Dessert

Fudgy Brownie Bottom Cheesecake Recipe

ByZoe Lane February 23, 2026February 23, 2026

Introduction

Decadent and creamy, this Fudgy Brownie Bottom Cheesecake combines the rich texture of a fudgy brownie with a smooth, classic cheesecake layer. Topped with a luscious chocolate ganache, it’s a perfect dessert for any special occasion or whenever you crave something indulgent.

A slice of cheesecake with three distinct layers sits on a white plate placed on a white marbled surface. The bottom layer is dark brown and looks moist, the middle layer is smooth and creamy with a light beige color, and the top layer is covered with melted chocolate sauce dripping down the sides. On top, there are many small dark chocolate chips, with a few scattered around the plate. The photo is 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 the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
Step 2: Melt 0.5 cup unsalted butter. In a bowl, mix 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 until the batter is smooth.
Step 3: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Remove from the oven and let cool slightly while you prepare the cheesecake layer.
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, then mix until creamy and well combined.
Step 5: Pour the cheesecake filling evenly over the slightly cooled brownie base.
Step 6: Bake again 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 leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
Step 8: Remove the cheesecake from the oven and cool completely at room temperature. Then chill in the refrigerator for at least 4 hours or overnight for best results.
Step 9: To prepare the ganache, heat 0.5 cup heavy cream until just simmering. Pour it over 1 cup semi-sweet chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
Step 10: Pour the ganache evenly over the chilled cheesecake. Optionally, top with extra chocolate chips for garnish, then slice and serve.

Tips & Variations

For an extra fudgy brownie base, use a little less flour or add a tablespoon of melted chocolate.
Swap sour cream with Greek yogurt for a tangier cheesecake filling.
Add a pinch of espresso powder to the brownie batter to enhance the chocolate flavor.
Use white or milk chocolate chips for the ganache to change the flavor profile.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture, let it sit at room temperature for 15 minutes before serving. Leftover slices can also be frozen for up to 1 month; thaw in the fridge overnight before enjoying.

How to Serve

A slice of two-layer cheesecake sits on a white plate. The bottom layer is dark brown and dense, looking like chocolate cake, while the top layer is creamy and pale yellow, smooth in texture. On top of the cheesecake, there is a thick drizzle of shiny dark chocolate sauce running down the sides, with a pile of small chocolate chips scattered on top and around the slice on the plate. The background features a soft focus of another cheesecake slice, all on a white marbled surface. 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 can be made a day in advance and refrigerated overnight. This helps the flavors meld and the texture to set perfectly.

What if my cheesecake cracks?

Cracking is common and usually caused by overbaking or rapid cooling. To minimize cracks, bake until the center is just set and cool the cheesecake slowly in the oven with the door slightly open.