Fudgy Brownie Bottom Cheesecake Recipe

Introduction

This fudgy brownie bottom cheesecake combines the rich, chocolatey goodness of a dense brownie with the creamy smoothness of classic cheesecake. It’s an indulgent dessert perfect for special occasions or any time you crave a decadent treat.

Ingredients

• 0.5 cup unsalted butter
• 1 cup granulated sugar (for brownie)
• 4 eggs
• 0.5 cup all-purpose flour
• 0.33 cup unsweetened cocoa powder
• 0.25 teaspoon salt
• 2 teaspoons vanilla extract
• 16 ounces cream cheese
• 0.5 cup sour cream
• 0.5 cup granulated sugar (for cheesecake)
• 0.5 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
2. Step 2: Melt 0.5 cup unsalted butter in a saucepan or microwave. In a mixing bowl, combine the melted butter, 1 cup granulated sugar, 2 eggs, 0.33 cup cocoa powder, 0.5 cup flour, 0.25 teaspoon salt, and 1 teaspoon vanilla extract. Stir until the batter is smooth and well mixed.
3. Step 3: Pour the brownie batter evenly into the prepared pan and bake for 18 to 20 minutes. Allow it to cool slightly before adding the cheesecake layer.
4. Step 4: In a large bowl, beat 16 ounces cream cheese with 0.5 cup granulated sugar until smooth and creamy. Add 0.5 cup sour cream, 2 eggs, and 1 teaspoon vanilla extract. Mix until fully combined.
5. Step 5: Pour the cheesecake filling over the slightly cooled brownie base, smoothing the top with a spatula.
6. Step 6: Bake the layered dessert at 325°F for 45 to 50 minutes, or until the center is set but still slightly jiggly.
7. Step 7: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
8. Step 8: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
9. Step 9: To prepare the ganache, heat 0.5 cup heavy cream until it is just simmering. Pour it over 1 cup semi-sweet chocolate chips and let it sit for 2 minutes. Stir until smooth and glossy.
10. Step 10: Pour the ganache over the chilled cheesecake. Optionally, sprinkle with extra chocolate chips on top. Slice and serve chilled for the best texture and flavor.

Tips & Variations

• Use room temperature cream cheese for a smoother cheesecake filling.
• Add a teaspoon of espresso powder to the brownie batter to deepen the chocolate flavor.
• For a nutty crunch, sprinkle chopped walnuts or pecans onto the brownie layer before baking.
• If you don’t have a springform pan, use a regular cake pan lined with parchment paper and allow extra cooling time.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or warm gently in the microwave for 10-15 seconds. The ganache topping can also be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake a day ahead?

Yes, this cheesecake is best made a day ahead as it needs time to chill and set properly, which enhances its texture and flavor.

What is the best way to get clean cheesecake slices?

Run a sharp knife under hot water, dry it, and then slice. Wiping the knife between each cut helps create clean, neat slices.

Fudgy Brownie Bottom Cheesecake Recipe

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★★★★★

4.9 from 120 reviews

• Author: Olivia
• Total Time: 5 hours 35 minutes (including chilling time)
• Yield: 12 servings 1x

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Description

This Fudgy Brownie Bottom Cheesecake is a decadent dessert featuring a rich, fudgy brownie base topped with a creamy cheesecake layer and finished with a luscious chocolate ganache. Perfect for chocolate lovers looking for a special treat that combines the best of both brownies and cheesecake.

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Ingredients

Scale 1x2x3x

Brownie Base

• 0.5 cup unsalted butter
• 1 cup granulated sugar
• 4 eggs (2 for brownie base, 2 for cheesecake filling)
• 0.5 cup all-purpose flour
• 0.33 cup unsweetened cocoa powder
• 0.25 teaspoon salt
• 2 teaspoons vanilla extract (1 tsp for brownie, 1 tsp for cheesecake)

Cheesecake Filling

• 16 ounces cream cheese
• 0.5 cup sour cream
• 0.5 cup granulated sugar
• 2 eggs (included above, total eggs used are 4; 2 in brownie, 2 in cheesecake filling)
• 1 teaspoon vanilla extract

Chocolate Ganache

• 0.5 cup heavy cream
• 1 cup semi-sweet chocolate chips

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Instructions

1. Prepare the Pan: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
2. Make the Brownie Batter: Melt 0.5 cup unsalted butter and combine it with 1 cup granulated sugar, 2 eggs, 0.33 cup unsweetened cocoa powder, 0.5 cup all-purpose flour, 0.25 teaspoon salt, and 1 teaspoon vanilla extract. Mix thoroughly until the batter is smooth.
3. Bake the Brownie Base: Pour the brownie batter into the prepared springform pan and bake for 18 to 20 minutes. Once done, allow it to cool slightly.
4. Prepare the Cheesecake Filling: Beat 16 ounces of cream cheese with 0.5 cup granulated sugar until smooth. Add 0.5 cup sour cream, 2 eggs, and 1 teaspoon vanilla extract. Mix until creamy and well combined.
5. Add Cheesecake Layer: Pour the prepared cheesecake filling evenly over the cooled brownie base.
6. Bake the Cheesecake: Return the pan to the oven and bake at 325°F (163°C) for 45 to 50 minutes, or until the cheesecake center is set but still slightly jiggly.
7. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, preventing cracks.
8. Chill the Cheesecake: Remove the cheesecake from the oven. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
9. Prepare the Ganache: Heat 0.5 cup heavy cream until it just begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips, let sit for 2 minutes, then stir until smooth and glossy.
10. Finish and Serve: Pour the ganache evenly over the chilled cheesecake. Optionally, top with extra chocolate chips for garnish. Slice and serve chilled for best taste.

Notes

• Use a springform pan for easy removal of the cheesecake without damaging the sides.
• Allow the brownie base to cool slightly before adding the cheesecake layer to prevent mixing of layers.
• To avoid cracking, cool the cheesecake gradually in the oven with the door ajar before refrigeration.
• For a richer flavor, use high-quality semi-sweet chocolate chips for the ganache.
• Refrigerate leftovers and consume within 3-4 days for optimal freshness.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brownie cheesecake, fudgy brownie cheesecake, chocolate cheesecake, dessert, chocolate ganache cheesecake