Dessert

Fudgy Brownie Bottom Cheesecake Recipe

ByMarina Montclair February 24, 2026February 24, 2026

Introduction

Decadent, creamy, and unapologetically indulgent, this Fudgy Brownie Bottom Cheesecake combines the richness of a fudgy brownie with a smooth cheesecake topping. It’s a perfect dessert for chocolate lovers looking to impress family and friends.

A slice of cheesecake with three distinct layers sits on a white plate placed on a white marbled surface. The bottom layer is dark brown and looks moist, the middle layer is smooth and creamy with a light beige color, and the top layer is covered with melted chocolate sauce dripping down the sides. On top, there are many small dark chocolate chips, with a few scattered around the plate. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 cup unsalted butter
1 cup granulated sugar
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

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.
Step 2: Melt 0.5 cup unsalted butter. In a bowl, combine the melted butter with 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 smooth and well combined.
Step 3: Pour the brownie batter into the prepared pan. Bake for 18 to 20 minutes, then allow it to cool slightly while you prepare the cheesecake layer.
Step 4: In a large bowl, beat 16 ounces of 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, mixing until fully incorporated.
Step 5: Pour the cheesecake filling evenly over the cooled brownie base in the pan.
Step 6: Return the pan to the oven and bake at 325°F for 45 to 50 minutes, or until the cheesecake center is set but still slightly jiggly.
Step 7: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 8: Remove the cheesecake from the oven, let it cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight for best results.
Step 9: To make the ganache, heat 0.5 cup heavy cream until it begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
Step 10: Pour the ganache over the chilled cheesecake and optionally top with extra chocolate chips. Slice and serve.

Tips & Variations

For extra moisture, add a tablespoon of espresso powder to the brownie batter to enhance the chocolate flavor.
If you prefer a thicker ganache, use a bit less heavy cream or add more chocolate chips to reach your desired consistency.
To decorate, try fresh berries or a sprinkle of sea salt to balance the sweetness.
Use full-fat cream cheese and sour cream for the creamiest texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature for 15 minutes or enjoy chilled. Avoid freezing ganache-topped cheesecake as the texture may change.