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Brownie Cheesecake

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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.

Ingredients

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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