Fudgy Brownie Bottom Cheesecake Recipe
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.
- 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
