Description
Indulge in the rich and decadent Brownie Cheesecake, a luscious layered dessert combining fudgy brownie base with creamy cheesecake topping, finished with a smooth chocolate ganache. Perfect for special occasions or satisfying chocolate cravings, this irresistible treat includes a velvety cheesecake swirled over a classic chocolate brownie and topped with a glossy chocolate ganache for the ultimate chocolate experience.
Ingredients
Scale
Brownie Base
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup chocolate chips (optional)
Cheesecake Layer
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan and line the bottom with parchment paper for easy removal of the dessert.
- Make Brownie Batter: In a large bowl, combine the melted butter and 2 cups sugar. Whisk until smooth. Add cocoa powder, salt, and vanilla extract, whisking until fully combined. Add eggs one at a time, mixing well after each addition. Gradually incorporate the flour, mixing just until combined. Fold in chocolate chips if using.
- Pour Brownie Layer: Pour the prepared brownie batter into the baking pan and spread it out evenly.
- Prepare Cheesecake Batter: In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add 1 cup sugar and vanilla extract, beating until well combined. Add eggs one at a time on low speed, then stir in sour cream until smooth.
- Add Cheesecake Layer: Carefully pour the cheesecake batter over the brownie batter in the pan, spreading it evenly.
- Bake: Bake in the preheated oven for 45-55 minutes until the cheesecake layer is set around the edges but slightly jiggly in the center.
- Cool in Oven: Turn off the oven and let the brownie cheesecake cool inside with the door slightly open for about an hour.
- Cool Completely and Chill: Remove from oven and let cool to room temperature. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
- Make Chocolate Ganache: Heat heavy cream in a microwave-safe bowl for about 1 minute until hot but not boiling. Pour the hot cream over chocolate chips in a bowl. Let sit for 1 minute then whisk until smooth and glossy. If needed, microwave in 15-second increments, stirring between until fully combined.
- Apply Ganache: Let the ganache cool slightly, then pour and spread it evenly over the chilled brownie cheesecake.
- Set Ganache: Refrigerate the dessert for an additional 30 minutes to allow the ganache to set firmly.
- Serve and Store: Cut into squares and serve. Optionally dust with cocoa powder or powdered sugar. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For easier slicing, use a sharp knife and warm it slightly before cutting the cheesecake.
- Make sure cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Using parchment paper on the bottom of the pan ensures easy removal and clean edges.
- Do not overbake the cheesecake layer; it should remain slightly jiggly in the center to prevent cracking.
- Ganache can be made in advance and stored covered in the refrigerator; reheat gently before spreading if needed.
- Optional chocolate chips add extra bursts of chocolate texture in the brownie base.
