Description
Indulge in this decadent Brownie Cheesecake recipe, a luscious two-layer dessert combining rich, fudgy brownies with creamy cheesecake, topped with a silky chocolate ganache. Perfectly balanced flavors and textures create the ultimate treat for special occasions or anytime you crave a spectacularly delicious dessert.
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
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, then line the bottom with parchment paper to ensure easy removal of the dessert after baking.
- Make Brownie Batter: In a large bowl, combine melted butter and sugar, whisking until smooth. Add cocoa powder, salt, and vanilla extract, mixing to incorporate fully. Add eggs one at a time, mixing well after each addition. Gradually stir in flour until just combined, then fold in chocolate chips if using.
- Pour Brownie Batter: Pour the prepared brownie batter into the baking pan, spreading it evenly to create a uniform base layer.
- Prepare Cheesecake Batter: In a separate large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add sugar and vanilla extract, beating until well combined. Add eggs one at a time on low speed, mixing after each. Stir in sour cream until the mixture is smooth and fully incorporated.
- Combine Layers: Carefully pour the cheesecake batter over the brownie batter layer in the pan, spreading it evenly to cover the base completely.
- Bake: Bake in the preheated oven for 45-55 minutes until the cheesecake layer is set around the edges but still slightly jiggly in the center.
- Cool in Oven: Turn off the oven and leave the pan inside with the door slightly ajar for about one hour to cool gradually, preventing cracks in the cheesecake layer.
- Cool Completely: Remove the pan from the oven and allow the dessert to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to firm up.
- Prepare Ganache: Heat heavy cream in a microwave-safe bowl for about 1 minute until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a separate bowl. Let it sit for one minute, then whisk until smooth and glossy. If needed, heat in 15-second intervals while stirring until fully melted and combined.
- Apply Ganache: Allow ganache to cool slightly, then pour it over the chilled brownie cheesecake, spreading evenly to coat the top.
- Set Ganache: Return the dessert to the refrigerator for 30 minutes so the ganache can set properly.
- Serve: Cut the brownie cheesecake into squares. Optionally dust with cocoa powder or powdered sugar before serving.
- Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Using parchment paper ensures easy removal and clean edges when slicing the dessert.
- Do not overbake the cheesecake layer; slight jiggle in the center indicates perfect doneness.
- Chilling overnight enhances the flavors and texture.
- Ganache can be made in advance and stored in the fridge; reheat gently before using if needed.
- Optional chocolate chips in the brownie layer add texture and extra chocolate flavor.
