Go Back

Brownie Cheesecake Recipe – Fudgy Chocolate Cheesecake Dessert

This Brownie Cheesecake recipe combines a rich fudgy brownie base with a creamy cheesecake topping — an easy, decadent dessert you’ll love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 420 kcal

Ingredients
  

For the Brownie Layer:

  • ½ cup unsalted butter
  • 4 oz dark chocolate (roughly chopped)
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup plain flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp salt
  • 1 tsp vanilla extract (optional, but adds depth)

For the Cheesecake Layer:

  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • 1 tbsp plain flour
  • ¼ cup heavy cream

Instructions
 

Prepare the Brownie Base

  • Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper — trust me, this makes unmolding a breeze.
  • In a heatproof bowl, melt butter and dark chocolate together over simmering water or in 20-second bursts in the microwave. Stir until smooth and glossy.
  • Whisk in the sugars, then add the eggs one at a time, whisking until the batter turns shiny and thick. Stir in vanilla, then fold through the flour, cocoa powder, and salt until just combined.
  • Spread the brownie batter evenly in the pan. Bake for 20–25 minutes, just until the edges are set but the center is still slightly soft — it should look a little underdone. That’s the secret to a fudgy texture.

Make the Cheesecake Layer

  • While the brownie cools slightly, beat the cream cheese and sugar until silky-smooth. Add vanilla, sour cream, and heavy cream, then sift in the flour. Beat until everything looks smooth and slightly fluffy.
  • Pour this cheesecake batter over your partially baked brownie layer. Smooth the top with a spatula — it doesn’t have to be perfect, it’ll even out as it bakes.
  • Return the pan to the oven and bake for another 40–45 minutes, or until the edges are set but the center still has a gentle wobble.
  • Turn off the oven, crack the door slightly, and let it cool inside for about an hour — this helps prevent cracks. Then, transfer to the fridge and chill for at least 4 hours, or overnight if you can wait.