Delicious Brownie Cheesecake Recipe

Indulge in the perfect fusion of rich, fudgy brownies and creamy cheesecake with this irresistible dessert recipe that’s sure to satisfy every sweet craving.

Course Dessert, Desserts

Cuisine Cake

Keyword brownie bottom cheesecake, brownie cheesecake, brownie cheesecake recipe, chocolate brownie cheesecake

Prep Time 15

Cook Time 1 5

Resting and Chilling Time 5 30

Total Time 6 50

Servings servings

Calories 691kcal

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.

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