Description
Indulge in the ultimate decadent dessert with this Brownie Cheesecake recipe that combines rich, fudgy brownies with a creamy cheesecake layer, topped with a luscious chocolate ganache. Perfect for special occasions or any time you crave a luxurious treat.
Ingredients
Scale
Brownie Layer
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup chocolate chips (optional)
Cheesecake Layer
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan and line the bottom with parchment paper for easy removal.
- Make Brownie Batter: In a large bowl, combine melted butter and sugar, whisk until smooth. Add cocoa powder, salt, and vanilla extract, mixing until incorporated. Add eggs one at a time, mixing well after each. Gradually add flour, mixing until just combined. Fold in chocolate chips if using.
- Pour Brownie Batter: Spread the brownie batter evenly into the prepared baking pan.
- Prepare Cheesecake Batter: In a separate large bowl, beat cream cheese until smooth and creamy. Add sugar and vanilla, mixing well. Add eggs one at a time on low speed, then stir in sour cream until smooth.
- Add Cheesecake Layer: Carefully pour the cheesecake batter over the brownie layer and spread evenly.
- Bake: Bake for 45-55 minutes until the cheesecake is set around edges but slightly jiggly in center.
- Cool in Oven: Turn off oven, leave the door slightly open, and let the dessert cool inside for about an hour.
- Cool Completely: Remove from oven, cool at room temperature, then cover and refrigerate at least 4 hours or overnight.
- Make Ganache: Heat heavy cream in microwave until hot but not boiling. Pour over chocolate chips in a bowl and let sit to melt. Whisk until smooth and glossy, reheating briefly if necessary.
- Top with Ganache: Let ganache cool slightly, then pour over chilled brownie cheesecake and spread evenly.
- Set Ganache: Refrigerate for another 30 minutes to allow ganache to set.
- Serve: Cut into squares, optionally dust with cocoa powder or powdered sugar, and serve.
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Line the pan with parchment paper to easily remove the cheesecake after baking.
- Do not overbake the cheesecake layer; it should be slightly jiggly in the center to stay creamy.
- Allow the ganache to cool slightly before pouring to prevent it from melting the cheesecake layer.
- Chocolate chips in brownie batter are optional but add extra texture and chocolate flavor.
- Refrigerate the dessert overnight for best flavor and texture.
- Dust with cocoa powder or powdered sugar before serving for a decorative touch.
