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Fudgy Brownie Bottom Cheesecake Recipe

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★★★★★

5 from 92 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add cheesecake layer: Pour the cheesecake filling evenly over the slightly cooled brownie base in the pan.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cookcrisis.com/fudgy-brownie-bottom-cheesecake-recipe-2/