Brownie Mosaic Cheesecake

Normal cheesecake not elaborate enough for you?  Trying to find a way to cram two desserts together into some sort of super dessert?  Well, search no further.

Yield: 8 servings


  • 1 package brownies, prepared and baked according to package directions.  You'll use about half of the batch, give or take.
  • Crumb Crust
    • 3 cups chocolate graham cracker crumbs
    • 18 tbsp melted butter
    • 2/3 sugar
    • 1/4 tsp. salt
  • Cheesecake
    • 3 packages (8 oz. each) cream cheese, softened
    • 4 eggs
    • 1 tsp vanilla
    • 1 cup sugar
    • Brownies (from above)
  • Ganache
    • 2 tbsp butter
    • 1/4 cup heavy whipping cream
    • 1/2 tsp vanilla
    • 3 ounces bittersweet chocolate
    • 2 tbsps confectioner's sugar


  1. Line the bottom of a 9" springform pan with parchment paper.  When you put the ring on the base it should pinch the paper tight and smooth.  Grease the sides of the pan.
  2. In a large mixing bowl, combine the ingredients for the crust.  Press it into the bottom and sides of the springform pan.
  3. In a stand mixer, beat the cream cheese until light and fluffy.  Add the eggs and beat until smooth, scraping the sides.  Add the vanilla and sugar and beat until smooth.
  4. Take the brownies and cut into 3/4 inch cubes.  Gently fold 2 1/2 cups of the brownie cubes into the cheesecake batter.  Pour the batter with the brownie cubes into the prepared crust.
  5. Put a large, shallow pan in the oven and fill with water.  Keeping the humidity high during baking will make the cake turn out better.
  6. Bake the cheesecake at 350°F for 45 minutes.  Cool completely on a wire rack.
  7. For the ganache, in a small saucepan, combine the butter, whipping cream, and vanilla.  Over low heat, melt the butter until it's mixed with the cream.  Increase heat and bring just to a simmer.
  8. Combine the chocolate and confectioner's sugar in a small bowl.  Pour the hot cream mixture over the chocolate and beat together by hand until smooth.  (You might have to let it sit for a half minute to melt the chocolate)  Pour over the cheesecake and gently spread out to the edges.
  9. Let sit at room temperature until the chocolate has set.  Transfer to the refrigerator for at least four hours before serving (though preferably overnight).

Adapted from Smitten Kitchen.