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Fudgy Brownie Bottom Cheesecake Recipe

★★★★★

4.9 from 120 reviews
  • Author: Olivia
  • Total Time: 5 hours 35 minutes (including chilling time)
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://bitesbyolivia.com/fudgy-brownie-bottom-cheesecake-recipe-2/