Introduction

This Fudgy Brownie Bottom Cheesecake combines the rich, chocolatey goodness of a fudgy brownie with a creamy, smooth cheesecake topping. It’s a decadent dessert perfect for chocolate lovers looking to impress with layers of flavor and texture.

Fudgy Brownie Bottom Cheesecake Recipe - Recipe Image

Ingredients

0.5 cup unsalted butter
1 cup granulated sugar (divided)
4 eggs (divided)
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 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, 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 well mixed.
Step 3: Pour the brownie batter into the prepared pan and bake for 18–20 minutes. Once done, let it cool slightly while you prepare the cheesecake layer.
Step 4: In a large 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 teaspoon vanilla extract. Mix until fully combined with a creamy consistency.
Step 5: Pour the cheesecake filling evenly over the cooled brownie base in the pan.
Step 6: Bake at 325°F for 45–50 minutes, or until the center is set but still slightly jiggly when gently shaken.
Step 7: Turn off the oven and let the cheesecake rest inside for 1 hour with the oven door slightly ajar to cool gradually.
Step 8: Remove the cheesecake from the oven, let cool completely at room temperature, then chill in the refrigerator for at least 4 hours or preferably overnight.
Step 9: To make the ganache, heat 0.5 cup heavy cream until it just begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy.
Step 10: Pour the ganache evenly over the chilled cheesecake. Optionally, sprinkle extra chocolate chips on top. Slice and serve this indulgent dessert to delight your guests.

Tips & Variations

For extra richness, use full-fat cream cheese and sour cream.
You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
To enhance the brownie layer, add a handful of chopped nuts or a pinch of espresso powder for depth.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, let slices come to room temperature or warm gently for a few seconds in the microwave. Avoid freezing as it can affect the texture of the cheesecake and ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is recommended for easy removal, but if unavailable, use a regular cake pan lined with parchment paper and carefully invert the cheesecake when cool.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center slightly jiggles when you gently shake the pan. It will firm up completely after chilling.

Fudgy Brownie Bottom Cheesecake Recipe

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4.5 from 105 reviews

Decadent and creamy Fudgy Brownie Bottom Cheesecake combines a rich, fudgy brownie base with a smooth and tangy cheesecake layer, topped with a luscious chocolate ganache for the perfect indulgent dessert.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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 Layer

16 ounces cream cheese
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 garnish

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 prevent sticking.
Make the brownie batter: Melt 0.5 cup unsalted butter and combine it with 1 cup granulated sugar. Beat in 2 eggs, then add 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 well combined.
Bake the brownie base: Pour the brownie batter into the prepared pan and bake for 18 to 20 minutes. Remove from the oven and let it cool slightly.
Prepare the cheesecake filling: In a 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 teaspoon vanilla extract, mixing until fully combined.
Assemble the cheesecake: Pour the cheesecake filling over the slightly cooled brownie base, spreading it evenly.
Bake the cheesecake: Return the pan to the oven and bake at 325°F (163°C) for 45 to 50 minutes or until the center is set but still slightly jiggly.
Cool in the oven: Turn off the oven and let the cheesecake rest inside with the door ajar for 1 hour to cool gradually, preventing cracks.
Chill the cheesecake: Remove from the oven, cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Make the ganache: Heat 0.5 cup heavy cream until it just begins to simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips, let sit for 2 minutes, then stir until smooth and glossy.
Finish and serve: Pour the chocolate ganache over the chilled cheesecake and garnish with extra chocolate chips. Slice and serve your rich and creamy Fudgy Brownie Bottom Cheesecake!

Notes

Use full-fat cream cheese and sour cream for the best texture and flavor.
Letting the cheesecake rest in the warm oven helps prevent cracking.
Chill the cheesecake thoroughly to ensure clean slices.
The ganache can be made a day ahead and stored in the refrigerator, warm gently before pouring.
Use a serrated knife dipped in hot water for neat slices.

Keywords: fudgy brownie cheesecake, brownie bottom cheesecake, chocolate cheesecake, homemade cheesecake, rich chocolate dessert