Chocolate Brownie Cheesecake
Indulge in the ultimate dessert experience with this rich and decadent Chocolate Brownie Cheesecake, a luscious fusion of two beloved treats! This show-stopping recipe combines a fudgy, slightly underbaked brownie base with a creamy, velvety cheesecake layer, topped off with semi-sweet chocolate chips for an extra touch of indulgence. Perfectly balanced in flavor and texture, this dessert is baked to perfection and chilled to achieve its signature silky finish. With its striking layers and irresistible chocolate allure, this cheesecake is ideal for special occasions or whenever you're craving an unforgettable sweet treat. Plus, it's made with simple, high-quality ingredients like dark chocolate, cream cheese, and heavy cream, ensuring every bite is pure bliss. Whether you're a chocolate lover, a cheesecake enthusiast, or both, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 175 grams Dark chocolate (finely chopped)
- 200 grams Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 80 grams All-purpose flour
- 2 tablespoons Cocoa powder
- 0.5 teaspoon Salt
- 450 grams Cream cheese (softened)
- 100 grams Powdered sugar
- 120 milliliters Heavy cream
- 1 Egg
- 100 grams Semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper. Grease the sides of the pan with butter.
In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring constantly until smooth. Remove from heat and allow to cool slightly.
Whisk in the granulated sugar, followed by the eggs (one at a time), and then the vanilla extract.
Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the brownie batter into the prepared pan and bake for 20–25 minutes, or until the edges are set but the center is slightly underbaked. Remove from the oven and let it cool while preparing the cheesecake layer.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add in the heavy cream, egg, and vanilla extract, and continue beating until fully incorporated and smooth.
Pour the cheesecake mixture over the cooled brownie layer, smoothing out the top with a spatula.
Sprinkle the semi-sweet chocolate chips evenly over the top of the cheesecake layer.
Bake in the preheated oven for 35–40 minutes, or until the edges are set and the center has a slight jiggle when you gently shake the pan.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly. This helps to prevent cracks in the cheesecake.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, before serving.
Carefully remove the springform pan and slice into pieces. Serve chilled and enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 37.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 163 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.
