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Brownie Bottom Chocolate Chip Cheesecake with Chocolate Ganache and Decorative Chocolate Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 52 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 2 minutes
  • Total Time: 1 hour 22 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Brownie Bottom Chocolate Chip Cheesecake features a rich, fudgy brownie layer topped with a creamy chocolate chip-studded cheesecake. Finished with a glossy dark chocolate ganache and a light, fluffy chocolate cream topping piped decoratively around the edges, this dessert combines the best of brownies and cheesecake into one impressive treat. Perfect for chocolate lovers looking for a show-stopping dessert with layers of textures and flavors.

Ingredients

Brownie Base

  • 3 oz (85g) bittersweet chocolate with 70% cocoa solids
  • 3 tbsp (42g) unsalted butter
  • 1 large egg (at room temperature)
  • ½ cup (100g) granulated sugar
  • ½ tsp pure vanilla extract
  • ¼ tsp salt
  • ¼ cup (35g) all-purpose flour

Cheesecake Filling

  • 18 oz (500g) brick cream cheese (at room temperature)
  • ⅔ cup (135g) granulated sugar
  • 2 large eggs (at room temperature)
  • ½ cup (120ml) full fat sour cream
  • 1 tsp (5ml) pure vanilla extract
  • ⅔ cup (125g) mini dark chocolate chips

Chocolate Ganache

  • ½ cup (120ml) heavy 35% whipping cream
  • 5 oz (142g) dark chocolate, chopped
  • ⅓ cup (80ml) Chocolate Ganache Topping (prepared as per recipe above)

Chocolate Cream Topping

  • ⅔ cup (160ml) cold heavy 35% whipping cream
  • 1 tbsp (6g) cocoa powder

Instructions

  1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round non-stick springform pan with a round of parchment paper to prevent sticking.
  2. Optional Water Bath Setup: If you want to avoid cracks, prepare a water bath by wrapping the outside base of the pan tightly with two large sheets of aluminum foil. This prevents water from entering the pan during baking. However, this step is optional as the cheesecake can be baked without it and still be creamy.
  3. Make the Brownie Batter: Melt bittersweet chocolate and butter together in a heatproof bowl using 30-second bursts in the microwave or gently on the stove. Stir until smooth. Whisk in the egg, granulated sugar, and salt until glossy. Gently fold in flour. Spread this batter evenly in the lined pan and bake at 350°F for 12 minutes until par-baked with a thin shiny top but still fudgy inside. Remove and set aside.
  4. Lower Oven Temperature: Reduce the oven temperature to 300°F (150°C) while preparing the filling.
  5. Make the Cheesecake Filling: Beat room temperature cream cheese on medium speed until very smooth. Add sugar and beat for 30-45 seconds without over-beating to avoid bubbles. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract. Scrape down sides to avoid lumps. Fold in mini dark chocolate chips.
  6. Bake the Cheesecake: Pour the cheesecake batter over the brownie base and spread evenly. Tap the pan on the counter to remove large air bubbles. If using a water bath, place the foil-wrapped pan on a rimmed baking tray and add boiling water to come halfway up the pan’s side. Bake for 40 minutes, then turn off the oven and leave the cheesecake inside with the door closed for another 10-15 minutes. The cheesecake is done when edges are set but center slightly wobbly.
  7. Cool and Chill: Transfer the pan to a wire rack. After a minute, run a knife around the edges to loosen. Let cool completely, then refrigerate at least 2 hours or overnight for best results.
  8. Prepare Chocolate Ganache: Heat heavy cream in a small saucepan to simmering. Place chopped dark chocolate in a heatproof bowl and pour hot cream over it. Cover and let stand 2 minutes, then stir gently from the center outward until smooth and glossy. Reserve ⅓ cup of ganache in a separate bowl for topping. Spread remaining ganache over the chilled cheesecake, leaving a 1-inch border around the edge.
  9. Make Chocolate Cream Topping: Add cocoa powder and cold whipping cream to the reserved ganache and whisk to combine. Chill in fridge for 20 minutes, then whip with an electric mixer to soft peaks (do not over-beat). Fill a piping bag fitted with a closed star tip and pipe a decorative border around the edges of the cheesecake. Optionally, drizzle extra ganache on top.

Notes

  • Using a water bath helps prevent cracking but is optional; cheesecake may have minor cracks covered by ganache.
  • Do not over-beat the cheesecake batter to avoid air bubbles causing cracks.
  • Room temperature ingredients help achieve a smooth, creamy texture.
  • Make sure to line the pan with parchment paper to prevent sticking and to aid in easy removal.
  • Reserve some ganache for drizzling or piping to enhance presentation.
  • Chill cheesecake sufficiently to allow layers to set properly before serving.

Find it online: https://yumbara.com/brownie-bottom-chocolate-chip-cheesecake-with-chocolate-ganache-and-decorative-chocolate-cream-recipe/