the chocolate while the machine is running. Blend until completely smooth. Add vanilla and powdered sugar and process until smooth. Spread over cheesecake while glaze is still warm. Chill until serving.