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Brownie Crust Cheesecake: The Ultimate Decadent Dessert Recipe

  • Total Time: 330 minutes
  • Yield: 12 servings 1x

Description

Brownie crust cheesecake with a rich brownie base and creamy cheesecake filling. Optional chocolate ganache topping.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 32 ounces (4 packages) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare the Brownie Crust: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan (parchment paper on the bottom is recommended).
  2. In a large bowl, whisk together melted butter and granulated sugar until smooth.
  3. Sift in cocoa powder and add salt. Whisk until well combined.
  4. Stir in vanilla extract.
  5. Add eggs one at a time, mixing well after each addition.
  6. Gradually add flour, mixing until just combined (do not overmix).
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the crust cool completely in the pan.
  10. Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
  11. Gradually add granulated sugar, beating until well combined and smooth.
  12. Stir in sour cream and vanilla extract until evenly distributed.
  13. Add eggs one at a time, mixing on low speed after each addition (do not overmix).
  14. Assemble and Bake the Cheesecake: Gently pour the cheesecake filling over the cooled brownie crust in the springform pan and spread evenly.
  15. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
  16. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  17. Remove from the oven and let cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  18. Prepare the Chocolate Ganache Topping (Optional): In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
  19. Place chocolate chips in a heatproof bowl. Pour the hot heavy cream over the chocolate chips.
  20. Let it sit for 1 minute.
  21. Whisk until smooth and glossy. Microwave in 15-second intervals, stirring after each interval, until the chocolate is completely melted if needed.
  22. Once the cheesecake has chilled, remove it from the springform pan. Pour the chocolate ganache over the top of the cheesecake, spreading it evenly.
  23. If you added the ganache, refrigerate the cheesecake for another 30 minutes to allow the ganache to set.
  24. Serve: Slice and serve. Garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder (optional).

Notes

  • Make sure your cream cheese is fully softened for the smoothest cheesecake filling.
  • Don’t overmix the brownie batter or cheesecake filling, as this can lead to a tough crust or cracked cheesecake.
  • Cooling the cheesecake slowly in the oven helps prevent cracking.
  • Refrigerating the cheesecake for at least 4 hours is crucial for it to set properly.
  • Running your knife under hot water between slices will help create cleaner cuts.
  • Prep Time: 30 minutes
  • Cook Time: 85 minutes

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Find it online: https://www.chefstrawberry.com/brownie-crust-cheesecake/