Get the Recipe:
Brownie Bottom Chocolate Cheesecake
A rich and ultra-chocolatey cheesecake with a fudgy brownie crust, creamy chocolate filling, and a smooth ganache topping. This make-ahead dessert looks impressive but comes together with simple steps for a truly decadent treat.
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.
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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.
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