Brownie Cheesecake Recipe

If you crave both gooey brownies and silky cheesecake, this Brownie Cheesecake is about to become your new obsession. Imagine a luscious vanilla bean cheesecake nestled atop a rich, fudgy brownie base, with irresistible swirls of brownie running through the tangy, creamy filling. Finished with a cloud of whipped ganache, this dessert is both strikingly beautiful and unapologetically decadent – every slice is a celebration of bold flavor and delightful texture. Whether for a special occasion or simply because you want to spoil yourself, this Brownie Cheesecake is a showstopper that deserves a spot in your dessert rotation.

Ingredients You’ll Need

Ingredients You’ll Need

The ingredients list for our Brownie Cheesecake might look lengthy, but every component is surprisingly straightforward and plays an essential role in creating layers of flavor, texture, and visual wow-factor. From the dreamy chocolatey base to the creamy cheesecake and luxe ganache, here’s what you’ll need:

• Unsalted butter: Melted for the brownie base, this gives richness and a tender crumb.
• Semi-sweet chocolate chips: Melting these into the batter creates that signature fudgy, decadent brownie flavor.
• Dutch processed cocoa powder: Deepens the chocolate flavor and contributes to that gorgeous brownie color.
• Granulated sugar: Sweetens both the brownie and the cheesecake, while creating structure in the bakes.
• Eggs: Bind and set both the brownie and cheesecake layers for cohesion and creaminess.
• All purpose flour: Just enough to hold the brownies together without sacrificing their gooey center.
• Salt: A touch of salt brings out the flavor in both chocolate and cheesecake layers.
• Cream cheese: The star of the cheesecake layer, use full-fat blocks for the smoothest, richest results.
• Cornstarch: Lightens and stabilizes the cheesecake, helping it bake up beautifully.
• Heavy whipping cream: Adds creaminess to the cheesecake and whips into the ganache for a cloud-like finish.
• Vanilla bean paste: Packs a punch of true vanilla flavor and gives those beautiful specks throughout the cheesecake.
• Lemon juice: Brightens the filling, keeping it from feeling too heavy or sweet.
• Semi-sweet chocolate (for ganache): Ensures the whipped topping is silky and slightly bittersweet for balance.

How to Make Brownie Cheesecake

Step 1: Prepare Your Pan and Preheat the Oven

Before diving in, set up your 7-inch springform pan by lining it with parchment paper on the base, then snapping the sides back on to secure that paper in place. Preheat your oven to 350°F (175°C). This little detail means you’ll get an easy-to-remove Brownie Cheesecake when it’s time to serve, with no sticky mess left behind.

Step 2: Make the Brownie Batter

In a medium microwave-safe bowl, melt the butter and chocolate chips together, stirring every 30 seconds until smooth and shiny. Add cocoa powder, then vigorously whisk in the egg and sugar until glossy and combined. Lastly, gently fold in the flour and salt. Avoid over-mixing to keep your brownies fabulously fudgy. You’re already smelling that chocolate, aren’t you?

Step 3: Bake the Brownie Base

Pour a little less than half of your brownie batter into your lined pan. Smooth into an even layer, then bake for 10 to 15 minutes—just until set. Don’t overbake, as it’ll finish cooking with the cheesecake later. While this is baking, let’s start on that creamy cheesecake filling!

Step 4: Whip Up the Cheesecake Filling

In a large bowl (or with a stand mixer), blend together softened cream cheese, sugar, and cornstarch for about two minutes, scraping down the sides as needed. Add eggs one at a time, mixing on low just until incorporated, then drizzle in heavy cream, vanilla bean paste, and lemon juice, beating again just until combined. To keep your Brownie Cheesecake ultra-smooth, gently tap the bowl on the counter to remove any sneaky air bubbles.

Step 5: Assemble with Brownie Swirls

Pour half of the creamy cheesecake mixture over your set brownie base. Dollop half of the remaining brownie batter in spoonfuls over the cheesecake and swirl gently with a knife for a marbled effect. Add the remaining cheesecake batter, smooth out the surface, and finish with the last swirls of brownie batter. Use a skewer or knife to create a gorgeous ribboned effect. This step ensures every bite has that perfect Brownie Cheesecake contrast.

Step 6: Bake with a Water Bath

Place your springform pan in a larger cake or roasting pan. Wrap the springform’s exterior with foil to keep it dry. Fill the outer pan with hot water (about a third of the way up the sides). This water bath keeps your cheesecake moist and prevents crackly tops. Bake for 60 to 70 minutes, until the cheesecake still has a slight wobble and measures at least 155°F (68°C) inside. If the top browns too soon, tent it loosely with foil. Turn off the oven, leaving the door just ajar, and let your Brownie Cheesecake cool inside for an hour before transferring it to chill in the fridge for eight hours—or overnight if you can stand the wait!

Step 7: Make the Whipped Ganache

Place chopped chocolate into a bowl. Heat your cream until it just simmers, then pour it over the chocolate. Let it sit, then stir until smooth and glossy. Cool it quickly in the freezer, stirring every five minutes until thickened. With a hand mixer, whip until lighter in color and fluffy. Transfer to a piping bag and swirl or dollop around your cooled Brownie Cheesecake. Time to cue the ooohs and ahhhs!

How to Serve Brownie Cheesecake

Garnishes

This Brownie Cheesecake is stunning all on its own, but a few thoughtful garnishes make it even more eye-catching. Classic chocolate curls, a sprinkle of cocoa powder, or a few fresh berries highlight the richness and add a pop of color. A drizzle of extra ganache or a sprinkle of sea salt flakes can take it straight to dessert heaven—just like at a fancy bakery.

Side Dishes

Pairing is half the fun! For a refreshing finish, serve each Brownie Cheesecake slice with fresh raspberries, strawberries, or sliced oranges. If you’re feeling extra decadent, a scoop of vanilla ice cream or a dollop of freshly whipped cream turns every plate into a celebration. A hot cup of coffee or a glass of milk alongside is classic for good reason.

Creative Ways to Present

If you want to really wow your guests, cut the cheesecake into small squares for bite-sized treats or serve it on a pedestal cake stand for dramatic effect. Individual parfait glasses layered with cubes of brownie cheesecake, fresh fruit, and a swirl of ganache make for festive party desserts. Try assembling mini versions in cupcake liners for a grab-and-go option at gatherings—adorable and irresistible!

Make Ahead and Storage

Storing Leftovers

Brownie Cheesecake keeps beautifully if you (miraculously) have leftovers. Simply cover the pan tightly or transfer slices to an airtight container and refrigerate. It stays fresh and luscious for up to 5 days, making it perfect for make-ahead entertaining or snacking on throughout the week.

Freezing

To freeze, let your Brownie Cheesecake cool completely, then wrap individual slices or the whole cake tightly in plastic wrap and foil. Store in the freezer for up to 2 months. For best texture, thaw overnight in the refrigerator before serving. The layers hold up especially well, so you can always have a decadent treat ready to go.

Reheating

Cheesecake is best enjoyed chilled or at room temperature, but if you love your brownies slightly warm, pop a slice in the microwave for 10–15 seconds. This brings out the fudge factor and makes the chocolate swirls just a little gooier, while keeping the cheesecake creamy and dreamy.

FAQs

Can I use a larger pan for this Brownie Cheesecake?

Absolutely! You can use an 8-inch pan, though your layers will be a bit thinner and baking time may be slightly shorter. Keep an eye on it, and start checking for doneness around the 55-minute mark for the cheesecake layer.

What’s the best way to get clean slices?

The secret to picture-perfect Brownie Cheesecake slices is a hot knife. Dip a sharp knife in hot water, wipe it dry, and cut one slice at a time, wiping the blade clean between each cut. This gives neat, bakery-style results every time.

Can I skip the water bath?

While you can technically skip the water bath, it really does prevent cracks and ensures even, creamy cheesecake texture. If you don’t have a large pan, place a separate pan of water on a lower rack for added moisture while baking.

How do I tell when the Brownie Cheesecake is fully baked?

The edges should be set, but the center should still have a gentle jiggle when you nudge the pan. If you have a food thermometer, the center should reach at least 155°F (68°C) to be fully cooked and safe to eat.

Can I add mix-ins or flavor twists?

Definitely! Swirl raspberry preserves into the cheesecake layer, add espresso powder to the brownie base, or fold in your favorite nuts or mini chocolate chips for extra dimension. Brownie Cheesecake is endlessly customizable to your tastes.

Final Thoughts

If you’re looking to spoil yourself or truly impress your friends and family, give this Brownie Cheesecake a try! The combination of fudge brownie, velvety cheesecake, and fluffy whipped ganache is pure bliss in every bite. Don’t be surprised if it disappears in moments—this beauty is hard to resist, and even harder to forget. Enjoy every delicious layer!

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