Chocolate Brownie Cheesecake

Chocolate Brownie Cheesecake – the ultimate cheesecake for chocolate lovers! A fudgy brownie bottom, topped with a a rich and creamy chocolate cheesecake, chocolate ganache and whipped cream.

Hey everyone! Kelly here from Life Made Sweeter back again! Today I’m sharing an ultra chocolatey dessert for when that sweet craving hits! This decadent Chocolate Brownie Cheesecake is sure to impress at your next family gathering or holiday party.

Cheesecake and brownies are actually two of my husband’s favorite desserts. Since it was his birthday last month, I made him this cake which is a combination of the best of both worlds. You’ve got a thick and fudgy brownie bottom topped with a creamy chocolate cheesecake filling.


And of course I had to make this cake extra special for this occasion. So I added a layer of chocolate ganache, some shaved chocolate and swirls of vanilla whipped cream.


You’re going to start off by making a homemade brownie batter for the crust. What I love about this brownie recipe is that it comes together easily in just one bowl.

Make it right in the springform pan and while the brownie bakes, you can start putting together the cheesecake filling.

The filling uses a combination of melted chocolate and powdered cocoa for its tasty chocolate flavor.

Once the brownie is done baking, add the cheesecake filling on top and prepare the pan for a water bath. A water bath ensures that the cheesecake bakes up perfectly soft and creamy.

Allow the cheesecake to cool off then dress it up with a layer of chocolate ganache, shaved chocolate and vanilla whipped cream.

This delicious chocolate brownie cheesecake is rich, decadent and perfect for a holiday party or for your dinner table.

Chocolate Brownie Cheesecake
Chocolate Brownie Cheesecake - the ultimate cheesecake for chocolate lovers!
Serves: One 9" cake
BROWNIE BOTTOM (OR use your favorite brownie mix)
  • 1 cup unsalted butter, melted
  • 1½ cups semi-sweet chocolate chips, melted
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • ¾ cup unsweetened cocoa powder
  • ½ tablespoon vanilla extract
  • 4 large eggs, room temperature
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup all purpose flour
  • 24 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup semi-sweet chocolate chunks (or chips), melted
  • 2 tablespoons unsweetened cocoa powder
  • 1½ tablespoons flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • ¾ cups semi-sweet chocolate chunks (or chips)
  • ⅓ cup heavy whipping cream
GARNISH (optional)
  • shaved chocolate
  • whipped cream
  1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outer layer of the pan with a double-layer of heavy duty aluminum foil to prevent leaking.
  1. To make the brownie, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sugars until combined.
  2. Whisk in the vanilla and then the eggs, one by one - mixing until incorporated.
  3. Add baking powder, salt and slowly mix in the flour until smooth and just combined.
  4. Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 22-24 minutes. (Brownie may not be fully baked which is okay since you will bake it with the cheesecake)
  1. Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.
  2. While the brownie is baking, make the cheesecake layer. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sugar until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.
  3. Add eggs, one at a time, scraping down after each addition.
  4. Add melted chocolate, cocoa powder, flour and vanilla together until smooth.
  5. Add the sour cream and beat on low speed until smooth and combined.
  6. Slowly pour cheesecake batter over brownie layer and spread evenly. The pan will be very full. (you may have extra batter which you can bake in silicone muffin cups or ramekins)
  7. Place springform pan inside a large roasting pan. Fill outside pan with enough warm water to go about almost half-way up the sides of the springform pan.
  8. Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
  9. Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
  10. Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours or overnight.
  11. Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.
  1. Place the chocolate chips in a heat-safe bowl.
  2. Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.
  3. Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired.
Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

KitchenAid Hand Blender
KitchenAid Stand Mixer
Finedine Mixing Bowls

More desserts you might like:

Mint Chocolate Brownie Cheesecake

Hot Fudge Pudding Cake

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