Description
This Fudgy Brownie Bottom Cheesecake combines the rich, dense texture of a fudgy brownie with the creamy smoothness of classic cheesecake. Featuring a decadent brownie base topped with a luscious cream cheese filling, this dessert is perfect for chocolate lovers looking for a delightful twist on traditional cheesecake recipes. It’s baked in a single pan for ease and chilled to achieve the perfect texture.
Ingredients
Scale
Brownie Bottom:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream or heavy cream
- 1/4 cup chocolate chips (optional, for extra chocolate flavor)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal after baking.
- Make the Brownie Base: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and allow it to cool slightly. Stir in the granulated sugar, eggs, and vanilla extract until the mixture is well combined. Add the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Mix just until combined to avoid overworking the batter. Pour this brownie batter into the prepared springform pan and spread it evenly across the bottom.
- Bake the Brownie Layer: Bake the brownie base in the preheated oven for about 20 minutes. It should be set around the edges but still fudgy in the center. Remove it from the oven and allow it to cool slightly while preparing the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add in the granulated sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time on low speed, mixing just until combined after each addition. Stir in the sour cream or heavy cream until the batter is smooth. If desired, fold in the chocolate chips for extra chocolate flavor.
- Assemble the Cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base, spreading gently to create an even layer.
- Bake the Cheesecake: Return the springform pan to the oven and bake for an additional 30-35 minutes. The cheesecake should be mostly set with a slightly jiggly center, and the edges should be firm to the touch.
- Cool and Chill: Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 30 minutes. Then cover and refrigerate for at least 3 hours, or ideally overnight, to fully set and enhance the flavors.
- Serve: Carefully remove the sides of the springform pan before slicing. Serve the cheesecake chilled, optionally topped with whipped cream, chocolate sauce, or fresh berries for added flavor and presentation.
Notes
- Use a 9-inch springform pan to ensure easy removal of the cheesecake.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- Optional chocolate chips in the cheesecake add extra richness but can be omitted for a smoother filling.
- For a marbled effect, swirl some reserved brownie batter into the cheesecake filling before baking.
- Experiment with extracts such as almond or mint in the cheesecake layer for unique variations.
- Toppings like fresh fruit, caramel sauce, or nuts can complement the cheesecake beautifully.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cheesecake, fudgy brownie, cheesecake recipe, chocolate dessert, baked cheesecake, layered dessert
