Description
This decadent Brownie Bottom Cheesecake combines a fudgy brownie base with a creamy cheesecake layer, topped optionally with a rich chocolate ganache. Perfect for special occasions or a delightful dessert treat, it boasts a luscious texture and rich chocolate flavor in every bite.
Ingredients
Scale
Brownie Layer
- 1 box (18.3 oz) brownie mix
- Ingredients listed on the brownie mix box (typically eggs, oil, and water)
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Ganache Topping (Optional)
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal.
- Make Brownie Batter: Prepare the brownie mix following the package instructions, incorporating the required eggs, oil, and water. Pour the batter into the prepared pan and spread it evenly for a uniform base.
- Partially Bake Brownie Layer: Bake the brownie layer for 20 minutes until it is just set but not fully baked. Remove it from the oven and allow it to cool slightly to prepare for the cheesecake layer.
- Prepare Cheesecake Batter: In a mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to fully incorporate. Finally, mix in the vanilla extract.
- Assemble Cheesecake: Pour the cheesecake batter over the slightly cooled brownie layer and spread it evenly to create a smooth top layer.
- Bake Complete Cheesecake: Bake the assembled dessert for 45 to 50 minutes until the cheesecake is set but still slightly jiggly in the center, indicating a creamy texture.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking.
- Chill in Refrigerator: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to fully set and develop flavors.
- Prepare Ganache Topping (Optional): In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring in between, until the ganache is smooth and glossy. Pour over the chilled cheesecake and spread evenly. Allow the ganache to set before serving.
Notes
- Use a sharp knife warmed in hot water to cut clean slices.
- Allow the cheesecake to chill thoroughly for best texture and flavor.
- You can substitute homemade brownie batter if preferred.
- The ganache topping is optional but adds a rich finishing touch.
- For easier removal, run a knife around the springform edges before unlatching.
