A rich and indulgent dessert featuring a fudgy brownie base topped with a creamy cheesecake layer, perfect for chocolate lovers.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:1 hour
Total Time:5 hours 30 minutes (including chilling time)
Yield:10-12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, divided
8 ounces semi-sweet chocolate, chopped
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
Instructions
Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium saucepan, melt 1/2 cup of butter and the chopped chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the melted chocolate mixture, granulated sugar, brown sugar, eggs, and 1 teaspoon of vanilla extract. Mix until well combined.
In another bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.
Pour the brownie batter into the prepared springform pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool while preparing the cheesecake layer.
In a large bowl, beat the softened cream cheese with 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream until fully incorporated.
Pour the cheesecake mixture over the cooled brownie layer in the springform pan. Bake for an additional 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
For a richer flavor, consider adding chocolate chips to the brownie layer or a swirl of raspberry puree into the cheesecake mixture before baking.
For a lighter version, substitute Greek yogurt for the sour cream and use a sugar substitute.