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Brownie Cheesecake

  • Yield: 16-20 1x


  • 2 boxes of your favorite Brownie Mix
  • 2 1/2 lbs. cream cheese, softened
  • 1/2 c. sugar
  • 114 oz. can sweetened condensed milk
  • 5 large eggs
  • 1/3 c. whipping cream
  • 2 tbsp. flour
  • 1 tbsp. pure vanilla extract
  • pinch of salt
  • 1 1/2 c. coarsely white chocolate
  • 1 c. semisweet chocolate chips or coarsely chopped chocolate
  • 2 c. coarsely chopped caramel bars such as Snickers or Turtles Candy
  • 1 c. coarsely cut chunks of brownie
  • 1/2 c. dulce de leche or caramel sundae topping


  1. Preheat oven to 350 Degrees: Prepare the brownies as mentioned on the box. Bake the brownies in a 9X13 greased rectangle pan lined with parchment paper for the time determined on the box. Once the brownies are complete cool for about 15-20 minutes and place in the freezer 1 hour before cutting.
  2. To cut, unmold brownies and peel off the parchment paper. Cut slab of brownies in half across the middle and then cut one half into into strips or pieces to use for the bottom of the cheesecake. Chop the remaining brownies for use in cheesecake filling (you might have some leftover).
  3. Lower the temperature of your oven to 325 Degrees: Line a baking sheet with parchment paper. Spray a 10 inch springform pan with non stick cooking spray. Line bottom of sized of pan with pieces of parchment paper, cut to fit, allowing side pieces to extend a bit over the top of pan (to make a collar). Take the half of the brownies you cut up for the crust and press into the bottom of the pan.
  4. For filling, in a mixer bowl, blend cream cheese with sugar until smooth. Add condensed milk and blend in eggs, cream, flour, vanilla, and pinch of salt until smooth, about 5 minutes on lowest speed, scraping bottom of mixing bowl often to make sure the batter does not stick in the well of the bowl.
  5. Remove one third of the batter and mix with chopped white chocolate. Pour over brownies in spring form pan. Fold remaining filling ingredients along with the other half of the brownie chunks, except dulce de leche or caramel topping, into the remaining cheese cake batter. Mix gently by hand with a rubber spatula so you don’t break up the brownie chunks too much. Pour half of he batter into a pan on top of the white chocolate cheesecake batter and then drop dollops of half the dulce de leche caramel all over. Top the remaining batter and then with the remaining dulce de leche or caramel topping. Swirl batter knife very briefly. Pan will be very full.
  6. Place Cheesecake on prepared baking sheet and bake until set, about 45-55 minutes. Turn off oven, open oven door, and let cool in oven for 1 hour and then put in the fridge overnight. Remove from pan and unmold onto a serving plate.
  7. You can garnish with melted chocolate, chocolate shavings or whatever you want. I garnished mine with some left over chocolate ganache I had.