Brownie Cheesecake

This brownie cheesecake recipe features a fudgy brownie bottom and a creamy cheesecake, all covered in a thick layer of ganache. If you’re looking for a truly decadent dessert, this is it!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 353kcal

Author Arman Liew

Ingredients

Brownie bottom

1/3 cup coconut oil melted
1 cup semi-sweet chocolate chopped
3/4 cup sugar
2 large eggs
2 tablespoons cocoa powder
3 tablespoons cornstarch

Cheesecake layer

1 1/2 cups heavy cream
3 cups cream cheese softened
1/2 cup sugar
2 tablespoon confectioners' sugar
1/4 cup sour cream room temperature
2 teaspoon lemon juice
1 teaspoon vanilla extract

For the ganache topping

1 cup chocolate chips
5 tablespoon heavy cream

Instructions

Preheat the oven to 180C/350F.
Make the brownie base. In a microwave-safe bowl, add the coconut oil and chocolate and microwave in 20-second spurts until melted. You can also do this stovetop.
Add the sugar and mix until combined. Whisk in the eggs, one at a time, then the cocoa powder and cornstarch and whisk until as smooth as possible.
Transfer the brownie batter to a 9-inch cake pan and bake for 20-25 minutes or until a toothpick comes out mostly clean.
In a mixing bowl, beat the heavy cream until stiff peaks form, then set aside. In a separate bowl, beat together the cream cheese and sugar until creamy. Add the rest of the ingredients and beat together until no lumps remain. Gently and slowly beat the whipped cream into the cream cheese mixture until combined.
Transfer the cheesecake mixture onto the cooled brownie base. Cover completely, and refrigerate overnight.
In a small saucepan, melt the chocolate over low heat, until almost melted. Once almost melted, stir in the heavy cream. Stir until smooth and silky. Pour the ganache over the cheesecake and let it sit at room temperature until it has set.

Notes

TO STORE. Any leftover cheesecake should be stored in the refrigerator in an airtight container for up to 1 week.

TO FREEZE. Freeze any leftover cheesecake in a freezer-safe container for up to 3 months and let it thaw overnight in the fridge before enjoying.

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