Brownie Bottom Chocolate Cheesecake
Brownie Bottom Chocolate Cheesecake
Ingredients
For the Brownie Bottom
- 2 eggs
- 1/2 cup cocoa powder, (42g)
- 1/2 teaspoon salt, (3g)
- 1/2 teaspoon baking powder, (3g)
- 1 1/2 teaspoons vanilla, (6g)
- 1/2 cup unsalted butter, melted (113g)
- 1 cup sugar, (200g)
- 3/4 cup flour, (90g)
- 1/4 cup chocolate chips, optional (43g)
For the Chocolate Cheesecake
- 16 ounces cream cheese, room temperature (454g)
- 2/3 cup sugar, (133g)
- 1 tablespoon flour, (8g)
- 2 teaspoons vanilla, (8g)
- 1/2 teaspoon salt, (2g)
- 2 2/3 tablespoons cocoa powder, (13g)
- 5 ounces semi-sweet chocolate, (142g)
- 1/4 cup sour cream, (60g)
- 2 tablespoons heavy cream, (30g)
- 2 eggs, room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a microwave-safe bowl, combine the 1/2 cup (113g) melted unsalted butter and 1 cup (200g) sugar. Microwave gradually in 15-30 second intervals, stirring after each, until the sugar dissolves and the mixture is shiny. Set aside to cool slightly.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the 2 eggs, 1/2 cup (42g) cocoa powder, 1/2 teaspoon (3g) salt, 1/2 teaspoon (3g) baking powder, and 1 1/2 teaspoons (6g) vanilla until well combined.
⏱️ 5 min
- 4
Pour the butter and sugar mixture into the egg and cocoa mixture. Mix well with a spatula until fully incorporated.
⏱️ 3 min
- 5
Add the 3/4 cup (90g) flour to the batter and mix gently until just combined. If using, fold in the 1/4 cup (43g) chocolate chips.
⏱️ 2 min
- 6
Pour the brownie batter into the prepared 9-inch springform pan and spread evenly.
⏱️ 2 min
- 7
Bake the brownie bottom at 350°F (175°C) for 15 minutes.
⏱️ 15 min•🌡️ 350
- 8
Remove the brownie from the oven and reduce the oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325
- 9
While the brownie bakes, melt the 5 ounces (142g) semi-sweet chocolate gradually in the microwave in 15-30 second intervals, stirring until smooth. Set aside to cool slightly.
⏱️ 5 min
- 10
In a large bowl, using a hand mixer, cream together the 16 ounces (454g) room temperature cream cheese and 2/3 cup (133g) sugar until smooth and light.
⏱️ 5 min
- 11
Add the 1 tablespoon (8g) flour, 1/2 teaspoon (2g) salt, and 2 2/3 tablespoons (13g) cocoa powder to the cream cheese mixture. Mix with the hand mixer until smooth and no lumps remain.
⏱️ 3 min
- 12
Pour the slightly cooled melted chocolate into the cream cheese mixture and mix with the hand mixer until fully combined.
⏱️ 2 min
- 13
Gently mix in the 1/4 cup (60g) sour cream, 2 tablespoons (30g) heavy cream, and 2 teaspoons (8g) vanilla using a spatula.
⏱️ 2 min
- 14
Once all is mixed, gently fold in the 2 room temperature eggs, one at a time, using a spatula, until just combined. Do not overmix.
⏱️ 2 min
- 15
Pour the cheesecake batter over the half-baked brownie bottom in the springform pan.
⏱️ 1 min
- 16
Bake the cheesecake at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
⏱️ 50 min•🌡️ 325
- 17
After baking, turn off the oven and leave the cheesecake inside with the oven door closed for 20 minutes.
⏱️ 20 min
- 18
After 20 minutes, crack the oven door open slightly and let the cheesecake cool in the oven for another 30 minutes.
⏱️ 30 min
- 19
Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. This will take approximately 1 hour.
⏱️ 60 min
- 20
Once at room temperature, transfer the cheesecake to the refrigerator to chill for at least 3 hours, or preferably overnight, before serving. If desired, top with chocolate ganache (melted chocolate + heavy cream mixed) before serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Brownie Bottom Chocolate Cheesecake
For the Brownie Bottom
- 2 eggs
- 1/2 cup cocoa powder, (42g)
- 1/2 teaspoon salt, (3g)
- 1/2 teaspoon baking powder, (3g)
- 1 1/2 teaspoons vanilla, (6g)
- 1/2 cup unsalted butter, melted (113g)
- 1 cup sugar, (200g)
- 3/4 cup flour, (90g)
- 1/4 cup chocolate chips, optional (43g)
For the Chocolate Cheesecake
- 16 ounces cream cheese, room temperature (454g)
- 2/3 cup sugar, (133g)
- 1 tablespoon flour, (8g)
- 2 teaspoons vanilla, (8g)
- 1/2 teaspoon salt, (2g)
- 2 2/3 tablespoons cocoa powder, (13g)
- 5 ounces semi-sweet chocolate, (142g)
- 1/4 cup sour cream, (60g)
- 2 tablespoons heavy cream, (30g)
- 2 eggs, room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a microwave-safe bowl, combine the 1/2 cup (113g) melted unsalted butter and 1 cup (200g) sugar. Microwave gradually in 15-30 second intervals, stirring after each, until the sugar dissolves and the mixture is shiny. Set aside to cool slightly.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the 2 eggs, 1/2 cup (42g) cocoa powder, 1/2 teaspoon (3g) salt, 1/2 teaspoon (3g) baking powder, and 1 1/2 teaspoons (6g) vanilla until well combined.
⏱️ 5 min - 4
Pour the butter and sugar mixture into the egg and cocoa mixture. Mix well with a spatula until fully incorporated.
⏱️ 3 min - 5
Add the 3/4 cup (90g) flour to the batter and mix gently until just combined. If using, fold in the 1/4 cup (43g) chocolate chips.
⏱️ 2 min - 6
Pour the brownie batter into the prepared 9-inch springform pan and spread evenly.
⏱️ 2 min - 7
Bake the brownie bottom at 350°F (175°C) for 15 minutes.
⏱️ 15 min•🌡️ 350 - 8
Remove the brownie from the oven and reduce the oven temperature to 325°F (160°C).
⏱️ 1 min•🌡️ 325 - 9
While the brownie bakes, melt the 5 ounces (142g) semi-sweet chocolate gradually in the microwave in 15-30 second intervals, stirring until smooth. Set aside to cool slightly.
⏱️ 5 min - 10
In a large bowl, using a hand mixer, cream together the 16 ounces (454g) room temperature cream cheese and 2/3 cup (133g) sugar until smooth and light.
⏱️ 5 min - 11
Add the 1 tablespoon (8g) flour, 1/2 teaspoon (2g) salt, and 2 2/3 tablespoons (13g) cocoa powder to the cream cheese mixture. Mix with the hand mixer until smooth and no lumps remain.
⏱️ 3 min - 12
Pour the slightly cooled melted chocolate into the cream cheese mixture and mix with the hand mixer until fully combined.
⏱️ 2 min - 13
Gently mix in the 1/4 cup (60g) sour cream, 2 tablespoons (30g) heavy cream, and 2 teaspoons (8g) vanilla using a spatula.
⏱️ 2 min - 14
Once all is mixed, gently fold in the 2 room temperature eggs, one at a time, using a spatula, until just combined. Do not overmix.
⏱️ 2 min - 15
Pour the cheesecake batter over the half-baked brownie bottom in the springform pan.
⏱️ 1 min - 16
Bake the cheesecake at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
⏱️ 50 min•🌡️ 325 - 17
After baking, turn off the oven and leave the cheesecake inside with the oven door closed for 20 minutes.
⏱️ 20 min - 18
After 20 minutes, crack the oven door open slightly and let the cheesecake cool in the oven for another 30 minutes.
⏱️ 30 min - 19
Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. This will take approximately 1 hour.
⏱️ 60 min - 20
Once at room temperature, transfer the cheesecake to the refrigerator to chill for at least 3 hours, or preferably overnight, before serving. If desired, top with chocolate ganache (melted chocolate + heavy cream mixed) before serving.
⏱️ 60 min