Dessert

Fudgy Brownie Bottom Cheesecake Recipe

ByElla Hart February 24, 2026February 24, 2026

Introduction

This fudgy brownie bottom cheesecake combines the best of both worlds: a rich, chocolatey brownie base topped with a creamy, smooth cheesecake layer. It’s a decadent dessert perfect for special occasions or simply satisfying your chocolate cravings.

A slice of cheesecake with two layers rests on a white plate against a white marbled surface. The bottom layer is thick and dark brown, looking like rich chocolate cake, while the top layer is creamy light beige, typical of cheesecake. On top, there are small chocolate chips piled in the center. Thick, glossy chocolate sauce drips down from the top over the edges, pooling slightly at the base. A few chocolate chips are scattered around the plate. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 cup unsalted butter
1 cup granulated sugar
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

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
Step 2: Melt 0.5 cup unsalted butter. In a bowl, combine the melted butter, 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 make the brownie batter.
Step 3: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Allow to cool slightly.
Step 4: 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 to form the cheesecake filling.
Step 5: Pour the cheesecake filling over the cooled brownie base.
Step 6: Bake at 325°F (163°C) 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 ajar.
Step 8: Cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Step 9: 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 to create a smooth ganache.
Step 10: Pour the ganache over the chilled cheesecake and top with extra chocolate chips if desired. Slice and serve.

Tips & Variations

Use room temperature cream cheese for a smoother cheesecake filling.
For an extra rich cheesecake, substitute part of the sour cream with cream cheese.
Add a tablespoon of espresso powder to the brownie batter to enhance the chocolate flavor.
Top with chopped nuts or fresh berries for added texture and color.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices slightly in the microwave if desired, but it’s best served chilled. The ganache topping helps keep it moist and delicious during storage.

How to Serve

A slice of dessert with three visible layers on a white plate, sitting on a white marbled surface. The bottom layer is dark brown and looks dense and fudgy like chocolate cake or brownie. The middle layer is thick, creamy, and light beige in color, resembling cheesecake. The top layer features a smooth, shiny chocolate drizzle that flows slightly down the sides, with a pile of small, round chocolate chips on top. More chocolate chips are scattered around the slice on the plate. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day ahead. The flavors develop nicely when chilled overnight.

How do I prevent cracks in the cheesecake?

Avoid overbaking and allow the cheesecake to cool gradually in the oven with the door slightly open. Also, make sure to beat the cream cheese mixture until smooth but don’t overmix once eggs are added.