Chocolate Brownie Cheesecake is a delightful dessert that combines two classic favorites: rich chocolate brownies and smooth cheesecake. It offers a perfect balance of fudgy brownie texture and creamy cheesecake flavor, making it an irresistible treat for any chocolate lover.
Why Make This Recipe
This recipe is perfect for special occasions or when you simply want to treat yourself. It not only satisfies your sweet tooth, but it also impresses friends and family with its elegant layers. Plus, it’s a fun way to mix two beloved desserts into one delicious creation.
How to Make Chocolate Brownie Cheesecake
Ingredients:
- 1 cup unsalted butter (melted)
- 1 1/2 cups semi-sweet chocolate chips (melted)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 4 large eggs (room temperature)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 24 ounces cream cheese (room temperature)
- 1 cup granulated sugar
- 3/4 cup semi-sweet chocolate chunks (or chips, melted)
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons flour
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- 3/4 cups semi-sweet chocolate chunks (or chips)
- 1/3 cup heavy whipping cream
- Shaved chocolate (for garnish)
- Whipped cream (for serving)
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Wrap the outer layer of the pan with 3-4 layers of heavy-duty aluminum foil to prevent leaking.
- For the brownie base, melt the butter and chocolate chips together in a bowl. Mix in both sugars, cocoa powder, and vanilla.
- Add the eggs one at a time, mixing well after each addition. Then stir in baking powder, salt, and flour until just combined.
- Pour the brownie batter into the prepared springform pan and spread evenly.
- For the cheesecake layer, beat the cream cheese with sugar until smooth. Add melted chocolate, cocoa powder, flour, and vanilla extract. Mix well.
- Beat in eggs one at a time, then add sour cream and mix until smooth.
- Pour the cheesecake batter over the brownie base, spreading evenly.
- Bake for about 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Let it cool, then chill in the fridge for at least 4 hours before serving.
How to Serve Chocolate Brownie Cheesecake
Serve your Chocolate Brownie Cheesecake chilled. Top it with whipped cream and shaved chocolate for an extra special touch. Each slice offers a beautiful layer of brownie and cheesecake that will delight everyone.
How to Store Chocolate Brownie Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator. It should remain fresh for up to 4-5 days. You can also freeze it for up to 3 months. Just wrap it tightly before placing it in the freezer.
Tips to Make Chocolate Brownie Cheesecake
- Make sure all your ingredients are at room temperature for better mixing.
- Use a good quality chocolate for the best flavor.
- Don’t skip wrapping the pan with foil; it helps prevent leaks during baking.
- Allow the cheesecake to cool properly before chilling in the fridge for the best texture.
Variation
You can switch up the chocolate by using white chocolate in the cheesecake layer or adding some fruit like raspberries or strawberries on top. This adds a fresh twist to your cheesecake.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just chill it overnight in the fridge.
2. Can I use a different type of chocolate?
Absolutely! You can use dark chocolate, white chocolate, or even flavored chocolate, depending on your taste.
3. How can I tell when the cheesecake is done baking?
The edges should be set, and the center should be only slightly jiggly. It will firm up as it cools.
Chocolate Brownie Cheesecake
Ingredients
For the Brownie Base
- 1 cup unsalted butter (melted)
- 1.5 cups semi-sweet chocolate chips (melted)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 4 large eggs (room temperature)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour
For the Cheesecake Layer
- 24 ounces cream cheese (room temperature)
- 1 cup granulated sugar
- 3/4 cup semi-sweet chocolate chunks (or chips, melted)
- 3 tablespoons unsweetened cocoa powder
- 1.5 tablespoons flour
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- 3/4 cup semi-sweet chocolate chunks (or chips)
- 1/3 cup heavy whipping cream
For Garnishing
- Shaved chocolate for garnish
- Whipped cream for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Wrap the outer layer of the pan with 3-4 layers of heavy-duty aluminum foil to prevent leaking.
Making the Brownie Base
- In a bowl, melt the butter and chocolate chips together.
- Mix in both sugars, cocoa powder, and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the baking powder, salt, and flour until just combined.
- Pour the brownie batter into the prepared springform pan and spread evenly.
Making the Cheesecake Layer
- Beat the cream cheese with sugar until smooth.
- Add melted chocolate, cocoa powder, flour, and vanilla extract, mixing well.
- Beat in eggs one at a time, then add sour cream and mix until smooth.
- Pour the cheesecake batter over the brownie base, spreading evenly.
Baking
- Bake for about 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Let it cool, then chill in the fridge for at least 4 hours before serving.
