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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.

Ingredients

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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

  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 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.
  3. Bake Brownie Base: Pour the brownie batter into the prepared springform pan and bake for 18–20 minutes. Remove and allow to cool slightly.
  4. 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.
  5. Assemble Cheesecake: Pour the cheesecake filling over the slightly cooled brownie base in the springform pan.
  6. Bake Cheesecake: Bake again at 325°F for 45–50 minutes, or until the center is set but still slightly jiggly to the touch.
  7. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  8. 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.
  9. 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.
  10. 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

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