Brownie Bottom Cheesecake Delight
A fudgy brownie base topped with ultra-creamy vanilla cheesecake and a silky chocolate ganache. Decadent, impressive, and surprisingly doable.
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Servings:
Ingredients
Main Ingredients
- 7 tbsp unsalted butter, melted for brownie base
- 0.9 cup granulated sugar for brownie base
- 0.38 cup unsweetened cocoa powder for brownie base
- 0.6 cup all-purpose flour for brownie base
- 0.5 tsp espresso powder optional; boosts chocolate flavor
- 0.25 tsp fine salt for brownie base
- 3.4 oz eggs, lightly beaten for brownie base
- 1 tsp vanilla extract for brownie base
- 24 oz cream cheese, softened for cheesecake layer
- 0.85 cup granulated sugar for cheesecake layer
- 0.75 cup sour cream, room temperature for cheesecake layer
- 1.5 tsp vanilla extract for cheesecake layer
- 0.13 tsp fine salt for cheesecake layer
- 1.2 tbsp cornstarch for cheesecake layer
- 5.3 oz eggs, lightly beaten for cheesecake layer
- 5.5 oz semisweet chocolate chips for ganache
- 5 fl oz heavy cream for ganache
- 0.06 tsp fine salt pinch, optional for ganache
Instructions
Preparation Steps
- Heat oven to 350°F. Wrap a 9-inch springform pan base with foil, then grease and line the bottom with parchment.
- Whisk melted butter, sugar, cocoa, espresso powder, and salt until glossy.
- Beat in the beaten eggs and vanilla. Fold in flour just until no dry spots remain.
- Spread brownie batter in the pan. Bake 12–15 minutes until edges look set. Reduce oven to 325°F.
- Beat cream cheese until creamy. Mix in sugar and cornstarch until smooth and no lumps remain.
- Blend in sour cream, vanilla, and salt. On low speed, slowly mix in the beaten eggs just to combine.
- Pour cheesecake batter over the warm brownie base and smooth the top. Tap the pan to release bubbles.
- Set the pan in a larger roasting pan. Pour hot water around it, reaching halfway up the sides.
- Bake at 325°F for 45–55 minutes, until edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake rest inside 45–60 minutes.
- Remove from the water bath. Run a thin knife around the edge. Cool to room temperature, then chill 4 hours or overnight.
- Warm the cream until steaming. Pour over chocolate chips with a pinch of salt and let sit 2 minutes, then stir smooth.
- Spread ganache over the chilled cheesecake. Chill 15 minutes to set, slice with a warm knife, and serve.
Notes
Variation: Add a swirl by spooning 1/4 cup warmed chocolate-hazelnut spread over the cheesecake layer before baking and dragging a skewer through it. Serving tip: Top slices with fresh raspberries or a dollop of lightly sweetened whipped cream. Storage: Refrigerate tightly covered for up to 4 days; freeze (without ganache) up to 2 months.
This recipe is an original creation inspired by classic Brownie Bottom Cheesecake Delight flavors. All ingredient ratios and instructions are independently developed.