Introduction

This Fudgy Brownie Bottom Cheesecake combines the rich, dense texture of a classic brownie with the creamy smoothness of a cheesecake. The luscious chocolate ganache topping ties it all together, making it a perfect dessert for chocolate lovers looking for something indulgent and unique.

Fudgy Brownie Bottom Cheesecake Recipe - Recipe Image

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 (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, combine 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 the batter is smooth and well combined.
Step 3: Pour the brownie batter into the prepared pan. Bake for 18 to 20 minutes, then remove and let it cool slightly while you prepare the cheesecake layer.
Step 4: In a mixing 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, then mix until creamy and well incorporated.
Step 5: Pour the cheesecake filling evenly over the cooled brownie base.
Step 6: Bake again at 325°F (163°C) for 45 to 50 minutes, until the cheesecake’s center is set but still slightly jiggly.
Step 7: Turn off the oven and leave the cheesecake inside with the door slightly open. Let it rest for 1 hour to cool gradually, preventing cracks.
Step 8: Remove from the oven, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours or overnight for best results.
Step 9: For the ganache, heat 0.5 cup heavy cream until it just begins to simmer. Pour it over 1 cup semi-sweet chocolate chips in a bowl. Let 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. Slice and serve your decadent dessert!

Tips & Variations

Use high-quality cocoa powder and chocolate chips for a richer chocolate flavor.
Allow the cheesecake to fully chill overnight to enhance texture and flavor.
For a nutty twist, sprinkle chopped toasted walnuts or pecans on top with the ganache.
If you prefer a lighter cheesecake, you can substitute half of the cream cheese with mascarpone.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, serve chilled or let it sit at room temperature for 15 minutes before slicing. Ganache topping may firm up in the fridge; gently warm in the microwave if you prefer it softer before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

A 9-inch springform pan is ideal for this recipe to ensure proper baking times and texture. Using a different size may require adjusting the baking time.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure other ingredients like cocoa powder and chocolate chips are certified gluten-free.

Fudgy Brownie Bottom Cheesecake Recipe

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5 from 55 reviews

This Fudgy Brownie Bottom Cheesecake combines a rich, dense brownie base with a creamy, smooth cheesecake layer topped with a luscious chocolate ganache. It’s perfect for chocolate lovers seeking a decadent dessert with the perfect balance of fudgy and creamy textures.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 30 minutes
Yield: 12 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 Filling

16 ounces cream cheese, softened
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 chocolate chips for topping

Instructions

Preheat and Prepare Pan: Preheat the 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 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 the mixture until smooth and uniform.
Bake Brownie Base: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Once baked, allow it to cool slightly while preparing the cheesecake layer.
Prepare Cheesecake Filling: Beat 16 ounces of softened cream cheese with 0.5 cup granulated sugar until smooth. Incorporate 0.5 cup sour cream, 2 eggs, and 1 teaspoon vanilla extract. Mix until creamy and well combined.
Add Cheesecake Layer: Pour the cheesecake filling evenly over the cooled brownie base in the springform pan.
Bake Cheesecake: Bake at 325°F for 45–50 minutes or until the center is mostly set but still slightly jiggly in the middle.
Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, preventing cracks.
Chill Completely: Remove the cheesecake from the oven, cool it completely at room temperature, then refrigerate for at least 4 hours or preferably overnight.
Make Ganache: Heat 0.5 cup heavy cream until it simmers. Pour the hot cream over 1 cup semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth to form a glossy ganache.
Finish and Serve: Pour the ganache over the chilled cheesecake, sprinkle extra chocolate chips on top, slice, and serve.

Notes

Ensure cream cheese is softened to room temperature for a smooth cheesecake filling.
To avoid cracks, allow the cheesecake to cool slowly in the oven with the door ajar before refrigeration.
Use a water bath method if desired for an even gentler bake, though not required for this recipe.
For extra richness, use high-quality semi-sweet chocolate chips for the ganache topping.
Store leftovers tightly covered in the refrigerator for up to 5 days.

Keywords: brownie cheesecake, fudgy brownie bottom cheesecake, chocolate cheesecake, layered cheesecake, chocolate ganache cheesecake