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brownie bottom cheesecake

Triple Chocolate Brownie Bottom Cheesecake

Nicole
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.
Prep Time 1 hr 15 mins
Cook Time 55 mins
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American

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.
Keyword brownie, cheesecake, brownie bottom cheesecake, triple chocolate cheesecake