Brownie Mosaic Cheesecake

As I started making decisions on what to make for Christmas Day, Mr. Apron had one question: where's the chocolate?

I didn't want to do a chocolate cake or cupcakes...I always do cakes and cupcakes.   I also needed to make something I could easily make the morning of Christmas Eve because I would have no time for baking after that.   I remembered seeing a brownie cheesecake a while ago on another foodie blog, and after looking that recipe over again I knew I found my chocolate dessert for Christmas Day.

The results of this cheesecake was absolutely delicious!  And my family agreed.  I'm not sure if any cake was left by the end of Christmas.  It's creamy, chocolaty and has a fantastic crust.   Since the cheesecake itself isn't chocolate, the cake isn't too chocolaty. 

I made the brownies a head of time, so I would have less to do when I had to make and cook the cheesecake.  Since the brownies need to be cool for cutting I would recommend making the brownies a day ahead so you do not have to wait around waiting for the brownies to finish in order to bake the cheesecake.

Part One: One Bowl Brownies

4 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack. Remove brownies from pan, using foil handles.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

Part Two: Crumb Crust
3 cups finely ground cookies such as chocolate wafers. Or Chocolate Teddy Grahams
10 tablespoons unsalted butter, melted
2/3 cup sugar
1/4 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Part Three: Cheesecake
3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups brownie cubs (from recipe above)

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.

Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

Part Four: Ganache Glaze
3 ounces bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 ounces butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar

Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan. With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Source: Smitten Kitchen