BROWNIE CRUST CHOCOLATE CHEESECAKE

Name: BROWNIE CRUST CHOCOLATE CHEESECAKE
Prep time: 20 min
Cook time: 50 min
Yield: 12 people
Ingredients: ½ cup unsalted butter; ¾ cup sugar; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup unsweetened cocoa powder; ½ cup all-purpose flour; ¼ teaspoon salt; 16 oz cream cheese; ¾ cup sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; ½ cup Melted dark chocolate; ½ cup heavy cream; ½ cup semi-sweet chocolate chips

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Servings
12 people
Calories
400 kcal
Course
Dessert
Cuisine
American

BROWNIE CRUST CHOCOLATE CHEESECAKE

Iris Warren

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Brownie Crust Chocolate Cheesecake combines a rich, fudgy brownie base with a creamy chocolate cheesecake filling. This decadent dessert is perfect for chocolate lovers, offering the best of both worlds—chewy brownies and velvety cheesecake in every bite.

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Ingredients

Servings

For the Brownie Crust:

½ cup unsalted butter melted
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt

For the Chocolate Cheesecake Filling:

16 oz cream cheese softened
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup Melted dark chocolate

For the Chocolate Ganache (Optional):

½ cup heavy cream
½ cup semi-sweet chocolate chips

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Instructions

Step No.1: Prepare the Brownie Crust

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In a bowl, whisk melted butter, sugar, eggs, and vanilla. Add cocoa powder, flour, and salt, mixing until smooth. Pour into the pan and bake for 15 minutes. Let cool.

Step No.2: Make the Cheesecake Filling

In a bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, mixing well. Stir in melted chocolate until fully combined.

Step No.3: Bake the Cheesecake

Pour the cheesecake mixture over the cooled brownie crust. Bake at 325°F (160°C) for 35 minutes until the center is set but slightly jiggly. Cool at room temperature, then refrigerate for 4 hours.

Step No.4: Prepare the Ganache (Optional)

Heat heavy cream until warm (not boiling). Pour over chocolate chips, stirring until smooth. Let cool slightly, then pour over the chilled cheesecake.

Step No.5: Serve and Enjoy

Slice and enjoy your Brownie Crust Chocolate Cheesecake!

Notes

Storage: Refrigerate for up to 5 days in an airtight container.
Crust Tip: Let the brownie crust cool completely before adding the cheesecake layer.
Serving Tip: For clean slices, warm your knife before cutting.
Peanut Butter Swirl: Swirl in ¼ cup peanut butter before baking the cheesecake.
Mint Chocolate Cheesecake: Add ½ teaspoon peppermint extract to the cheesecake batter.
Espresso Brownie Cheesecake: Mix 1 teaspoon instant coffee into the cheesecake batter.
White Chocolate Cheesecake: Swap dark chocolate with melted white chocolate.