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Fudgy Brownie Bottom Cheesecake Recipe

★★★★★

4.9 from 67 reviews
  • Author: Gabriel
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x

Description

Indulge in this decadent Fudgy Brownie Bottom Cheesecake, where a rich, fudgy brownie base perfectly complements a creamy, smooth cheesecake layer, all topped with a luscious chocolate ganache. This dessert combines the best of both worlds and is perfect for any special occasion or sweet craving.

Ingredients

Scale

Brownie Base

  • 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

Cheesecake Layer

  • 16 ounces cream cheese, softened
  • 0.5 cup granulated sugar
  • 0.5 cup sour cream
  • 2 large 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. Prepare the Pan: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides to ensure easy removal of the cheesecake later.
  2. Make the Brownie Batter: Melt 0.5 cup of unsalted butter, then mix it with 1 cup granulated sugar, 2 eggs, 0.33 cup cocoa powder, 0.5 cup flour, 0.25 tsp salt, and 1 tsp vanilla extract. Stir the mixture until the batter is smooth and well combined.
  3. Bake the Brownie Base: Pour the brownie batter evenly into the prepared pan and bake for 18 to 20 minutes. After baking, allow the brownie base to cool slightly to set.
  4. Prepare the Cheesecake Filling: Beat 16 ounces of softened cream cheese together with 0.5 cup granulated sugar until smooth and creamy. Add 0.5 cup sour cream, 2 eggs, and 1 tsp vanilla extract, mixing until the filling is perfectly creamy and lump-free.
  5. Assemble Cheesecake: Pour the cheesecake filling evenly over the cooled brownie base, smoothing the top with a spatula.
  6. Bake the Cheesecake: Return the pan to the oven and bake at 325°F for 45 to 50 minutes, or until the center is set but still slightly jiggly when gently shaken.
  7. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, which helps prevent cracking.
  8. Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours or overnight for the best texture.
  9. Make the Ganache: Heat 0.5 cup heavy cream until it begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
  10. Finish and Serve: Pour the chocolate ganache over the chilled cheesecake and sprinkle extra chocolate chips on top. Slice and serve this rich, fudgy, and creamy delight to your eager guests!

Notes

  • Use room temperature cream cheese for a smooth cheesecake filling without lumps.
  • Allow the cheesecake to chill for at least 4 hours or overnight for the best texture and flavor.
  • Be careful not to overbake the cheesecake; the center should remain slightly jiggly.
  • For cleaner slices, run a knife under hot water and wipe it dry before slicing.
  • The ganache can be made a day ahead and refrigerated; just warm slightly before pouring over the cheesecake.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownie cheesecake, fudgy brownie cheesecake, chocolate cheesecake, dessert recipe, cheesecake with brownie base

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