Ingredients

1 box brownie mix (plus ingredients called for on box – usually water, eggs, and oil)

1½ cups crushed Nilla Wafers (about 45-50 cookies)

6 tablespoons powdered sugar

6 tablespoons cocoa powder

½ cup unsalted butter, melted

32 ounces cream cheese, softened to room temperature

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

½ cup hot fudge sauce for swirling

Instructions

Step 1: Follow the directions on your brownie mix box and bake the brownies. Once fully cooled, cut them into ¾-inch cubes. Reserve about half of the cubes for the cheesecake filling and enjoy the rest as a snack.

Step 2: Preheat your oven to 350°F. In a bowl, combine crushed Nilla Wafers, powdered sugar, and cocoa powder. Stir in the melted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan and bake for 8 minutes.

Step 3: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and fluffy, ensuring no lumps remain. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, then gently fold in half of the brownie cubes.

Step 4: Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Drizzle the hot fudge sauce over the top in a spiral pattern, then use a knife to swirl it through for a marbled effect.

Step 5: Bake the cheesecake at 350°F for 50-55 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake cool slowly inside for 1 hour to prevent cracks.

Step 6: Allow the cheesecake to cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight to set the texture fully.

Step 7: To serve, remove the springform rim and slice the cheesecake using a hot, clean knife for clean cuts. Top with extra hot fudge, whipped cream, cherries, or additional brownie pieces if desired.

Tips & Variations

Use room temperature cream cheese to ensure a smooth batter without lumps.

Swirling the hot fudge while the cheesecake is still wet creates beautiful marbled patterns.

For extra texture, fold in chopped nuts or chocolate chips with the brownie chunks.

If you prefer, substitute Nilla Wafers with graham crackers for a different crust flavor.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For best results, slice only what you plan to eat immediately. Reheat slices gently at room temperature before serving, but it’s typically enjoyed cold. You can also freeze cheesecake slices wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is recommended because it allows easy removal without damaging the cheesecake. If you don’t have one, use a regular 9-inch cake pan and line it with parchment paper, but be extra careful when removing.

Why is my cheesecake cracking on top?

Cracks often form when the cheesecake cools too quickly. Following the slow cooling method by leaving the cheesecake in the oven with the door cracked helps prevent cracks. Also, avoid overbaking the cheesecake to keep it creamy and crack-free.