Description
A deliciously rich dessert featuring a fudgy brownie base topped with a creamy cheesecake layer, finished with chocolate ganache.
Ingredients
Scale
- 0.5 cup unsalted butter
- 1 cup 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 granulated sugar (for cheesecake)
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease the sides.
- Melt 0.5 cup unsalted butter and mix with 1 cup granulated sugar, 2 eggs, 0.33 cup cocoa powder, 0.5 cup flour, 0.25 tsp salt, and 1 tsp vanilla. Stir until smooth.
- Pour brownie batter into pan and bake for 18–20 minutes. Let cool slightly.
- Beat 16 oz cream cheese with 0.5 cup granulated sugar until smooth. Add 0.5 cup sour cream, 2 eggs, and 1 tsp vanilla. Mix until creamy.
- Pour cheesecake filling over cooled brownie base.
- Bake at 325°F for 45–50 minutes or until the center is set but slightly jiggly.
- Turn off oven and let cheesecake rest inside for 1 hour with door ajar.
- Cool completely, then chill in the fridge for at least 4 hours or overnight.
- Heat 0.5 cup heavy cream until simmering. Pour over 1 cup chocolate chips. Let sit 2 minutes, then stir to make ganache.
- Pour ganache over chilled cheesecake. Top with extra chocolate chips. Slice and serve!
Notes
- Be careful not to overbake the cheesecake to maintain its creamy texture.
- For an even richer flavor, use dark chocolate chips in the ganache.
- Can be made a day ahead for the best taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg