Brownie Cheesecake is the ultimate indulgent dessert, blending the rich, fudgy goodness of a brownie with the creamy, tangy smoothness of cheesecake. Topped with whipped cream, brownie crumbles, and a decadent drizzle of dark chocolate, this layered cake is a perfect combination of textures and flavors that will satisfy your sweetest cravings.
Why You’ll Love This Recipe
This dessert combines two beloved treats—cheesecake and brownies—into one irresistible creation. The dense, fudgy brownie base contrasts beautifully with the light, creamy cheesecake layer, creating a delightful balance. The whipped cream, brownie crumbles, and chocolate drizzle on top elevate it to a level of indulgence that makes every bite a treat to remember. Perfect for any occasion, this decadent dessert will definitely steal the show.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Topping:
- 1 cup whipped cream
- 1/2 cup brownie crumbles (reserve from extra brownies)
- 1/4 cup chocolate chips, melted for drizzle
Directions
Prepare the Brownie Layer:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
- In a bowl, mix the melted butter, sugar, eggs, and vanilla extract until smooth.
- Stir in the cocoa powder, flour, salt, and baking powder until the mixture is well combined.
- Pour the brownie batter into the prepared pan and bake for 20 minutes. Remove from the oven and let it cool while you prepare the cheesecake layer.
Prepare the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until fully combined.
- Pour the cheesecake mixture over the cooled brownie base.
Bake the Cheesecake:
- Bake at 325°F (160°C) for 45–50 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cake inside with the door cracked for 1 hour. This helps prevent cracks from forming on the top of the cheesecake.
- After 1 hour, remove the cake from the oven and let it cool completely at room temperature.
- Chill in the refrigerator for at least 4 hours or overnight for the best texture and flavor.
Decorate:
- Once the cheesecake is chilled, top with whipped cream, sprinkle with brownie crumbles, and drizzle with melted chocolate.
- Slice into 10 pieces and serve chilled for a rich, indulgent dessert.
Servings and timing
Prep Time: 25 minutes
Baking Time: 1 hour 10 minutes
Chill Time: 4 hours
Total Time: 5 hours 35 minutes
Servings: 10 slices
Calories: 580 kcal per serving
Variations
- Chocolate Ganache: Replace the whipped cream with a smooth chocolate ganache for a richer, more chocolatey topping.
- Fruit Topping: Add fresh berries like raspberries or strawberries on top for a fruity contrast to the richness of the dessert.
- Flavored Cheesecake: Add a teaspoon of coffee, orange zest, or almond extract to the cheesecake filling for a new flavor twist.
- Nutty Crunch: Add crushed walnuts, hazelnuts, or almonds to the brownie base for an extra layer of texture.
- Vegan Version: Use vegan cream cheese and eggs (or egg substitute) to make this dessert vegan-friendly.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. This dessert is best enjoyed cold, but it can also be served at room temperature if you prefer the cheesecake layer to be a little softer. It can also be frozen for up to 1 month, though the texture may change slightly after thawing.
FAQs
Can I make this ahead of time?
Yes, this dessert can be made the day before and stored in the refrigerator for the best flavor and texture. It’s actually even better when allowed to chill overnight.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Allow it to cool completely before covering tightly with plastic wrap and aluminum foil. Thaw it in the refrigerator before serving.
Can I skip the brownie base?
If you prefer, you can make this recipe just as a cheesecake, but the brownie base adds an amazing fudgy texture that contrasts beautifully with the creamy cheesecake.
Can I use a different type of chocolate for the brownie or ganache?
You can use milk chocolate or white chocolate, but the flavor will be sweeter. If you prefer a richer taste, dark chocolate works wonderfully in both the brownie and ganache.
How can I prevent the cheesecake from cracking?
To prevent cracks, avoid overbaking the cheesecake, and let it cool gradually in the oven with the door slightly open. Also, chilling the cheesecake thoroughly helps set the filling without cracks forming.
Conclusion
Brownie Cheesecake is a showstopper of a dessert, with layers of fudgy brownie, creamy cheesecake, and decadent toppings that are sure to impress. Whether served for a special occasion or simply as an indulgent treat, this dessert is a perfect blend of rich flavors and textures. With its irresistible combination of chocolate and cheesecake, it’s the ultimate indulgence for any sweet tooth!
PrintBrownie Cheesecake
A decadent dessert that combines a rich, fudgy brownie base with creamy vanilla cheesecake, topped with whipped cream, brownie crumbles, and a drizzle of dark chocolate for the ultimate indulgence.
- Prep Time: 25 minutes
- Cook Time: undefined
- Total Time: 5 hours 35 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- For the Topping:
- 1 cup whipped cream
- 1/2 cup brownie crumbles (reserve from extra brownies)
- 1/4 cup chocolate chips, melted for drizzle
Instructions
- Prepare the Brownie Layer: Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan. In a bowl, mix melted butter, sugar, eggs, and vanilla. Stir in cocoa, flour, salt, and baking powder until well combined. Pour into the pan and bake for 20 minutes. Let cool while preparing cheesecake layer.
- Prepare the Cheesecake Layer: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream until fully combined. Pour the cheesecake mixture over the cooled brownie base.
- Bake the Cheesecake: Bake at 325°F (160°C) for 45–50 minutes or until the center is set but slightly jiggly. Turn off oven and let cake sit inside with the door cracked for 1 hour. Remove and chill for at least 4 hours or overnight.
- Decorate: Top with whipped cream, brownie crumbles, and drizzle with melted chocolate before serving.
Notes
- Allow the cheesecake to cool completely before chilling to prevent cracks.
- For best results, chill the cheesecake overnight for a firmer texture.
- Reserve extra brownies from the brownie layer to create the crumbles for topping.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 45g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg