Cheesecake Brownie Pie with a Pretzel Crust
This cheesecake brownie pie takes brownies to the next level!
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Servings: 12 servings
Pretzel Crust Ingredients
- 4 cups small salted pretzels
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 10 tablespoons cocoa powder this is the same a 1/2 cup + 2 tablespoons
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 4 large eggs
- 2 teaspoons vanilla extract
Cheesecake Topping Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
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.
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.
Calories: 615kcal | Carbohydrates: 74g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 163mg | Sodium: 628mg | Potassium: 177mg | Fiber: 2g | Sugar: 39g | Vitamin A: 21.6% | Calcium: 5% | Iron: 17.5%