With a fudgy brownie crust, creamy chocolate cheesecake, and a glossy layer of ganache, this is the ultimate dessert for serious chocolate lovers.
If you’re looking for a show-stopping dessert that still feels totally doable, this brownie bottom chocolate cheesecake is such a winner. Everything starts with a simple brownie base, then gets topped with a rich, double-chocolate cheesecake and finished with a silky ganache. It’s deeply chocolatey without being overcomplicated, and it’s one of those bakes that makes people stop talking mid-bite.
Why You’ll Love This Chocolate Cheesecake Recipe
- Triple chocolate layers. Brownie + chocolate cheesecake + ganache = pure decadence.
- Special-occasion wow factor. Looks impressive, but the steps are surprisingly straightforward.
- Great make-ahead dessert. Long chill time means this is ideal for prepping the day before.
- Beautiful slices. Once chilled, it cuts cleanly and shows off each delicious layer.
Key Ingredients & Why They Work
- Bittersweet chocolate – Used in both the brownie layer and the cheesecake for depth and richness without overwhelming sweetness.
- Cream cheese – The foundation of the filling, so be sure to use a full-fat version. Room temperature cream cheese helps ensure a smooth, velvety texture.
- Cocoa powder (natural) – Boosts the chocolate flavor in the cheesecake while keeping the texture soft and creamy.
- Sour cream – Adds moisture and tang, balancing all that chocolate and helping the cheesecake stay silky.
- Heavy cream – Creates a glossy, pourable ganache that firms just enough to set but still stays luscious.
How to Make Brownie Bottom Chocolate Cheesecake
Make the brownie crust.
Melt the chocolate and butter together, then whisk in the sugars, egg, vanilla, and salt. Add the flour and spread the batter into your greased springform pan. Bake just until a pick comes out with moist crumbs, then cool completely. The brownie layer should appear set around the edges but still slightly moist in the center. It will continue to firm up as it cools.
Mix the cheesecake filling.
Beat the cream cheese, sugar, and cocoa until smooth and fluffy. Add the eggs one at a time, then mix in the vanilla, cooled chocolate, and sour cream. The batter will be thick and very chocolatey.
Bake low and slow.
Pour the batter over the cooled crust. Bake briefly at 350°F, then drop the oven to 200°F and let it bake gently for two full hours. This long, low bake helps prevent cracking and keeps the texture ultra-creamy.
Let it rest in the oven.
Run a knife around the edge, return it to the turned-off oven for another two hours, then refrigerate overnight. This gradual cooling is key to a smooth, even surface, and the overnight rest helps the cheesecake fully set and gives you those beautifully clean slices. It’s worth the wait!
Top with ganache.
Warm the cream, pour it over chopped chocolate, and whisk until glossy. Spread it over the chilled cheesecake and let it set before slicing.
Tips for Success
- Use good-quality chocolate. Because this cheesecake gets its flavor from three different chocolate elements, the chocolate you choose really matters. Go with a brand you already enjoy eating, something smooth and flavorful, so each layer tastes its best.
- If your brownie crust domes slightly, gently press it with a spatula while still warm to level it out.
- Make sure the melted chocolate has cooled before adding it to the filling. If it’s too warm, it can affect the texture.
- Use a rimmed baking sheet for support. Springform pans can sometimes seep a bit as they heat. Setting the pan on a rimmed baking sheet makes it easier to move and catches any potential drips.
- A little wobble is good. The cheesecake may still have a gentle wobble in the center before cooling. That’s exactly what you want for a smooth, creamy texture.
- Don’t rush the cooling. The long, relaxed cool-down prevents sinking and cracking.
- For the cleanest slices, warm your knife under hot water and wipe between cuts.
Variations and Serving Ideas
- Swap the garnish. For serving, try chocolate curls, shaved chocolate, sprinkles, flaky sea salt, or a few fresh berries.
- Mocha twist. Add ½ to 1 teaspoon espresso powder to the brownie layer for a subtle coffee note that deepens the chocolate flavor.
- Use a different chocolate. Semisweet will make the cheesecake slightly sweeter, while extra-dark chocolate will give it a deeper, more intense flavor.
- Serving idea. Add a small dollop of lightly sweetened whipped cream to soften the richness, especially if serving after a heavy meal.
How to Store
Refrigerate: Keep covered and chilled for up to 4 days.
Freeze: Freeze slices individually for 1–2 months. Wrap tightly and thaw overnight in the refrigerator.
Make ahead: The cheesecake tastes even better on day two, making it a perfect prep-ahead dessert.
A Chocolate Lover’s Dream
This cheesecake is everything I love about a great chocolate dessert. It’s rich, indulgent, and surprisingly simple to pull off. If you’re craving something that guarantees compliments, this one never disappoints.
More Cheesecake Recipes
Brownie Bottom Chocolate Cheesecake
Ingredients
For the brownie crust:
- 3 ounces (85 g) bittersweet chocolate, roughly chopped
- ¼ cup (56 g) unsalted butter
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) firmly packed brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (60 g) all-purpose flour
For the filling:
- 24 ounces (680 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- ¼ cup (21 g) unsweetened natural cocoa powder
- 6 ounces (170 g) bittersweet chocolate, melted and cooled
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup (113 g) sour cream
For the ganache:
- 6 ounces (170 g) bittersweet chocolate, roughly chopped
- ½ cup (120 ml) heavy cream
- chocolate curls or shavings, for garnish
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Instructions
To make the brownie crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan.
- Place the chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Combine the sugar, brown sugar, egg, vanilla, and salt. Add the chocolate mixture, mixing until combined. Add the flour, mixing just until combined.
- Transfer the batter to the prepared pan and spread evenly. Bake 15 to 20 minutes, or until a pick inserted into the center comes out with moist crumbs. Set the pan on a wire rack and allow to cool completely.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and cocoa powder until thoroughly combined and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Add the cooled chocolate, and mix until thoroughly combined. Mix in the sour cream.
- Pour the batter onto the cooled crust in pan. Spread evenly.
- Bake for 15 minutes.
- Reduce oven temperature to 200°F (95°C). Continue baking for 2 hours.
- Turn off the oven. Remove the cheesecake from the oven and gently run a knife around the edges of the pan. Return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
- Then, cover loosely and refrigerate overnight.
To make the ganache:
- Place the chocolate in a heat-proof bowl.
- Place the cream in a small saucepan. Heat over medium heat just until the cream begins to bubble around the edges.
- Pour the cream over the chocolate. Whisk until smooth.
- Spread the ganache over the chilled cheesecake. Garnish as desired. Return the cheesecake to the refrigerator for about 10 minutes to let the ganache set.
Video
Notes
- Baking sheet support: Place the springform pan on a rimmed baking sheet for easier handling and to catch any potential drips.
- Brownie layer doneness: The crust should look set at the edges but still appear slightly moist in the center.
- Cheesecake texture: A slight wobble in the center after baking is normal and will settle as it cools.
- Chilling: Don’t skip the overnight chill! This rest helps the cheesecake set fully and makes for clean, neat slices.
- Mocha variation: Add ½ to 1 teaspoon espresso powder to the brownie layer for a subtle coffee note.
- Garnish ideas: Finish with chocolate curls, shaved chocolate, sprinkles, flaky sea salt, or fresh berries.
- Storage: Store the cheesecake tightly covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices for 1–2 months and thaw overnight in the refrigerator before serving.
6 Comments on “Brownie Bottom Chocolate Cheesecake”
This looks delicious! I love dark chocolate. How do you get such clean edges on your slices of the finished product?
Thanks, Kim! The key is a thin, sharp knife and straight cuts with no sawing motion. And keep your knife wiped clean between cuts.
This looks delicious! Thanks for posting, it looks perfect for Valentines Day. Question: I have never used sour cream in a cheesecake. Will I get a different result if I substitute heavy cream for the sour cream?
Hi, Renee. The consistency and flavor are different, so I’d expect at least some difference in texture and flavor.
Did you use a water bath to bake this?
Hi, Cathy. A water bath isn’t necessary with this method of baking cheesecake.