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Valentine’s Chocolate Brownie Cheesecake

Prep time: 45 minutes | Bake time: 90 minutes
Yields 12-16 servings

chocolate brownie cheesecake

For the Chocolate Brownie Crust:
8 tbsp Butter, unsalted
3.5 oz Dark chocolate chips, semi-sweet
½ cup Sugar, brown
2 ea. Eggs
1 tsp Vanilla extract
¼ cup Flour, all-purpose
½ tsp Baking powder
2 tbsp Cocoa powder
Pinch of salt

For the Cheesecake Filling:
1 lb. Cream cheese, soft at room temperature
½ cup Sugar, white
2 ea. Eggs, Lg
2 tbsp Sour cream
1 tsp Vanilla extract
1 cup Dark chocolate chip, semi-sweet 
1 tbsp Flour, all-purpose
Pinch of salt

Melted chocolate, for drizzling when finish to garnish
Chocolate shavings, for garnish
Dark chocolate wafers, and mint leaf for garnish

Chocolate Brownie Crust:

  1. Preheat oven to 325ºF and grease a 9” spring-form pan with cooking spray.
  2. Place butter and chocolate chips in a heatproof bowl, microwave for about 90 seconds – 30 seconds at a time. Stir at each interval until butter and chocolate are melted and combined.
  3. In a separate bowl or mixing bowl, add sugar, add eggs (one at a time) and beat until well combined. Mix until the sugar and egg mixture turn a light, tan color and looks a bit fluffy, sugar should be fully dissolved.
  4. In a separate bowl, sieve all dry ingredients.  Combine the melted butter and chocolate mixture as well as sugar and egg mixture to the dry ingredients, folding with a rubber spatula to blend.  It is ok if you have some lumps.
  5. Pour into spring-form pan about ¼” to ½” high, depending on how much brownie you want.  Bake for about 30 minutes or until a toothpick inserted in the center comes out a little moist.  Rest and let cool for about 15 minutes.

Cheesecake Filling:

  1. Beat cream cheese and sugar until light and fluffy. Add egg one at a time, mixing well between each addition.
  2. Add sour cream and vanilla and beat until evenly combined.
  3. In a small bowl, toss chocolate chip and flour and fold into cheesecake mixture.
  4. Pour cheesecake mix over brownie crust. Wrap bottom of pan in aluminum foil and place in a deep roasting pan. Transfer to oven then pour in enough boiling water to come up halfway in pan.

Bake until center of cheesecake only slightly jiggles, about 45 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven for 1 hour, then remove and refrigerate for at least 5 hours before cutting.

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