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» Pale Yellow

Cream together butter and sugar until pale yellow.

Brownie Chocolate Chip Cheesecake

Tracy Byrne

Brownie Chocolate Chip Cheesecake | Pale Yellow

Let's start the first week of the new year in style!  Despite all the healthy eating that is about to ensue, it's important to have a classy, spectacular dessert on the ready.  This is that dessert.  I don't do a lot of "dinner party" desserts like cakes or pies or full cheesecakes because they can be difficult to serve and are not very portable. Also, they are a lot of work and not always worth the effort.  This cheesecake is simple, stunning, and totally worth the effort.  Trust me on this one - a show-stopping dessert in three easy steps!

First we start with my favorite brownie recipe as a base.  It's rich, full of chocolate flavor, and ease when made in a saucepan on the stove.  Next, the no-bake cheesecake portion whips up in a flash in the stand mixer and is smooth and creamy.  Mini chocolate chips add a bit of crunch.  Obviously the cheesecake needs a topping and it's ganache to the rescue; a soft and decadent treat on top.

Brownie Chocolate Chip Cheesecake | Pale Yellow

This brownie cheesecake was shared with college friends at our annual holiday gathering and was a hit!  A little slice goes a long way.  I personally enjoyed the cheesecake cold, for breakfast, throughout the week.  But who doesn't enjoy cheesecake for breakfast, lol!

Brownie Chocolate Chip Cheesecake | Pale Yellow

One Year Ago - What I Learned This Week #13

Print the Recipe!

Brownie Chocolate Chip Cheesecake

adapted from Bake or Break

Yield - 12-16 servings

Brownie Base

  • 1/2 cup sugar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 teaspoon instant coffee
  • 1 1/2 cups bittersweet chocolate chips
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2/3 cup flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Cheesecake Layer

  • 3/4 cup heavy whipping cream
  • 16 ounces cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips

Ganache

  • 1/2 cup heavy cream
  • 3/4 cup chocolate chips
  • pinch of salt
  1. Brownie Base - Preheat the oven to 325 ˚F.  Grease a 9 or 10” circular pan a removable bottom.
  2. In a medium saucepan melt the butter, 1/2 cup sugar, water, and instant coffee.  When melted add in 1 1/2 cups chocolate chips and stir until combined and melted.
  3. Add in the eggs and vanilla one at a time and stir to combine.  Add in the flour, soda, and salt mixing until just combined.
  4. Pour the brownie batter into the prepared pan and bake for 18-20 minutes until the top is shiny    and a toothpick comes out almost clean.  DO NOT OVER BAKE!
  5. Let cool completely.
  6. Cheesecake Layer - In the bowl of a stand mixer with a whisk attachment, beat the heavy cream until you reach stiff peaks.  Transfer to another bowl.
  7. Add the cream cheese and 1 cup sugar to the bowl of a stand mixer with a paddle attachment, no need to clean the whipped cream out of the bowl.  Beat together until light and fluffy.  Beat in the vanilla.
  8. Fold in the whipped cream and the chocolate chips.
  9. Spread evenly over the brownie base.
  10. Ganache - Bring 1/2 cup cream to scalding and then pour over the 3/4 cup chocolate chips.  Let sit 5 minutes.
  11. Stir until the chocolate chips are completely melted and then spread evenly over the cheesecake layer.
  12. Refrigerate for at least 4 hours or overnight before cutting and serving.
Brownie Chocolate Chip Cheesecake | Pale Yellow