Description
This decadent Brownie Bottom Cheesecake combines a fudgy brownie base with a creamy cheesecake layer, topped with a smooth chocolate ganache. Perfect for chocolate lovers, this dessert features rich flavors and a velvety texture, ideal for special occasions or a luxurious treat.
Ingredients
Scale
Brownie Layer
- 1 box (18.3 oz) brownie mix
- Ingredients listed on the box (typically eggs, oil, and water)
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Ganache Topping
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and make removal easier.
- Make Brownie Batter: Prepare the brownie mix according to the package instructions, typically combining the mix with eggs, oil, and water. Pour the batter into the prepared pan and spread it evenly to form the brownie base.
- Bake Brownie Layer: Bake the brownie batter for 20 minutes until it is just set but not fully cooked. This ensures the brownie layer remains fudgy after the cheesecake is added. Remove the pan from the oven and allow the brownie to cool slightly.
- Prepare Cheesecake Batter: In a mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating after each addition to ensure full incorporation. Lastly, blend in the vanilla extract to enhance flavor.
- Add Cheesecake Layer: Pour the cheesecake batter carefully over the slightly cooled brownie base and spread evenly with a spatula to create a smooth top layer.
- Bake Cheesecake: Return the pan to the oven and bake for 45-50 minutes. The cheesecake should be set around the edges with a center that is still slightly jiggly to ensure creamy texture after cooling.
- Cool in Oven: After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for an hour to prevent cracks and promote even cooling.
- Chill Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. This step is critical for the cheesecake to fully set and develop flavor.
- Prepare Ganache Topping: Place chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until the mixture is smooth and glossy. Pour the ganache over the chilled cheesecake and spread evenly.
- Set Ganache: Allow the ganache topping to set at room temperature or in the refrigerator before slicing and serving, ensuring a luscious finish.
Notes
- Use a springform pan for easy removal and clean presentation.
- Do not overbake the brownie layer initially to keep it fudgy under the cheesecake layer.
- Letting the cheesecake cool slowly in the oven helps prevent cracks.
- Chilling the cheesecake overnight enhances flavor and texture.
- The ganache topping is optional but adds a rich, glossy finish.
- Use room temperature ingredients for smoother batter and better mixing.
