Fudgy Brownie Bottom Cheesecake Recipe

Introduction

Decadent and creamy, this Fudgy Brownie Bottom Cheesecake combines a rich, fudgy brownie base with a smooth cheesecake layer and a luscious chocolate ganache topping. It’s the perfect dessert for chocolate lovers looking to impress with minimal fuss.

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
• 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

1. 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.
2. Step 2: Melt 0.5 cup unsalted butter. 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.
3. Step 3: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Remove from the oven and let it cool slightly.
4. Step 4: In a large bowl, beat 16 ounces cream cheese with 0.5 cup granulated sugar until smooth. Add 0.5 cup sour cream, 2 eggs, and 1 teaspoon vanilla extract, mixing until creamy and well combined.
5. Step 5: Pour the cheesecake filling evenly over the cooled brownie base.
6. Step 6: Bake at 325°F (163°C) for 45–50 minutes, or until the cheesecake center is set but still slightly jiggly.
7. Step 7: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
8. Step 8: Remove the cheesecake from the oven and let it cool completely before chilling in the refrigerator for at least 4 hours or overnight.
9. Step 9: To 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. Step 10: Pour the ganache over the chilled cheesecake. Optionally, top with extra chocolate chips before slicing and serving.

Tips & Variations

• Use room temperature cream cheese for a smoother cheesecake filling without lumps.
• For a nutty twist, sprinkle chopped walnuts or pecans on top of the ganache before it sets.
• Substitute semi-sweet chocolate chips with dark chocolate for a richer ganache flavor.
• Make sure not to overbake the cheesecake filling; it should still have a slight jiggle to keep it creamy.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature or enjoy chilled. Ganache topping may firm up in the fridge but will soften at room temperature.

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 ideal for easy removal of the cheesecake without damaging it. If using a regular cake pan, line it well with parchment and be very gentle when removing the dessert.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, and the center still has a slight jiggle when you gently shake the pan. Overbaking can cause cracks and a dry texture.