This brownie cheesecake is rich and is made by swirling brownie batter with cheesecake batter, which is baked to creamy perfection.
This decadent cheesecake starts with a rich brownie batter that’s swirled together with creamy cheesecake batter.
Once baked to perfection, it creates a luscious and smooth texture that melts in your mouth.
To make it even more indulgent, the cheesecake is topped with a layer of silky chocolate ganache and finished off with fluffy dollops of whipped cream.
This cheesecake is perfect for chocolate and cheesecake lovers and is made without a water bath which makes it super easy and simple to make.
For more cheesecake recipes, check out my baklava cheesecake, creamy vanilla cheesecake, and pistachio cheesecake.
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Why this recipe works
- Texture- this cheesecake combines a creamy cheesecake batter with a dense, fudgy brownie batter, creating a smooth and slightly chewy bite that is irresistible.
- Flavor- the rich chocolate flavor from the brownie batter perfectly complement the tangy sweetness of the cheesecake layer and create the most perfect flavor combo.
- Chocolate ganache- topping this already decadent cheesecake with chocolate ganache takes it to another level. The smooth ganache contrasts beautifully with the creamy cheesecake and dense brownie.
- Whipped cream dollops- the chocolate ganache layer is topped with dollops of whipped cream that adds another layer of creamy goodness to this cheesecake.
- No water bath cheesecake- this recipe is made without a water bath. It is baked at a low temperature for a long time which gives you the most perfect cheesecake without cracks that is creamy and smooth.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the brownie layer
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dark chocolate- use the best quality dark chocolate for the best flavor. I used 60% dark chocolate for a bitter taste that is not too strong. Feel free to use a higher percentage of dark chocolate.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our brownies because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– I like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Espresso powder- use your favorite brand of espresso powder for this. The espresso powder enhances the chocolate flavor and gives it a rich chocolate flavor.
Eggs– to give the brownies a good structure. Make sure you’re using room-temperature eggs. You will need two whole eggs and one egg yolk for this to add a rich texture to the brownies.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Flour– I used all-purpose flour for this recipe, cake flour will work great as well.
For the cheesecake layer
Cream cheese- the most important ingredient in this recipe, is cream cheese.
Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, you must use full-fat cream cheese and make sure that it’s at room temperature.
Cornstarch- I used cornstarch, you can use flour instead.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Sour cream- I suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Instructions
Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Mix with a whisk until silky and smooth.
Add the granulated sugar, espresso powder, vanilla extract, and kosher salt, sift the cocoa powder, and mix with a whisk until well combined.
Add the eggs and egg yolk and mix until well combined and smooth.
Sift the flour and fold the mixture with a rubber spatula until the batter is just combined. Do not overmix. Set aside while you make the cheesecake batter.
Into a large mixing bowl, add the cream cheese, sugar, vanilla extract, and sour cream and mix with an electric hand mixer until creamy and smooth.
Add the eggs and mix until smooth.
Sift the cornstarch and mix it until a homogeneous mixture forms. Do not overmix.
Pour ½ of the brownie batter onto a parchment paper lined 9 inch springform pan and smooth it out with an offset spatula.
Pour the cheesecake batter over the layer of brownie batter and smooth it out.
Top the cheesecake batter with dollops of the remaining ½ of the brownie batter and use a butter knife to make swirls. Do not over-swirl the mixture.
Bake the cheesecake in a 170c (340f) preheated oven for 40-50 minutes until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and allow the cheesecake to cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to chill and set completely for at least 5 hours.
Make the chocolate ganache
Melt dark chocolate, and heavy cream in a small to medium mixing bowl in the microwave for about a minute.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky. Reserve 2 tablespoon of the chocolate ganache for the whipped cream.
Pour the chocolate ganache on top of the cheesecake and smooth it out with an offset spatula. Place the cheesecake in the fridge to allow the ganache to set while you make the whipped cream.
Make the whipped cream
Into a large mixing bowl, add heavy cream, powdered sugar, 2 tablespoon of the chocolate ganache that we reserved, and vanilla extract in a large mixing bowl and mix with an electric hand mixer until stiff peaks form.
Pipe the whipped cream with a star tip around the edges of the cheesecake. Serve and enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the brownie batter. For a fudgy texture, avoid overmixing your brownie batter once you add flour. Mix just until combined to keep from incorporating too much air.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Let your cheesecake chill in the fridge for at least 5 hours. I know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cheesecake is fully baked or about to be baked! Drastic changes in the temperature of the cheesecake while baking can cause the cake to collapse or crack.
Faq's
To prevent the cheesecake from cracking, it is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan.
Then release the spring from the edges.
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. The middle of the cake will be set in the cooling process.
Yes. You will get a taller cheesecake and will need to bake it for a few more minutes.
Storing
Store this cheesecake in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
First, allow the cheesecake to cool completely and set in the fridge after baking. Once it's chilled, remove it from the pan and wrap it tightly in plastic wrap, ensuring no part of the cake is exposed to air.
Then, cover it with aluminum foil or place it in an airtight freezer bag for extra protection against freezer burn. Freeze for up to 3 months.
When you're ready to enjoy your cheesecake, thaw it by moving it from the freezer to the refrigerator. Let it sit in the fridge for several hours or overnight until it's fully defrosted and ready to serve.
Substitutions
Brownie mix- you can make this recipe easier by using brownie mix to make the brownie batter instead of making it from scratch.
Gluten-free- you can swap the flour in the brownie batter with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Chocolate chips- add ½ cup of chocolate chips to the brownie batter for melty pockets of chocolate chips.
Vanilla bean- add the inside of the vanilla bean and add it to the cheesecake mixture instead of the vanilla extract. Or use a vanilla bean extract.
Equipment
- Rubber spatula
- Mixing bowl (set of 3)
- Offset spatula
- Whisk Set (pack of 3) to whisk the ingredients together.
- I recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- Star piping tip for the whipped cream.
- Pastry bag
More cheesecake recipes
Peach Cobbler Cheesecake- This peach cobbler cheesecake is made with a creamy cheesecake filled and topped with roasted peaches and cinnamon crumble.
Cherry Cheesecake- This cherry cheesecake is a creamy New York-style cheesecake topped with an incredible cherry cheesecake topping.
No Bake Chocolate Cheesecake- This no bake chocolate cheesecake is made with an Oreo crust, chocolate filling, topped with chocolate ganache and chocolate whipped cream.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Creamy Brownie Cheesecake
Ingredients
Brownie batter
- ¾ cup Butter unsalted
- 7.7 oz Dark chocolate 60%
- ⅔ cup Cocoa powder Dutch processed
- 1 ¼ cups Granulated sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Espresso powder
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 2 Eggs
- ¾ cup Flour
Cheesecake batter
- 17 oz Cream cheese room temp, full fat
- ¾ cup Granulated sugar
- ½ cup Sour cream
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 ½ tablespoon Cornstarch
Chocolate ganache
- 2.8 oz Dark chocolate 60%
- 2.8 oz Heavy cream
Whipped cream
- ⅔ cup Heavy cream cold
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Chocolate ganache reserved from the chocolate ganache, optional
Instructions
- Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Make the brownie batter
- In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Mix with a whisk until silky and smooth.
- Add the granulated sugar, espresso powder, vanilla extract, and kosher salt, sift the cocoa powder, and mix with a whisk until well combined.
- Add the eggs and egg yolk and mix until well combined and smooth.
- Sift the flour and fold the mixture with a rubber spatula until the batter is just combined. Do not overmix. Set aside while you make the cheesecake batter.
Make the cheesecake batter
- Into a large mixing bowl, add the cream cheese, sugar, vanilla extract, and sour cream and mix with an electric hand mixer until creamy and smooth.
- Add the eggs and mix until smooth.
- Sift the cornstarch and mix it until a homogeneous mixture forms. Do not overmix.
- Pour ½ of the brownie batter onto a parchment paper lined 9 inch springform pan and smooth it out with an offset spatula.
- Pour the cheesecake batter over the layer of brownie batter and smooth it out.
- Top the cheesecake batter with dollops of the remaining ½ of the brownie batter and use a butter knife to make swirls. Do not over-swirl the mixture.
- Bake the cheesecake in a 170c (340f) preheated oven for 40-50 minutes until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and allow the cheesecake to cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to chill and set completely for at least 5 hours.
Make the chocolate ganache
- Melt dark chocolate, and heavy cream in a small to medium mixing bowl in the microwave for about a minute.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky. Reserve 2 tablespoon of the chocolate ganache for the whipped cream.
- Pour the chocolate ganache on top of the cheesecake and smooth it out with an offset spatula. Place the cheesecake in the fridge to allow the ganache to set while you make the whipped cream.
Make the whipped cream
- Into a large mixing bowl, add heavy cream, powdered sugar, 2 tablespoon of the chocolate ganache that we reserved, and vanilla extract in a large mixing bowl and mix with an electric hand mixer until stiff peaks form.
- Pipe the whipped cream with a star tip around the edges of the cheesecake. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the brownie batter. For a fudgy texture, avoid overmixing your brownie batter once you add flour. Mix just until combined to keep from incorporating too much air.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Let your cheesecake chill in the fridge for at least 5 hours. I know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cheesecake is fully baked or about to be baked! Drastic changes in the temperature of the cheesecake while baking can cause the cake to collapse or crack.
Matt says
It turned out great!