CHOCOLATE BROWNIE CHEESECAKE
Monday, August 13, 2018
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Chocolate Brownie Cheesecake ? the ultimate cheesecake for chocolate lovers! A fudgy brownie bottom, topped with a a rich and creamy chocolate cheesecake, chocolate ganache and whipped cream.
HOW TO MAKE THIS CHOCOLATE BROWNIE CHEESECAKE
You're going to start off by making a homemade brownie batter for the crust. What I love about this brownie recipe is that it comes together easily in just one bowl.
Make it right in the springform pan and while the brownie bakes, you can start putting together the cheesecake filling.
The filling uses a combination of melted chocolate and powdered cocoa for its tasty chocolate flavor.
Once the brownie is done baking, add the cheesecake filling on top and prepare the pan for a water bath. A water bath ensures that the cheesecake bakes up perfectly soft and creamy.
Allow the cheesecake to cool off then dress it up with a layer of chocolate ganache, shaved chocolate and vanilla whipped cream.
This delicious chocolate brownie cheesecake is rich, decadent and perfect for a holiday party or for your dinner table.
INGREDIENTS:
BROWNIE BOTTOM (OR use your favorite brownie mix)
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1½ cups semi-sweet chocolate chips, melted
- 1 cup light brown sugar, packed
- 4 large eggs, room temperature
- ½ teaspoon baking powder
- ¾ cup unsweetened cocoa powder
- ½ tablespoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon salt
CHEESECAKE LAYER
- 24 oz cream cheese, softened to room temperature
- 1 cup semi-sweet chocolate chunks (or chips), melted
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1½ tablespoons flour
- 1 cup sour cream, room temperature
CHOCOLATE GANACHE
- ⅓ cup heavy whipping cream
- ¾ cups semi-sweet chocolate chunks (or chips)
GARNISH (optional)
- whipped cream
- shaved chocolate
INSTRUCTIONS:
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outer layer of the pan with a double-layer of heavy duty aluminum foil to prevent leaking.
BROWNIE BOTTOM
- To make the brownie, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sugars until combined.
- Whisk in the vanilla and then the eggs, one by one - mixing until incorporated.
- Add baking powder, salt and slowly mix in the flour until smooth and just combined.
- Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 22-24 minutes. (Brownie may not be fully baked which is okay since you will bake it with the cheesecake)
CHEESECAKE LAYER
- Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.
- While the brownie is baking, make the cheesecake layer. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sugar until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.
- Add eggs, one at a time, scraping down after each addition.
- Add melted chocolate, cocoa powder, flour and vanilla together until smooth.
- Add the sour cream and beat on low speed until smooth and combined.
- Slowly pour cheesecake batter over brownie layer and spread evenly. The pan will be very full. (you may have extra batter which you can bake in silicone muffin cups or ramekins)
- Place springform pan inside a large roasting pan. Fill outside pan with enough warm water to go about almost half-way up the sides of the springform pan.
- Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
- Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
- Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours or overnight.
- Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.
CHOCOLATE GANACHE
- Place the chocolate chips in a heat-safe bowl.
- Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.
- Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired.
