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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.

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

  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 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.
  3. 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.
  4. 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.
  5. Assemble cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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