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Brownie Cheesecake

Decadent Brownie Cheesecake: A Sweet Chocolate Dream

This Brownie Cheesecake combines rich, fudgy brownies with creamy cheesecake for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1 cup Unsalted butter Use salted butter if preferred
  • 8 oz Dark chocolate Substitute with milk chocolate for sweetness
  • 1 cup Granulated sugar Brown sugar can deepen flavor
  • 2 Eggs Best at room temperature
  • 1 tsp Vanilla extract Can substitute with almond extract
  • 1 cup All-purpose flour Gluten-free blend can be used
  • 1 tsp Salt Balances sweetness
For the Cheesecake Layer
  • 16 oz Cream cheese Must be softened
  • 1 cup Sour cream Greek yogurt can be used
  • 1 cup Sugar Granulated or powdered sugar
  • 2 Eggs Room temperature for best mixing
  • 1 tsp Vanilla extract Can substitute with lemon juice
Optional Toppings
  • 1 cup Chocolate ganache or chocolate chips Replace with white chocolate if desired
  • 1 cup Fresh berries Adds color and freshness

Equipment

  • 9-inch Springform Pan
  • medium saucepan
  • large mixing bowl
  • spatula
  • wire rack

Method
 

Instructions
  1. Preheat the oven to 175°C (350°F) and prepare a 9-inch springform pan by greasing and lining with parchment paper.
  2. In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring continuously until smooth.
  3. Mix granulated sugar into the melted chocolate mixture, then stir in the eggs and vanilla extract until smooth. Fold in flour and salt.
  4. Pour the brownie batter into the prepared springform pan, spreading it evenly.
  5. Beat the softened cream cheese in a large bowl until creamy. Gradually add sugar, then mix in eggs, vanilla, and sour cream until smooth.
  6. Carefully pour the cheesecake batter over the brownie layer, smoothing it evenly on top.
  7. Bake in the preheated oven for 40-45 minutes, until the edges are set but the center has a slight jiggle.
  8. Turn off the oven and let the cheesecake cool for about 10 minutes inside before transferring it to a wire rack.
  9. Wrap the cooled cheesecake and refrigerate for at least 4 hours or overnight.
  10. After chilling, drizzle with chocolate ganache and garnish with fresh berries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 800IUVitamin C: 1mgCalcium: 75mgIron: 2mg

Notes

Ensure room temperature ingredients for the best texture. Chill for at least 4 hours for optimal slicing.

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