Brownie Batter Cheesecake
The brownie batter is so silky, smooth, fudgey, and chocolatey it is just down right awesome! And then, instead of a traditional graham cracker crust, I made the simplest but most delicious, fudge brownie crust.
Foto: Half Baked Harvest
Ingredients
- Brownie Crust:
- 1/4 cup canola oil
- 1 tablespoon butter (melted)
- 2 tablespoons cocoa powder
- 1 egg
- 1/2 cup sugar
- 1/2 teaspoons vanilla
- 1/4 cup + 1/8 flour
- 1/4 teaspoon salt
- 1/4 cup semi-sweet chocolate chips
- For the filling:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 1/8 cups flour
- 3/4 cup sugar
- 6 tablespoons cocoa powder
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 12 ounces cream cheese (softened (I used reduced fat), 1 1/2 packages)
- 4 tablespoons milk (any will be fine)
- 1/2 cup mini chocolate chips (plus more for garnish)
Steps
-
Brownie crust: Pre-heat oven to 350. Grease a cupcake tin, you only need to grease six of the molds. Mix canola oil and butter, add cocoa and stir until well blended.
-
in a small bowl beat egg with a fork. Add sugar and vanilla, beat well and add the chocolate mixture. Add flour and salt. Stir in chocolate chips. Fill 5 to 6 cupcakes tins with batter and bake for 10-12 minutes. (I recommend under baking them just a little, to ensue a super moist crust. Allow to cool and then crumble and divide evenly between 6 serving dishes. Press into the bottoms and up the sides about half an inch. Set aside.
-
Brownie Batter Filling: In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spoon out of mixing bowl and set aside. Place the 1 1/8 cups flour, 6 tablespoons cocoa powder, sugar, salt, vanilla, cream cheese and milk into same mixing bowl the cream was just in and whip until smooth. Gently fold in half the whipped cream. Spoon or pipe over top the brownie crusts. Top with remaining whipped cream and garnish with mini chocolate chips if desired. Refrigerate until ready to serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Brownie Crust | - | - | - |
| canola oil | 0.25 cup | - | - |
| butter | 1 tablespoon | - | - |
| cocoa powder | 2 tablespoons | Rp 8.000/100g | Rp 16.000 |
| egg | 1 | - | - |
| sugar | 0.5 cup | - | - |
| vanilla | 0.5 teaspoons | - | - |
| + 1/8 flour | 0.25 cup | - | - |
| salt | 0.25 teaspoon | - | - |
| semi-sweet chocolate chips | 0.25 cup | - | - |
| For the filling | - | - | - |
| heavy whipping cream | 0.5 cups | - | - |
| powdered sugar | 3 tablespoons | Rp 8.000/100g | Rp 24.000 |
| flour | 0.125 cups | - | - |
| sugar | 0.75 cup | - | - |
| cocoa powder | 6 tablespoons | Rp 8.000/100g | Rp 48.000 |
| salt | 0.25 teaspoon | - | - |
| vanilla extract | 2 teaspoon | - | - |
| cream cheese | 12 ounces | - | - |
| milk | 4 tablespoons | - | - |
| mini chocolate chips | 0.5 cup | - | - |
*Estimated market prices, may vary by region
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