Decadent Brownie Bottom Cheesecake (Print version)
A rich brownie base baked under creamy vanilla cheesecake, finished with chocolate ganache and clean enough to slice for a party.
# Ingredients:
For the brownie bottom
01 -
Nonstick baking spray or softened butter, for the pan
02 -
8 tablespoons (113 g) unsalted butter
03 -
4 oz (115 g) semisweet chocolate, chopped
04 -
3/4 cup (150 g) granulated sugar
05 -
2 large eggs, room temperature
06 -
1 teaspoon vanilla extract
07 -
1/2 cup (63 g) all-purpose flour
08 -
1/4 cup (25 g) unsweetened cocoa powder
09 -
1/4 teaspoon fine salt
For the cheesecake layer
10 -
24 oz (680 g) full-fat cream cheese, softened
11 -
3/4 cup (150 g) granulated sugar
12 -
3/4 cup (180 g) sour cream, room temperature
13 -
1 tablespoon all-purpose flour
14 -
2 teaspoons vanilla extract
15 -
3 large eggs, room temperature
For the ganache
16 -
4 oz (115 g) semisweet chocolate, finely chopped
17 -
1/2 cup (120 ml) heavy cream
18 -
Whipped cream or chocolate curls, optional for serving
# Instructions:
01 -
Heat the oven to 325°F. Grease a 9-inch springform pan, line the bottom with parchment, and wrap the outside of the pan with two layers of heavy foil.
02 -
Melt the butter and chopped chocolate together until smooth. Whisk in sugar, eggs, and vanilla, then fold in flour, cocoa powder, and salt just until combined.
03 -
Spread the brownie batter in the prepared pan. Bake for 18-22 minutes, until the top looks set and the center still has moist crumbs. Let it cool while you mix the filling.
04 -
Beat cream cheese and sugar until smooth. Mix in sour cream, flour, and vanilla. Add the eggs one at a time on low speed, mixing only until each egg disappears.
05 -
Pour the cheesecake filling over the brownie layer. Place the pan in a roasting pan and add hot water halfway up the outside. Bake for 60-70 minutes, until the edges are set and the center still jiggles slightly.
06 -
Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove from the water bath, cool to room temperature, then refrigerate at least 6 hours or overnight.
07 -
Heat the cream until steaming, pour it over the chopped chocolate, and let it sit for 1 minute. Stir smooth, spread over the chilled cheesecake, then slice with a hot clean knife.
# Good to know:
01 -
Chill at least 6 hours before slicing. Overnight gives the cleanest layers.
02 -
Store covered in the refrigerator for up to 5 days.
03 -
Freeze plain slices for up to 2 months, then thaw overnight in the refrigerator.