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Chocolate Fudge 'Box' Brownie Cheesecake

by Alix Traeger featured in Cheesecakes Vs. Cheese Steaks


for 8 servings


  • 1 box brownie mix, prepared according to package instructions
  • 24 oz
    cream cheese (675 g)
  • ¾ cup
    sugar (150 g)
  • 3 eggs, beaten
  • 2 teaspoons
    vanilla extract


  • 1 lb
    semi-sweet chocolate chips (455 g)
  • 2 cups
    heavy cream (480 mL)
    Calories 1180
    Fat 89g
    Carbs 96g
    Fiber 5g
    Sugar 75g
    Protein 17g

Estimated values based on one serving size.



  1. Preheat oven to 350˚F (180˚C).
  2. Prepare the brownie batter and pour into greased springform pan.
  3. Bake until set, about 20-25 minutes.
  4. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
  5. Remove brownies and lower oven temperature to 325˚F (165˚C).
  6. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
  7. Remove cheesecake and refrigerate for 4 hours, or overnight.
  8. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
  9. Allow the ganache to sit for 10-15 minutes.
  10. Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
  11. Allow ganache to cool and set for 30 minutes.
  12. Enjoy!