Name: Fudgy Brownie Bottom Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 0.5 cup unsalted butter; 1 cup granulated sugar; 2 large eggs; 0.5 cup all-purpose flour; 0.33 cup unsweetened cocoa powder; 0.25 teaspoon salt; 1 teaspoon vanilla extract; 16 ounces cream cheese, softened; 0.5 cup granulated sugar; 0.5 cup sour cream; 2 large eggs; 1 teaspoon vanilla extract; 0.5 cup heavy cream; 1 cup semi-sweet chocolate chips; Extra chocolate chips, for topping

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 your 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 or microwave. 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 the batter is smooth and well combined.

Step 3: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Once done, remove from the oven and let it cool slightly while you prepare the cheesecake layer.

Step 4: In a separate bowl, beat 16 ounces of cream cheese with 0.5 cup granulated sugar until smooth and creamy. Add 0.5 cup sour cream, 2 eggs, and the remaining 1 teaspoon vanilla extract. Mix until fully incorporated and smooth.

Step 5: Pour the cheesecake filling evenly over the slightly cooled brownie base.

Step 6: Return the pan to the oven and bake at 325°F for 45–50 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. This helps prevent cracking and promotes even cooling.

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 the best texture.

Step 9: To make the ganache, heat 0.5 cup heavy cream until it just starts to simmer. Pour it over 1 cup semi-sweet chocolate chips and let sit for 2 minutes. Stir gently until smooth and glossy.

Step 10: Pour the ganache over the chilled cheesecake and top with extra chocolate chips if desired. Slice and serve your decadent dessert.

Tips & Variations

Use room temperature ingredients, especially the cream cheese and eggs, to ensure a smooth cheesecake filling.

For a nutty twist, fold chopped walnuts or pecans into the brownie batter before baking.

If you prefer a stronger chocolate flavor, increase the cocoa powder in the brownie base to 0.5 cup.

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container. To reheat, let it come to room temperature, then enjoy chilled or slightly warmed if preferred. Avoid freezing as it may affect the texture of the ganache and cheesecake.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after resting overnight in the fridge. Prepare it a day in advance to save time and improve flavor and texture.

How do I prevent cracks in my cheesecake?

Letting the cheesecake cool slowly in the turned-off oven with the door ajar helps prevent cracks. Also, avoid overbaking—the center should remain slightly jiggly when you take it out.