Triple Chocolate Brownie Bottom Cheesecake
This triple chocolate brownie cheesecake is the ultimate dessert with a brownie bottom, creamy smooth cheesecake filling, and topped with delicious ganache, chocolate whipped cream and chocolate chips.
Ingredients
Brownie Bottom
- 3/4 cup unsalted butter
- 1 1/2 cup granulated sugar
- 3 eggs, room temperature
- 3/4 cup all purpose flour
- 3/4 cup unsweetened cocoa
- 1/2 tsp salt
- 1/2 Tbsp vanilla
Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1 1/2 cup granulated sugar
- 1 cup sour cream
- 2 tsp vanilla
- 4 eggs, room temperature
Chocolate Whip Cream
- 1 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa
- 1 tsp vanilla
Chocolate Ganache
- 1 1/4 cup milk chocolate chips
- 4 tbsp heavy cream
Instructions
Make brownie bottom layer.
- Preheat oven to 350 degrees. Prepare 9 inch springform pan with cake pan release or line with parchment paper. Set pan aside.
- In medium size microwave safe bowl, melt butter in microwave about 30 seconds.
- Add sugar and whisk until combined.
- Add eggs and vanilla and whisk until completly combined.
- Add the flour, cocoa, and salt and stir with a spoon or spatula until well combined.
- Spread brownie batter evenly into bottom of prepared springform pan, then bake in preheated oven for 15-20 minutes. Brownies should be set (no longer jiggly) in center when done.
Cheesecake Filling
- In stand mixer or medium size bowl mix cream cheese and sugar until smooth and creamy.
- Add sour cream and vanilla and mix until well combined.
- Add eggs one at a time and mix well after each egg.
- Pour cheesecake filling directly on top of the brownie bottom later. Spread evenly on top of brownie layer.
- Bake in preheated oven for about 55 minutes until cheesecake is set and no longer jiggly in center.
- Let cool completely before adding toppings.
Chocolate Ganache
- Melt chocolate chips and heavy cream in microwave safe bowl in incremints of 10 seconds until completely melted and smooth. Allow to cool slightly until ganache thickens a little bit. Add to the top of cheesecake when cheesecake is completely cool.
Homemade Chocolate Whipped Cream
- Add heavy whipping cream, sugar, cocoa and vanilla to a stand mixer with paddle attachment. Mix on medium-high speed until soft peaks begin to form.
- Spoon chocolate whipped cream into piping bag and pipe swirls on top of ganache covered cheesecake (I use piping tip 1M). Sprinkle top of cheesecake with chocolate chips and serve.
- Store leftover cheese cake in the refrigerator wrapped with plastic wrap or aluminum foil.