Brownie Mosaic Cheesecake
115 comments » 
Behold, a gorgeous four-part cheesecake in all of its glory:
Oreo crumb crust.
Creamy cheesecake.
Fudgy brownies.
Chocolate ganache glaze.
WOW. Now, many of you know I am a self-professed Queen of Cheesecake. No, I’m not tooting my own horn about how fabulous my own cheesecakes always turn out, but cheesecake is by far my very favorite dessert. I’ll eat it before anything else laid in front of me. And so when I saw this cheesecake featured on Smitten Kitchen, there was no turning back. I had to make it. Immediately. And with no good reason whatsoever other than I wanted it. No company, no dinner party, no celebration. Just because it looked THAT good.
Although the cheesecake is comprised of four components, it wasn’t complicated at all to put together, so please don’t be intimidated! The recipe for one bowl brownies is ridiculously quick and can be thrown together in less than 15 minutes. You can make the brownies a day ahead and pop them into the fridge – they are easier to slice through when cold anyway!
We need to talk about the crust. Deb is a genius. DOUBLE THE CRUST! Doh! ::smacks self on forehead:: For someone who is ALL about the crust (be it cheesecakes, pies, pizza, anything that has crust), it never occurred to me to just go ahead and double the crust recipe. Simply brilliant, for sure. The original recipe calls for either chocolate wafer cookies or Teddy Grahams to use for the crust, but I used Oreos because, well, I just adore them. Oreo cheesecake is by far my favorite variety, so if I’m not going to have Oreos IN my cheesecake, I’ll definitely settle for them being my crust!
The cheesecake itself has the perfect texture – wonderfully creamy and melts in your mouth. Pair that with the double crust, a bite of fudgy brownie in every other forkful and a layer of rich, bittersweet chocolate ganache and really – cheesecake (or life, for that matter) does not get much better than that.
Craving more cheesecake? Some of my favorites:
Oreo Cheesecake
Chocolate Rum Cheesecake
Hidden Berry Cream Cheese Torte
Cheesecake Truffles
Coffee-and-Espresso Layered Cheesecake
One year ago: Hearty Beef Stew with Sweet Dinner Rolls
Brownie Mosaic Cheesecake
Yield: 12 to 16 servings
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 30 minutes
Ingredients:
For the Brownies:
4 ounces unsweetened chocolate
¾ cup (1½ sticks) unsalted butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flourFor the Crumb Crust:
1½ cups or 5 ounces (3 cups or 10 ounces to double) finely ground Oreos, or other chocolate cookie
5 tablespoons (10 tablespoons to double) unsalted butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 teaspooon (¼ teaspoon to double) saltFor the Cheesecake:
3 (8-oz) packages of cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanillaFor the Ganache Glaze:
3 oz. bittersweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugarDirections:
1. To make the Brownies: Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
3. Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.
4. Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (I used a pizza cutter, per Deb's recommendation). You will have more than the two cups of cubes, loosely measured, than you will need, and I'm sorry, you're just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.
5. To make the Crumb Crust: Stir together the Crumb Crust ingredients and press into bottom and 1 inch up side of a buttered 10" springform pan. Fill right away or chill for up to 2 hours.
6. To make the Cheesecake: Preheat oven to 350°F.
7. Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
8. Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
9. When completely cool, top with following glaze.
10. To make the Ganache Glaze: Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.
(Adapted from Smitten Kitchen)
print
save
email
Wow, hellllllo beautiful!! This looks absolutely amazing. I am definitely going to have to give this a try.
Reply
I saw that on Smitten Kitchen, and another blog recently made it as well. I can’t wait to try it, it looks AMAZING! Cheesecake is awesome, and with all the additions, well – just over the top!!
Reply
Wow! brownies inside of a cheesecake! its like a dream! kinda reminds me of a blizzard but better!!!!!
Reply
I made this about a month ago, and I agree that it’s the best cheesecake ever. I have never been a big cheesecake fan, but this cheesecake is a totally different story. It’s my husband’s favorite as well, so it was a huge hit for us!
Reply
oh.my.gosh. this looks incredible chelle! i’m actually having a hard time coming up with words here. i’m totally on my way over to help you eat this
Reply
I’m definetly making this, it’s already bookmarked!
Reply
wow!! i think i also saw this on erin’s blog?? it looks fabulous. what’s not to love?
Reply
I share your love for cheesecake. I just made the Brown Sugar Apple Cheesecake (TWD) that I found on your site…and yum! This looks just as divine and I can’t wait to make it! Thanks!
Reply
Goodness gracious… I must have this NOW!!!!! Looks amazing!
Reply
Oh my. I am trying to eat better, less sweets and such, and this is just calling to me…… Oh such a test of my willpower!
Reply
Looks delicious! So want to try this now.
Reply
Wow, this looks fantastic. I already have a great cheesecake with cookie crust recipe that I found this past summer. I can’t even imagine how amazing it’ll taste with brownies and chocolate glaze. I’ll definitely be making this!
Reply
One of my coworkers asked me to make an oreo cheesecake for her birthday…but maybe I’ll try this instead.
Reply
Looks just as yummy as I know it was
Great pick, I and my friends all thank you for it!
Reply
this is the ultimate chocolate dessert! brownies + oreos + cheesecake = the winning combination! YUM!
Reply
That looks so freaking good! I could never make it just to have around the house, though, because my willpower is zero and I would eat way too much! I like bringing desserts to other peoples houses, so I can enjoy some and leave the leftovers there
Reply
Cheesecake combined with chocolate! Well does it get much better than that?
Reply
WOW!! Looks like every girl’s DREAM! mmm…..
Reply
I’m not fond of chocolate but for some reason I keep coming back to your photos especially that first one. Your cheesecake looks just SO GOOD!
~ingrid
Reply
Yummy!!!! Looks delicious and love how detailed the photos are. May I add the recipe to http://www.cheesecake-recipes.org
Reply
Oh! My! Gosh! That looks absolutely divine – the upclose shots are incredible, thank you so much for sharing.
Never met a cheesecake I didn’t like! The texture on this is superb.
Blessings,
RH
(The photos look so good, we should all be able to reach out and grab that fork…yum!)
Reply
Your brownies look amazing… What a cool idea for brownies… I am a member of a social networks site… recipebuddys.com and we recieved a post on Brownies and wanted to hear you opinions of it …I stumpled upon your post…and thought you would be a good sounding board.. we have a bake sale coming up…and want it to turn out good for our daughter… please advise…thanks
Reply
This is a DEFINITE.
AHHHHH I love cooking and i’m so inspired.
Reply
This looks sooo delicious!
Reply
I only have one word to describe this cheesecake — WOWIE!!! I have GOT to try this. Fantastic!
Reply
So much goodness! All in one slice! What a gorgeous gorgeous overload!
Reply
mmmm, you have the same very basic, very five star cheesecake recipe that I use: cream cheese, eggs, vanilla, and sugar. It is the foundation for what looks like an amazing variation on a luscious theme. I will be giving this a try! slurp!
Reply
Made this today, took it to a family members house and got rave reviews. Thank you for the wonderful recipe!
Reply
Cheese cakes are the best….
Reply
Yummmmmmmmmmmm! I saw this cheesecake on Smitten Kitchen a long time ago and said one day I’ll make it. Thanks for reminding me. It looks so good. I’m all about the crust too.
Reply
Just amazing how many cheesecake blogs that I come across! This cheese cake looks awesome!
Reply
Everybody loves this cake ! Cheesecake, brownies, and oreos- a combo that can’t miss. The kids at youth group made it vanish and my daughter loved the leftover brownies.
Reply
Mmmmm, I want some of that please!
Reply
I’m halfway thru this. The brownies are BOMB!!! I don’t even know if I’m a make it to the cheesecake. Good thing there’s plenty brownies left over. Where I am it’s hard to get a hold of unsweetened chocolate, I used their version of bittersweet ( taste that way anyway, 40% cocoa) from this store called Hofa, and used 1 cup sugar. BOMB!!!!
Reply
I am so drooling over this! Your cheesecake looks so delicious!
Reply
i want to try this, but im nervous that the brownies will sink to the bottom. how come they wont sink?
Reply
Hi Evelyn,
You will LOVE this cheesecake, and I definitely encourage you to make it! Unfortunately I don’t have a good answer for you as to why the brownies won’t sink to the bottom, but they don’t – I’ll call it baking magic
Reply
I made this for my birthday on Saturday. DELICIOUS. :] I used two nine-inch round cake pans instead of the springform pan and doubled the crust and the ganache (before I doubled the ganache it looked thin; that’s probably because my cake pans had basically the same diameter as the springform pan so I was trying to spread half of a ganache intended for a ten-inch pan into a nine-inch pan). Everyone who’s tried it loves it. YUM. :]
Reply
Cheesecake is my absolute favorite dessert. This recipe would definitely satisfy my unbelievable cheesecake cravings!
Reply
Wow! I’m not a huge sweet eater, but cheesecake is hard for me to resist. This looks fantastic!
Reply
Who could say no to this?!? YUM! Love brownies, loooooove cheesecake.
Reply
Who could say no to this?!? YUM! Love brownies, loooooove cheesecake.
Reply
I haven’t commented here before but I have been loving this site for awhile now lol. I made this yesterday but changed some things. I made a completely different brownie recpie (an 8×8 with butter and cocoa powder- needed about 1/2 the pan, a little less actually), used an oreo crust (2 cups oreo crumbs, 5 tbs butter, scant 1/3 cup sugar), 9 in pan, and different ganache (4 oz 72 % dark chocolate with 1/2 cup heavy cream and 1/2 tsp vanilla). BUT it was still the same cheesecake part and still the same idea. I was worried about the temp, 350 is higher than i have ever used for cheesecake and it did look too dark on the edges and raw in the middle, I turned it off and left it in there, which made it appear cracked, dark and overcooked. But after I put the topping on and chilled it for 4 hours it was SO GOOD. looked great, tasted better.
Reply
I have made this cheescake now 3 times and it is by far the best cheesecake I have ever had. It is so good!!! It’s a must try.
Reply
I super love this one, tried it right away after seeing the pictures, taste so awesome! Thank you
Reply
I baked this yesterday and chilled overnight. Just had a tiny sliver for breakfast because I have no willpower – delicious with my coffee. Incredibly rich, creamy, crunchy – pure decadence!
Reply
Michelle on October 24th, 2010 at 7:25 pm
Isn’t it fabulous?! I really need to make this again soon! It’s one of my very favorite recipes on the site.
Reply
I made this as a birthday cake for co-workers. I used the extra brownies as “garnish” and to hold the cake in place on the tray.
Reply
I made this cheesecake for Christmas and it was a HUGE success! It was beautiful and delicious! Thanks!
Jamie
*fellow Pittsburgher
Reply
Pingback: The Best of Brown Eyed Baker in 2010: The Top 20 Recipes | Brown Eyed Baker
Pingback: Monday Yummies: Brownie Mosaic Cheesecake
Thank you so much for this recipe. It looks so delicious. I already saved it to my favorite recipe list.
Reply
Pingback: 10 Perfect Valentine’s Day Desserts | Brown Eyed Baker
Pingback: bake: Valentine’s day cheesecake. « Bake, Eat and Grow.
So… I was gonna give up sweets for lent… And then I saw this…
Reply
Pingback: Ecstasy-Inducing Brownie Mosaic Cheesecake with Peanut-Butter Crust « Scrumptious and Sumptuous
I made this amazing cheesecake for Easter dinner with my boyfriend’s family. Without question, it made them fantasize about my boyfriend and me getting married and the many more desserts I would make them once I was in the family haha. Thank you for this recipe!
Reply
Pingback: Pancake Cupcakes with Maple-Bacon Buttercream Frosting - SLUniverse Forums
Pingback: Recipes » Blog Archive » Top 10 List: Favorite Cake Recipes | Brown Eyed Baker
Pingback: Top 10 List: Favorite Cake Recipes | Brown Eyed Baker
Made this last night for my in-laws and it was A-M-A-Z-I-N-G!!!!! I did the double crust and I am so glad I did. Creamy and very rich!!!! Thank you! Everyone loved it!
Reply
Hey Michelle! made this 2 nights ago and tried it last night it was the very first “real” cheesecake i ever made and it turned out great…just very rich…and unfortunitly its just me so i gotta find some ppl to force to eat this with me cause ill cry if i have to throw any out
thanks for a great recipie to use!
Reply
I just wanted to let you know that I made this last weekend and it was AWESOME! Everyone loved it! I didn’t double the crust, but should have. I will next time.
Reply
Hello i made this cake for my uncles bithday beacuse he loves cheescake and he say he never eat a better one tnx for this recipes …whas fun to make….
Reply
Pingback: Brownie Mosaic Cheesecake « i FinD Recipes Online
I am making this for a small group gathering tomorrow and have the cheescake portion done and cooling. When I took it out of the oven, it was set around the edges but jiggly in the center like you said but the cheesecake pulled away from the crust along the top edges. Any ideas as to why this might have happened? I’m a novice cheesecake maker so I’m stumped! It still looks yummy and I’m hoping the ganache will hide the separation. I’m sure it will taste good anyhow!
Reply
Michelle on July 11th, 2011 at 2:34 pm
Hi Sarah, Wow, I have never managed to get the crust the whole way to the top of the pan, so this has never happened to me. But, yes, the cheesecake will usually pull away from the pan when it is done.
Reply
I made this into bars for our little party yesterday – and they were a huge hit! Thanks so much!!
http://girl-dog-oven.blogspot.com/2011/07/midsummer-nights-bbq-brownie-cheesecake.html
Reply
Pingback: Cream Cheese Brownies | Cheesecake Brownies | Brown Eyed Baker
When do you take the cake out of the springform pan? Before or after you pour the ganache on?
Reply
Michelle on August 6th, 2011 at 11:49 pm
Hi Gwyn, After. Once the cheesecake has cooled to room temperature, you’ll put the ganache on, then chill in the pan, removing the springform pan before serving.
Reply
Gwyn on September 27th, 2011 at 4:03 pm
Just wanted to say that I’ve made this cheesecake twice now & it is delicious! I’ve gotten rave reviews from all my guests. Yummy!
Reply
Pingback: Cheesecake « Everyday Desserts
OH wow – I made this the weekend. It was deliciously decadent! Best cheesecake ever – my guests were licking their plates……
Your blog is awesome! cant wait to try out some of your other recipes…..
Reply
Oh my goodness! SOOOO yummy! This was my first attempt at a cheesecake. When I first took it out of the oven I was very nervous because it was so “jiggly” but the next day it was perfection! I served it at a get together and everyone loved it and asked for the recipe. I did double the crust. Next time, I will not. The edge (the part where the side crust meets the bottom crust) came out really hard. Other than that it was the best cheesecake ever and easy to make. It was a bit time consuming, but easy!
Reply
Pingback: 150 Best Fall Recipes | Brown Eyed Baker
This is an absolutely beautiful dessert! It looks yumptious. I would like to make it today, but need to know if a 9″ springform pan will work, since the recipe calls for a 10″ one. Looking forward to your reply.
Reply
Michelle on September 26th, 2011 at 3:48 pm
Hi Veronica, Yes you can make it in a 9″ pan.
Reply
I am going to make this today. First attempt ever at cheesecake. I made the brownies yesterday (first time making brownies from scratch!) I wanted to know if I am suppose to use just the cookie part of the oreo or do I crush entire cookie, filling and all? I can’t wait until I am stuffing my face with this.
Reply
Gwyn on September 27th, 2011 at 4:01 pm
When I made it, I used the whole Oreo (filling & all) & it was delicious!
Reply
Michelle on September 27th, 2011 at 11:45 pm
Yes, definitely the whole Oreo!
Reply
ok I made it, but I don’t think I let it cook enough. took it out at said time, but now that it’s cooled, its just not thick and creamy. Seems the center needed to be cooked a bit longer…trial and error.
Reply
initially it was more like a custard. But after letting it set in the fridge over night, it seems to be more dense and think and creamy. I still feel like i didnt cook it enough, when i took it out of oven, after cooling a bit, it “fell” or sunk in. Is this normal?
Reply
Michelle on September 28th, 2011 at 8:59 pm
That can definitely happen with cheesecakes, they will settle down a little as they chill.
Reply
This looks delicious…And i will certainly make this for this weekend i hope it will looks so good like yours.
Reply
Halved d cheesecake part n it ws yumm!! Evry1 luvd it thnku xx
Reply
oh. my. god. this was my first attempt at cheesecake and it turned out wonderfully. the brownies were chewy, the (double) crust was perfect and the cheesecake was creamy and decadent. my boyfriend is a cheesecake freak and he loved it! this is the third or fourth recipe of yours i’ve tried, and you’ve never let me down. thank you thank you thank you!!!
Reply
Pingback: Beer and Brown Sugar Kielbasa & Sauerkraut | Brown Eyed Baker
Pingback: Valentine’s Day Dessert Recipes | Brown Eyed Baker
Pingback: Fig and Almond Cheesecake with Amaretto Creme Anglaise | Brown Eyed Baker
I’m planing on making this wonderful cake for new years eve. And I was wondering if it would be better to chill the cake over night or could I make it in the morning and serve in the evening?
A big thank you for all your great recipes
– from Germany 
Reply
Michelle on December 30th, 2011 at 8:20 pm
Hi Melanie, You definitely want to chill the cake overnight. Happy New Year!
Reply
Oh my gosh!! I also made this as a birthday cake and it is just so SO good. The oreo crust is just unreal!!! The whole cake really is exactly as you’ve described it. Thanks for sharing!
Reply
Pingback: Brownie Mosaic Cheesecake « Kids in the Sink
Im so excited to make this for valentines day! I have mini heart spring form pans (about 4″). Do you have any recommendations regarding cook time or temp, for the smaller pans? Thanks do much!
Reply
Michelle on February 14th, 2012 at 7:46 pm
Hi Beth, Keep the same temperature, but you won’t need to cook them as long. I haven’t done mini, but I would start checking about a quarter of the way through the full cooking time.
Reply
I made this for Valentine’s Day (we celebrated early). It was beautiful. The crust was GREAT! Overall, it was good. I think I like my cheesecakes creamier. (I am just picky about cheesecake.) The husband liked it, but likes some of the other cheesecakes I have made better. I do like the concept and beauty of the cake though. Next time, I will use a different brownie recipe and a different cheesecake recipe, but I will NOT change the crust. Thank you for the idea!
Reply
I made this a couple months ago and it was a huge hit! I accidently used the entire pan of brownies (which, admittedly, I do remember thinking was a lot. I probably should have re-read the recipe). It didn’t matter though! The cake was so amazing.
Thanks for sharing this delicious dish
Reply
what about a peanut butter chocolate ganache top? i haven’t made this so i don’t know…would that be overkill?
Reply
Michelle on April 6th, 2012 at 8:16 pm
Oh heck no! That sounds awesome, go for it!
Reply
I made this for my dear friend’s 20th birthday party! It was delicious and definitely finished of to the last crumb! Making it again for a get-together tomorrow, and I and my family are prepared for the delicious leftovers haha!
Reply
How many people does this feed.Im thinking of making this for a party??!
Reply
Michelle on May 3rd, 2012 at 11:52 pm
Hi Stephanie, It depends on how large you cut the pieces, but it’s pretty rich, so I would estimate 12 to 16 servings.
Reply
I just decided I’m going to make this for my birthday in a few weeks! Thanks for the inspiration.
Reply
Just a heads up–this person (who has been lifting content from other blogs I read) “borrowed” your text and photo here: http://oodlekadoodleprimitives.blogspot.com/2012/02/valentine-brownie-mosaic-cheesecake.html. She left the shout out to Smitten Kitchen, but somehow forgot to mention you…
Reply
Pingback: Oatmeal Peanut Butter Chocolate Chip Scones
Pingback: 50 Easter Recipes | Brown Eyed Baker
Pingback: 50 Fall Recipes (that are not apple pie) | Brown Eyed Baker
Pingback: Daring Bakers: Cheesecake Truffles | Brown Eyed Baker
Is the ganache supposed to harden right away? I finished the cake two hours ago, but the ganache is still soft
Reply
Michelle on December 23rd, 2012 at 9:55 pm
Hi Julie, The ganache doesn’t set rock-hard, it will stay a little soft.
Reply
Made this yesterday – we loved it – even my husband, who is not always a fan of too much chocolate. Very creamy, and double crust was definitely a good idea. Have you ever made it as individual (muffin-sized) servings?
Reply
Michelle on February 14th, 2013 at 11:16 am
Hi Patti, I’ve never made this into muffin cups, but I bet that would be good, too. If you try it let me know how it goes!
Reply
Patti on February 18th, 2013 at 2:49 pm
They worked brilliantly! I made them as bite-sized mini cupcakes. I cut the brownies up very small and placed one in each cup before filling them up with the cheesecake mixture. I made 4 dozen minis and a small (4-inch) cheesecake and I had enough leftover brownies that I froze them for another time.
Reply
I have just made this cheesecake.
Just had my first taste.
Probably one of the best cheesecakes I have ever made. The oreo base is soooo good, crunchy but not as sweet as I thought it would be, so excellent.
The recipe for the brownies was so simple.
This is a really good recipe.
Thanks so much.
Reply