Ingredients
Scale
- 1 pack of walnut brownie mix (prepared according to package instructions, including walnuts)
- 680 g cream cheese (3 packs of 227 g, softened)
- 150 g sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 120 ml heavy cream
- 120 g semi-sweet chocolate chips
- 240 ml heavy cream
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 60 ml chopped peanuts
- Piping bag with star tip
Instructions
- Preheat the oven to 175°C (350°F) and prepare a springform pan with parchment paper or baking spray.
- Prepare the brownie mix according to package instructions, making sure to add walnuts, and pour into the prepared springform. Bake for 30-40 minutes.
- Let the brownie cool completely before moving to the next step.
- In a large bowl, whip cream cheese and sugar until creamy. Add eggs one at a time, mixing well, then stir in vanilla extract.
- Pour the cheesecake mixture over the cooled brownie layer and Bake for about 60 minutes.
- Turn off the oven and let the cheesecake cool inside with the door ajar to prevent cracking. Refrigerate for at least 4 hours, preferably overnight.
- Heat heavy cream in a small pot for the ganache, then pour it over chocolate chips in a heatproof bowl, let sit, then stir until smooth. Pour ganache over chilled cheesecake and refrigerate for an additional 1-2 hours.
- Before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe decorative dots on top of the cheesecake and sprinkle with chopped peanuts.
Notes
Best served chilled. Variations include adding caramel sauce, maraschino cherries, or serving with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 35g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg