Description
Indulge in the ultimate dessert experience with this Brownie Crust Chocolate Cheesecake! This luscious cheesecake features a rich, creamy chocolate filling nestled atop a fudgy brownie crust, creating a perfect harmony of flavors and textures. The combination of smooth cheesecake and dense brownie is simply irresistible, making it an ideal treat for special occasions, holiday gatherings, or whenever you crave something truly indulgent. Each bite is a heavenly experience that will leave your taste buds dancing with delight!
Ingredients
- For the Brownie Crust:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Chocolate Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 8 ounces semi-sweet chocolate (melted and slightly cooled)
Instructions
- Prepare the Brownie Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined. Sift in the cocoa powder, flour, salt, and baking powder. Mix until just combined, being careful not to overmix. Pour the brownie batter into the prepared springform pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow it to cool completely.
- Prepare the Chocolate Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix. Gently fold in the sour cream and melted chocolate until the mixture is smooth and well blended.
- Assemble and Bake: Pour the chocolate cheesecake filling over the cooled brownie crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Cool Completely: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set.
- Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Optionally, garnish with whipped cream, chocolate ganache, or fresh berries.
Notes
Variations & Substitutions: - Flavored Cheesecake: Add a tablespoon of espresso powder to enhance the chocolate flavor or a splash of peppermint extract for a festive twist. - Nutty Brownie Crust: Fold in chopped nuts like walnuts or pecans into the brownie batter for added texture. - Godiva Chocolate Cheesecake: For a richer flavor, substitute the semi-sweet chocolate with Godiva chocolate or any high-quality chocolate. Storage & Reheating Instructions: - Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. - Freezing: To freeze, wrap individual slices in plastic wrap and store them in an airtight container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg