Name: Fudgy Brownie Bottom Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 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; 16 ounces cream cheese, softened; 0.5 cup granulated sugar; 0.5 cup sour cream; 2 eggs; 1 teaspoon vanilla extract; 0.5 cup heavy cream; 1 cup semi-sweet chocolate chips; Extra chocolate chips for topping (optional)

Ingredients

0.5 cup unsalted butter

1 cup granulated sugar (for brownie)

4 eggs

0.5 cup all-purpose flour

0.33 cup unsweetened cocoa powder

0.25 teaspoon salt

2 teaspoons vanilla extract (divided)

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 your 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 of unsalted butter. In a bowl, combine 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. Stir until the batter is smooth and evenly mixed.

Step 3: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Remove from oven and let it cool slightly while you prepare the cheesecake layer.

Step 4: In a separate 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, then mix until creamy and well combined.

Step 5: Pour the cheesecake filling evenly over the cooled brownie base.

Step 6: Return the pan to the oven and bake at 325°F for 45–50 minutes, or until the cheesecake center is set but still slightly jiggly.

Step 7: Turn off the oven and let the cheesecake rest inside with the oven door slightly 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 to firm up.

Step 9: To make the ganache, heat 0.5 cup heavy cream until it is just simmering. Pour the hot cream over 1 cup of semi-sweet chocolate chips and let it sit for 2 minutes, then stir gently until the ganache is smooth and glossy.

Step 10: Pour the ganache over the chilled cheesecake and spread evenly. Optionally, top with extra chocolate chips. Slice and serve.

Tips & Variations

Use room temperature cream cheese and eggs for a smoother cheesecake batter.

For a nutty twist, sprinkle chopped walnuts or pecans over the brownie layer before baking.

If you prefer a less sweet dessert, reduce the granulated sugar slightly in both the brownie and cheesecake layers.

Make the ganache ahead of time and refrigerate it; gently warm before pouring if needed.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent it from drying out or absorbing other fridge odors. For longer storage, you can freeze it for up to 1 month; thaw overnight in the refrigerator before serving. When reheating, bring to room temperature and serve chilled or slightly warmed as preferred.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is recommended for easy removal, but you can use a regular 9-inch cake pan lined with parchment. You may need to carefully invert the cake to remove it.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center is slightly jiggly but not liquid. The residual heat will continue to cook it as it cools.