If you are on the hunt for a dessert that combines the rich, fudgy goodness of brownies with the creamy, dreamy texture of cheesecake, look no further. This Brownie Bottom Cheesecake with Chocolate Ganache Recipe is an absolute showstopper—layering a dense brownie crust beneath a luscious cheesecake filling, all crowned with a silky chocolate ganache. It’s a delight that’s as impressive as it is approachable, perfect for special occasions or whenever you need a slice of happiness.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe is wonderfully straightforward, using ingredients you probably already have on hand or can easily find. Each one plays a key role—creating the perfect balance between chewy, creamy, and chocolatey in this irresistible dessert.
- Brownie mix (18.3 oz): Your trusty foundation for fudgy brownie flavor without fussing with from-scratch batter.
- Eggs, oil, and water: Required for preparing the brownie mix to keep the base moist and tender.
- Cream cheese (two 8 oz packages, softened): The star of the cheesecake layer, delivering that smooth, tangy richness.
- Granulated sugar (2/3 cup): Adds just the right sweetness to the cheesecake filling.
- Large eggs (2): Bind the cheesecake layer and help achieve its signature creamy texture.
- Vanilla extract (1 teaspoon): Enhances the flavor depth, balancing the chocolate and cream cheese.
- Chocolate chips (1 cup): Essential for making the silky ganache topping that adds an elegant finish.
- Heavy cream (1/2 cup): Blends with the chocolate chips to create that smooth ganache with a glossy sheen.
How to Make Brownie Bottom Cheesecake with Chocolate Ganache Recipe
Step 1: Prepare the Pan and Brownie Layer
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures easy removal later and prevents the brownie from sticking. Next, prepare your brownie mix according to the package instructions—typically adding eggs, oil, and water. Pour this luscious batter evenly into the pan to lay down that fudgy brownie foundation.
Step 2: Bake the Brownie Base
Bake the brownie layer for about 20 minutes, just until it’s set but not fully cooked through. This partial bake is crucial because it forms a sturdy base that won’t overcook when the cheesecake layer goes on top. Once done, remove the pan from the oven and let the brownie cool slightly—this helps when layering the cheesecake batter.
Step 3: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese with granulated sugar until perfectly smooth—no lumps here! Then add eggs one at a time, mixing thoroughly after each addition. The eggs add body and richness, giving the cheesecake its velvety texture. Finish by stirring in the vanilla extract to elevate the flavor.
Step 4: Assemble and Bake
Pour the creamy cheesecake mixture gently over the cooled brownie layer, spreading it evenly with a spatula. Return the pan to the oven and bake for 45 to 50 minutes. You want the cheesecake to be set at the edges but still have a slight jiggle in the center—this will firm up as it cools, ensuring that perfect creamy bite we all love.
Step 5: Cooling and Chilling
After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool inside for about one hour; this gradual temperature change helps prevent cracks. Once cooled, transfer the pan to the refrigerator and chill for at least four hours, or preferably overnight, to let all those flavors meld and the texture fully set.
Step 6: Create and Spread the Chocolate Ganache
For the decadent ganache topping, combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until the mixture is completely smooth and glossy. Pour this over the chilled cheesecake, spreading it evenly. Allow the ganache to set before serving—it lends a gorgeous shine and an irresistible richness to this dessert.
How to Serve Brownie Bottom Cheesecake with Chocolate Ganache Recipe
Garnishes
Add a personal touch by garnishing with freshly whipped cream, a sprinkle of flaky sea salt, or some toasted nuts like pecans or hazelnuts. These add texture, contrast, and a lovely pop of flavor that makes every bite even more memorable.
Side Dishes
This rich dessert pairs beautifully with fresh berries, like raspberries or strawberries, whose slight tartness complements the chocolate and cream cheese perfectly. A scoop of vanilla ice cream alongside adds a cool and creamy counterpoint that’s hard to resist.
Creative Ways to Present
For an eye-catching dessert table, serve slices in clear glass dishes to showcase the beautiful layers or plate individual portions with a drizzle of caramel sauce and a sprig of mint. For parties, try mini versions baked in muffin tins for bite-sized delights that are perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brownie Bottom Cheesecake with Chocolate Ganache Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. Keeping it chilled preserves the cheesecake’s creamy texture and the ganache’s smooth finish.
Freezing
You can freeze this cheesecake for longer storage by wrapping it tightly in plastic wrap and then foil to prevent freezer burn. Frozen, it remains tasty for up to 2 months. Thaw it overnight in the refrigerator before serving to maintain its perfect consistency.
Reheating
This dessert is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer to serve it slightly warmer, allow slices to sit at room temperature for 20-30 minutes. This softens the ganache just enough without losing the cheesecake’s delightful creaminess.
FAQs
Can I use homemade brownie batter instead of a mix?
Absolutely! If you prefer to make your brownies from scratch, go for it. Just keep in mind that the texture and moisture levels might differ slightly, so adjust your baking time accordingly to ensure the brownie base is partially baked before adding the cheesecake layer.
Do I have to add the chocolate ganache topping?
The ganache is optional but highly recommended. It adds a silky, luxurious layer that perfectly complements the brownie and cheesecake layers, elevating this dessert into a truly decadent experience.
How do I prevent the cheesecake from cracking?
Cooling the cheesecake gradually by turning off the oven and leaving the door slightly ajar helps prevent cracks. Also, using room temperature ingredients and not overmixing the batter are key tips to maintain a smooth surface.
Can I make this recipe gluten-free?
Yes, by using a gluten-free brownie mix and ensuring all other ingredients are gluten-free, this dessert can definitely be adapted for gluten sensitivities without sacrificing flavor or texture.
What is the best way to slice this cheesecake?
Use a long, sharp knife dipped in hot water and wiped clean between cuts. This technique gives you neat slices with clean edges, showcasing the beautiful brownie and cheesecake layers.
Final Thoughts
This Brownie Bottom Cheesecake with Chocolate Ganache Recipe is truly one of those desserts that brings people together. It’s got the perfect balance of indulgence and simplicity, with layers that complement each other beautifully. I hope you’ll give it a try and share the joy—it’s a crowd-pleaser that turns any ordinary day into a special occasion.
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Brownie Bottom Cheesecake with Chocolate Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brownie Bottom Cheesecake combines a rich, fudgy brownie base with a creamy, smooth cheesecake layer, topped optionally with a decadent chocolate ganache. It’s the perfect dessert to impress at any gathering, offering a delightful contrast of textures and flavors in every bite.
Ingredients
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 of the cheesecake.
- Prepare Brownie Batter: Follow the instructions on the brownie mix box, typically combining the mix with eggs, oil, and water. Pour the prepared brownie batter evenly into your prepared pan.
- Bake Brownie Layer: Bake the brownie layer in the preheated oven for 20 minutes. The brownie should be just set but not fully baked. Remove the pan from the oven and let it cool slightly so it won’t mix with the cheesecake layer.
- Make Cheesecake Batter: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Assemble Cheesecake: Pour the cheesecake batter over the slightly cooled brownie layer in your springform pan, spreading it evenly to cover the brownie completely.
- Bake Cheesecake: Return the pan to the oven and bake for 45-50 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the center when gently shaken.
- Cool in Oven: Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. This slow cooling helps prevent cracks.
- Chill: After cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare Ganache Topping (Optional): In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 30-second intervals, stirring between each, until the chocolate is melted and the mixture is smooth. Pour the ganache over the chilled cheesecake and spread evenly. Allow to set before slicing and serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Do not overbake the cheesecake; it should have a slight jiggle to ensure creamy texture.
- If you don’t have a springform pan, a regular cake pan lined with parchment works but may be harder to remove the cheesecake.
- Ganache topping is optional but adds a rich, glossy finish that elevates the dessert.
- Allow the cheesecake to chill thoroughly; it slices better and tastes richer when cold.
