Description
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
Units
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For the Brownie Crust:
- 1 cup (226g) unsalted butter, melted
- 1 1/2 cups (255g) semi-sweet chocolate chips, melted
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2/3 cup (65g) unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1/2 teaspoon baking powder
- 1/2 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
- 3/4 cup (135g) semi-sweet chocolate chips, melted
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 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.