A creamy, versatile cheesecake with a 4-ingredient batter. Make it with leftover brownies, or mix it up by adding candy instead!
Grind animal crackers until fine in food processor if you haven't already. Add melted butter, sugar, and salt and process until well combined. (You can also mix this together in a bowl if you already have crumbs.)
Gently pat along the bottom and press 1 inch up the sides of a greased 9- or 9.5-inch Springform pan with 3-inch sides. The height doesn't need to be perfect. Bake for 8-10 minutes at 350F. Set aside briefly while you make the batter.
While you make the batter, place a metal pan on the bottom rack of your preheated oven, and heat about 1 cup of water on the stove.
Beat (your completely softened) cream cheese with an electric or stand mixer for about 4 minutes. Don't skimp! You need proper aeration.
Scrape down the bowl, and add sugar and vanilla. Beat for another full 4 minutes.
Scrape down the bowl again. Add eggs, 1 at a time, scraping down the bowl and beating for 1 minute per egg each time - so, another 4 minutes.
Gently fold in brownie bites with a rubber spatula. (You can also do this with your stand mixer, briefly on low speed.)
Pour batter into the crust. Tap the pan on the counter several times to release air bubbles from the batter. Place pan on top of another baking sheet (to minimize drips from the seams of your pan).
Place your cheesecake and pan on the oven's middle rack. Pour preheated water from your pot or teapot into the preheated metal pan on the oven's bottom rack, being very careful to avoid letting water drip onto the oven door's glass (which would crack). Also, don't burn yourself!
Bake the cheesecake at 350F for 45 minutes, until the cake is set 2-3 inches from the edge but still wobbly and damp looking in the center. It will keep cooking as it cools.
Cool in the oven with the door propped open with a wooden spoon. Remove it after 1-2 hours, when you can remove it with your bare hands. Set on the counter to cool to room temperature, then chill in the fridge for at least 1-2 hours.
Remove the completely chilled cheesecake from the fridge while you make the ganache.
Place chocolate and cream in a microwave safe bowl. Microwave in 15-second bursts, stirring after each one, until chocolate is melted and smooth.
Spread over cheesecake. Let ganache set for 30 minutes before serving or refrigerating.
Remove from refrigerator 15 minutes before serving. Store leftovers tightly sealed in the fridge.
Pat your crust lightly, or it will be hard to cut.
Cream cheese must be completely softened, or your cheesecake will have lumps.
Completely aerate the cheesecake batter as per the instructions for the best texture and baking results. Do not overbeat the eggs beyond what's in the instructions.
From a 9-inch pan, you'll need about 2 rows of brownies.
I use leftover brownies that I've frozen and then thawed. I've also used fudge that I've frozen and thawed. Whatever add-in you use, bring it to room temperature before adding.
To prevent cracks, use a water bath when baking the cheesecake if you're more comfortable with it, although I prefer the steam method.
Leftover cheesecake may be tightly wrapped in plastic wrap and then foil, and frozen.
Recipe adapted from Smitten Kitchen, with instructions enhanced from Dorie Greenspan's Baking. Calorie count is an estimate only.
Originally posted October 2, 2017; recipe updated November 9, 2021.