Dessert

Fudgy Brownie Bottom Cheesecake Recipe

ByLily Cross February 23, 2026February 23, 2026

Introduction

This fudgy brownie bottom cheesecake is the perfect dessert for chocolate lovers craving something rich and creamy. It combines a dense, chocolatey brownie base with a smooth cheesecake layer, topped with a luscious chocolate ganache. Easy to make and sure to impress, it’s a crowd-pleaser for any occasion.

A slice of two-layer cheesecake sits on a white plate against a white marbled textured surface. The bottom layer is dark brown and looks dense like chocolate cake, while the top layer is creamy light yellow cheesecake. On top, thick dark chocolate sauce drips down the sides, covering the top surface. A pile of chocolate chips and small cookie crumbles sits in the middle on top of the chocolate sauce. A few chocolate chips are scattered on the plate around the slice. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the 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. Add 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 brownie batter is smooth and well combined.
Step 3: Pour the brownie batter into the prepared pan and bake for 18 to 20 minutes. Remove from the oven and let it cool slightly.
Step 4: In a separate bowl, beat 16 ounces 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 the cheesecake filling is creamy and free of lumps.
Step 5: Pour the cheesecake filling evenly over the cooled brownie base in the springform pan.
Step 6: Bake at 325°F for 45 to 50 minutes, or until the cheesecake center is set but still slightly jiggly when you gently shake the pan.
Step 7: Turn off the oven and let the cheesecake rest inside for 1 hour with the oven door slightly open to cool gradually.
Step 8: After resting, allow the cheesecake to cool completely at room temperature. Then chill it in the refrigerator for at least 4 hours or overnight to set fully.
Step 9: To make the ganache, heat 0.5 cup heavy cream until it just starts to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
Step 10: Pour the ganache over the chilled cheesecake and spread evenly. Optionally, sprinkle extra chocolate chips on top. Slice and serve your decadent fudgy brownie bottom cheesecake.

Tips & Variations

For an extra fudgy texture, slightly underbake the brownie layer by a couple minutes before adding the cheesecake filling.
Use full-fat cream cheese and sour cream for the creamiest cheesecake texture.
Substitute semi-sweet chocolate chips with dark chocolate for a richer ganache flavor.
If you prefer a swirl effect, gently marble some cheesecake batter into the brownie before baking.
To avoid cracks on the cheesecake surface, make sure all ingredients are at room temperature before mixing.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container to maintain moisture. When ready to serve, let it sit at room temperature for 10-15 minutes to soften slightly. Ganache-topped cheesecakes generally should not be frozen as texture may change.

How to Serve

A slice of cheesecake with three layers is shown on a white plate. The bottom layer is dark brown and looks dense and rich, like a chocolate crust. The middle layer is creamy and pale yellow, smooth and thick. On top, there are small rough chocolate chips scattered with a thick dark chocolate sauce dripping down the sides of the slice. Around the base, a few chocolate chips are spread on the white plate. The background is a white marbled surface with blurred shapes in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size for this recipe?

A 9-inch springform pan is ideal for this recipe to ensure the layers bake evenly. Using a larger pan may result in a thinner cheesecake, while a smaller one might need longer baking times. Adjust accordingly and check for doneness.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment, but removing the cheesecake might be more challenging. Consider lining the pan with extra parchment hanging over the edges to make lifting easier once chilled.