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BROWNIE CRUST CHOCOLATE CHEESECAKE

Sana Umer
Brownie Crust Chocolate Cheesecake combines a rich, fudgy brownie base with a creamy chocolate cheesecake filling. This decadent dessert is perfect for chocolate lovers, offering the best of both worlds—chewy brownies and velvety cheesecake in every bite.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time: 4 hours
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 400 kcal

Ingredients
  

For the Brownie Crust:

  • ½ cup unsalted butter melted
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt

For the Chocolate Cheesecake Filling:

  • 16 oz cream cheese softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup melted dark chocolate

For the Chocolate Ganache (Optional):

  • ½ cup heavy cream
  • ½ cup semi-sweet chocolate chips

Instructions
 

Step No.1: Prepare the Brownie Crust

  • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In a bowl, whisk melted butter, sugar, eggs, and vanilla. Add cocoa powder, flour, and salt, mixing until smooth. Pour into the pan and bake for 15 minutes. Let cool.

Step No.2: Make the Cheesecake Filling

  • In a bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, mixing well. Stir in melted chocolate until fully combined.

Step No.3: Bake the Cheesecake

  • Pour the cheesecake mixture over the cooled brownie crust. Bake at 325°F (160°C) for 35 minutes until the center is set but slightly jiggly. Cool at room temperature, then refrigerate for 4 hours.

Step No.4: Prepare the Ganache (Optional)

  • Heat heavy cream until warm (not boiling). Pour over chocolate chips, stirring until smooth. Let cool slightly, then pour over the chilled cheesecake.

Step No.5: Serve and Enjoy

  • Slice and enjoy your Brownie Crust Chocolate Cheesecake!

Notes

  • Storage: Refrigerate for up to 5 days in an airtight container.
  • Crust Tip: Let the brownie crust cool completely before adding the cheesecake layer.
  • Serving Tip: For clean slices, warm your knife before cutting.
  • Peanut Butter Swirl: Swirl in ¼ cup peanut butter before baking the cheesecake.
  • Mint Chocolate Cheesecake: Add ½ teaspoon peppermint extract to the cheesecake batter.
  • Espresso Brownie Cheesecake: Mix 1 teaspoon instant coffee into the cheesecake batter.
  • White Chocolate Cheesecake: Swap dark chocolate with melted white chocolate.
Keyword brownie cheesecake, Brownie crust cheesecake, Chocolate cheesecake bars, easy cheesecake, fudgy cheesecake