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Brownie Crust Chocolate Cheesecake

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Indulge in this decadent dessert that combines a rich, fudgy brownie base with a creamy chocolate cheesecake layer. Topped with a smooth chocolate ganache, this treat is perfect for chocolate lovers and special occasions.

Ingredients

Scale

For the Brownie Crust:

  • 1 cup (226g) unsalted butter, melted
  • 1½ cups (255g) semi-sweet chocolate chips, melted
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed brown sugar
  • ⅔ cup (65g) unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (125g) all-purpose flour

For the Chocolate Cheesecake Layer:

  • 24 ounces (680g) cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • ¾ cup (135g) semi-sweet chocolate chips, melted
  • 3 tablespoons unsweetened cocoa powder
  • 1½ tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature

For the Chocolate Ganache Topping:

  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (240ml) heavy whipping cream

Instructions

  • Prepare the Brownie Crust:
    • Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    • In a large bowl, combine melted butter and melted chocolate chips, stirring until smooth.
    • Add granulated sugar, brown sugar, and cocoa powder; mix until well incorporated.
    • Stir in vanilla extract and eggs, one at a time, mixing well after each addition.
    • Add baking powder, salt, and flour; mix until just combined.
    • Pour the batter into the prepared pan, spreading it evenly.
    • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.
    • Remove from the oven and let cool slightly.
  • Prepare the Chocolate Cheesecake Layer:
    • Reduce the oven temperature to 325°F (163°C).
    • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
    • Add the melted chocolate chips, cocoa powder, and flour; mix until fully combined.
    • Stir in the vanilla extract.
    • Add the eggs, one at a time, mixing on low speed until just blended. Do not overmix.
    • Pour the cheesecake batter over the cooled brownie crust, spreading it evenly.
  • Bake the Cheesecake:
    • Place the springform pan on a baking sheet to catch any drips.
    • Bake for 60-70 minutes, or until the center is set and the edges are slightly puffed.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
    • Remove from the oven and let cool completely at room temperature.
    • Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
  • Prepare the Chocolate Ganache Topping:
    • In a heatproof bowl, place the chocolate chips.
    • In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer.
    • Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
    • Stir until the mixture is smooth and glossy.
    • Allow the ganache to cool slightly, then pour over the chilled cheesecake, spreading it evenly.
    • Refrigerate for 30 minutes to allow the ganache to set.
  • Serve:
    • Carefully remove the sides of the springform pan.
    • Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.
    • Serve chilled.

Notes

  • Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature before starting to achieve a smooth batter.
  • Avoid Overmixing: Mix the cheesecake batter on low speed and only until each ingredient is just incorporated to prevent cracks.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Find it online: https://recipe.ukfinda.com/brownie-crust-chocolate-cheesecake/