Brownie Chocolate Chip Cheesecake
Indulge in the ultimate dessert fusion with this Brownie Chocolate Chip Cheesecake—a decadent layering of rich, fudgy brownie and velvety cheesecake studded with mini chocolate chips. Perfect for chocolate lovers, this recipe combines the dense, gooey texture of a brownie base with the creamy, tangy sweetness of a cheesecake topping, creating an irresistible treat that’s both indulgent and elegant. Baked to perfection in a single pan, it’s a showstopping dessert that’s ideal for special occasions or a luxurious weekend indulgence. With just 30 minutes of prep time and simple, pantry-friendly ingredients like cocoa powder, cream cheese, and semi-sweet chocolate chips, this crowd-pleaser is as easy to make as it is stunning to serve. Whether sliced for a party or enjoyed straight from the fridge, this layered dessert guarantees satisfaction in every bite!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 180 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoons salt
- 450 grams cream cheese (softened)
- 100 grams powdered sugar
- 120 grams mini semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch (23cm) springform pan by greasing it and lining the bottom with parchment paper.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 15-30 second intervals, stirring frequently, until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together granulated sugar, 2 of the eggs, and 1 teaspoon of vanilla extract until smooth and creamy.
Gradually add the melted chocolate mixture to the sugar-egg mixture, stirring until fully incorporated.
Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until a thick, smooth brownie batter forms.
Spread the brownie batter evenly into the prepared pan. Set aside.
In a separate medium bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth and fluffy.
Add the remaining 2 eggs, one at a time, beating well after each addition. Stir in the remaining 1 teaspoon of vanilla extract.
Gently fold in the mini chocolate chips into the cheesecake mixture.
Pour the cheesecake mixture on top of the brownie batter in the pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly when the pan is gently shaken.
Remove from the oven and allow it to cool completely at room temperature, then transfer to the refrigerator to chill for at least 4 hours or overnight.
Carefully run a knife around the edges of the pan to release the cheesecake. Remove it from the springform pan and slice into 12 pieces. Serve chilled and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 40.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
