Description
This rich and decadent Chocolate Brownie Cheesecake combines a fudgy brownie base with a creamy, smooth chocolate cheesecake layer, topped with a luscious chocolate ganache and optional whipped cream and shaved chocolate for garnish. Perfect for chocolate lovers, this dessert blends the best of both worlds with an irresistibly indulgent texture and flavor.
Ingredients
Brownie Bottom (OR use your favorite brownie mix)
- 1 cup unsalted butter, melted
- 1 1/2 cups semi-sweet chocolate chips, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Cheesecake Layer
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3/4 cup semi-sweet chocolate chunks or chips, melted
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons flour
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
Chocolate Ganache
- 3/4 cup semi-sweet chocolate chunks or chips
- 1/3 cup heavy whipping cream
Garnish (Optional)
- Shaved chocolate
- Whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking. Wrap the outside of the pan with 3-4 layers of 18-inch heavy-duty aluminum foil to guard against water leaks during baking.
- Make the Brownie Batter: In a large bowl, combine the melted butter and melted semi-sweet chocolate chips until smooth. Whisk in granulated sugar and brown sugar until fully integrated. Next, whisk in vanilla extract, then add eggs one at a time, mixing each until fully incorporated.
- Add Dry Ingredients to Brownie Batter: Stir in baking powder and salt. Slowly fold in the all-purpose flour until the mixture is smooth and just combined, avoiding overmixing to keep it tender.
- Bake Brownie Base: Pour the brownie batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for 22-24 minutes. The brownie may not be fully cooked at this stage, which is acceptable since it will bake further with the cheesecake layer.
- Prepare for Cheesecake Layer: Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F (150°C) in preparation for baking the cheesecake layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add granulated sugar, mixing to combine. Add melted semi-sweet chocolate chunks or chips, unsweetened cocoa powder, and flour, mixing until blended. Stir in vanilla extract. Add eggs one at a time, beating each until incorporated. Finally, mix in the sour cream until the batter becomes smooth and velvety.
- Assemble and Bake: Pour the cheesecake batter over the partially baked brownie base and spread evenly. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath (bain-marie) which helps prevent cracking.
- Bake Cheesecake: Bake at 300°F (150°C) for about 1 hour and 15-25 minutes, or until the outer edges are set and the center slightly jiggles when gently shaken. Avoid overbaking to maintain creamy texture.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Remove from water bath and foil, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Prepare Chocolate Ganache: Heat the heavy whipping cream in a small saucepan until it just begins to simmer. Pour over semi-sweet chocolate chunks or chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Finish and Garnish: Pour the ganache evenly over the chilled cheesecake surface. Optionally, garnish with whipped cream and shaved chocolate for an elegant presentation. Serve chilled and enjoy!
Notes
- Use room temperature eggs and cream cheese for a smoother batter to avoid lumps in your cheesecake.
- Wrapping the springform pan with aluminum foil prevents water from seeping into the cheesecake during the water bath baking.
- If you prefer a crunchier brownie crust, bake the brownie base fully before adding the cheesecake layer, but this may result in a drier crust.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- For a dairy-free version, substitute cream cheese and sour cream with vegan alternatives, and use dairy-free chocolate.
- Use a hot water bath to avoid cracking and achieve an even bake on the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
