Fudgy Brownie Bottom Cheesecake Recipe

Introduction

This fudgy brownie bottom cheesecake combines rich, chocolatey brownie with a creamy cheesecake layer for an indulgent dessert that’s perfect for any occasion. The silky ganache topping adds an extra touch of decadence. It’s easier to make than it looks and sure to impress your guests.

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. Mix in 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.
3. Step 3: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Allow it to cool slightly before adding the cheesecake layer.
4. Step 4: In a separate 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. Mix until creamy and well incorporated.
5. Step 5: Pour the cheesecake filling evenly over the cooled brownie base in the pan.
6. Step 6: Bake at 325°F for 45–50 minutes, or until the center is set but still slightly jiggly when gently shaken.
7. Step 7: Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly open to cool gradually.
8. Step 8: Remove from the oven and allow to cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight for best results.
9. Step 9: To make the ganache, heat 0.5 cup heavy cream until it just starts to simmer. Pour over 1 cup semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
10. Step 10: Pour the ganache over the chilled cheesecake and top with extra chocolate chips if desired. Slice and serve.

Tips & Variations

• Use a water bath for baking if you want an even creamier cheesecake texture.
• Swap sour cream for Greek yogurt for a slight tang and added creaminess.
• Try adding chopped nuts or swirl caramel sauce into the cheesecake layer for extra flavor.
• Ensure cream cheese is softened to room temperature to avoid lumps in the batter.

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. Reheat slices gently at room temperature or serve chilled. Ganache topping may be slightly firm when cold 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 best for cheesecakes because it makes removing the delicate dessert easier. If using a regular cake pan, line it well with parchment and be careful when removing as the cheesecake is fragile.

Why is my cheesecake cracking on top?

Cracks often form if the oven temperature is too high or if the cheesecake is overbaked. Baking at a low temperature and cooling it gradually, like resting it in the oven with the door ajar, helps prevent cracks.