Walnut Brownie Cheesecake
Indulge in the ultimate dessert fusion with this Walnut Brownie Cheesecake—a rich, decadent treat that combines the fudgy goodness of a walnut-studded brownie base with the creamy, velvety texture of a classic cheesecake. This show-stopping recipe features layers of indulgence, from the semi-sweet chocolate brownie foundation to the luscious cheesecake topping, all baked to perfection. The added crunch of toasted walnuts and an optional drizzle of chocolate sauce take this dessert to a whole new level of sophistication and flavor. Perfect for celebrations or an elevated weeknight treat, this Walnut Brownie Cheesecake is as stunning as it is delicious. With simple steps and an irresistible outcome, prepare to wow your guests (or treat yourself!) with every bite of this creamy, chocolatey masterpiece.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 100 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 100 grams chopped walnuts
- 450 grams cream cheese (room temperature)
- 100 grams powdered sugar
- 120 grams sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 50 grams extra chopped walnuts (optional, for garnish)
- 3 tablespoons chocolate sauce (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch springform pan with parchment paper.
In a medium saucepan, melt unsalted butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until completely smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together granulated sugar and 3 eggs until well combined. Stir in the vanilla extract.
Gradually add the melted chocolate mixture to the egg mixture, stirring constantly until fully incorporated.
Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Fold the dry ingredients into the wet mixture until no streaks remain.
Fold in the chopped walnuts and pour the brownie batter into the prepared springform pan. Smooth out the surface with a spatula.
Bake the brownie layer in the preheated oven for 20-25 minutes, or until the surface is set but still slightly underbaked in the center. Remove and let cool while preparing the cheesecake layer.
In a large mixing bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth and creamy.
Add the sour cream and vanilla extract, mixing until fully incorporated. Beat in the 2 eggs one at a time, ensuring each is fully mixed before adding the next.
Pour the cheesecake batter over the cooled brownie base, smoothing the top with a spatula.
Bake the cheesecake in the oven (still at 175°C or 350°F) for 35-40 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracks.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, garnish the top with extra chopped walnuts and drizzle with chocolate sauce, if desired. Carefully remove the springform pan and slice into pieces.
Nutrition Facts
Calories |
7176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.3 g | 648% | |
| Saturated Fat | 253.7 g | 1268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1827 mg | 609% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 612.7 g | 223% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 467.8 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 966 mg | 74% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1998 mg | 43% | |
*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.
