Delicious Brownie Cheesecake Recipe
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Indulge in the perfect fusion of rich, fudgy brownies and creamy cheesecake with this irresistible brownie cheesecake recipe that’s sure to satisfy every sweet craving.
Brownie cheesecake brings together a dense, fudgy brownie base with a smooth, tangy cheesecake layer. A final drizzle or layer of melted chocolate ties everything together, making each bite a mix of intense chocolate and cool, velvety cheesecake. This is the cheesecake made for chocolate lovers!
This brownie bottom cheesecake combines two favorite dessert recipes into one for the ultimate in decadent cakes. The brownie is rich with dark chocolate and cocoa, giving it a deep, bittersweet flavor and a slightly chewy texture. On top, the cream cheese filling—balanced with sour cream or Greek yogurt—adds a creamy contrast that’s not overly sweet. The final chocolate layer is the perfect topping that ties the whole dessert together.
Ingredients Needed for this Brownie Cheesecake Recipe
Brownie Layer
- Unsalted Butter
- Dark Chocolate – Look for one that is 60–70% cocoa.
- Granulated Sugar
- Eggs – Be sure these are room temperature before beginning for the best results.
- Vanilla Extract
- All-purpose Flour
- Unsweetened Cocoa Powder
- Salt
Cheesecake Layer
- Cream Cheese – This will need to be at room temperature before beginning for the best results.
- Granulated Sugar
- Eggs – Be sure the eggs are at room temperature for the best results.
- Sour Cream – You could also use Greek Yogurt instead.
- Vanilla Extract
Chocolate Ganache Layer
- Semi-sweet or Dark Chocolate
- Heavy Cream
- Unsalted Butter
Step by Step Instructions for Making the Brownie Layer
The full list of ingredients, including measurements, and detailed instructions to make this brownie bottom cheesecake recipe can be found in the printable recipe card below. The next few sections will provide a brief overview for how to make this recipe.
- Melt the chocolate and butter together. Stir until smooth.
- Whisk in the sugar, eggs, and vanilla.
- Stir in the flour, cocoa powder, and salt. Be careful not to overmix during this step.
- Pour into prepared baking pan and bake until just set. The brownie layer will still be moist and not fully cooked. Remove and let cool while you prepare the cheesecake layer.
Preparing the Creamy Cheesecake Layer
- Beat cream cheese until fluffy and smooth. Add sugar and beat well.
- Add eggs one at a time, mixing between each addition. Be sure to wipe down the bowl during mixing. I don’t recommend using an electric beater to add in the adds because it will add more air into the batter. For cheesecake, more air typically leads to cracks.
- Add sour cream and vanilla extract. Mix being careful not to overmix at this step.
- Pour on top of brownie layer in baking pan and bake.
- Cool and then refrigerate.
How to Make the Chocolate Ganache Topping
- Heat the cream in a saucepan over low heat until steaming. Be careful not to let the cream boil. Once steaming, remove from heat and stir in chocolate. Once all the chocolate is melted, stir in butter. Cool slightly.
- Pour cooled chocolate ganache on top of the chilled cheesecake.
Baking Tips for the Perfect Texture and Flavor
- Be careful not to overbake the brownie layer as it will continue cooking with the cheesecake. You are looking for a set base but still some movement and moisture.
- After the cheesecake is finished baking, leave it in the oven with the door cracked to rest. This will help prevent cracks since this recipe doesn’t use a water bath like traditional cheesecake would.
- For best results, refrigerate the baked brownie cheesecake at least four hours. Overnight is even better.
Serving and Storage Suggestions
This brownie cheesecake recipe can be made up to five days in advance. If you are making it ahead of time, I recommend waiting until the day you want to serve it to add the chocolate ganache layer.
Store the brownie bottom cheesecake lightly covered in the fridge for up to 5 days. I do not recommend freezing this recipe.
Optional Toppings And Variations for this Brownie Cheesecake Recipe
I love this cheesecake with the chocolate ganache as the final layer. However, you can add a variety of different toppings or create variations of this recipe. Here are a few ideas:
- Add chocolate shavings to the top of the chocolate ganache layer.
- Add fruit on top of the brownie cheese. Cherries or strawberries would be delicious.
- Add a jam layer between the cheesecake and chocolate ganache. You can warm up seedless raspberry or strawberry jam slightly and then spread on top of the chilled cheesecake. Then, add the chocolate ganache on top.
- Swap the dark chocolate for milk chocolate for a slightly different flavor.
- Cut into smaller pieces to create brownie cheesecakes.
More Great Cheesecake Recipes
- Mini Pumpkin Cheesecake Recipe
- No Bake Turtle Cheesecake
- Cookie Butter Cheesecake Bars
- Strawberry Cheesecake
Delicious Brownie Cheesecake Recipe
Ingredients
Brownie Base
- ½ cup unsalted butter
- 4 oz dark chocolate (60–70% cocoa) , chopped
- 1 cup granulated sugar
- 2 large eggs room temp
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
Cheesecake Layer
- 20 ounces cream cheese room temp
- ½ cup granulated sugar
- 2 large eggs room temp
- ½ cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
Chocolate Ganache
- ½ cup heavy cream
- 6 ounces semi-sweet or dark chocolate chopped
- 1 Tablespoon unsalted butter
Instructions
Brownie Base
- Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper and lightly grease the sides.
- In a heatproof bowl, melt butter and chocolate together (microwave in 20-second bursts or over a double boiler). Stir until smooth.½ cup unsalted butter, 4 oz dark chocolate (60–70% cocoa)
- Whisk in sugar, then eggs and vanilla.1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Sift in flour, cocoa powder, and salt. Fold until just combined (don’t overmix).½ cup all-purpose flour, 2 Tablespoons unsweetened cocoa powder, ¼ teaspoon salt
- Spread batter evenly in the prepared pan. Bake for 18–20 minutes, until set but still moist. Cool slightly while preparing the cheesecake layer.
Cheesecake Layer
- In a large bowl, beat cream cheese until smooth and fluffy. Add sugar, mix well.20 ounces cream cheese, ½ cup granulated sugar
- Mix in eggs one at a time, scraping sides of the bowl.2 large eggs
- Add sour cream and vanilla, mixing until just combined (don’t overbeat).½ cup sour cream (or Greek yogurt), 1 teaspoon vanilla extract
- Pour cheesecake batter over the brownie base, smoothing the top.
- Bake for 40–45 minutes, until edges are set and center is slightly wobbly. Reducing the temperature slowly, turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour to prevent cracks.
- Cool to room temp, then refrigerate at least 4 hours (overnight is best).
Chocolate Ganache
- Heat cream in a small saucepan until just steaming (don’t boil). Turn off heat.½ cup heavy cream
- Mix in chopped chocolate. Let sit 2 minutes, then stir until smooth.6 ounces semi-sweet or dark chocolate
- Stir in butter for extra shine.1 Tablespoon unsalted butter
- Cool slightly, then pour over chilled cheesecake, tilting pan to spread evenly.
- Chill 30 to 45 minutes to set before slicing.
Notes
- You can use boxed brownie mix for the brownie layer but be sure to underbake them. You want the layer to be set but still moist.
- Refrigerate the cheesecake layer for at least four hours but overnight is usually better.
- The finished cheesecake can be stored, covered loosely, in the fridge for up to 5 days.
Nutrition
