Cheesecake Brownie Pie
Three of my favorite desserts – chocolate brownies, cheesecake, and pie – combine to make this amazing cheesecake brownie pie! This recipe is made of rich, chocolaty brownie topped with a cheesecake swirl and set in a salty pretzel pie crust.
When Myles and I first made this pie, people messaged us dying to get their hands on the detailed recipe. We are happy to oblige!
Ingredients
Pretzel Crust
This crust has only three ingredients:
- pretzels
- sugar
- melted unsalted butter
Brownie Layer
I make my cheesecake brownie pie recipe from scratch as I’ve never been a big fan of brownies from box mixes. The pie uses a double batch of my addictive cakey brownies. I make this brownie batter in one bowl using cocoa powder for the decadent chocolate flavor.
You’ll need some common ingredients:
- all-purpose flour
- sugar
- cocoa powder
- salt
- unsalted butter
- large eggs
- vanilla extract
Cheesecake Layer
This layer also uses ingredients you may have sitting around your kitchen:
- cream cheese
- sugar
- large eggs
- vanilla extract
How It’s Made
Pretzel Crust
One of my favorite things about my brownie pie is the pretzel pie crust. I love the combination of chocolate brownie and the salty crust. I am actually itching to make regular brownies with this crust now that I’ve used it in the pie. It adds so much to the brownies!
This crust is so simple to make. Food process pretzels, sugar, and melted butter until they have the texture of wet sand. Put into the bottom and up the sides of a greased 10″ deep dish pie pan and bake for 10 minutes at 350 F.
Brownie Layer
To make the brownie layer, combine all ingredients and beat with an electric mixer for three minutes. Pour into the prepared crust. That’s it!
Cheesecake Layer
The cheesecake swirl topping can also be made in one bowl. It’s a mixture of cream cheese, sugar, egg, and vanilla. Beat these ingredients until smooth, pour right over the brownie batter, and smooth with a spatula.
Swirl the cheesecake with the chocolate below to give your pie a marbled look, and then bake at 350 F until the pie is set.
Expert Tips and FAQs
Getting a Marbled Look
Once you’ve poured the cheesecake batter on top of the brownie batter, use a knife or a bench scraper to draw lines or swirls into the cheesecake layer. As you dig deeper into the batter, some of the brownie batter will be unearthed, creating a marble effect on the top of the pie:
FAQs
If you like the idea of this pie but would prefer a box brownie mix or another brownie recipe, feel free to swap that layer out while keeping the pretzel crust and cheesecake toppings as written.
Once it’s completely cool, you can cover and store this pie in the refrigerator for up to four days.
Related Recipes
- Double Chocolate Brownie Cookies
- Chocolate Brownie Cake from Snappy Gourmet
- Brookies – Chocolate Chip Bookie Brownie Bars
- The First Chocolate Brownies (from 1899)
- Dulce de leche cheesecake
Cheesecake Brownie Pie
Ingredients
Pretzel Crust Ingredients
- 4 cups small salted pretzels
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
Brownie Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 10 tablespoons cocoa powder 1/2 cup + 2 tablespoons
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 4 large large eggs
- 2 teaspoons vanilla extract
Cheesecake Topping Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup sugar
- 2 large large eggs
- 1 teaspoon vanilla extract
Instructions
Pretzel Crust Instructions
- Preheat oven to 350 F.
- Crush all ingredients in a mini food processor until they look like wet sand. Or, place pretzels in a sandwich bag, crush with a rolling pin, and mix with other ingredients in a small bowl.
- Press into the bottom and up the sides of a greased 10″ deep dish pie pan.
- Bake for 10 minutes.
Brownie Instructions
- Put all ingredients into a mixing bowl and beat with a hand mixer (or in the bowl of a stand mixer) for three minutes.
- Pour into pre-baked pretzel crust.
Cheesecake Topping, Final Assembly, and Baking Instructions
- Beat all ingredients in a small mixing bowl until smooth.
- Pour over brownie batter.
- Use a knife or a bench scraper to draw lines or swirls into the cheesecake layer. As you dig deeper into the batter, some of the chocolate will be unearthed creating a marble effect on the top of the pie.
- Bake for 60 minutes until the pie is set. A toothpick inserted into the center of the pie will come out with just a few crumbs on it.
- Turn off oven and prop the door open slightly, leaving the pie in the oven to slowly cool. This prevents cracking.
- After an hour, remove from the oven and cool to room temperature before slicing.
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