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Fudgy Brownie Bottom Cheesecake Recipe

★★★★★

4.6 from 82 reviews
  • Author: Zoe
  • Total Time: 4 hours (including chilling)
  • Yield: 12 servings 1x

Description

This Fudgy Brownie Bottom Cheesecake combines a rich, chocolatey brownie base with a creamy cheesecake topping, creating a decadent dessert perfect for any occasion. With a fudgy and moist brownie layer topped by a smooth and velvety cheesecake, this recipe offers a delightful contrast in textures and flavors.

Ingredients

Scale

For the Brownie Bottom:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream or heavy cream
  • 1/4 cup chocolate chips (optional, for extra chocolate flavor)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. Make the Brownie Base: In a medium saucepan, melt the butter over low heat. Remove from heat and let it cool slightly. Stir in the granulated sugar, eggs, and vanilla extract until well combined. Add the cocoa powder, flour, salt, and baking powder, mixing until just combined. Pour the brownie batter into the prepared springform pan, spreading it evenly across the bottom.
  3. Bake the Brownie Layer: Bake the brownie layer in the preheated oven for about 20 minutes, or until set but still fudgy. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Finally, mix in the sour cream or heavy cream until smooth. If using, fold in the chocolate chips gently.
  5. Assemble the Cheesecake: Pour the cheesecake filling over the slightly cooled brownie layer, spreading it evenly. Bake in the preheated oven for an additional 30-35 minutes, or until the center is set but still slightly jiggly and the edges are firm.
  6. Cool and Chill: Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 30 minutes. Then cover and refrigerate for at least 3 hours or overnight for the best flavor and texture.
  7. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Optionally, top with whipped cream, chocolate sauce, or fresh berries.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling.
  • Do not overbake the cheesecake layer; it should still be slightly jiggly in the center when done.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • Use parchment paper for easy removal of the brownie bottom from the springform pan.
  • Optional chocolate chips in the cheesecake filling add extra chocolate richness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Fudgy Brownie Bottom Cheesecake, Brownie cheesecake, chocolate cheesecake dessert, easy cheesecake recipe

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