🍫🍰 Chocolate Brownie Cheesecake: A Decadent Fusion Dessert 🍰🍫
Experience the best of both worlds with this Chocolate Brownie Cheesecake! This irresistible dessert combines the creamy richness of cheesecake with the fudgy decadence of brownies, all topped with a luscious chocolate ganache. Perfect for any special occasion—or when you need to treat yourself!
Ingredients
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
1️⃣ Prep the Pan and Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan with butter or nonstick spray. Line the bottom with parchment paper for easy removal.
2️⃣ Make the Cheesecake Batter:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Set aside.
3️⃣ Make the Brownie Batter:
- In another bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined—don’t overmix!
4️⃣ Assemble the Cheesecake:
- Pour the cheesecake batter into the prepared springform pan, spreading it into an even layer.
- Add dollops of the brownie batter on top, swirling gently with a knife for a marbled effect or leaving it in chunks for distinct layers.
5️⃣ Bake:
- Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
- Remove from the oven and let the cheesecake cool completely in the pan.
6️⃣ Make the Ganache:
- Heat the heavy cream in a microwave-safe bowl until hot but not boiling.
- Pour the cream over the chocolate chips and let sit for 1 minute. Stir until smooth and glossy.
7️⃣ Cool, Chill, and Serve:
- Drizzle the ganache over the cooled cheesecake, spreading it evenly over the top.
- Refrigerate the cheesecake for at least 2 hours (or overnight) to set.
- Slice and serve this rich, indulgent dessert!
✨ Tips for Success:
- Smooth cheesecake batter: Ensure the cream cheese is at room temperature to avoid lumps.
- Don’t overbake: The cheesecake should still jiggle slightly in the center—it will firm up as it cools.
- Ganache perfection: Let the ganache cool slightly before spreading to prevent it from melting the cheesecake.
Frequently Asked Questions
Q: Can I use a boxed brownie mix for this recipe?
A: Yes, a boxed brownie mix works perfectly for a quicker option! Prepare it according to package instructions and use it as the brownie layer.
Q: How do I store leftover cheesecake?
A: Store in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze this cheesecake?
A: Absolutely! Wrap the cheesecake tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Common Mistakes and Solutions
- Mistake 1: Cracked cheesecake.
Solution: Avoid overmixing the cheesecake batter and bake it in a water bath for even cooking. - Mistake 2: Ganache separating.
Solution: Ensure the heavy cream isn’t too hot when added to the chocolate chips. Stir gently until smooth. - Mistake 3: Brownie layer too dry.
Solution: Don’t overbake, and check for doneness around the 50-minute mark.
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