Chocolate Brownie Cheesecake

Craving more treats? Try the zesty Lemon Blueberry Pound Cake or the super easy 2 Ingredient Fudge—both are guaranteed to satisfy!

This recipe is perfect for celebrations, holidays, or even just a cozy weekend treat (because let’s face it, every day could use a little more dessert). Plus, with simple ingredients and straightforward steps, you’ll feel like a total baking rockstar without breaking a sweat. Whether you’re a pro baker or a dessert newbie, this recipe will become one of your go-to favorites in no time. The combination of flavors and textures will wow anyone who takes a bite, making you the dessert hero of every gathering.

Why You’ll Love This Recipe

1. Combines two favorite desserts in one.
2. Perfect balance of rich chocolate and creamy cheesecake.
3. Great for special occasions or just because you deserve it.
4. Easy-to-follow steps for a bakery-quality dessert.
5. Customizable toppings to suit any celebration or personal preference.
6. Stores well, making it a great make-ahead dessert.
7. Impresses everyone with its stunning presentation and incredible flavor.

Tools You’ll Need to Make the Best Brownie Cheesecake

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Spatula
• Microwave-safe bowl
• Larger baking dish for water bath
• Parchment paper
• Measuring cups and spoons
• Whisk
• Cooling rack
• Sharp knife (for clean slicing)

Ingredients for Brownie Cheesecake Perfection

Now, I know this chocolate brownie cheesecake has quite a few ingredients, but stick with me! Most of them are pantry staples you probably already have on hand. Plus, every item adds its own special touch to make this dessert unforgettable. Don’t worry; the recipe card below has all the exact measurements!

Brownie Crust

• Unsalted Butter: Provides rich flavor and keeps the crust moist and tender.
• Chocolate Chips: Semi-sweet chips are my go-to, but you can swap them out for milk or dark chocolate if that’s more your style.
• Granulated Sugar: Adds the perfect amount of sweetness and balances the cocoa’s natural bitterness.
• Brown Sugar: Packed brown sugar deepens the flavor with a subtle hint of molasses.
• Cocoa Powder: Go for a high-quality cocoa powder for a richer, more intense chocolate flavor.
• Vanilla Extract: Pure vanilla extract works wonders to enhance all the other flavors in your brownie base.
• Eggs: I used large, room-temperature eggs to ensure the batter mixes smoothly and bakes evenly.
• Baking Powder: This helps the crust achieve just the right amount of lift, so it’s fudgy but not too dense.
• Salt: A small pinch is all you need to enhance the chocolate flavors.
• All-Purpose Flour: Keeps the crust soft, chewy, and perfectly fudgy—just how you want it.

Cheesecake Layer

• Cream Cheese: The star ingredient for your cheesecake layer. Make sure it’s softened so it blends seamlessly with the other ingredients.
• Granulated Sugar: Sweetens the cheesecake filling without overpowering its creamy richness.
• Chocolate Chunks or Chips: Melted semi-sweet chocolate adds even more indulgent chocolate flavor to the mix.
• Unsweetened Cocoa Powder: For an extra punch of chocolate that ties the layers together beautifully.
• Flour: Just a small amount helps the cheesecake layer set and hold its luscious texture.
• Vanilla Extract: Pure vanilla enhances the sweetness and adds depth to the flavor.
• Large Eggs: These give the filling structure and richness. Make sure they’re at room temperature for easier mixing.
• Sour Cream: Adds a touch of tanginess and creates a luxuriously creamy texture that melts in your mouth.

Chocolate Ganache

• Chocolate Chunks or Chips: Semi-sweet is my favorite, but feel free to experiment with milk or dark chocolate for a different twist.
• Heavy Whipped Cream: Makes the ganache silky smooth and gives it that gorgeous glossy finish.

Garnish (Optional)

• Chocolate Shavings: These are not only decorative but add a bit of texture to each slice. Plus, they’re delicious!
• Whipped Cream: A dollop of whipped cream on top adds an airy, creamy contrast to the rich cheesecake.
• Fresh Berries: Strawberries or raspberries bring a pop of color and a burst of tangy freshness.
• Crushed Nuts or Toffee Bits: For those who love a bit of crunch, these make a fun and tasty addition.

How to Make Brownie Cheesecake

1: Prep Your Pan and Preheat

Start by preheating your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Trust me, this little step makes it so much easier to get those picture-perfect slices later. You’ll thank yourself later when nothing sticks to the pan! Make sure to wrap the outside of your pan with aluminum foil to prevent water from seeping in during the water bath.

2: Make the Brownie Base

1. In a large mixing bowl, combine the melted butter and semi-sweet chocolate chips. Stir until smooth and glossy. Pro tip: let it cool slightly before moving to the next step to avoid scrambling the eggs.
2. Add the granulated sugar, brown sugar, and cocoa powder. Mix until well combined.
3. Stir in the vanilla extract and eggs, one at a time, mixing well after each addition. Each egg makes the batter richer, so don’t rush this part.
4. Gently fold in the baking powder, salt, and flour. Be careful not to overmix; you want a nice, tender brownie texture.
5. Pour the batter into your prepared pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool completely while you work on the cheesecake layer. Cooling the brownie ensures that the cheesecake layer doesn’t sink or bake unevenly.

3: Prepare the Cheesecake Layer

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. This is where a stand mixer or hand mixer comes in handy—you want no lumps!
2. Add the melted chocolate, cocoa powder, flour, and vanilla extract. Beat until fully incorporated and the mixture is glossy. The melted chocolate adds depth to the cheesecake, enhancing its flavor.
3. Mix in the eggs, one at a time, on low speed. Overmixing can lead to cracks, so go easy here. Slow and steady wins the race.
4. Fold in the sour cream until the mixture is silky smooth. Sour cream adds that extra tang and creaminess that makes the cheesecake irresistible.
5. Pour the cheesecake batter over the cooled brownie layer. Use a spatula to smooth the top and make sure everything is even. Smoothing the top ensures that the ganache later will have a flawless finish.

4: Bake the Cheesecake

1. Place the springform pan inside a larger baking dish. Fill the dish with about 1 inch of hot water to create a water bath. This helps prevent cracks in the cheesecake by keeping the baking temperature steady.
2. Bake at 325°F for 50-60 minutes, or until the center is just slightly jiggly. Don’t worry if it looks undercooked; it will set as it cools.
3. Turn off the oven and leave the cheesecake inside for 30 minutes to cool gradually. This prevents sudden temperature changes that can cause cracking.
4. Remove from the oven and let it cool to room temperature before chilling in the fridge for at least 4 hours (or overnight, if you can wait that long!). Chilling overnight helps all the layers to set properly and enhances the flavors.

5: Make the Ganache

1. In a microwave-safe bowl, combine the chocolate chunks and heavy cream. Heat in 20-second intervals, stirring each time, until smooth and glossy. You want that silky, pourable consistency. If you’re feeling extra fancy, you can infuse the cream with a hint of orange zest or espresso before adding it to the chocolate.
2. Pour the ganache over the chilled cheesecake, spreading it evenly with a spatula. Let it drip down the sides for an extra dramatic (and delicious) effect.

6: Garnish and Serve

If you’re feeling fancy, top with whipped cream, shaved chocolate, or even fresh berries. Slice it up and get ready for the applause—this dessert steals the show every time. Pro tip: a hot knife will give you those perfect, clean edges for serving. Wipe the knife between cuts for flawless presentation.

Tips for Success with Your Brownie Bottom Cheesecake

1. Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temp. It makes a huge difference in texture! Cold ingredients can cause lumps, and no one wants that.
2. Don’t Skip the Water Bath: It might seem like a hassle, but this step is key for a smooth, crack-free cheesecake.
3. Use Good Chocolate: Since chocolate is the star here, go for high-quality semi-sweet chocolate chips or chunks. You’ll taste the difference, and it’s worth it.
4. Chill Time is Key: Cheesecake needs time to set. Resist the urge to cut into it too soon—the wait is worth it, I promise. Overnight chilling is ideal for best results.
5. Customize Your Garnish: Add sprinkles, chocolate curls, or even edible flowers for an extra special touch.

Storage and Freezing Tips

Storing Your Cheesecake

Keep your brownie cheesecake in the fridge, tightly covered with plastic wrap or foil. It will stay fresh for up to 5 days—if it lasts that long!

Freezing Tips

Want to make your dessert last longer? Slice the cheesecake into individual portions, wrap each slice in plastic wrap, and place them in an airtight container. Store them in the freezer for up to 3 months. When you’re ready to indulge, just thaw a slice in the fridge overnight. This is perfect for making ahead and enjoying whenever a craving strikes.

Presentation Ideas

This brownie cheesecake already looks stunning, but you can elevate it with a few presentation touches:

• Drizzle additional chocolate sauce on each slice before serving.
• Add fresh mint leaves for a pop of color.
• Serve with a dollop of whipped cream and a cherry on top for classic charm.
• Plate with a swirl of raspberry or caramel sauce for a restaurant-style look.
• Add gold leaf accents for a touch of luxury.

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FAQs About Brownie Cheesecake

Q: Can I use a boxed brownie mix for the base?

Absolutely! If you’re short on time or just prefer the taste of your favorite mix, go for it. Prepare it according to the package instructions and bake as directed before adding the cheesecake layer.

Q: How long does this brownie cheesecake last?

Stored in the fridge, it’ll stay fresh for up to 5 days. You can also freeze individual slices for up to 3 months—just thaw them in the fridge overnight. It’s a lifesaver for unexpected guests.

Q: What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water and wipe it clean between each cut. This trick works like a charm, especially for the ganache layer.

Q: Can I make this ahead of time?

Yes! In fact, it’s even better the next day after the flavors have had time to meld. Make it a day ahead for stress-free entertaining.

Final Thoughts

Brownie cheesecake is the kind of dessert that gets people talking (and coming back for seconds). It’s rich, creamy, and downright indulgent—everything a dessert should be. Whether you’re making it for a special occasion or just because, this recipe is sure to become a favorite in your kitchen.

So, what are you waiting for? Grab your apron, fire up the oven, and treat yourself to a slice of pure chocolatey bliss. And hey, don’t forget to share your creations—I’d love to hear how it turns out! Share your photos, tips, and stories; after all, great desserts are meant to be celebrated together.