BROWNIE CRUST CHOCOLATE CHEESECAKE
User Reviews
0
0 reviews
Unrated
BROWNIE CRUST CHOCOLATE CHEESECAKE
Report
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.
Share:
Ingredients
For the Brownie Crust:
- ½ cup butter melted, unsalted
- ¾ cup sugar
- 2 egg large
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder unsweetened
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Chocolate Cheesecake Filling:
- 16 oz cream cheese softened
- ¾ cup sugar
- 2 egg large
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup dark chocolate melted
For the Chocolate Ganache (Optional):
- ½ cup heavy cream
- ½ cup chocolate chips semi-sweet
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.
Nutrition Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
22g
(34%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
