Who doesn’t love the combination of rich, fudgy chocolate and velvety cheesecake? This Brownie Crust Chocolate Cheesecake is the ultimate dessert for chocolate lovers. The gooey brownie crust pairs perfectly with the creamy chocolate cheesecake layers, topped with silky ganache and whipped cream for an indulgent finish. It’s a show-stopping dessert that’s surprisingly simple to make!
Ingredients
For the Brownie Crust:
- 1/2 cup (115g) unsalted butter – Melted butter gives the brownie crust its fudgy texture.
- 1 cup (200g) granulated sugar – Adds sweetness to balance the cocoa flavor.
- 2 large eggs – These provide structure and richness.
- 1/3 cup (30g) unsweetened cocoa powder – Choose high-quality cocoa for an intense chocolate flavor.
- 1/2 cup (65g) all-purpose flour – Just enough to hold the crust together without making it cakey.
- 1/4 tsp salt – Enhances all the flavors.
- 1/2 tsp vanilla extract – Adds a touch of warmth and depth.
Prep Tip: Line your springform pan with parchment paper to ensure the crust doesn’t stick, and let the brownie cool completely before adding the cheesecake layer.
For the Chocolate Cheesecake:
- 16 oz (450g) cream cheese, softened – The base of the creamy cheesecake filling.
- 3/4 cup (150g) granulated sugar – Sweetens the filling without overpowering the chocolate.
- 2 large eggs – Creates a smooth and creamy texture.
- 1/2 cup (120ml) heavy cream – Adds extra richness.
- 8 oz (225g) semi-sweet chocolate, melted and slightly cooled – For that deep chocolate flavor.
Prep Tip: Use room-temperature ingredients to prevent lumps in the cheesecake batter.
For the Ganache Topping:
- 1 cup (240ml) heavy cream – The base of the silky ganache.
- 8 oz (225g) semi-sweet chocolate, chopped – Ensure it’s finely chopped for easier melting.
For Garnish:
- Whipped cream – Pipe a swirl on top for a bakery-style finish.
- Cocoa powder – A light dusting ties the whole dessert together.
