Description
This Fudgy Brownie Bottom Cheesecake combines the rich, dense texture of a chocolate brownie base with a creamy, smooth cheesecake layer on top, finished with a luscious chocolate ganache. Perfect for dessert lovers looking for a decadent treat that offers the best of both worlds.
Ingredients
Scale
Brownie Base
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 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
- 0.5 cup granulated sugar
- 0.5 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
Chocolate Ganache
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Extra chocolate chips for topping (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make Brownie Batter: Melt 0.5 cup unsalted butter. In a mixing bowl, combine the melted butter with 1 cup granulated sugar, 2 eggs, 0.33 cup cocoa powder, 0.5 cup all-purpose flour, 0.25 teaspoon salt, and 1 teaspoon vanilla extract. Stir the mixture until smooth and well blended.
- Bake Brownie Base: Pour the brownie batter into the prepared pan, smoothing the top. Bake for 18–20 minutes until set but still soft. Remove from oven and let it cool slightly.
- Prepare Cheesecake Filling: In a large bowl, beat 16 ounces of 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 combined.
- Assemble Cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base, spreading gently to cover the surface.
- Bake Cheesecake: Return the pan to the oven and bake at 325°F (163°C) for 45–50 minutes, or until the cheesecake center is set but slightly jiggly.
- Rest in Oven: Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour to cool gradually, preventing cracks.
- Chill Cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Then chill in the refrigerator for at least 4 hours or overnight to set fully.
- Make Ganache: Heat 0.5 cup heavy cream in a saucepan until it simmers. Pour the hot cream over 1 cup semi-sweet chocolate chips in a bowl. Let sit for 2 minutes to melt, then stir until smooth and glossy.
- Finish and Serve: Pour the chocolate ganache over the chilled cheesecake surface. Optionally, sprinkle extra chocolate chips on top. Slice and serve your decadent fudgy brownie bottom cheesecake.
Notes
- Ensure the cream cheese is softened for a smoother cheesecake batter.
- Let the cheesecake cool gradually in the oven to avoid cracking.
- The ganache can be prepared in advance and refrigerated; warm slightly before pouring.
- Use a springform pan for easier removal of the cheesecake.
- Allow the cheesecake to chill overnight for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cheesecake, fudgy brownie, cheesecake dessert, chocolate ganache, baked cheesecake, layered dessert
