Brownie Cheesecake with Toffee Crunch
Just brownies? delicious. Cheesecake on its own? also delicious. Brownie cheesecake topped with TOFFEE CRUNCH? the best thing you’ll ever eat! This brownie cheesecake is an indulgent dessert that comes together easily with ingredients you probably already have in your pantry.
The Breakdown
Layer 1: Rich, fudgy brownie– We love using our homemade brownie recipe as the base of this cheesecake but you can use boxed brownies if you’d like!
Layer 2: Luscious cheesecake– This no bake cheesecake compliments the richness of the brownie so well. It’s perfectly sweet and makes for a balanced bite.
Layer 3: Toffee crunch– Our favorite part about this dessert is that final touch of toffee bits on top! We used Heath English Toffee Bits for this recipe.
Watch how we made it:
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more Cheesecake recipes you’ll love:
- Lotus Biscoff Cheesecake
- No Bake Chocolate & Espresso Cheesecake Cups
- Blueberry Cheesecake Muffins
- Chocolate Swirled Biscoff Cheesecake
Brownie Cheesecake with Toffee Crunch
Just brownies? delicious. Cheesecake on its own? also delicious. Brownie cheesecake topped with TOFFEE CRUNCH? the best thing you’ll ever eat! This brownie cheesecake is an indulgent dessert that comes together easily with ingredients you probably already have in your pantry.
Ingredients
Brownie batter
- 1 cup unsalted butter
- 1 1/2 cups semi sweet chocolate
- 1 1/2 cups granulated sugar
- 4 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup all purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
Cheesecake batter
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract or vanilla bean paste
- 1/2 cup toffee bits
Instructions
- Preheat the oven to 350℉. Grease and line a 9 inch springform pan.
- Prepare the brownie: In the microwave, melt together the butter and chocolate in 30 second intervals until smooth. Set aside.
- Using a hand mixer, beat the sugar, eggs, and vanilla until thickened and pale in color. About 5-7 minutes.
- Add in the warm chocolate and beat until combined. In a separate bowl, sift the flour, cocoa powder, and salt. Fold the dry ingredients into the wet batter.
- Pour the brownie batter into the prepare pan, filling it halfway. Bake for 40-45 minutes. Then, cool completely.
- Meanwhile, prepare the cheesecake. Using a hand mixer, whisk the cream cheese until smooth. Then, add in the sugar and vanilla. Mix well.
- In a separate bowl, whip the heavy cream until stiff peaks and fold it into the cream cheese mixture.
- Pour the cheesecake over the cooled brownie layer. Cover and refrigerate for at least 4 hours. When ready to serve, top with toffee bits.
Notes
Since you only need to fill the pan halfway, you may end up with extra brownie batter.
Tried this recipe?Let us know how it was!
