Description

Indulge in a decadent dessert featuring a rich brownie base topped with creamy cheesecake, creating a delightful combination of flavors and textures.

Ingredients

Scale

0.5 cup unsalted butter
1.5 cups granulated sugar
4 eggs
0.5 cup all-purpose flour
0.33 cup unsweetened cocoa powder
0.25 teaspoon salt
2 teaspoons vanilla extract
16 ounces cream cheese
0.5 cup sour cream
0.5 cup heavy cream
1 cup semi-sweet chocolate chips

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Instructions

Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
Create the brownie base by melting butter in a mixing bowl, then adding sugar and 2 eggs; mix until smooth. Add cocoa powder, flour, salt, and vanilla extract and mix until glossy. Pour into the prepared pan and bake for 18–20 minutes. Allow to cool.
Prepare the cheesecake filling by beating cream cheese and 0.5 cup of sugar until creamy. Gradually mix in sour cream, 2 eggs, and 1 teaspoon of vanilla extract until smooth.
Combine the creamy cheesecake mixture over the cooled brownie base and bake at 325°F for 45–50 minutes until the center is set with a slight jiggle.
Cooling time: Turn off the oven and let the cheesecake sit for 1 hour with the oven door slightly ajar. Chill in the fridge for at least 4 hours.
Finish the cheesecake with ganache made by pouring hot heavy cream over chocolate chips, stirring until smooth, then pouring over the chilled cheesecake.
Slice and serve with a smile!

Notes

Make-ahead tips: You can prepare the brownie base and cheesecake filling up to two days in advance and chill properly. Common mistakes: Avoid overmixing the cheesecake batter to prevent cracks, and do not skip the chilling time for the best texture.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 490
Sugar: 35g
Sodium: 200mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg