Brownie Mosaic Cheesecake

Brownie Mosaic Cheesecake

A decadent dessert combining rich chocolate brownies with creamy, velvety cheesecake. The brownie pieces create a beautiful mosaic pattern throughout the cheesecake, making every bite a perfect balance of chocolate and cheesecake goodness. Ideal for special occasions or an indulgent treat.

Ingredients

For the Brownies:

• 1/2 cup (1 stick) unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/3 cup unsweetened cocoa powder

• 1/2 cup all-purpose flour

• 1/4 tsp salt

• 1/4 tsp baking powder

For the Cheesecake:

• 16 oz (450 g) cream cheese, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 1/4 cup heavy cream

Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make Brownies:
   In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla. Stir in cocoa, flour, salt, and baking powder until just combined. Pour into a greased 8×8-inch pan and bake 15–18 minutes until a toothpick comes out with a few moist crumbs. Cool completely and cut into small cubes.

3. Prepare Cheesecake:
   In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream until creamy and well combined.

4. Assemble:
   Gently fold half of the brownie cubes into the cheesecake batter. Pour batter into prepared springform pan and scatter remaining brownie cubes on top, pressing lightly into the batter.

5. Bake Cheesecake:
   Bake at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven and leave cheesecake in oven with door ajar for 1 hour to prevent cracking.

6. Cool and Chill:
   Remove from oven and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

7. Serve:
   Remove from springform pan, slice, and serve. Optional: drizzle with chocolate sauce or top with whipped cream.

Equipment

• 9-inch springform pan

• 8×8-inch baking pan (for brownies)

• Mixing bowls (medium & large)

• Electric mixer or hand whisk

• Spatula

• Measuring cups and spoons

• Knife and cutting board

Timing

• Prep Time: 20 minutes

• Cook Time: 50 minutes (combined for brownies and cheesecake)

• Chill Time: 4 hours minimum

• Total Time: 5 hours 10 minutes

Serving Size
Serves 12

Brownie Mosaic Cheesecake

A decadent dessert combining rich chocolate brownies with creamy, velvety cheesecake. The brownie pieces create a beautiful mosaic pattern throughout the cheesecake, making every bite a perfect balance of chocolate and cheesecake goodness. Ideal for special occasions or an indulgent treat.

Print Recipe

Prep Time:20 minutes mins

Cook Time:50 minutes mins

Total Time:5 hours hrs 10 minutes mins

Equipment

• 9-inch springform pan
• 8×8-inch baking pan (for brownies)
• Mixing bowls (medium & large)
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Knife and cutting board

Ingredients

• For the Brownies:
• 1/2 cup 1 stick unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• For the Cheesecake:
• 16 oz 450 g cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream

Instructions

• Preheat Oven:
• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• Make Brownies:
• In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla. Stir in cocoa, flour, salt, and baking powder until just combined. Pour into a greased 8×8-inch pan and bake 15–18 minutes until a toothpick comes out with a few moist crumbs. Cool completely and cut into small cubes.
• Prepare Cheesecake:
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream until creamy and well combined.
• Assemble:
• Gently fold half of the brownie cubes into the cheesecake batter. Pour batter into prepared springform pan and scatter remaining brownie cubes on top, pressing lightly into the batter.
• Bake Cheesecake:
• Bake at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven and leave cheesecake in oven with door ajar for 1 hour to prevent cracking.
• Cool and Chill:
• Remove from oven and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
• Serve:
• Remove from springform pan, slice, and serve. Optional: drizzle with chocolate sauce or top with whipped cream.

Servings: 12 servings

Frequently Asked Questions (FAQs)

Can I make this cheesecake ahead of time?
Yes. Prepare and bake the cheesecake a day in advance. Refrigerate overnight for best flavor and texture.

Can I use store-bought brownies?
Yes. Cube store-bought brownies and fold them into the cheesecake batter for convenience.

Can I make it gluten-free?
Yes. Use gluten-free flour in the brownies or gluten-free store-bought brownies. Ensure all other ingredients are gluten-free.

Can I make it chocolate-only?
Yes. Add more cocoa to the cheesecake batter or drizzle melted chocolate on top for extra chocolatey goodness.

Can I freeze this cheesecake?
Yes. Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Can I make mini cheesecakes?
Yes. Use a muffin tin or mini springform pans and reduce baking time to 20–25 minutes.

Can I use low-fat cream cheese?
Yes, but the texture may be slightly less creamy and rich.

Can I make it ahead and transport it?
Yes. Chill completely before transporting. Keep it in a sturdy container to prevent tipping or cracking.

How do I prevent cheesecake from cracking?
Bake in a water bath or allow cheesecake to cool in the oven with the door slightly ajar. Avoid overmixing the batter.

What toppings work well?
Whipped cream, chocolate drizzle, fresh berries, or caramel sauce complement the brownie mosaic beautifully.

How To Store Brownie Mosaic Cheesecake

Refrigerator:
Store cooled cheesecake in an airtight container or cover loosely with plastic wrap for up to 5 days.

Freezer:
Wrap cheesecake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before slicing.

Serving Tips:
Serve chilled for the best texture. Slice with a warm knife for clean edges and enjoy with optional toppings like chocolate sauce or fresh berries.