Brownie Bottom Chocolate Chip Cheesecake Recipe
If you are a lover of rich, indulgent desserts that combine the best of two worlds, then the Brownie Bottom Chocolate Chip Cheesecake is about to become your new favorite treat. Imagine a luscious, creamy cheesecake, studded with mini chocolate chips, resting on a fudgy, gooey brownie base that practically melts in your mouth. This dessert is the ultimate harmony of textures and flavors—the bittersweet chocolate brownie adds depth and a chewy delight beneath the silky cheesecake layer, while the luscious chocolate ganache topping and decorative whipped chocolate cream bring all the chocolate goodness home in spectacular fashion. The Brownie Bottom Chocolate Chip Cheesecake isn’t just a dessert; it’s a celebration of chocolate heaven that’s sure to impress any crowd, from casual family dinners to special occasions.

Ingredients You’ll Need
Gathering the right ingredients for this Brownie Bottom Chocolate Chip Cheesecake is simpler than it seems, yet each component plays an essential role in bringing out its signature texture and flavor. From the bittersweet chocolate that forms the brownie base to the creamy sour cream that keeps the cheesecake perfectly smooth, these ingredients are the foundation for that unforgettable experience.
- Bittersweet chocolate (3 oz / 85g): Provides the deep cocoa flavor essential for the fudgy brownie layer.
- Unsalted butter (3 tbsp / 84g): Adds richness and helps create the brownie’s tender crumb.
- Large eggs (3 total): Eggs bind the batter and add structure, keeping the layers firm but tender.
- Granulated sugar (approximately 1 1/6 cups / 235g total): Sweetens both the brownie and the cheesecake filling without overpowering the chocolate’s bitterness.
- Pure vanilla extract (1 ½ tsp): Enhances the overall flavor with a warm, aromatic note.
- Salt (¼ tsp): Balances the sweetness and intensifies the chocolate’s depth.
- All-purpose flour (¼ cup / 35g): Lightly binds the brownie batter to create that fudgy texture without heaviness.
- Cream cheese (2 blocks / 500g): The star ingredient in the cheesecake layer, delivering that silky, creamy body.
- Full-fat sour cream (½ cup / 120ml): Gives a slight tang and moist, smooth consistency to the cheesecake.
- Mini dark chocolate chips (⅔ cup / 125g): Add little bursts of chocolate fun throughout the cheesecake filling.
- Heavy whipping cream (1 ¹⁄₃ cups / 160ml total): Key to making the luscious ganache and the whipped chocolate cream topping.
- Dark chocolate (5 oz / 142g): Melts beautifully for the rich ganache topping.
- Cocoa powder (1 tbsp / 6g): Adds a subtle chocolate note to the whipped cream, making it decadently flavorful.
How to Make Brownie Bottom Chocolate Chip Cheesecake
Step 1: Prepare and Par-Bake the Brownie Base
Start by preheating your oven to 350°F and lining an 8-inch springform pan with parchment paper to ensure easy removal later. Melting the bittersweet chocolate and butter together creates the fudgy base’s backbone—do this gently to avoid scorching. Once smooth, whisk in the egg, sugar, and salt until glossy, then fold in the flour carefully to keep the batter light. Spread this luscious batter evenly on the base of the pan and bake for 12 minutes; the brownie will appear soft and shiny but don’t worry, it sets up beautifully after baking. This brownie bottom will give your cheesecake the perfect chewy foundation.
Step 2: Prepare the Cheesecake Filling
Turn the oven down to 300°F while you whip up the star of the show—the cheesecake layer. Beat the cream cheese until smooth and creamy before adding sugar and eggs one at a time to get a velvety batter without over-mixing, which helps prevent cracking. Stir in the sour cream and vanilla for that tangy, lush texture, then gently fold in the mini chocolate chips for delightful chocolate pockets dispersed throughout the cheesecake. This stage is where your Brownie Bottom Chocolate Chip Cheesecake starts really coming to life.
Step 3: Bake the Cheesecake Layer
Pour your cheesecake batter over the prepared brownie base and even it out with a spatula. For a crack-free finish, you can use a water bath here, but it’s optional if you’re confident. Bake for 40 minutes until the edges are set and the middle wobbles ever so slightly. This ensures that creamy, melt-in-your-mouth texture we all crave. Turn the oven off and leave the cheesecake inside to cool slowly for 10 to 15 minutes—this gradual cooling helps avoid sudden cracks. Then, loosen the edges with a knife and chill it thoroughly in the fridge for at least two hours or overnight for the best results.
Step 4: Make the Chocolate Ganache and Finish the Toppings
The final touch is the heavenly chocolate ganache made by combining hot cream with chopped dark chocolate until glossy and smooth. Spread most of this ganache over the chilled cheesecake, leaving a neat border around the edge. Next, blend the reserved ganache with cocoa powder and whipping cream, chill, then whip to soft peaks for a luscious chocolate cream topping. Use a piping bag to create a beautiful decorative border around the cake’s edge—this detail not only elevates the look but adds a light, creamy chocolatey contrast to the dense cheesecake and brownie layers. Drizzle extra ganache on top if you want to go full-on chocolate indulgence.
How to Serve Brownie Bottom Chocolate Chip Cheesecake

Garnishes
When it comes to garnishing your Brownie Bottom Chocolate Chip Cheesecake, simplicity can be your best friend. A few fresh raspberries or a sprinkle of toasted nuts add a pop of color and texture that balances the richness. You might also dust a light layer of cocoa powder or add delicate chocolate curls on top for an elegant touch. These subtle additions don’t overshadow the creamy, chocolatey layers but instead complement and enhance them beautifully.
Side Dishes
This cheesecake is a decadent dessert that pairs wonderfully with light, refreshing sides—think freshly brewed coffee or fragrant herbal tea to cut through the richness. A scoop of vanilla bean ice cream or a spoonful of tart cherry compote can add a delightful contrast and elevate the entire tasting experience. The Brownie Bottom Chocolate Chip Cheesecake stands strong on its own but loves a companion that refreshes the palate.
Creative Ways to Present
For a fun twist, serve slices of the Brownie Bottom Chocolate Chip Cheesecake with a drizzle of caramel or raspberry coulis for a colorful presentation. You can also cut the cheesecake into petite squares for bite-sized servings at parties, garnished with a single mini chocolate chip or a small edible flower for a touch of whimsy. Layered in glass cups as parfaits or even paired with fresh fruit are impressive ways to showcase this dessert at any gathering.
Make Ahead and Storage
Storing Leftovers
After enjoying the first serving of your Brownie Bottom Chocolate Chip Cheesecake, you can easily store leftovers in an airtight container in the refrigerator for up to 4 days. Keeping it chilled not only preserves its freshness but also helps the flavors meld together, making every bite just as delicious as the day it was made.
Freezing
This cheesecake freezes beautifully if you want to make it ahead for a special occasion. Wrap it securely with plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the fridge—this helps avoid any textural changes so you still get that perfect creamy filling and fudgy brownie base experience.
Reheating
While cheesecake is best enjoyed chilled, if you prefer slightly warmed slices of the Brownie Bottom Chocolate Chip Cheesecake, allow it to sit at room temperature for about 20 minutes. Avoid microwaving as it can cause the texture to become uneven or cause the ganache to melt too much. The gentle warming releases the beautiful aromas and softens the cream cheese just enough for a different but equally enjoyable treat.
FAQs
Can I substitute milk chocolate for bittersweet chocolate in the brownie base?
Absolutely! Using milk chocolate will make the brownie layer sweeter and less intense, which some people prefer. Keep in mind this will change the balance of sweetness and bitterness in the entire dessert, so you might want to slightly reduce the sugar.
Do I have to use a water bath when baking the cheesecake?
No, using a water bath is optional. Although it helps reduce the risk of cracking by providing a gentler, more even heat, careful mixing and controlled baking without a water bath can also yield beautifully creamy results. Any small cracks can be hidden under the ganache topping.
Can I use regular-sized chocolate chips instead of mini chocolate chips?
Yes, but keep in mind larger chocolate chips may sink a bit more into the cheesecake layer, and the distribution won’t be as even. Mini chips create little pops of chocolate throughout every bite, which complements the texture perfectly.
How do I prevent the cheesecake from cracking on top?
To minimize cracks, avoid over-beating the batter to prevent excess air, bake at a lower temperature, and allow the cheesecake to cool slowly by turning the oven off and leaving the cheesecake inside with the door closed. Also, running a knife around the edges immediately after baking helps reduce shrinkage cracks.
Can I make this cheesecake dairy-free or vegan?
This recipe relies heavily on dairy products for its signature creamy texture and rich chocolate taste, so it’s challenging to veganize without altering the texture and flavor significantly. However, using plant-based cream cheeses and dairy-free chocolate could work with some experimentation.
Final Thoughts
There’s something absolutely magical about the Brownie Bottom Chocolate Chip Cheesecake that makes it a true crowd-pleaser every single time. From the first forkful of fudgy brownie to the creamy, chocolate-speckled cheesecake and indulgent ganache finish, it’s the kind of dessert you’ll find yourself craving over and over. So go ahead—bake this recipe and share the joy of this chocolate lover’s dream with your friends and family. I promise, once you try this cheesecake, it will quickly become one of your all-time favorite indulgences.
Brownie Bottom Chocolate Chip Cheesecake Recipe
This decadent Brownie Bottom Chocolate Chip Cheesecake combines a rich, fudgy brownie base with a creamy, smooth chocolate chip-studded cheesecake layer, topped with a glossy chocolate ganache and a whipped chocolate cream border for an indulgent dessert perfect for chocolate lovers.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie Base
- 3 oz (85g) bittersweet chocolate with 70% cocoa solids
- 3 tbsp (84g) unsalted butter
- 1 large egg (at room temperature)
- ½ cup (100g) granulated sugar
- ½ tsp pure vanilla extract
- ¼ tsp salt
- ¼ cup (35g) all-purpose flour
Cheesecake Filling
- 2 blocks (250g each) (500g total) cream cheese, at room temperature
- ⅔ cup (135g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) full fat sour cream
- 1 tsp (5ml) pure vanilla extract
- ⅔ cup (125g) mini dark chocolate chips
Chocolate Ganache
- ½ cup (120ml) heavy 35% whipping cream
- 5 oz (142g) dark chocolate, chopped
- ⅓ cup (80ml) Chocolate Ganache Topping (recipe above)
Chocolate Cream Topping
- ⅔ cup (160ml) cold heavy 35% whipping cream
- 1 tbsp (6g) cocoa powder
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round non-stick springform pan with parchment paper for easy removal.
- Optional Water Bath Setup: If you want to avoid cracks, prepare a water bath by tightly wrapping the base of the springform pan with two large sheets of aluminum foil to prevent water seepage during baking. This step is optional.
- Make Brownie Batter: Melt the bittersweet chocolate and butter together in a heatproof bowl using 30-second bursts in the microwave or gently on the stove. Stir until smooth. Add the egg, granulated sugar, vanilla, and salt, whisking until glossy. Gently fold in the all-purpose flour. Spread this batter evenly into the prepared pan and bake at 350°F for 12 minutes until par-baked with a thin shiny top.
- Reduce Oven Temperature and Prepare Cheesecake Filling: Reduce the oven temperature to 300°F (150°C). In a large bowl, beat the cream cheese on medium speed until very smooth. Add sugar and beat until creamy, about 30-45 seconds, avoiding over-beating. Add eggs one at a time, mixing well after each. Mix in sour cream and vanilla extract, scraping the bowl to avoid lumps. Fold in the mini dark chocolate chips.
- Bake Cheesecake Layer: Pour the cheesecake batter over the brownie base, spreading evenly. Tap the pan to release air bubbles. If using a water bath, place the foil-wrapped pan inside a rimmed baking tray and add boiling water to reach about ½ inch up the springform side. Bake for 40 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 10-15 minutes. The edges should be set, with a slight wobble in the center.
- Cool and Refrigerate: Transfer the pan to a wire rack. After a minute, run a knife around the edges to loosen the cake. Let cool completely, then refrigerate for at least 2 hours or overnight for best results.
- Prepare Chocolate Ganache: Bring the heavy cream to a simmer in a small saucepan. Place chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Cover and let it sit for 2 minutes, then gently stir until smooth and glossy. Reserve ⅓ cup ganache for the chocolate cream topping and spread the remainder in a thin layer over the chilled cheesecake, leaving a 1-inch border around the edge.
- Make Chocolate Cream Topping: To the reserved ganache, add cocoa powder and cold heavy cream. Whisk evenly and chill in the refrigerator for 20 minutes. Using an electric mixer, whip the mixture to soft peaks—do not overbeat to avoid graininess. Fit a piping bag with a closed star tip and pipe a decorative border around the cheesecake edges. Drizzle with extra ganache if desired.
Notes
- The water bath is optional but helps prevent cracks in the cheesecake.
- Allow cheesecake to come to room temperature before refrigerating to prevent condensation.
- Do not overbeat cream cheese or eggs to avoid cracking during baking.
- Ensure all eggs and cream cheese are at room temperature for smooth batter.
- Use high-quality bittersweet and dark chocolate for best flavor.
- Wrap the pan securely with foil if using a water bath to prevent water leakage.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 480 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 120 mg
Keywords: brownie bottom cheesecake, chocolate chip cheesecake, chocolate ganache cheesecake, dessert recipe, chocolate cheesecake