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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.

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
  • 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

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

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