Go Back
–+ servings
Brownie Cheesecake

Heavenly Brownie Cheesecake: Rich, Creamy, and Irresistible

Indulge in this Brownie Cheesecake that combines fudgy brownie and creamy cheesecake layers for a decadent dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1/2 cup Unsalted Butter Provides fat and moisture for the brownie layer; substitutable with margarine for a dairy-free version.
  • 8 ounces Dark Chocolate Gives the brownie a rich flavor; semi-sweet chocolate is an alternative.
  • 2 large Eggs Bind the mixture; flax eggs work as a vegan substitute.
  • 1 cup Granulated Sugar Adds sweetness; consider using half coconut sugar for a lower glycemic index.
  • 1/2 cup Brown Sugar Provides moisture and caramel flavor.
  • 1 cup Plain Flour Provides structure; opt for gluten-free flour if necessary.
  • 1/3 cup Unsweetened Cocoa Powder Enhances the chocolate flavor.
  • 1 pinch Salt Balances sweetness.
For the Cheesecake Layer
  • 16 ounces Cream Cheese Silky base of the cheesecake; use vegan cream cheese for a dairy-free version.
  • 1/2 cup Sour Cream Adds a delightful tang; Greek yogurt is a healthy swap.
  • 1 teaspoon Vanilla Extract Enriches flavor; opt for pure vanilla for the best taste.
  • 1/4 cup Heavy Cream Contributes to richness; coconut cream can be a dairy-free alternative.
  • 2 tablespoons Plain Flour Ensures a stable cheesecake; gluten-free flour can also be used.

Equipment

  • Medium saucepan
  • 9-inch springform pan
  • large mixing bowl
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Melt 1/2 cup of unsalted butter and 8 ounces of dark chocolate in a medium saucepan over low heat, stirring until smooth. Remove from heat and whisk in 1 cup of granulated sugar, 1/2 cup of brown sugar, and 2 large eggs, then add 1 teaspoon of vanilla extract. Sift in 1 cup of plain flour, 1/3 cup of unsweetened cocoa powder, and a pinch of salt, mixing until combined.
  2. Line a 9-inch springform pan with parchment paper, pour the brownie batter into it, and smooth the top. Bake for 20–25 minutes, until the edges are set but the center remains soft. Let cool slightly.
  3. In a large mixing bowl, beat 16 ounces of cream cheese and 1/2 cup of granulated sugar until fluffy (2-3 minutes). Add 1 teaspoon of vanilla extract and 1/2 cup of sour cream, mixing until combined. Gradually add 1/4 cup of heavy cream and 2 tablespoons of plain flour, beating on low until creamy.
  4. Pour the cheesecake mixture over the cooled brownie layer, spreading it evenly. Bake for 40–45 minutes, until the edges are set and the center jiggles slightly.
  5. Turn off the oven and let the cheesecake cool inside with the door ajar for an hour. Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours, preferably overnight.
  6. To serve, remove from the fridge and unlock the springform pan. Cut into slices using a knife dipped in hot water for clean edges. Serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

For best results, refrigerate overnight and consider using sharp knife dipped in hot water for slicing.

Tried this recipe?

Let us know how it was!