Brownie Bottom Chocolate Cheesecake
This decadent Brownie Bottom Chocolate Cheesecake combines a chewy brownie crust with a smooth, creamy chocolate cheesecake filling for the ultimate dessert experience. Perfect for celebrations, potlucks, or a cozy weekend indulgence.
Ingredients
For the Brownie Crust:
- ¾ cup 94 g all-purpose flour
- 3 tablespoons Dutch-processed cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 large eggs room temperature
- 1 cup 200 g granulated sugar
- 6 tablespoons ¾ stick / 85 g unsalted butter, room temperature
- 1 teaspoon vanilla
For the Filling:
- ½ cup 119 g heavy cream, room temperature
- 1 cup 168 g milk chocolate chips
- 2 blocks 8 ounces each cream cheese, room temperature
- ½ cup 100 g granulated sugar
- 2 tablespoons regular unsweetened cocoa powder
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
For the Topping:
- Whipped topping for garnish
Instructions
- Preheat the oven to 350°F and lightly spray a 9-inch springform pan, lining the bottom with parchment paper.
- Whisk flour, cocoa powder, baking powder, and salt in one bowl. In another, beat eggs, sugar, butter, and vanilla until fluffy.
- Mix in the dry ingredients just until combined. Spread the batter into the pan and bake for 12 minutes, it should look slightly underbaked for that fudgy texture.
- Heat heavy cream and chocolate chips in 20-second bursts, stirring until smooth.
- Let cool. Beat cream cheese until creamy, then add sugar and cocoa powder. Mix in eggs one at a time, then fold in the melted chocolate and vanilla until smooth.
- Pour over the brownie crust, smooth the top, and bake for about 65–70 minutes until edges are set but the center slightly jiggles. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream or chocolate garnish before serving. Use a warm, clean knife for perfect slices.