New York Style Cheesecake with Brownie Base and Chocolate Ganache
This indulgent cheesecake features a unique brownie and chocolate chip cookie base layered beneath rich cream cheese filling. The combination of textures creates an exceptional dessert that goes beyond traditional New York style cheesecake. Topped with glossy chocolate ganache and cookie crumbles, this showstopper is perfect for special occasions when you want to impress guests with something truly memorable.
Ingredients
- 1 ¾ ounces dark chocolate, chopped
- 1 ¾ ounces margarine
- 1 egg, lightly beaten
- ½ cup sugar
- ½ teaspoon vanilla extract
- ¼ cup flour
- 1 pinch salt
- 1 12-ounce box frozen chocolate chip cookie dough, defrostedhomemade cookie dough1:1from-scratch
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- 3 8-ounce tubs cream cheese, whipped
- 1 cup sugar
- 1 cup sour cream
- 1 ½ teaspoons vanilla extract
- 3 eggs, room temperature
- 3 ½ ounces bittersweet chocolate, chopped
- ⅓ cup heavy cream
- 2 tablespoons light corn syrup
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and grease nine-inch springform pan
- 2
Chop chocolate for base into small pieces and microwave with margarine at 15-second intervals until melted
- 3
Add egg, sugar, and vanilla to chocolate mixture and mix until combined
- 4
Mix in flour and salt
- 5
Spread brownie batter in thin layer on bottom of springform pan
- 6
Press 10 defrosted cookie dough balls flat and place over brownie layer
- 7
Place remaining cookie dough balls in small pan
- 8
Bake both brownie crust and extra cookies for 15 minutes then cool slightly
- 9
Crush or chop the two extra cookies for garnish
- 10
Beat cream cheese and sugar for filling in large mixing bowl
- 11
Add sour cream and vanilla
- 12
Add eggs one at a time, beating two seconds between each addition
- 13
Pour filling over crust in pan
- 14
Wrap three pieces of foil around bottom of pan and tap gently to level
- 15
Place pan in water bath in roasting pan surrounded with hot water
- 16
Lower oven temperature to 325 degrees Fahrenheit and bake for one hour
- 17
Turn off oven, open door, and allow cake to rest for one hour
- 18
Chop ganache chocolate into very small pieces
- 19
Heat cream in small saucepan over medium heat until bubbling
- 20
Remove from heat and add chocolate pieces, stirring until melted
- 21
Stir in corn syrup
- 22
Pour ganache over cooled cake and spread over top
- 23
Garnish with chopped chocolate chip cookies if desired
Tips
Wrap the springform pan with foil to prevent water from leaking into the cheesecake during the water bath baking process.
Work quickly when spreading ganache as it sets rapidly and shows every imperfection if overworked.
Let eggs come to room temperature before adding to prevent curdling the cream cheese mixture.
Good to Know
Refrigerate covered for up to 5 days. Ganache may develop slight bloom but flavor remains excellent.
Can be made 1-2 days in advance. Add ganache day of serving for best appearance.
Serve chilled, cut with warm knife wiped clean between slices for neat presentation.
Common Mistakes
Use room temperature eggs to avoid curdling the cream cheese mixture
Don't overbake to avoid cracks - turn off oven and let rest with door open
Work quickly with ganache to avoid streaky appearance from overworking
Substitutions
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FAQ
Can I make this without a water bath?
Water bath prevents cracking and ensures even cooking. Without it, reduce temperature to 300F and watch carefully for doneness, but expect possible cracks.
What if my ganache seizes up?
If ganache becomes grainy, add warm cream one teaspoon at a time while whisking vigorously to bring it back together.
How long will this keep in the refrigerator?
Properly stored covered, this cheesecake will keep for up to 5 days. The ganache may develop slight bloom but taste remains excellent.