Best Brownie Cheesecake Recipe: Fudgy, Creamy & Easy Dessert

Brownie cheesecake is for those moments when you want something deeply chocolatey and luxuriously creamy all at once—a dessert that blends the fudgy comfort of brownies with the silky elegance of classic cheesecake. Imagine a dense, cocoa-rich base topped with a smooth, gently tangy cream cheese layer, then finished with a glossy chocolate ganache that makes every slice feel special. This recipe brings all that goodness together in a way that’s approachable even for beginners, with step-by-step guidance and tips to ensure great results.

In this guide, you’ll learn how to create a sturdy brownie base that won’t go soggy, how to mix a cheesecake batter that bakes evenly with minimal cracking, and how to finish it with an optional ganache for a little extra magic. Expect a dessert that slices cleanly, looks beautiful on a platter, and tastes like something from your favorite bakery—only better, because you made it yourself.

What Makes This Brownie Cheesecake Irresistible

This dessert is a perfect marriage of textures and flavors: the brownie layer is fudgy and rich, while the cheesecake is creamy and refined with just the right hint of tang. The contrast makes each bite feel balanced and indulgent rather than overly sweet. It’s also an excellent make-ahead dessert, since cheesecake benefits from chill time, and the flavors actually deepen overnight. Whether you’re serving a crowd or treating yourself, this brownie cheesecake delivers that “wow” moment from the very first slice.

What You’ll Need: Ingredients for Brownie Cheesecake

For the Brownie Layer

• 1/2 cup (113 g) unsalted butter — Adds moisture and richness for a fudgy texture.
• 4 oz (113 g) semisweet chocolate, chopped — Provides deep chocolate flavor and structure.
• 3/4 cup (150 g) granulated sugar — Sweetens and helps create that classic brownie crackle.
• 1/4 cup (50 g) light brown sugar — Adds moisture and a subtle caramel note.
• 2 large eggs, room temperature — Bind the batter and contribute to chewiness.
• 1 teaspoon vanilla extract — Enhances overall flavor and aroma.
• 1/2 cup (64 g) all-purpose flour — Gives the brownie body without making it cakey.
• 2 tablespoons (10 g) unsweetened cocoa powder — Intensifies the chocolate profile.
• 1/4 teaspoon fine sea salt — Balances sweetness and sharpens flavors.
• Optional: 1/2 teaspoon espresso powder — Boosts the chocolate taste without tasting like coffee.

For the Cheesecake Layer

• 24 oz (680 g) cream cheese, room temperature — The star of the show; creates the creamy, tangy filling.
• 3/4 cup (150 g) granulated sugar — Sweetens and softens the tang of the cream cheese.
• 1 tablespoon cornstarch — Helps set the cheesecake and reduces cracking.
• 1/2 cup (120 g) sour cream, room temperature — Adds silkiness and a subtle tang.
• 3 large eggs, room temperature — Provide structure while keeping the filling smooth.
• 1 teaspoon vanilla extract — Adds warmth and rounds out the flavor.
• 1/4 teaspoon fine sea salt — Elevates the overall taste so it’s not one-note sweet.

Optional Chocolate Ganache Topping

• 4 oz (113 g) semisweet chocolate, finely chopped — Forms the base of a glossy finish.
• 1/2 cup (120 ml) heavy cream — Creates a silky, pourable ganache.
• 1 teaspoon light corn syrup (optional) — Adds shine and a softer set.
• Pinch of salt — Balances sweetness and enhances the chocolate flavor.

How to Make It: Step-by-Step Brownie Cheesecake

1. Prepare your pan and oven. Grease a 9-inch springform pan, line the base with parchment, and lightly grease the parchment. Wrap the outside of the pan in two layers of heavy-duty foil to make it leak-proof if you plan to bake in a water bath. Preheat your oven to 325°F (163°C).
2. Set up the water bath (optional but recommended). Bring a kettle of water to a boil. Place a large roasting pan on the oven rack to warm. The hot water bath helps the cheesecake bake gently and evenly, reducing cracks.
3. Make the brownie batter. In a heatproof bowl set over a pot of simmering water (or using short microwave bursts), melt the butter and chopped chocolate together until smooth. Remove from heat.
4. Whisk in sugars and flavorings. Add granulated sugar, brown sugar, vanilla, and espresso powder (if using) to the warm chocolate mixture. Whisk until glossy.
5. Add eggs. Whisk in the eggs, one at a time, mixing until fully incorporated. You should have a shiny, thick batter.
6. Fold in dry ingredients. Sift in the flour, cocoa powder, and salt. Gently fold until no dry streaks remain. Do not overmix; this keeps the brownies fudgy.
7. Partially bake the brownie base. Scrape the batter into the prepared springform pan and smooth the top. Bake for 15 minutes. This par-bake sets the base so it stays distinct under the cheesecake.
8. Cool briefly. Remove the partially baked brownie from the oven and let it sit while you prepare the cheesecake layer. Keep the oven at 325°F (163°C).
9. Beat the cream cheese. In a stand mixer with the paddle attachment or using a hand mixer, beat the cream cheese on medium-low until completely smooth and lump free. Start with room-temperature cream cheese for best texture.
10. Add sugar and cornstarch. Sprinkle in the granulated sugar and cornstarch, and beat on medium-low until silky, scraping down the bowl as needed.
11. Mix in sour cream, vanilla, and salt. Beat just until incorporated. The mixture should be creamy but not whipped.
12. Add eggs gently. Add the eggs one at a time on low speed, mixing until each disappears. Avoid overbeating; too much air can cause cracks.
13. Assemble. Pour the cheesecake batter over the warm brownie base and smooth the surface. Tap the pan gently on the counter to release any large air bubbles.
14. Bake the cheesecake. If using a water bath, place the foil-wrapped pan in the warm roasting pan and pour hot water around it to come halfway up the sides. Bake for 50–60 minutes, until the edges are set and the center still has a slight wobble about 2 inches wide.
15. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 10 minutes. Remove to a rack, then run a thin knife around the inside edge of the pan to release any sticking. Cool at room temperature for 1 hour.
16. Chill thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight. Cheesecake needs time to set for the cleanest slices and best texture.
17. Make the ganache (optional). Warm the cream until steaming (not boiling), then pour over the chopped chocolate and a pinch of salt. Let sit 2 minutes, then stir gently until smooth. Add corn syrup if using for extra gloss.
18. Finish and serve. Spread or pour the ganache over the chilled cheesecake and let it set for 15–20 minutes. Release the springform ring, transfer to a serving plate, and slice with a hot, clean knife, wiping between cuts for neat slices.

All About Timing and Prep: What to Expect

• Prep time: 25–30 minutes
• Brownie par-bake: 15 minutes
• Cheesecake bake: 50–60 minutes
• Initial cool-down: 1 hour at room temperature
• Chill time: 4 hours minimum (overnight is best)

You’ll know it’s ready to serve when the cheesecake is fully set and cold to the touch, and your knife glides through cleanly with only a little resistance. If you’ve added the ganache, it will be soft-set and shiny. For the tidiest slices, use a warm knife and wipe between cuts. Then all that’s left to do is enjoy the contrast of fudgy brownie and silky cheesecake in every bite.

Pro Tips for Best Results

• Use room-temperature dairy. Cream cheese, sour cream, and eggs should be at room temp so the batter mixes smoothly without lumps.
• Avoid overmixing the cheesecake batter. Mix on low just until combined. Less air in the batter means fewer cracks and a creamier texture.
• Consider a water bath. It protects the cheesecake from abrupt temperature changes, bakes it gently, and helps prevent cracking.
• Don’t overbake. Pull it when the edges are set and the center still jiggles slightly. Overbaking can lead to a dry texture.
• Quality chocolate matters. Use a chocolate you love to eat; the flavor really shines in both the brownie layer and the ganache.
• Line and wrap your pan well. Parchment on the bottom prevents sticking; foil around the outside stops water from seeping in.
• Let it chill fully. Cheesecake firms up as it chills, so give it the time it needs for clean slices and a velvety mouthfeel.
• Hot, dry knife for slicing. Dip the knife in hot water and wipe it dry before each cut for bakery-level presentation.

Avoid These Common Slip-Ups

• Starting with cold cream cheese. This can cause lumps that won’t smooth out—bring it to room temp first.
• Overbeating after adding eggs. Excess air expands in the oven and contracts as it cools, encouraging cracks.
• Skipping the par-bake. Without a short bake, the brownie base may absorb moisture and lose its fudgy structure.
• Opening the oven repeatedly. Heat swings can cause the cheesecake to collapse or crack. Peek through the window if you can.
• Overbaking to “set” the middle. The center should jiggle. It will firm up as it cools and chills.
• Leaky water bath. If your foil isn’t tight, water can seep in and sog out the crust. Double-wrap or use a silicone pan sleeve.
• Slicing too soon. Cutting before it’s fully chilled can smear the layers and make the texture seem loose.
• Measuring flour and cocoa heavy-handedly. Too much dry ingredient can make the brownie cakey. Spoon and level for accuracy.

Nutritional Snapshot

Approximate nutrition per serving (12 slices, without optional ganache; ganache adds roughly 45–60 calories per slice):

• Calories: ~520
• Protein: ~8 g
• Total Carbohydrates: ~48 g
• Total Fat: ~35 g
• Saturated Fat: ~20 g
• Fiber: ~2–3 g
• Sugars: ~36 g
• Sodium: ~240 mg

These values are estimates and will vary based on brands and exact measurements. If you add the ganache, plan for a modest increase in calories and fat per slice.

Your Questions, Answered

Can I make this brownie cheesecake ahead of time?

Yes—cheesecake is ideal for making ahead. Bake and chill it the day before, then add the ganache (if using) a few hours before serving. It actually tastes better after resting overnight.

Can I use a boxed brownie mix for the base?

You can. Par-bake a thin layer in the springform pan until just set, then proceed with the cheesecake. The texture will differ slightly from scratch brownies, but it’s a convenient shortcut.

How do I store and freeze leftovers?

Refrigerate, covered, for up to 5 days. For longer storage, freeze slices on a tray until firm, then wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

A Few Parting Words

There’s something so heartening about a dessert that feels both comforting and celebratory, and this brownie cheesecake fits that bill perfectly. It’s the kind of treat that gets quiet at the table after the first bite, followed by happy murmurs and maybe a second slice. With a bit of patience and the simple techniques you’ve learned here, you can create a showstopping centerpiece that’s as delightful to make as it is to share.

Whether you bake it for a birthday, a holiday, or a cozy weekend at home, I hope this recipe brings a little extra joy to your kitchen. Take your time, trust the process, and most of all, savor every bite—you’ve earned it.