Chocolate Brownie Cheesecake

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

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.

Chocolate Brownie Cheesecake on a cake stand.

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.

Overview of chocolate brownie cheesecake.

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.

Pulling out a slice of chocolate brownie cheesecake.


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.

Chocolate Brownie Cheesecake right out of the springform pan before it is decorated.

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.

Adding chocolate to the Chocolate Brownie Cheesecake.

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.

Slice of Chocolate Brownie Cheesecake on a white plate.

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.

Slice of Chocolate Brownie Cheesecake on a white plate.


Chocolate Brownie Cheesecake

Chocolate Brownie Cheesecake

No ratings yet
Chocolate Brownie Cheesecake - the ultimate cheesecake for chocolate lovers!
Prep Time 30 minutes
Cook Time 2 hours
Author Kelly Kwok
Servings: 12 Slices


BROWNIE BOTTOM (OR use your favorite brownie mix)

  • 1 cup unsalted butter melted
  • 1 1/2 cups semi-sweet chocolate chips melted
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tablespoon vanilla extract
  • 4 large eggs room temperature
  • 1/2 teaspoon baking powder
  • 1/2 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
  • 1 1/2 tablespoons flour
  • 2 teaspoons vanilla extract
  • 4 large eggs room temperature
  • 1 cup sour cream room temperature


  • 3/4 cups semi-sweet chocolate chunks or chips
  • 1/3 cup heavy whipping cream

GARNISH (optional)

  • shaved chocolate
  • whipped cream


  • Preheat oven to 350°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.


  • To make the brownie, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sugars until combined.
  • Whisk in the vanilla and then the eggs, one by one - mixing until incorporated.
  • Add baking powder, salt and slowly mix in the flour until smooth and just combined.
  • 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)


  • Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.
  • 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.
  • Add eggs, one at a time, scraping down after each addition.
  • Add melted chocolate, cocoa powder, flour and vanilla together until smooth.
  • Add the sour cream and beat on low speed until smooth and combined.
  • 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)
  • 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.
  • Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
  • Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
  • 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.
  • Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.


  • Place the chocolate chips in a heat-safe bowl.
  • 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.
  • Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired.


[b]Alyssa Also Recommends:[/b]
Want to make this even easier? Here are a few products that I LOVE:
•[url:6]KitchenAid Hand Blender[/url]
•[url:7]KitchenAid Stand Mixer[/url]
•[url:8]Finedine Mixing Bowls[/url]


Serves: 12

Calories971kcal (49%)Carbohydrates93g (31%)Protein13g (26%)Fat63g (97%)Saturated Fat37g (185%)Cholesterol234mg (78%)Sodium353mg (15%)Potassium579mg (17%)Fiber6g (24%)Sugar72g (80%)Vitamin A1634IU (33%)Vitamin C1mg (1%)Calcium164mg (16%)Iron5mg (28%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic




Kelly Kwok

Kelly is the blogger behind Life Made Sweeter. She is a self-taught baker and loves using her slow cooker. You can often find her in the kitchen dreaming up tasty new dishes that are quick and easy to make for her family. She also enjoys adding a fun and healthy twist to many classic favorites.

Read More Posts by Kelly

Visit Kelly's Website

facebook twitter pinterest instagram



Leave a reply
  1. Hi! I recently made two of these cakes! Its the day after and I was wondering if you had any tips for softening the brownie since its been in the refrigerator. Thanks!

  2. What is your best tip to slide the cheesecake off the bottom pan? I have done this in the past and was unsuccessful because the cheesecake was too heavy to slide off.

    Thanks 🙂

    1. Run a knife dipped in hot water along the edge of the cheesecake to loosen it from the sides of the pan. Continue to re-dip the knife to prevent the knife from dragging in the cheesecake. After loosening the cake, pop open the latch on the pan and lift away the sides.

  3. Can the ganache icing be put on the cake and then put back into the frig? I want to be able to take it out of frig a little while before serving and add the whipped cream but did not want to have to make the icing while my guests are here and put on the cake.

  4. Hi. It seems there is a lot of confusion around the cocoa powder. I’d love to try this recipe, so can you clarify how much cocoa powder is supposed to be added to the cheesecake layer? Just the 2 tablespoons? the 3/4 cup? Both?


  5. the brownie calls for 3/4 cup coco powder and the cheesecake calls for 2 TBS. When do you add the 3/4 cup coco powder in the brownie mix?

  6. With the brownie bottom, you call for in the ingredient list cocoa powder, however no where in the instructions do you address where to add the cocoa powder is to be added in the process. Please help those of us who live by the instructions.

  7. This brownie cheesecake looks delicious!! Two of my favorites. I was trying to find a new chocolate recipe to try for Thanksgiving & I just came across this. I was wondering if you could help me. I really don’t want to have to cook more than one pie, because we have about 18 – 20 people. I was wondering if I could make this in a 9×13 baking pan & also use boxed brownie mix. I’m not going to be putting the ganache or cream on top. Would you be able to help me with the amounts of each ingredient to use & the cooking time and temperature? I would appreciate any help. Thanks

Leave a Reply

Your email address will not be published.

Recipe Rating