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Fudgy Brownie Bottom Cheesecake Recipe

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4.5 from 140 reviews

Indulge in the perfect combination of rich, fudgy brownie and creamy cheesecake with this Fudgy Brownie Bottom Cheesecake recipe. Featuring a dense, chocolatey brownie base topped with smooth and tangy cheesecake, and finished with a luscious chocolate ganache, this dessert is sure to impress at any occasion.

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 Filling

  • 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

Instructions

  1. Preheat 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.
  2. Make brownie batter: Melt 0.5 cup unsalted butter in a saucepan or microwave. In a bowl, combine the melted butter, 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 until the mixture is smooth and fully combined.
  3. Bake brownie base: Pour the brownie batter into the prepared springform pan and bake for 18 to 20 minutes. Remove from the oven and let it cool slightly.
  4. Prepare cheesecake filling: In a mixing bowl, beat 16 ounces of cream cheese with 0.5 cup granulated sugar until smooth and creamy. Add 0.5 cup sour cream, 2 eggs, and 1 teaspoon vanilla extract. Continue mixing until the filling is fully blended and smooth.
  5. Assemble cheesecake: Pour the cheesecake filling evenly over the cooled brownie base in the springform pan.
  6. Bake 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.
  7. Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, preventing cracking.
  8. Chill cheesecake: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for best results.
  9. Make chocolate ganache: Heat 0.5 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir gently until smooth and glossy.
  10. Finish and serve: Pour the ganache over the chilled cheesecake and optionally top with extra chocolate chips. Slice and enjoy your decadent Fudgy Brownie Bottom Cheesecake!

Notes

  • Ensure the cheesecake does not overbake; the center should be slightly jiggly to maintain creamy texture.
  • Chilling the cheesecake overnight enhances the flavor and makes slicing easier.
  • To avoid cracks, cool the cheesecake gradually by letting it rest in the turned-off oven.
  • For extra chocolate texture, sprinkle additional semi-sweet chocolate chips on top before serving.
  • Use full-fat cream cheese and sour cream for best richness and flavor.

Keywords: Fudgy Brownie Bottom Cheesecake, brownie cheesecake, chocolate cheesecake, dessert, homemade cheesecake, chocolate ganache

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