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Fudgy Brownie Bottom Cheesecake Recipe

★★★★★

5 from 68 reviews
  • Author: Lily
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Fudgy Brownie Bottom Cheesecake is a decadent dessert combining a rich, chocolatey brownie base with a creamy, smooth cheesecake topping. Finished with a luscious chocolate ganache, this dessert offers layers of intense flavors and textures, perfect for special occasions or indulgent treats.

Ingredients

Scale

Brownie Base

  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 16 ounces cream cheese
  • 0.5 cup granulated sugar
  • 0.5 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 0.5 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • Extra semi-sweet chocolate chips for topping (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
  2. Make Brownie Batter: Melt 0.5 cup unsalted butter. In a mixing bowl, combine the melted butter 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 until smooth and well combined.
  3. Bake Brownie Base: Pour the brownie batter into the prepared pan. Bake in the preheated oven for 18 to 20 minutes. Once done, remove from oven and let cool slightly.
  4. Prepare Cheesecake Filling: In a large bowl, beat 16 ounces 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. Mix until fully incorporated and the texture is creamy.
  5. Assemble Cheesecake: Pour the cheesecake filling evenly over the cooled brownie base, spreading gently to cover the surface.
  6. Bake Cheesecake Layer: Return the pan to the oven and bake at 325°F (163°C) for 45 to 50 minutes, or until the center is set but still slightly jiggly when gently shaken.
  7. Cool in Oven: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This helps prevent cracking by allowing the cheesecake to cool gradually.
  8. Chill Cheesecake: After removing from the oven, let the cheesecake cool completely at room temperature. Then chill in the refrigerator for at least 4 hours or overnight for best flavor and texture.
  9. Make Chocolate Ganache: Heat 0.5 cup heavy cream until it reaches a simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes to melt the chocolate, then stir until smooth and glossy.
  10. Finish and Serve: Pour the ganache evenly over the chilled cheesecake. Optionally, sprinkle extra chocolate chips on top for added texture and decoration. Slice and serve chilled.

Notes

  • Use full-fat cream cheese and sour cream for a rich, creamy texture.
  • Ensure the cheesecake is completely cool before adding ganache to prevent it from melting.
  • For easier slicing, warm the knife slightly before cutting.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.
  • Make sure to let the cheesecake rest in the off oven to avoid cracks on the surface.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownie cheesecake, fudgy brownie cheesecake, layered cheesecake, chocolate ganache cheesecake, dessert recipe

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