Description

This Fudgy Brownie Bottom Cheesecake combines the rich, dense texture of a fudgy brownie base with a creamy and smooth cheesecake topping, creating a decadent dessert that’s perfect for any special occasion or sweet craving. The recipe features a chocolate-infused brownie crust with a velvety cheesecake filling enhanced by optional chocolate chips for an extra burst of chocolate flavor.

Ingredients

Scale

For the Brownie Bottom:

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the Cheesecake Filling:

16 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream or heavy cream
1/4 cup chocolate chips (optional, for extra chocolate flavor)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
Make the Brownie Base: Melt the butter in a medium saucepan over low heat. Remove from heat and let it cool slightly. Stir in the granulated sugar, eggs, and vanilla extract until the mixture is well combined. Add the cocoa powder, flour, salt, and baking powder, mixing just until combined. Pour the brownie batter evenly into the prepared springform pan.
Bake the Brownie Layer: Bake in the preheated oven for about 20 minutes, or until the brownie layer is set but still fudgy. Remove from the oven and allow it to cool slightly while you prepare the cheesecake filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually mix in the granulated sugar and vanilla extract until combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Finally, stir in the sour cream or heavy cream until smooth, and fold in chocolate chips if desired.
Assemble the Cheesecake: Pour the cheesecake filling over the slightly cooled brownie base, spreading it evenly. Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the cheesecake center is set but still slightly jiggly and the edges are firm.
Cool and Chill: Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 30 minutes. Then cover and refrigerate for at least 3 hours or overnight to fully set and develop flavor.
Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Optional toppings like whipped cream, chocolate sauce, or fresh berries can enhance the presentation and taste.

Notes

Use room temperature cream cheese for a smoother, lump-free cheesecake filling.
Line the springform pan with parchment paper to prevent sticking and ensure easy removal.
If you want extra chocolate flavor, stir in chocolate chips to the cheesecake filling before baking.
Allow the cheesecake to chill properly before serving for the best texture.
Store leftovers covered in the refrigerator for up to 4 days.
You can substitute sour cream with heavy cream if preferred.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: fudgy brownie cheesecake, cheesecake recipe, brownie bottom cheesecake, chocolate cheesecake, dessert recipe, baked cheesecake