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.
- Author: Maya
- 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
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
- 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