Description
This Fudgy Brownie Bottom Cheesecake is a decadent dessert combining a rich, fudgy brownie base with a creamy, tangy cheesecake layer, topped with a smooth chocolate ganache. Perfect for chocolate lovers, this indulgent treat boasts a moist brownie crust, velvety cheesecake filling, and a luscious chocolate topping, making it a show-stopping dessert for 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, softened
- 0.5 cup granulated sugar
- 0.5 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Extra chocolate chips for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make Brownie Batter: Melt 0.5 cup of unsalted butter and combine it with 1 cup granulated sugar. Beat in 2 eggs, then sift together 0.5 cup flour, 0.33 cup cocoa powder, and 0.25 teaspoon salt. Stir the dry ingredients into the butter mixture along with 1 teaspoon vanilla extract until smooth and well-combined.
- Bake Brownie Base: Pour the brownie batter into the prepared pan and bake for 18 to 20 minutes, or until the surface is set. Remove from oven and let cool slightly before adding cheesecake layer.
- Prepare Cheesecake Filling: In a mixing bowl, beat 16 ounces of softened 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, mixing until fully combined and smooth.
- Pour Cheesecake Layer: Carefully pour the cheesecake filling over the cooled brownie base, spreading evenly with a spatula.
- Bake Cheesecake: Return the springform pan to the oven and bake at 325°F for 45 to 50 minutes, or until the center is set but still slightly jiggly for a creamy texture.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake rest inside the oven for 1 hour to prevent cracking and ensure gentle cooling.
- Chill Cheesecake: Remove the cheesecake from the oven and cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to fully set.
- Make Ganache: Heat 0.5 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes to melt, then stir until smooth and glossy.
- Top and Serve: Pour the chocolate ganache over the chilled cheesecake and spread evenly. Sprinkle additional chocolate chips on top if desired. Slice and serve chilled for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Use parchment paper and grease the pan well to ensure easy removal of the cheesecake.
- Resting the cheesecake in the oven with the door ajar helps prevent cracks.
- Ganache can be warmed slightly if it thickens too much before pouring.
- For extra richness, add a pinch of espresso powder to the brownie batter to enhance the chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cheesecake, chocolate cheesecake, fudgy brownie bottom, chocolate ganache, dessert, baked cheesecake
