Chocolate Brownie Cheesecake

5 from 1 vote

Chocolate brownie cheesecake - the ultimate cheesecake for chocolate lovers! It has a fudgy brownie bottom topped with a rich and creamy chocolate cheesecake, chocolate ganache, and whipped cream.

Prep Time30

Cook Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: brownie cheesecake recipe, chocolate brownie cheesecake recipe

Servings: Slices

Author: Alyssa Rivers

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 cups semi-sweet chocolate chunks or chips
1/3 cup heavy whipping cream

Garnish (Optional)

shaved chocolate
whipped cream

Instructions

Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outer layer of the pan with 3-4 layers of 18-inch heavy-duty aluminum foil to prevent leaking.

Brownie

To make the brownie, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sugars until combined.
Whisk in the vanilla and then the eggs, one by one - mixing until incorporated.
Add baking powder, salt and slowly mix in the flour until smooth and just combined.
Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 22-24 minutes. (Brownie may not be fully baked which is okay since you will bake it with the cheesecake)

Cheesecake

Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.
While the brownie is baking, make the cheesecake layer. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sugar until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.
Add eggs, one at a time, scraping down after each addition.
Add melted chocolate, cocoa powder, flour and vanilla together until smooth.
Add the sour cream and beat on low speed until smooth and combined.
Slowly pour cheesecake batter over brownie layer and spread evenly. The pan will be very full. (you may have extra batter which you can bake in silicone muffin cups or ramekins)
Place springform pan inside a large roasting pan. Fill outside pan with enough warm water to go about almost half-way up the sides of the springform pan.
Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours or overnight.
Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.

Chocolate Ganache

Place the chocolate chips in a heat-safe bowl.
Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.
Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired.

Nutrition

QR code

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