We’re pulling out all the stops with this decadent Chocolate Fudge Brownie Cheesecake. Though it requires some time to prepare, the difficulty level is suitable for even novice bakers. The result is an exquisite, decadent cheesecake that’s sure to impress your holiday guests.
1 box brownie mix, prepared according to package instructions (but not baked!)
24 ounces cream cheese, softened
¾ c. sugar
3 eggs, beaten
2 tsp. vanilla extract
1 lb. semi-sweet chocolate chips
2 c. heavy cream
Preheat oven to 350˚F.
Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.
Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
Remove brownies and lower oven temperature to 325˚F.
Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
Remove cheesecake and refrigerate for 4 hours, or overnight.
To prepare the ganache: Heat or microwave heavy cream to just before boiling.
Place chocolate chips in a large bowl, and pour the warmed cream over the chocolate chips. Stir continuously until the chocolate is melted and smooth.
Allow the ganache to sit for 10-15 minutes.
Place a wire rack on top of a baking pan (the baking pan will be used to catch excess ganache.) Remove the cheesecake from the springform pan, and transfer cheesecake to the wire rack.
In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake, making sure to cover all sides.
Allow ganache to cool and set for 30 minutes.