Description
This Fudgy Brownie Bottom Cheesecake is a two-in-one dessert dream — combining a rich, moist brownie base with a creamy, tangy cheesecake layer, all topped with a glossy chocolate ganache. It’s the ultimate indulgence for chocolate and cheesecake lovers alike. Perfect for celebrations, dinner parties, or when you’re craving a bakery-worthy showstopper at home. Whether you’re looking for easy dessert ideas, birthday cake alternatives, or just a quick make-ahead treat, this fudgy brownie cheesecake is your go-to. Ideal for anyone who loves easy recipes, chocolate desserts, or wants to impress with minimal stress.
Ingredients
1/2 cup unsalted butter
6 oz semi-sweet or dark chocolate, chopped
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2/3 cup all-purpose flour
1/4 tsp salt
16 oz cream cheese, softened
1/2 cup granulated sugar (for cheesecake layer)
1/2 cup sour cream
1/4 cup heavy cream
1 tsp vanilla extract (for cheesecake layer)
2 large eggs (for cheesecake layer)
1/2 cup heavy cream (for ganache)
4 oz semi-sweet chocolate (for ganache)
1/4 cup chocolate chips or chunks (optional for topping)
Instructions
1. Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
2. In a saucepan, melt butter and chocolate over low heat. Stir until smooth. Remove from heat.
3. Whisk in the sugar and vanilla extract. Let it cool slightly, then beat in the eggs one at a time.
4. Fold in the flour and salt until just combined. Pour brownie batter into the pan and spread evenly.
5. Bake for 20 minutes. It should be set but not fully cooked. Let cool slightly.
6. In a mixing bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and heavy cream.
7. Add eggs one at a time, mixing on low speed. Do not overmix.
8. Gently pour cheesecake batter over the brownie base and smooth the top.
9. Wrap the bottom of the pan with foil and place in a larger baking dish. Add 1 inch of hot water to create a water bath.
10. Bake for 50–60 minutes, until edges are set and center slightly jiggles. Turn off oven, crack the door, and let sit for 1 hour.
11. Remove from oven and cool at room temp for another hour. Then refrigerate for at least 6 hours or overnight.
12. For ganache, heat cream until simmering. Pour over chocolate, let sit for 2 minutes, then stir until smooth.
13. Pour ganache over chilled cheesecake. Let set for 30 minutes in fridge.
14. Slice and serve chilled. Top with optional chocolate chips if desired.
Notes
Make sure all ingredients for the cheesecake layer are at room temperature to ensure a smooth batter.
Don’t skip the water bath — it helps prevent cracks and bakes the cheesecake gently.
Chill the cheesecake overnight for best slicing results and deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: fudgy brownie cheesecake, easy dessert, chocolate cheesecake, brownie bottom cake, cheesecake recipe