Introduction

This fudgy brownie bottom cheesecake is the perfect indulgence for chocolate lovers. It combines a rich, dense brownie base with a creamy, smooth cheesecake layer, topped off with a luscious chocolate ganache. Easy to make and irresistibly delicious, it’s sure to be a crowd-pleaser.

Fudgy Brownie Bottom Cheesecake Recipe - Recipe Image

Ingredients

0.5 cup unsalted butter
1 cup granulated sugar
4 eggs
0.5 cup all-purpose flour
0.33 cup unsweetened cocoa powder
0.25 teaspoon salt
2 teaspoons vanilla extract
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 the 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 mixing 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 blended.
Step 3: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Once done, allow it to cool slightly while you prepare the cheesecake layer.
Step 4: 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 silky.
Step 5: Carefully pour the cheesecake filling over the cooled brownie base, spreading it evenly.
Step 6: Return the pan to the oven and bake at 325°F for 45–50 minutes. The center should be set but still slightly jiggly when gently shaken.
Step 7: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly and prevent cracking.
Step 8: Remove from the oven, cool completely to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Step 9: For the ganache, heat 0.5 cup heavy cream until it just begins to simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy.
Step 10: Pour the ganache over the chilled cheesecake and optionally top with extra chocolate chips. Slice and serve.

Tips & Variations

Use full-fat cream cheese for the creamiest texture.
For an extra fudge layer, add some chocolate chunks to the brownie batter before baking.
If you prefer a less sweet cheesecake, reduce the sugar in the cheesecake filling by a couple of tablespoons.
Top with fresh berries or a dusting of powdered sugar for added flair.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the ganache-topped cheesecake chilled and consume within this period for the best taste and texture. To reheat, let slices come to room temperature for 10-15 minutes—avoid microwaving as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is recommended for easy removal without damaging the cheesecake. If using a regular cake pan, line it well with parchment and be prepared to carefully loosen the edges before serving.

Can I prepare this cheesecake in advance?

Yes, this cheesecake benefits from resting overnight to fully set and develop flavors. You can also make the ganache a day ahead and keep it refrigerated until ready to use.

Fudgy Brownie Bottom Cheesecake Recipe

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This Fudgy Brownie Bottom Cheesecake combines a rich, dense brownie base with a creamy cheesecake layer on top, finished with a luscious chocolate ganache. Perfect for chocolate lovers, this indulgent dessert is baked in a springform pan for a smooth texture and an elegant presentation.

Author: Bella
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 Layer

16 ounces cream cheese
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
Additional chocolate chips for topping (optional)

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 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 fully combined.
Bake Brownie Base: Pour the brownie batter into the prepared springform pan and bake for 18 to 20 minutes until set. Allow it to cool slightly before adding the cheesecake layer.
Prepare Cheesecake Filling: Beat 16 ounces 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, then mix until fully incorporated and creamy.
Assemble and Bake: Pour the cheesecake filling evenly over the cooled brownie base. Bake again at 325°F (163°C) for 45 to 50 minutes, or until the center is set but still slightly jiggly to the touch.
Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to help prevent cracking and to let it set gently.
Chill Completely: Remove the cheesecake from the oven and cool it completely at room temperature. Then chill it in the refrigerator for at least 4 hours or overnight for the best texture.
Make Ganache: Heat 0.5 cup heavy cream until it just begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips and let it sit for 2 minutes. Stir gently until smooth and glossy ganache forms.
Decorate and Serve: Pour the ganache over the chilled cheesecake and spread evenly. Optionally, sprinkle extra chocolate chips on top. Slice and serve chilled for a decadent dessert experience.

Notes

Use a springform pan for easy removal and clean edges.
Letting the cheesecake rest in the turned-off oven helps prevent cracks.
Chilling overnight improves the flavor and texture.
Ganache can be made ahead and stored in the refrigerator; reheat gently before pouring.
For a more intense chocolate flavor, use high-quality cocoa powder and semi-sweet chocolate chips.

Keywords: brownie cheesecake, fudgy brownie cheesecake, cheesecake with brownie base, chocolate cheesecake, dessert recipe, baked cheesecake, chocolate ganache cheesecake