Description
Rich chocolate brownies merge with creamy cheesecake in this irresistible brownie bottom cheesecake, creating a luxurious dessert that promises pure indulgence. Chocolate lovers will savor each delectable layer of fudgy base and silky smooth topping.
Ingredients
Scale
Main Ingredients:
- 2 cups chocolate brownie mix
- 4 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 4 large eggs
Dairy and Binding Components:
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tsp vanilla extract
Garnish and Flavor Enhancers:
- 1/4 cup chocolate syrup
- 1/2 cup chocolate chips
- 2 tbsp cocoa powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
- Mix the chocolate brownie mix according to package instructions, then spread the batter evenly across the prepared pan, creating a dense, rich base layer.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate granulated sugar into the cream cheese, mixing at medium speed until fully integrated and silky.
- Add eggs one at a time, blending thoroughly after each addition to maintain a velvety texture.
- Fold in sour cream, heavy cream, and vanilla extract, stirring gently to prevent over-mixing and maintain a light consistency.
- Sprinkle cocoa powder and salt into the cheesecake mixture, stirring to distribute evenly throughout the batter.
- Carefully pour the cheesecake mixture over the prepared brownie bottom, ensuring an even distribution.
- Scatter chocolate chips across the surface, allowing them to slightly sink into the batter.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle chocolate syrup in an artistic pattern across the top of the chilled cheesecake.
- Slice and serve chilled, enjoying the decadent layers of brownie and creamy cheesecake.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free mixture that blends perfectly with other ingredients.
- Gently tap the pan on the counter after pouring the cheesecake batter to release any trapped air bubbles, preventing cracks during baking.
- Allow the cheesecake to cool gradually to prevent sudden temperature changes that can cause surface cracking or uneven texture.
- For a gluten-free version, substitute the brownie mix with a gluten-free brownie mix or make a nut-based crust using almond flour and ground nuts.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 34 g
- Sodium: 300 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg