Description
Indulge in the ultimate decadent dessert with this Brownie Cheesecake recipe that combines a rich, fudgy brownie base with a creamy cheesecake layer, topped with silky chocolate ganache. Perfect for special occasions or satisfying your sweet tooth, this dessert offers a delightful contrast of textures and deep chocolate flavors.
Ingredients
Scale
Brownie Layer
- 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 to ensure easy removal of the brownie cheesecake.
- Make Brownie Batter: In a large bowl, whisk together the melted butter and 2 cups granulated sugar until smooth. Add the cocoa powder, salt, and vanilla extract and whisk until fully incorporated. Add the eggs one at a time, mixing well after each. Gradually fold in the flour just until combined, then gently fold in chocolate chips if using.
- Layer Brownie Batter: Pour the brownie batter into the prepared pan and spread evenly with a spatula.
- 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 1 teaspoon vanilla extract and blend well. Beat in the eggs one at a time on low speed. Stir in the sour cream until smooth and fully incorporated.
- Layer Cheesecake Batter: Carefully pour the cheesecake batter over the brownie layer in the baking pan, spreading it evenly to cover the brownie batter.
- Bake: Bake the layered batter in the preheated oven for 45-55 minutes, or until the edges of the cheesecake layer are set but the center remains slightly jiggly.
- Cool in Oven: Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about one hour to prevent cracking.
- Chill: Remove from the oven and bring to room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set the cheesecake.
- Prepare Ganache: Heat the heavy cream in a microwave-safe bowl for about 1 minute until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a separate bowl, letting it sit for one minute to melt. Whisk together until smooth and glossy, microwaving in 15-second intervals if needed to achieve the right consistency.
- Apply Ganache: Allow the ganache to cool slightly, then pour it evenly over the chilled brownie cheesecake. Refrigerate for an additional 30 minutes to let the ganache set.
- Serve and Store: Cut the brownie cheesecake into 16 squares. Optionally dust with cocoa powder or powdered sugar before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Using parchment paper in the pan makes removing the brownie cheesecake easier and cleaner.
- Do not overbake the cheesecake layer; it should remain slightly jiggly in the center to avoid dryness.
- For best results, chill the dessert overnight to allow flavors to meld and texture to set perfectly.
- The ganache can be customized with dark or milk chocolate based on your preference.
- Allow ganache to cool slightly before pouring to prevent melting the cheesecake layer.
- Store leftovers refrigerated in an airtight container for maximum freshness.
