Brownie Cheese Cake Recipe

Prepare and melt chocolate

Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. In a heatproof bowl set over (or in) a gently simmering pot of water (double boiler) or in short bursts in the microwave, melt the butter and chopped bittersweet chocolate together until smooth, stirring often. Remove from heat and let cool 5 minutes.

Make brownie batter

Whisk the granulated sugar into the slightly cooled chocolate mixture until combined. Add the eggs, one at a time, whisking until fully incorporated and glossy. Stir in the vanilla. Sift in the flour, cocoa powder, and salt; fold gently until just combined and there are no streaks of flour—do not overmix.

Bake brownie base

Spread the brownie batter evenly in the prepared springform pan, smoothing the top with an offset spatula. Bake in the preheated oven for 12–15 minutes — the center should still be slightly soft and not fully set (it will set further under the cheesecake layer). Remove from oven and let cool while you prepare the cheesecake layer; reduce oven temperature to 300°F (150°C).

Prepare cream cheese

With a stand mixer fitted with the paddle attachment or using a hand mixer, beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar and eggs

Add the granulated sugar and beat on low to medium speed until combined and smooth, about 1 minute. Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition so the mixture stays smooth. Avoid incorporating too much air.

Finish cheesecake batter

Mix in the sour cream, vanilla extract, flour, and salt on low speed just until combined and smooth. Do not overbeat. The batter should be creamy and pourable.

Assemble and bake

Pour or gently spoon the cheesecake batter over the warm (not hot) brownie layer and smooth the top. To minimize cracking, you can tap the pan gently on the counter to release any large air bubbles. Place the springform pan on a rimmed baking sheet and bake at 300°F (150°C) for 35–45 minutes, or until the edges are set and the center still jiggles slightly when tapped. The internal temperature should read about 150–155°F (65–68°C) if using an instant-read thermometer.

Cool slowly

Turn off the oven, crack the oven door, and leave the cheesecake inside for 30 minutes to cool gradually (this helps prevent cracks). Then remove it from the oven and cool completely on a wire rack for at least 1 hour. Run a thin knife around the edges to loosen if desired, then chill in the refrigerator uncovered for at least 4 hours or preferably overnight to firm up.

Add chocolate topping and serve

If desired, melt the 1/2 cup chocolate chips gently and drizzle or spread over the chilled cheesecake for a glossy ganache-like topping; alternatively sprinkle the chips on top before chilling for a rustic finish. Dust with powdered sugar just before serving if desired. Release and remove the springform ring, slice with a hot, dry knife (wipe between cuts) and serve chilled.