Brownie Cheesecake
A dense, fudgy brownie base topped with a smooth, creamy cheesecake layer creates an indulgent dessert perfect for special occasions.
Ingredients
Brownie Layer
- 1/2 cup Butter Melted
- 8 oz Semi-sweet chocolate Chopped
- 1 cup Sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1/2 cup All-purpose flour
- 1/4 cup Cocoa powder
- 1/4 tsp Salt
Cheesecake Layer
- 16 oz Cream cheese Softened
- 1/2 cup Sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1/2 cup Sour cream Or cream
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Melt the butter and chocolate together until smooth.
- Whisk in sugar, eggs, and vanilla until well combined.
- Gently fold in flour, cocoa powder, and salt until just mixed.
- Pour the brownie batter into a lined springform pan and spread evenly.
Cheesecake Filling
- Beat the cream cheese until smooth and lump-free.
- Add sugar and mix until creamy.
- Beat in eggs one at a time, followed by vanilla and sour cream.
- Mix just until smooth—do not overbeat.
Assembling
- Carefully pour the cheesecake mixture over the brownie batter.
- Smooth the top gently with a spatula.
Baking
- Bake until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool slowly inside.
- This step helps prevent cracks and improves texture.
Chilling
- Once cooled to room temperature, refrigerate for at least 4 hours, preferably overnight.
- Chilling allows the layers to fully set and enhances flavor.
Notes
Don’t overbake—the center should still be slightly soft. Use room-temperature cream cheese for a smooth filling. Line the pan with parchment for easy removal. Chill fully before slicing for clean layers.