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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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the cheesecake: Pour the cheesecake filling over the slightly cooled brownie base, spreading it evenly.
  6. 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.
  7. 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.
  8. Chill the cheesecake: Remove from the oven, cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
  9. 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.
  10. 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

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