Introduction

This fudgy brownie bottom cheesecake combines rich chocolate brownie with creamy cheesecake for a decadent dessert experience. Perfect for chocolate lovers, it features a smooth cheesecake layer atop a dense, fudgy base and a luscious chocolate ganache finish.

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 (divided)
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 the 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 saucepan. In a bowl, combine the melted butter 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 smooth to create the brownie batter.
Step 3: Pour the brownie batter into the prepared pan and bake for 18 to 20 minutes. Once baked, allow it to cool slightly while you prepare the cheesecake layer.
Step 4: In a mixing bowl, beat 16 ounces of cream cheese with 0.5 cup granulated sugar until smooth and fluffy. Add 0.5 cup sour cream, the remaining 2 eggs, and 1 teaspoon vanilla extract. Mix until the filling is creamy and well combined.
Step 5: Pour the cheesecake filling evenly over the slightly cooled brownie base.
Step 6: Bake the combined cheesecake and brownie at 325°F (163°C) for 45 to 50 minutes, or until the center is set but still slightly jiggly.
Step 7: Turn off the oven and let the cheesecake rest inside for 1 hour with the oven door slightly open to cool gradually.
Step 8: Remove the cheesecake from the oven and cool completely at room temperature. Then chill it in the refrigerator for at least 4 hours or overnight for best results.
Step 9: Heat 0.5 cup of heavy cream until it just begins to simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth to create a glossy ganache.
Step 10: Pour the ganache over the chilled cheesecake and add extra chocolate chips on top if desired. Slice and serve your decadent fudgy brownie bottom cheesecake!

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest cheesecake layer.
For an extra chocolate punch, sprinkle some crushed nuts or chocolate shavings on top of the ganache.
You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
Make sure to chill the cheesecake thoroughly before adding ganache to ensure clean slicing.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, bring to room temperature for about 15 minutes before serving. Leftovers can be frozen for up to 2 months; thaw overnight in the fridge and add ganache fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is recommended to easily release the cheesecake without damaging the edges. If using a regular cake pan, line it well with parchment and consider loosening the edges carefully with a knife before removing.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will firm up more as it cools, ensuring a creamy texture.

Fudgy Brownie Bottom Cheesecake Recipe

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★★★★★

4.8 from 138 reviews

This Fudgy Brownie Bottom Cheesecake combines rich, dense brownie with creamy cheesecake topped with a smooth chocolate ganache for a decadent dessert perfect for any occasion.

Author: Dana
Prep Time: 20 minutes
Cook Time: 1 hour 15 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 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 (optional)

Instructions

Prepare Pan and Preheat Oven: 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 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 flour, 0.25 teaspoon salt, and 1 teaspoon vanilla extract. Stir thoroughly until the batter is smooth and even.
Bake Brownie Base: Pour the brownie batter into the prepared pan. Bake for 18–20 minutes until set. Allow it to cool slightly before adding the cheesecake layer.
Prepare Cheesecake Filling: In a mixing bowl, beat 16 ounces cream cheese with 0.5 cup granulated sugar until smooth. Mix in 0.5 cup sour cream, 2 eggs, and 1 teaspoon vanilla extract until the mixture is creamy and well combined.
Assemble Cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base in the pan.
Bake Cheesecake: Bake at 325°F (163°C) for 45–50 minutes until the center is mostly set but still slightly jiggly to the touch.
Rest Cheesecake in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it rest for 1 hour to prevent cracking and help set slowly.
Cool and Chill: Remove cheesecake from the oven, allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Prepare Ganache: Heat 0.5 cup heavy cream until it’s simmering, then pour over 1 cup semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes and stir until smooth and glossy.
Finish and Serve: Pour the ganache over the chilled cheesecake. Optionally, sprinkle extra chocolate chips on top. Slice and serve chilled for a rich, fudgy, and creamy dessert.

Notes

Allowing the cheesecake to rest in the oven with door ajar helps prevent cracking.
Chilling the cheesecake overnight improves texture and flavor.
The ganache can be customized with dark or milk chocolate based on preference.
Use room temperature ingredients for smoother batter and filling.
For easier slicing, dip the knife in hot water and wipe clean between cuts.

Keywords: Brownie Bottom Cheesecake, Chocolate Cheesecake, Fudgy Brownie, Decadent Dessert, Chocolate Ganache, Cheesecake Recipe