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Fudgy Brownie Bottom Cheesecake Recipe

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4.5 from 140 reviews

This Fudgy Brownie Bottom Cheesecake combines the rich, dense texture of a fudgy brownie with the creamy smoothness of classic cheesecake, topped with a luscious chocolate ganache. Perfect for chocolate lovers who want an indulgent dessert that layers textures and flavors beautifully.

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

Ganache Topping

  • 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 on the bottom and grease the sides to ensure easy removal of the cheesecake later.
  2. Make Brownie Batter. Melt 0.5 cup unsalted butter and combine it 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. Stir until the mixture is smooth and well-blended, forming the brownie base batter.
  3. Bake Brownie Base. Pour the prepared brownie batter into the lined pan and bake for 18 to 20 minutes until set. Remove from the oven and let it cool slightly to prepare for the cheesecake layer.
  4. Prepare Cheesecake Filling. In a separate 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 combined and smooth.
  5. Assemble Cheesecake. Pour the cheesecake filling evenly over the slightly cooled brownie base, spreading it out smoothly.
  6. Bake Cheesecake. Bake the assembled cheesecake at 325°F (163°C) for 45 to 50 minutes, or until the center is set but still has a slight jiggle when gently shaken.
  7. Rest in Oven. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar. Let it rest for 1 hour to cool gradually and prevent cracking.
  8. Chill Cheesecake. Remove the cheesecake from the oven and cool it completely at room temperature. Then refrigerate for at least 4 hours or overnight for best texture and flavor development.
  9. Prepare Ganache. Heat 0.5 cup heavy cream until it simmers. Pour the hot cream over 1 cup of semi-sweet chocolate chips and let it sit for 2 minutes. Stir gently until smooth and glossy to make the chocolate ganache.
  10. Top and Serve. Pour the ganache over the chilled cheesecake surface and spread evenly. Optionally, sprinkle extra semi-sweet chocolate chips on top for added texture and decoration. Slice and serve chilled for a decadent dessert experience.

Notes

  • Be careful not to overbake the cheesecake; a slight jiggle in the center indicates perfect doneness.
  • Allowing the cheesecake to rest in the oven with the door ajar helps prevent cracking on the surface.
  • Chill the cheesecake thoroughly before adding ganache to ensure it sets properly.
  • Use room temperature ingredients, especially cream cheese and eggs, for a smoother batter.
  • This cheesecake is best served cold but can be stored covered in the fridge for up to 3-4 days.

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

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