Ingredients
- 1 box brownie mix (plus eggs, oil, and water as directed on the box)
- 24 oz cream cheese, softened (three 8-oz packages)
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream (for ganache)
- 1 cup heavy whipping cream (for whipped topping)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- ¼ cup chopped peanuts (optional)
- Maraschino cherries (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Prepare brownie mix as directed and pour into pan. Bake 30–40 minutes, or until a toothpick comes out with moist crumbs. Cool completely.
- Beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, then stir in vanilla.
- Pour cheesecake batter over cooled brownie. Reduce oven to 325°F (163°C) and bake 50–60 minutes until edges are set and center is slightly jiggly. Cool in oven with door ajar for 1 hour, then refrigerate at least 4 hours or overnight.
- For ganache: melt chocolate chips and cream together in microwave-safe bowl in short bursts. Whisk until smooth, let cool, and pour over chilled cheesecake. Chill for 1 hour.
- Beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over ganache. Garnish with peanuts and cherries if desired.
- Chill briefly to set. Slice and serve cold.
Notes
- Use homemade brownie batter if preferred.
- Omit or substitute toppings to fit dietary needs or preferences.
- Cheesecake can be made a day ahead for better texture and ease of serving.
- Store covered in refrigerator for up to 5 days or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 35g
- Sodium: 360mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg
