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Fudgy Brownie Bottom Cheesecake

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A delightful combination of a dense fudgy brownie base topped with a smooth cheesecake layer, perfect for chocolate lovers.

Ingredients

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  • 0.5 cup unsalted butter
  • 1.5 cups granulated sugar
  • 4 eggs, room temperature
  • 0.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 teaspoon salt
  • 2 teaspoons vanilla extract
  • 16 ounces cream cheese, room temperature
  • 0.5 cup sour cream
  • 0.5 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9 inch springform pan with parchment and grease the sides.
  2. Melt 0.5 cup unsalted butter. In a bowl mix melted butter with 1.5 cups granulated sugar. Add 2 eggs, 0.33 cup cocoa powder, 0.5 cup flour, 0.25 tsp salt, and 1 tsp vanilla. Stir until smooth to make the brownie batter.
  3. Pour brownie batter into the pan and bake for 18–20 minutes. Let cool slightly.
  4. Beat 16 oz cream cheese with 0.5 cup granulated sugar until smooth. Add 0.5 cup sour cream, 2 eggs, and 1 tsp vanilla. Mix until creamy to make the cheesecake filling.
  5. Pour cheesecake filling over cooled brownie base.
  6. Bake at 325°F for 45–50 minutes or until the center is set but slightly jiggly.
  7. Turn off oven and let cheesecake rest inside for 1 hour with the door ajar.
  8. Cool completely, then chill in the fridge for at least 4 hours or overnight.
  9. Heat 0.5 cup heavy cream until simmering. Pour over 1 cup chocolate chips. Let sit 2 minutes, then stir to make ganache.
  10. Pour ganache over chilled cheesecake. Top with extra chocolate chips. Slice and serve.

Notes

For a richer flavor, consider adding espresso to the brownie batter. Ensure ingredients are at room temperature for a smooth mixture.

Nutrition

Find it online: https://voxrecipes.com/fudgy-brownie-bottom-cheesecake/