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Brownie Bottom Cheesecake with Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 68 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble Cheesecake: Pour the cheesecake batter over the slightly cooled brownie layer in your springform pan, spreading it evenly to cover the brownie completely.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/brownie-bottom-cheesecake-with-chocolate-ganache-recipe/