Introduction

This fudgy brownie bottom cheesecake is a delightful combination of rich chocolate brownie and creamy cheesecake layers topped with a luscious chocolate ganache. Perfect for chocolate lovers looking for a decadent dessert that impresses every time.

Fudgy Brownie Bottom Cheesecake Recipe - Recipe Image

Ingredients

0.5 cup unsalted butter
1 cup granulated sugar (for brownie)
4 eggs (divided)
0.5 cup all-purpose flour
0.33 cup unsweetened cocoa powder
0.25 teaspoon salt
2 teaspoons vanilla extract (divided)
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, mix 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 to make the brownie batter.
Step 3: Pour the brownie batter into the prepared pan and bake for 18 to 20 minutes. Allow it to cool slightly while you prepare the cheesecake layer.
Step 4: 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 creamy and well combined.
Step 5: Pour the cheesecake filling evenly over the slightly cooled brownie base.
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 let the cheesecake rest inside with the door slightly open for 1 hour to cool gradually.
Step 8: Remove the cheesecake from the oven and cool completely at room temperature. Then chill it in the refrigerator for at least 4 hours or overnight.
Step 9: To make the ganache, heat 0.5 cup heavy cream until it just begins to simmer. Pour the hot cream over 1 cup chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy.
Step 10: Pour the ganache over the chilled cheesecake. Optionally, top with extra chocolate chips for garnish. Slice and serve your decadent fudgy brownie bottom cheesecake.

Tips & Variations

Use room temperature cream cheese and eggs for a smoother cheesecake batter.
For extra fudginess, underbake the brownie layer slightly before adding the cheesecake filling.
Swap semi-sweet chocolate chips with dark chocolate for a richer ganache flavor.
Add a pinch of espresso powder to the brownie batter to deepen the chocolate taste.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve to maintain texture. Leftover cheesecake can be gently reheated at room temperature, but avoid microwaving as it may alter the texture. Ganache topping is best enjoyed fresh but can be refrigerated alongside the cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a springform pan?

A springform pan is recommended because it allows easy removal of the delicate cheesecake without damaging its edges. If unavailable, use a regular 9-inch cake pan lined with parchment and carefully invert the cake after chilling.

How do I prevent cracks on top of the cheesecake?

To minimize cracks, avoid overmixing the batter and bake at a moderate temperature. Cooling the cheesecake gradually in the oven after baking helps prevent sudden temperature changes that cause cracking.

Fudgy Brownie Bottom Cheesecake Recipe

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4.4 from 99 reviews

This Fudgy Brownie Bottom Cheesecake combines the rich, chocolatey decadence of a fudgy brownie base with a creamy, smooth cheesecake layer on top. Finished with a luscious chocolate ganache, this dessert offers the perfect balance of textures and flavors for a delightful treat that will impress at any occasion.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 30 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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 Layer

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

Chocolate Ganache Topping

0.5 cup heavy cream
1 cup semi-sweet chocolate chips
Extra chocolate chips for garnish

Instructions

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.
Make brownie batter: Melt 0.5 cup unsalted butter and combine 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 everything together until the batter is smooth and well mixed.
Bake brownie base: Pour the brownie batter into the prepared springform pan and bake for 18 to 20 minutes. Once baked, allow it to cool slightly before adding the cheesecake layer.
Prepare cheesecake filling: Beat 16 ounces of cream cheese with 0.5 cup granulated sugar until smooth and creamy. Then add 0.5 cup sour cream, 2 eggs, and 1 teaspoon vanilla extract. Mix until the cheesecake filling is well combined and creamy.
Assemble cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base.
Bake combined layers: Return the pan to the oven and bake at 325°F (163°C) for 45 to 50 minutes. The center should be set but remain slightly jiggly.
Rest cheesecake: Turn off the oven, leave the cheesecake inside with the door slightly open, and allow it to rest for 1 hour. This helps prevent cracking and ensures even cooking.
Cool and chill: Remove the cheesecake from the oven, cool it completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
Prepare chocolate ganache: Heat 0.5 cup heavy cream until it just begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips. Let it sit for 2 minutes, then stir until the ganache is smooth and glossy.
Finish and serve: Pour the ganache over the chilled cheesecake, sprinkle with extra chocolate chips as garnish. Slice and serve chilled for a rich and decadent dessert experience.

Notes

Ensure the brownie base cools slightly before adding the cheesecake layer to prevent blending of layers.
Do not overbake the cheesecake; a slightly jiggly center is perfect for a creamy texture.
Resting the cheesecake in the oven with the door ajar helps prevent cracks.
Use full-fat cream cheese and sour cream for the best flavor and texture.
Ganache can be prepared in advance and refrigerated; gently reheat before pouring.

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