Description
This Fudgy Brownie Bottom Cheesecake is a decadent dessert featuring a rich, fudgy brownie base topped with a smooth, creamy cheesecake layer. Finished with a luscious chocolate ganache, it combines the best of both worlds for an indulgent treat perfect for any occasion.
Ingredients
Scale
Brownie Base
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 4 eggs (2 for brownie base, 2 for cheesecake layer)
- 0.5 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 2 teaspoons vanilla extract (divided as 1 tsp for brownie, 1 tsp for cheesecake)
Cheesecake Layer
- 16 ounces cream cheese
- 0.5 cup sour cream
- 0.5 cup granulated sugar
- 2 eggs (as noted above)
- 1 teaspoon vanilla extract
Chocolate Ganache
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Extra chocolate chips for topping
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides to ensure easy cheesecake release.
- Make Brownie Batter: Melt 0.5 cup unsalted butter and combine it with 1 cup granulated sugar, 2 eggs, 0.33 cup unsweetened cocoa powder, 0.5 cup flour, 0.25 tsp salt, and 1 tsp vanilla extract. Stir until the mixture is smooth and well blended.
- Bake Brownie Base: Pour the brownie batter into the prepared pan and bake for 18 to 20 minutes. Once baked, allow it to cool slightly to set the base for the cheesecake layer.
- Prepare Cheesecake Filling: In a mixing bowl, beat 16 ounces cream cheese with 0.5 cup granulated sugar until smooth and creamy. Add 0.5 cup sour cream, 2 eggs, and 1 tsp vanilla extract. Mix until well combined and silky.
- Assemble Cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base, smoothing the top.
- Bake Cheesecake: Return the pan to the oven and bake at 325°F (163°C) for 45 to 50 minutes. The cheesecake should be set around the edges but slightly jiggly in the center when done.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it rest this way for 1 hour to prevent cracking and to cool gradually.
- Chill Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set fully.
- Prepare Ganache: Heat 0.5 cup heavy cream just until simmering. Pour the hot cream over 1 cup semi-sweet chocolate chips and let it sit for 2 minutes. Stir gently until smooth and glossy to create the ganache.
- Finish and Serve: Pour the ganache evenly over the chilled cheesecake. Garnish with extra chocolate chips on top. Slice and serve your indulgent Fudgy Brownie Bottom Cheesecake.
Notes
- Ensure the brownie base is slightly cooled but still warm before adding cheesecake layer to prevent mixing.
- Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
- Resting the cheesecake in the turned-off oven helps prevent cracking.
- Ganache can be adjusted in thickness by varying the cream to chocolate ratio.
- Use full-fat cream cheese and sour cream for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cheesecake, fudgy brownie cheesecake, chocolate cheesecake, dessert, baked cheesecake, chocolate ganache dessert
