A Brownie Bottom Cheesecake is a decadent dessert that combines a fudgy brownie base with a creamy cheesecake layer on top. Here’s how you can make it:
Ingredients:
For the Brownie Layer:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Cheesecake Layer:
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 ml) heavy cream
- 1 tsp vanilla extract
For the Chocolate Ganache Topping (optional):
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
Instructions:
1. Prepare the Brownie Bottom:
- Preheat the oven to 350°F (175°C).
- Grease and line a 9-inch springform pan with parchment paper.
- Melt the butter in a microwave-safe bowl or over low heat in a saucepan.
- Stir in the sugar, eggs, and vanilla extract until combined.
- Add cocoa powder, flour, salt, and baking powder, stirring until smooth.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake for 15–20 minutes until the brownie layer is set but not fully cooked. It will finish baking with the cheesecake.
- Set aside to cool slightly while you prepare the cheesecake filling.
2. Make the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating just until incorporated after each addition.
- Add the sour cream, heavy cream, and vanilla extract, mixing until smooth.
- Pour the cheesecake batter over the brownie layer in the springform pan.
3. Bake the Cheesecake:
- Reduce the oven temperature to 325°F (160°C).
- Bake the cheesecake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
4. Make the Chocolate Ganache (Optional):
- Heat the heavy cream in a small saucepan or in the microwave until it’s about to boil.
- Pour the hot cream over the chocolate chips in a bowl and let it sit for 2–3 minutes.
- Stir until the mixture is smooth and glossy.
- Once the cheesecake is fully chilled, pour the ganache over the top and spread it evenly.
5. Serve and Enjoy:
- Let the ganache set before slicing.
- Serve the Brownie Bottom Cheesecake as is or with whipped cream and chocolate shavings for an extra treat!
This dessert is a rich and indulgent combination of fudgy brownie and smooth cheesecake, perfect for chocolate lovers!