Ingredients
Crust:
- 1½ cups crushed Nilla Wafers (about 45–50 cookies)
- 6 tbsp powdered sugar
- 6 tbsp cocoa powder
- ½ cup unsalted butter, melted
Brownie Layer:
- 1 box brownie mix (plus ingredients listed on the box)
Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Toppings (optional):
- Whipped cream
- Chocolate syrup
- Chopped nuts
- Maraschino cherries
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- Make the crust: Combine crushed Nilla Wafers, powdered sugar, cocoa powder, and melted butter. Press evenly into the bottom of the pan. Bake for 8–10 minutes, then set aside.
- Prepare the brownie layer: Mix and bake the brownie batter according to the package instructions. Pour over the baked crust and bake until set. Let it cool slightly.
- Make the cheesecake: In a large bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over the cooled brownie layer and spread evenly.
- Bake for 35–40 minutes, or until the center is almost set. Let cool completely, then refrigerate for at least 4 hours or overnight.
- Make the ganache: Heat heavy cream until steaming (not boiling). Pour over chocolate chips and stir until smooth. Pour over chilled cheesecake.
- Decorate: Top with whipped cream, drizzle with chocolate syrup, sprinkle nuts, and finish with a cherry if desired.
Tips and Variations
- Use fudge brownie mix for an even richer flavor.
- Swap Nilla Wafers for crushed Oreos or graham crackers for a different crust flavor.
- Add a drizzle of caramel sauce for a sundae-style twist.
Total Time
Prep: 25 minutes
Bake: 45 minutes
Chill: 4 hours
Total: Approximately 5 hours 10 minutes
