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.

Recipe from Tracy | Pale Yellow

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