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Brownie Batter Cheesecake: The Ultimate Decadent Dessert Recipe

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Fudgy brownie base topped with creamy cheesecake filling, with optional chocolate ganache. A decadent dessert for chocolate lovers!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup chocolate chips (optional)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare the Brownie Layer: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a large bowl, combine melted butter and granulated sugar. Whisk until smooth.
  3. Add cocoa powder and salt. Whisk until evenly incorporated.
  4. Stir in vanilla extract.
  5. Add eggs, one at a time, mixing well after each addition.
  6. Gradually add flour, mixing until just combined. Do not overmix.
  7. If desired, stir in chocolate chips.
  8. Prepare the Cheesecake Layer: In a separate large bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
  9. Gradually add granulated sugar, beating until well combined.
  10. Stir in vanilla extract.
  11. Add eggs, one at a time, mixing on low speed after each addition. Do not overmix.
  12. Stir in sour cream.
  13. Assemble and Bake: Pour brownie batter into the prepared springform pan, spreading evenly.
  14. Carefully pour cheesecake batter over the brownie batter, spreading evenly.
  15. Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  16. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  17. Remove from oven and let cool completely at room temperature.
  18. Cover and refrigerate for at least 4 hours, or preferably overnight.
  19. Prepare Chocolate Ganache (Optional): Place heavy cream in a microwave-safe bowl and heat until it just begins to simmer.
  20. Pour hot cream over chocolate chips in a separate bowl.
  21. Let sit for 1 minute.
  22. Whisk until smooth and glossy.
  23. Let ganache cool slightly before pouring over chilled cheesecake.
  24. Serve: Remove cheesecake from springform pan.
  25. If using, pour chocolate ganache over the top, spreading evenly.
  26. Slice and serve. Garnish as desired.

Notes

  • Use room temperature ingredients for smoother batters.
  • Don’t overmix the batter to avoid tough brownies and cracked cheesecake.
  • Consider baking in a water bath to prevent cracking (wrap the bottom of the springform pan in aluminum foil and place it in a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan).
  • Cool the cheesecake slowly to prevent cracking.
  • Chill the cheesecake thoroughly for best flavor and texture.
  • Variations: Add different extracts, use different types of chocolate, add nuts or fruit, or make mini cheesecakes.

Find it online: https://anasrecipes.com/brownie-batter-cheesecake/