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Fudgy Brownie Bottom Cheesecake Recipe

★★★★★

4.9 from 136 reviews
  • Author: Victor
  • Total Time: 5 hours 30 minutes (including chilling)
  • Yield: 12 servings 1x

Description

This Fudgy Brownie Bottom Cheesecake features a rich, dense brownie layer topped with a creamy, smooth cheesecake filling. Finished with a luscious chocolate ganache, this dessert combines the best of two classic treats into one indulgent and elegant dish perfect 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 Filling

  • 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
  • Extra chocolate chips for topping

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides thoroughly to prevent sticking.
  2. Prepare Brownie Batter: Melt 0.5 cup unsalted butter and combine it with 1 cup granulated sugar. Add 2 eggs, 0.33 cup cocoa powder, 0.5 cup all-purpose flour, 0.25 teaspoon salt, and 1 teaspoon vanilla extract. Stir everything together until you achieve a smooth batter.
  3. Bake Brownie Base: Pour the brownie batter evenly into the prepared pan. Bake for 18 to 20 minutes until set but not fully cooked through. Remove from oven and let cool slightly.
  4. Make Cheesecake Filling: In a mixing bowl, 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. Mix until fully combined and creamy.
  5. Assemble Cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base, smoothing the top with a spatula.
  6. Bake 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 has a slight jiggle.
  7. Cool in Oven: Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly ajar, allowing it to cool gently to avoid cracks.
  8. Chill: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
  9. Prepare 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 it sit for 2 minutes. Stir gently until smooth and glossy.
  10. Finish and Serve: Pour the chocolate ganache over the chilled cheesecake, spreading evenly. Sprinkle extra chocolate chips on top. Slice and serve chilled for the best texture and flavor.

Notes

  • For best results, use full-fat cream cheese and sour cream.
  • Make sure to let the cheesecake cool slowly in the oven to prevent cracking.
  • Use a water bath if you prefer even gentler baking, though it’s not necessary.
  • Ganache can be made in advance and refrigerated; warm gently before pouring.
  • Store leftovers refrigerated for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownie cheesecake, fudgy brownies, cream cheese dessert, chocolate ganache cheesecake, baked cheesecake, dessert recipe

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