Dark Chocolate Brownie Cheesecake

Darke Chocolate Cheesecake

Chocolate CheesecakeI love making sweets. It’s a given that when February rolls around I have to include something chocolate! In this case it’s dark chocolate and brownies combined in this Dark Chocolate Brownie Cheesecake. A rich dark chocolate brownie bottom topped with a creamy no bake cheesecake with dark chocolate pieces mixed in.

Dark Chocolate Brownie Cheesecake

¾ c. butter, melted

1 c. sugar

1 tsp. vanilla

2 eggs, room temperature

¾ c. flour

6 Tbl. dark chocolate cocoa powder

¼ tsp. baking powder

¼ tsp. salt

Cheesecake Filling:

16 oz. cream cheese, room temperature

½ c. sugar

1 tsp. vanilla

¾ c. heavy whipping cream, cold

½ c. powdered sugar

1 c. dark chocolate bars, chopped


Preheat oven to 350°. Line the bottom of a 9-inch spring form pan with parchment paper and grease the sides. To make brownie, combine the melted butter and sugar and vanilla in a medium bowl. Add the eggs and mix until well combined. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Slowly add the flour mixture to the egg mixture and mix until well combined. Pour the batter into the prepared pan and spread it out evenly. Bake the brownie for 22 to 26 minutes, or until a toothpick comes out with a few moist crumbs. Remove the brownie from the oven and allow it to cool for 3 to 4 minutes, then remove it to a cooling rack to finish cooling. Once the brownie is cool, make the cheesecake filling. In a large mixer bowl, beat the cream cheese and sugar until well combined and smooth. Add the peppermint extract and vanilla. Mix until well combined and smooth. Set this mixture aside. In a separate mixing bowl fitted with the whisk attachment. Whip the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in the remaining whipped cream until well combined. Gently fold in the dark chocolate pieces until evenly distributed. Pace the brownie back into the 9 inch springform pan. Line the sides with parchment paper that sticks out about 1 inch above the sides. Spread the cheesecake mixture evenly over the brownie. Refrigerate the cheesecake until firm, about 5 to 6 hours. Drizzle with chocolate sauce and serve!

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