Warm Brownie Cheesecake Recipe
with vanilla or chocolate ice cream
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Ingredients
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Brownie base
Cheesecake layer
Finishing & serving
Method
Brownie base
- 1
Prepare and melt chocolate
Preheat oven to 350°F (175°C). Lightly butter or spray a 9-inch (23 cm) round cake pan or springform pan and line the bottom with parchment paper. In a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave, melt the butter with the chopped chocolate, stirring until smooth. Let cool slightly (about 5 minutes).
- 2
Mix batter
Whisk the granulated sugar into the warm chocolate mixture until dissolved. Add the eggs one at a time, whisking until fully incorporated and the batter is glossy. Stir in the vanilla. Sift together the flour, cocoa powder, and salt, then gently fold into the chocolate mixture until just combined. Do not overmix.
- 3
Bake
Spread the brownie batter evenly in the prepared pan to form a 3/4-inch layer. Bake for 12–15 minutes, until the edges are set but the center is still slightly soft—this ensures a fudgy base after the cheesecake layer is added. Remove from oven and let cool 10 minutes while preparing cheesecake layer.
Cheesecake layer
- 4
Prepare cream cheese
Reduce oven temperature to 325°F (160°C). In a large bowl or stand mixer fitted with a paddle, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape the bowl as needed.
- 5
Add sugar and egg
Add the 1/2 cup granulated sugar and beat until combined. Add the egg and beat on low just until incorporated—avoid overbeating to prevent air in the filling.
- 6
Finish filling
Mix in the sour cream, vanilla, and 1 tablespoon flour until smooth. If making a chocolate cheesecake version, stir in the 2 tablespoons melted chocolate or 2 tablespoons unsweetened cocoa powder until evenly colored.
- 7
Assemble and bake
Pour the cheesecake filling over the warm brownie layer and smooth the top. Tap the pan lightly on the counter to release any air bubbles. Bake at 325°F (160°C) for 25–30 minutes, until the edges are set and the center jiggles slightly when nudged. Avoid browning the top.
- 8
Cool gradually
Turn off the oven, crack the oven door, and let the cheesecake sit inside for 30 minutes to cool gently (this helps prevent cracking). Remove from oven and cool to room temperature on a wire rack for at least 1 hour, then refrigerate uncovered for at least 3 hours or up to overnight to fully set.
Finishing & serving
- 9
- 10
Serve warm with ice cream
To serve warm (if you prefer a warm brownie interior), cut individual slices and gently reheat single slices in the microwave for 10–15 seconds, then top with a scoop of vanilla or chocolate ice cream. Alternatively, serve chilled slices with a scoop of ice cream on the side. Optionally sprinkle a pinch of sea salt flakes over the ice cream and brownie and dust with the optional granulated sugar or cocoa.
- 11
Storage
Store leftovers refrigerated, covered, for up to 4 days. Reheat briefy before serving if you want the fudgy-warm contrast with cold ice cream.