Description
This Brownie Cheesecake recipe combines rich, fudgy brownies with a creamy cheesecake layer and a decadent chocolate ganache topping. It’s the ultimate indulgent dessert perfect for special occasions or when you want to impress with a luscious, multi-textured treat.
Ingredients
Scale
Brownie Layer
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup chocolate chips (optional)
Cheesecake Layer
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Line the bottom with parchment paper for easy removal.
- Make brownie batter: In a large bowl, combine melted butter and 2 cups sugar. Whisk until smooth. Add cocoa powder, salt, and vanilla extract, whisking until incorporated. Add eggs one at a time, mixing well after each. Gradually add flour and mix until just combined. Fold in chocolate chips if using.
- Pour brownie batter: Pour the brownie batter evenly into the prepared pan and spread flat.
- Prepare cheesecake batter: In a large bowl, beat softened cream cheese until smooth. Add 1 cup sugar and vanilla extract, beating until well combined. Add eggs one by one, mixing on low speed. Stir in sour cream until smooth.
- Add cheesecake layer: Carefully pour the cheesecake batter over the brownie layer and spread evenly.
- Bake: Bake for 45-55 minutes until cheesecake edges are set but center is slightly jiggly.
- Cool in oven: Turn off oven and leave the cheesecake inside with the door slightly ajar for about one hour.
- Cool completely and refrigerate: Remove from oven, cool to room temperature, cover with plastic wrap and chill for at least 4 hours or overnight.
- Prepare ganache: Heat heavy cream in microwave for about 1 minute until hot but not boiling. Pour cream over chocolate chips and let sit 1 minute to melt. Whisk until smooth and glossy, microwaving in 15-second bursts if needed.
- Top cheesecake: Let ganache cool slightly, then pour over chilled brownie cheesecake and spread evenly.
- Set ganache: Refrigerate for 30 minutes until ganache is set.
- Serve: Cut into squares and serve. Optionally dust with cocoa powder or powdered sugar.
- Store leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Using parchment paper on the pan bottom helps to remove the brownies more easily.
- Letting the cheesecake cool in the oven prevents cracking from rapid temperature changes.
- Allow the ganache to cool slightly before pouring to avoid melting or running off the cheesecake.
- Opt for full-fat cream cheese and heavy cream for the best texture and flavor.
- Chocolate chips in the brownie layer are optional but add extra chocolate richness.
- Refrigerate the finished cake overnight for the best texture and flavor development.
