Brownie Crust Chocolate Cheesecake

Picture this: it’s a chilly afternoon, and my kids are sprawled out in the living room, engrossed in their favorite books and games. I wanted to surprise them with a dessert that’s rich, indulgent, and feels like a warm hug on a plate. Enter this Brownie Crust Chocolate Cheesecake. It’s everything you could ever want in a treat – a fudgy brownie base that’s sturdy yet soft, topped with a creamy, silky chocolate cheesecake filling. And let’s not forget the cloud of whipped cream and the sprinkle of chocolate shavings that elevate it to something truly magical.

I’ll never forget the look on my daughter’s face when she took her first bite. “Mom,” she said with wide eyes, “this is the best thing you’ve ever made!” The entire cheesecake disappeared in record time, with even the crumbs getting fought over. And that’s saying something in a house full of picky eaters! What I love most about this recipe is how it brings everyone together, gathered around the kitchen counter, sneaking bites and sharing laughs.

This recipe has quickly become a staple in our home, especially when we’re hosting friends or celebrating milestones. It’s indulgent but not overly complicated – just the kind of recipe you need when you want to impress without spending hours in the kitchen. If you’re ready to create some unforgettable moments with your family, this Brownie Crust Chocolate Cheesecake is exactly what you’ve been looking for.

Questions I Often Get Asked About This Recipe:

Can I use a store-bought brownie mix for the crust? Yes! If you’re short on time, a boxed brownie mix works beautifully. Just make sure to slightly underbake the brownie layer since it will continue cooking with the cheesecake.

Do I need a springform pan? While it’s not mandatory, a springform pan makes it much easier to remove the cheesecake without damaging the brownie crust.

Can I make this ahead of time? Absolutely! This cheesecake tastes even better the next day. Just keep it refrigerated until you’re ready to serve.

What kind of chocolate should I use? High-quality semisweet or dark chocolate works best for the cheesecake filling. It balances the sweetness of the brownie crust perfectly.

Can I freeze this cheesecake? Yes, you can freeze it! Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.

What You Need to Make Brownie Crust Chocolate Cheesecake:

Ingredients

For the brownie crust:

1/2 cup (115g) unsalted butter, melted

1 cup (200g) granulated sugar

2 large eggs

1/3 cup (40g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 teaspoon salt

1/2 teaspoon vanilla extract

For the chocolate cheesecake filling:

16 oz (450g) cream cheese, softened

3/4 cup (150g) granulated sugar

2 large eggs

1/4 cup (60ml) heavy cream

8 oz (225g) semisweet chocolate, melted and slightly cooled

1 teaspoon vanilla extract

For the topping:

Whipped cream

Chocolate shavings

Tools and Equipment

9-inch springform pan

Mixing bowls

Hand or stand mixer

Spatula

Double boiler or microwave-safe bowl for melting chocolate

How to Make Brownie Crust Chocolate Cheesecake:

Step-by-Step Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the brownie crust: In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla extract, mixing until smooth. Stir in cocoa powder, flour, and salt until just combined. Pour the batter into the prepared pan and bake for 15 minutes. Set aside to cool slightly.

Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream, melted chocolate, and vanilla extract until fully incorporated.

Assemble and bake: Pour the cheesecake filling over the brownie crust. Smooth the top with a spatula. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Cool and chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Decorate and serve: Top with whipped cream and chocolate shavings before serving. Slice and enjoy!

Tips for Making the Best Brownie Crust Chocolate Cheesecake:

Room temperature ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth filling.

Don’t overbake: The cheesecake should have a slight jiggle in the center when done. Overbaking can cause cracks.

Use a water bath: For an extra creamy cheesecake, place the springform pan in a larger pan filled with a bit of hot water while baking.

Get creative with toppings: Swap out chocolate shavings for fresh berries or caramel drizzle for a fun twist.

Reader Reviews:

⭐️⭐️⭐️⭐️⭐️ “This was a huge hit at our family dinner! The brownie crust is genius, and the cheesecake is so rich and creamy. Will definitely make it again.”

⭐️⭐️⭐️⭐️ “Delicious, but I found the brownie layer a bit too thick. Next time, I’ll use less batter for the crust.”

⭐️⭐️⭐️⭐️⭐️ “Perfect for a holiday dessert. My guests were raving about it and asked for the recipe!”

⭐️⭐️⭐️⭐️⭐️ “I’m not much of a baker, but this turned out amazing! The instructions were so easy to follow.”

⭐️⭐️⭐️⭐️ “Tasted great, but I had some trouble removing it from the pan. Next time, I’ll use a springform pan.”

Printable Recipe:

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If You Enjoyed This Recipe, Please Share!

Food brings people together, and this Brownie Crust Chocolate Cheesecake is sure to spark joy in any gathering. If you loved this recipe as much as we do, share it with your friends and family! Snap a photo, post it on Instagram, and tag us. Your feedback means the world, and we can’t wait to see your creations. Let’s spread the love, one slice of cheesecake at a time!