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Fudgy Brownie Bottom Cheesecake Recipe

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4.4 from 97 reviews

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.

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

  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 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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