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BROWNIE CRUST CHOCOLATE CHEESECAKE

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.

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

Ingredients

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

Instructions

Step No.1: Prepare the Brownie Crust
    Cup of Yum
  1. 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
  1. 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
  1. 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)
  1. 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
  1. 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

Calories 400kcal (20%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 22g (34%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 400

% 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.