Introduction

This Fudgy Brownie Bottom Cheesecake combines the rich, chocolatey goodness of a fudgy brownie base with a creamy cheesecake layer. It’s a decadent dessert that’s perfect for special occasions or any time you crave a luxurious treat.

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. In a bowl, mix melted butter 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 until the batter is smooth.
Step 3: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Once done, let it cool slightly.
Step 4: In a separate bowl, beat 16 ounces 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 well combined.
Step 5: Pour the cheesecake filling evenly over the cooled brownie base.
Step 6: Bake the combined cheesecake and brownie at 325°F (163°C) for 45–50 minutes. The center should be set but still slightly jiggly.
Step 7: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
Step 8: Remove the cheesecake from the oven and let it 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 begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
Step 10: Pour the ganache over the chilled cheesecake. Optionally, top with extra chocolate chips. Slice and serve!

Tips & Variations

Use a water bath when baking the cheesecake if you want an extra creamy texture and to prevent cracking.
Swap sour cream with Greek yogurt for a tangier taste and a slight protein boost.
For a nutty twist, sprinkle chopped walnuts or pecans over the brownie layer before pouring the cheesecake filling.
Let the ganache cool a bit before pouring if you prefer a thicker chocolate topping.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from absorbing other fridge odors. To reheat, bring slices to room temperature for about 15 minutes; avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes! In fact, chilling the cheesecake overnight helps the flavors meld and the texture set perfectly.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment, but removing the cheesecake will be more challenging. Consider lining the bottom and sides well for easier release.

Fudgy Brownie Bottom Cheesecake Recipe

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This Fudgy Brownie Bottom Cheesecake combines a rich, chocolatey brownie base with a smooth and creamy cheesecake layer, topped with a decadent chocolate ganache. Perfect for chocolate lovers, this dessert offers the best of both worlds – fudgy brownies and velvety cheesecake — making it an irresistible treat for any occasion.

Author: Marco
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 35 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, 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
Additional chocolate chips for topping (optional)

Instructions

Prepare the oven and 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, then 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 until the mixture is smooth and fully integrated.
Bake the brownie base: Pour the brownie batter into the prepared pan and bake in the preheated oven for 18 to 20 minutes. Remove from oven and allow it to cool slightly before adding the cheesecake layer.
Prepare the cheesecake filling: In a mixing bowl, beat 16 ounces of softened 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. Mix everything until the filling becomes smooth and fully combined.
Add cheesecake layer: Pour the cheesecake filling evenly over the slightly cooled brownie base in the pan.
Bake the cheesecake: Return the pan to the oven and bake at 325°F (163°C) for 45 to 50 minutes, until the center is set but still slightly jiggly, indicating a perfectly baked cheesecake.
Rest in the oven: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This gradual cooling helps prevent cracking and maintains texture.
Cool and chill: Remove the cheesecake from the oven and cool completely at room temperature. Then cover and chill it in the refrigerator for at least 4 hours or preferably overnight for the best texture and flavor.
Prepare the ganache: Heat 0.5 cup of heavy cream in a saucepan until it just starts to simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips. Let sit for 2 minutes to melt the chocolate, then stir gently until smooth and glossy.
Finish and serve: Pour the ganache evenly over the chilled cheesecake. Optionally, sprinkle extra chocolate chips on top for added texture and visual appeal. Slice and serve your decadent fudgy brownie bottom cheesecake!

Notes

Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling without lumps.
Using a springform pan makes it easier to release the cheesecake without damaging it.
Do not overbake the cheesecake; it should still have a slight jiggle in the center.
Allowing the cheesecake to rest in the turned-off oven helps prevent cracks on the surface.
Chilling the cheesecake overnight enhances its flavor and texture.
The ganache can be prepared ahead and stored in the fridge; reheat gently before pouring over cheesecake.
For best results, use high-quality semi-sweet chocolate chips in the ganache and for topping.

Keywords: brownie cheesecake, fudgy brownie cheesecake, cheesecake recipe, chocolate dessert, chocolate ganache cheesecake