Name: Brownie Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 cup cocoa powder; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/4 cup sour cream

Why You’ll Love This Recipe

I love this brownie cheesecake for its perfect balance of rich chocolate and creamy cheesecake. It’s not overly complicated to make, but the results are stunning and satisfying. Whether I serve it at a party or treat myself at home, it always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder

For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream

directions

I begin by preheating the oven to 325°F (163°C) and greasing a 9-inch springform pan.

To make the brownie layer, I whisk together the melted butter, sugar, eggs, and vanilla extract in a medium bowl. Then I stir in the flour, cocoa powder, salt, and baking powder until the batter is fully combined.

I pour the brownie batter into the prepared pan and spread it evenly across the bottom.

For the cheesecake layer, I beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. I add the eggs one at a time, beating well after each addition, and then stir in the sour cream until just combined.

I pour the cheesecake mixture over the brownie batter and smooth the top with a spatula.

I bake the cheesecake for 50–60 minutes, or until it’s set and a toothpick inserted in the center comes out mostly clean. Once baked, I let it cool completely in the pan, then refrigerate it for at least 4 hours or overnight before slicing and serving.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 5 hours 15 minutes (including chilling time)
Servings: 10 servings
Calories: 380 kcal per serving

Variations

I sometimes swirl a bit of raspberry jam or peanut butter into the cheesecake layer for extra flavor. Chocolate chips or chopped nuts in the brownie batter also add great texture. For a mocha twist, I stir a bit of espresso powder into the brownie base.

storage/reheating

I keep the brownie cheesecake covered in the refrigerator for up to 5 days. It tastes even better the next day. I don’t usually reheat it, but I let it sit at room temperature for 10-15 minutes before serving for the best texture.

FAQs

Can I use boxed brownie mix for the base?

Yes, I sometimes use a boxed mix to save time. Just prepare it as directed and pour into the pan before adding the cheesecake layer.

How do I know when the cheesecake is done?

I look for a set edge and a slightly jiggly center. A toothpick inserted near the center should come out with a few moist crumbs.

Can I freeze this cheesecake?

Yes, I wrap slices tightly and freeze them for up to 2 months. I thaw overnight in the fridge before serving.

What kind of cream cheese should I use?

I always use full-fat cream cheese for the richest flavor and creamiest texture.

Can I make this in a regular cake pan?

A springform pan works best for easy release, but I can use a well-greased 9-inch round cake pan if needed and serve directly from the pan.

Conclusion

Brownie Cheesecake is the ultimate dessert for chocolate and cheesecake lovers. I love how the layers complement each other, creating a rich, satisfying treat that’s perfect for celebrations or whenever I need a little indulgence.

Brownie Cheesecake