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Chocolate Brownie Cheesecake combines two beloved desserts—rich, fudgy brownies and creamy, decadent cheesecake—into one irresistible treat. With a thick, chocolatey brownie base and a smooth, velvety cheesecake topping, this dessert is a showstopper that will delight anyone with a sweet tooth. Perfect for special occasions or just as a luxurious treat, this cake is a chocolate lover’s dream!
Ingredients:
For the Brownie Base:
- 1 cup unsalted butter (melted)
- 1 1/4 cups granulated sugar
- 1/4 cup brown sugar (packed)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chips (optional)
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup unsweetened cocoa powder (for a chocolatey cheesecake flavor)
For the Ganache (Optional):
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
Instructions:
1. Prepare the Brownie Base:
- Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing until combined.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips (if using).
- Pour the brownie batter into the prepared springform pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool completely while you prepare the cheesecake layer.
2. Prepare the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add the sugar and vanilla extract, beating until combined and smooth.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the sour cream, heavy cream, and cocoa powder until well combined.
- Pour the cheesecake mixture over the cooled brownie base, spreading it evenly.
3. Bake the Cheesecake:
- Place the springform pan in the oven and bake at 325°F (163°C) for 50-60 minutes, or until the center of the cheesecake is just set and slightly jiggly (it will firm up as it cools).
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracks.
- After 1 hour, remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
4. Prepare the Ganache (Optional):
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly before drizzling it over the chilled cheesecake.
5. Serve and Enjoy:
- Once the cheesecake is chilled and the ganache has set, carefully remove the cheesecake from the springform pan.
- Slice and serve the cake chilled. You can garnish with whipped cream, chocolate shavings, or extra chocolate chips for an added touch of indulgence.
Tips:
- To prevent cracks in the cheesecake, you can wrap the bottom of the springform pan in aluminum foil and bake it in a water bath (placing the pan in a larger dish filled with hot water).
- For a more intense chocolate flavor, you can melt some of the chocolate chips and fold them into the cheesecake batter.
- This dessert is rich, so small slices are perfect for serving!
This Chocolate Brownie Cheesecake is a showstopping dessert that combines the best of two worlds—decadent brownies and creamy cheesecake—for a chocolate lover’s dream come true.
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