Introduction

This fudgy brownie bottom cheesecake combines the rich, dense texture of a classic brownie with the creamy, smooth finish of cheesecake. It’s a decadent dessert perfect for any chocolate lover looking to impress. With a luscious chocolate ganache topping, this treat is sure to become a favorite.

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
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 and combine it 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 mixed.
Step 3: Pour the brownie batter into the prepared pan. Bake for 18 to 20 minutes, then remove and allow it to cool slightly.
Step 4: Beat 16 ounces cream cheese with 0.5 cup granulated sugar until smooth. Add 0.5 cup sour cream, 2 eggs, and the remaining 1 teaspoon vanilla extract, mixing until creamy and well blended.
Step 5: Pour the cheesecake filling evenly over the cooled brownie base in the pan.
Step 6: Return the pan to the oven and bake at 325°F for 45 to 50 minutes. The cheesecake should be set on the edges but still slightly jiggly in the center.
Step 7: Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly ajar to prevent cracking.
Step 8: Remove the cheesecake from the oven, cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight for best results.
Step 9: To make the 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 smooth and glossy.
Step 10: Pour the ganache over the chilled cheesecake, spreading evenly. Optionally, top with extra chocolate chips. Slice and serve!

Tips & Variations

For extra richness, use full-fat cream cheese and sour cream.
Try adding a teaspoon of espresso powder to the brownie batter to deepen the chocolate flavor.
Swap semi-sweet chocolate chips with dark chocolate for a more intense topping.
Make ahead and freeze the cheesecake; thaw overnight in the fridge before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. If frozen, wrap tightly and keep for up to 2 months. Thaw in the fridge overnight before serving. Reheat ganache slightly if it firms up too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size for this recipe?

A 9-inch springform pan is ideal for this cheesecake as it provides the right depth. If using a different size, adjust the baking time accordingly and check doneness frequently.

How do I prevent cracks on the cheesecake surface?

Allow the cheesecake to cool gradually by resting it in the turned-off oven with the door ajar. This slow cooling helps prevent cracks by minimizing temperature shock.

Fudgy Brownie Bottom Cheesecake Recipe

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★★★★★

4.9 from 115 reviews

This Fudgy Brownie Bottom Cheesecake combines the rich, dense texture of a fudgy brownie base with a creamy, smooth cheesecake topping, finished with a luscious chocolate ganache. Perfect for chocolate lovers looking to impress, this recipe blends two classic desserts into one indulgent treat.

Author: Marco
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 5 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

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 the Brownie Batter: Melt 0.5 cup unsalted butter and combine 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 the mixture until smooth and well combined.
Bake Brownie Base: Pour the brownie batter into the prepared springform pan and bake for 18–20 minutes. Remove and allow to cool slightly.
Prepare Cheesecake Filling: In a mixing bowl, beat 16 ounces of softened cream cheese with 0.5 cup granulated sugar until smooth. Add 0.5 cup sour cream, 2 eggs, and 1 teaspoon vanilla extract. Mix until creamy and fully combined.
Assemble Cheesecake: Pour the cheesecake filling over the slightly cooled brownie base in the springform pan.
Bake Cheesecake: Bake again at 325°F for 45–50 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 cool gradually.
Chill Cheesecake: Remove the cheesecake from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to set firmly.
Make Ganache: Heat 0.5 cup heavy cream until it reaches a simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips and let sit for 2 minutes. Stir gently until smooth and glossy.
Finish and Serve: Pour the chocolate ganache over the chilled cheesecake, garnish with extra chocolate chips if desired, slice, and serve.

Notes

Ensure cream cheese is softened to room temperature for smooth mixing without lumps.
Do not overbake the cheesecake; the center should remain slightly jiggly for creamy texture.
Cooling the cheesecake slowly in the oven helps prevent cracks.
The ganache can be warmed slightly if it begins to thicken before pouring.
Store leftovers covered in the refrigerator for up to 3-4 days.

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