Brownie Crust Chocolate Cheesecake
Calling all chocolate and cheesecake lovers! This recipe combines the decadent richness of a classic chocolate cheesecake with a fudgy brownie base, creating a truly irresistible dessert. Topped with fluffy whipped cream, this showstopper is guaranteed to impress.
Don’t be intimidated by the name! This recipe uses a boxed brownie mix for the base, simplifying the process. The cheesecake filling is made with cream cheese, cocoa powder, eggs, and heavy cream, for a smooth and creamy texture.
Our detailed instructions guide you through every step, from preparing the brownie base to baking the cheesecake in a water bath (keeps it moist!) and achieving the perfect doneness.
We’ve included helpful tips to ensure success, like using room temperature ingredients and avoiding overbaking. Plus learn how to prevent cracks and achieve a perfectly chilled and set cheesecake.
While piped whipped cream adds a touch of elegance, feel free to get creative! Drizzle with chocolate ganache, add fresh berries, or explore other toppings to personalize your masterpiece.
So, what are you waiting for? Bake this delightful Brownie Crust Chocolate Cheesecake and experience a flavor explosion in every bite!
Questions I often get asked about this recipe:
Can I use homemade brownie batter instead of a box mix?
Yes, you can! Just make sure it’s a recipe suitable for a cheesecake base.
Can I use a different type of chocolate chip in the cheesecake filling?
Absolutely! Try dark chocolate chips for a more intense flavor, or semi-sweet chips for a classic taste.
My brownie bottom cracked. How can I prevent that?
Pre-baking the brownie layer for a few minutes before adding the cheesecake filling can help prevent cracks.
My cheesecake is taking too long to bake. What should I do?
Ovens can vary. Check for doneness a few minutes before the recommended time.
My cheesecake cracked on top. What went wrong?
This can happen from overbaking or uneven cooling. Running a knife around the edge of the pan before chilling can help prevent cracks. Then decoate your Brownie Crust Chocolate Cheesecake with the whipped cream!
What you need to make Brownie Crust Chocolate Cheesecake:
For the Brownie Crust:
1 box brownie mix (or your favorite brownie recipe)
Ingredients for the brownie mix (butter, eggs, oil, etc.)
For the Chocolate Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 large eggs, room temperature
½ cup heavy cream, room temperature
1 teaspoon vanilla extract
1 cup milk chocolate chips
For the Whipped Cream Topping:
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
½ teaspoon vanilla extract
How to make it:
Make the Brownie Crust: Preheat your oven according to the brownie mix instructions. Grease a springform pan and prepare the brownie batter following the box directions.
Pour the batter into the pan and bake for the recommended time, until a toothpick inserted in the center comes out with moist crumbs. Let the brownie cool completely in the pan.
Make the Chocolate Cheesecake Filling: In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese until smooth and creamy.
Gradually add the granulated sugar and cocoa powder, beating until well combined and there are no lumps. Beat in the eggs one at a time, then stir in the heavy cream and vanilla extract.
In a separate heat-resistant bowl, melt the milk chocolate chips using a double boiler or short microwave bursts, stirring until smooth.
Let the melted chocolate cool slightly before folding it gently into the cheesecake batter.
Assemble and Bake: Pour the cheesecake batter over the cooled brownie layer in the springform pan. To prevent cracks, gently tap the pan on the counter to release any air bubbles.
Wrap the outside of the pan tightly with aluminum foil. Place the springform pan inside a larger baking dish. Fill the outer baking dish with enough hot water to reach halfway up the sides of the springform pan (water bath). This helps the cheesecake bake evenly and prevents it from drying out.
Bake the cheesecake at 325°F (165°C) for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door cracked for another hour. Then, remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours,or ideally overnight, before serving.
Make the Whipped Cream Topping: In a chilled bowl, whip the cold heavy whipping cream with an electric mixer on high speed until soft peaks form.
Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
To Serve: Once chilled, remove the cheesecake from the springform pan. Pipe or dollop the whipped cream on top of the cheesecake for a decorative finish.
You can also drizzle with chocolate ganache or top with fresh berries for an extra touch.
Tips:
For a richer chocolate flavor, use dark chocolate chips in the cheesecake filling.
Make sure all your ingredients are at room temperature before mixing them together. This will ensure a smooth and creamy cheesecake filling.
Don’t overbake the cheesecake. It should be slightly jiggly in the center when done, as it will continue to set as it cools.
Running a knife around the edge of the Brownie Crust Chocolate Cheesecake before refrigerating can help prevent cracks from forming.
Latest Reviews:
Wow! This Brownie Crust Chocolate Cheesecake is winner! The brownie bottom was decadent and the cheesecake filling was smooth and delicious.The whipped cream was the perfect finishing touch. Definitely a crowd-pleaser! Danny H.
Easy to follow instructions and amazing results! I used a homemade brownie recipe and it worked perfectly. The cheesecake baked beautifully with no cracks. Thanks for the tips! Scott T.
This chocolate cheesecake is heavenly! Rich, creamy, and the brownie bottom adds a whole new level of deliciousness. I will definitely be making this Brownie Crust Chocolate Cheesecake again for special occasions. Melanie S.
Printable Recipe:
Brownie Crust Chocolate Cheesecake
This recipe combines the rich decadence of chocolate cheesecake with a fudgy brownie base, topped with light and fluffy whipped cream.
Ingredients
- For the Brownie Crust:
- 1 box brownie mix (or your favorite brownie recipe)
- Ingredients for the brownie mix (butter, eggs, oil, etc.)
- For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs, room temperature
- ½ cup heavy cream, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Make the Brownie Crust: Preheat your oven according to the brownie mix instructions. Grease a springform pan and prepare the brownie batter following the box directions. Pour the batter into the pan and bake for the recommended time, until a toothpick inserted in the center comes out with moist crumbs. Let the brownie cool completely in the pan.
- Make the Cheesecake Filling: In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and cocoa powder, beating until well combined and there are no lumps. Beat in the eggs one at a time, then stir in the heavy cream and vanilla extract.
In a separate heat-resistant bowl, melt the milk chocolate chips using a double boiler or short microwave bursts, stirring until smooth. Let the melted chocolate cool slightly before folding it gently into the cheesecake batter. - Assemble and Bake: Pour the cheesecake batter over the cooled brownie layer in the springform pan. To prevent cracks, gently tap the pan on the counter to release any air bubbles. Wrap the outside of the pan tightly with aluminum foil.
Place the springform pan inside a larger baking dish. Fill the outer baking dish with enough hot water to reach halfway up the sides of the springform pan (water bath). This helps the cheesecake bake evenly and prevents it from drying out. - Bake the cheesecake at 325°F (165°C) for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door cracked for another hour. Then, remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours, or ideally overnight, before serving.
- Make the Whipped Cream Topping: In a chilled bowl, whip the cold heavy whipping cream with an electric mixer on high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
- To Serve: Once chilled, remove the cheesecake from the springform pan. Pipe or dollop the whipped cream on top of the cheesecake for a decorative finish. You can also drizzle with chocolate ganache or top with fresh berries for an extra touch.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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