Description
Decadent, creamy, and unapologetically indulgent, this Fudgy Brownie Bottom Cheesecake features a rich, fudgy brownie base topped with a smooth and velvety cheesecake layer, finished with a luscious chocolate ganache. Perfect for chocolate lovers seeking a dessert that combines two classic favorites into one irresistible treat.
Ingredients
Scale
Brownie Base
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
Cheesecake Layer
- 16 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 0.5 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate Ganache
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Extra chocolate chips for topping (optional)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides to prevent sticking.
- Prepare the brownie batter: Melt 0.5 cup of unsalted butter and in a mixing bowl combine it with 1 cup granulated sugar. Beat in 2 eggs, then add 0.33 cup cocoa powder, 0.5 cup all-purpose flour, 0.25 teaspoon salt, and 1 teaspoon vanilla extract. Stir the mixture until smooth and well combined.
- Bake the brownie base: Pour the brownie batter into the prepared springform pan and bake for 18 to 20 minutes until the edges are set but the center is still a bit soft. Allow it to cool slightly before adding the cheesecake layer.
- Make the cheesecake filling: In a separate bowl, beat 16 ounces of softened 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 the batter is smooth and uniform.
- Assemble the cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base in the springform pan.
- Bake the assembled cheesecake: Return the pan to the oven and bake at 325°F for 45 to 50 minutes, or until the center is just set but still slightly jiggly when gently shaken.
- Cool in the oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool and prevent cracking.
- Chill the cheesecake: After the oven cooling, remove the cheesecake and cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
- Prepare the chocolate ganache: Heat 0.5 cup heavy cream in a small saucepan or microwave until it reaches a simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
- Finish and serve: Pour the chocolate ganache evenly over the chilled cheesecake. Optionally, sprinkle extra chocolate chips on top for decoration. Slice and serve chilled for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
- Allow the brownie layer to cool slightly before adding the cheesecake filling to prevent it from melting into the base.
- Do not overbake the cheesecake; the center should be slightly jiggly to ensure a creamy texture after chilling.
- Using a water bath (bain-marie) can help prevent cracks but is optional for this recipe.
- Chill the cheesecake overnight for optimal sliceability and flavor development.
- Leftover cheesecake can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cheesecake, fudgy brownies, creamy cheesecake, chocolate ganache, layered dessert, springform pan dessert, chocolate dessert
