Brownie Bottom Chocolate Cheesecake: The Ultimate Decadent Dessert
Nothing quite hits the spot like a dessert that combines two beloved treats into one irresistible creation. The Brownie Bottom Chocolate Cheesecake is the perfect example of this sweet synergy, merging the fudgy goodness of brownies with the creamy richness of chocolate cheesecake. This dessert is not just a feast for the taste buds but also a treat for the eyes. Imagine slicing into a luscious cheesecake, only to discover a layer of dense, chocolatey brownie at the bottom—pure heaven! Let’s dive into the details of this recipe, including a comprehensive step-by-step guide to making it and tips to ensure it turns out perfectly every time.
Ingredients
Before we begin, gather the following ingredients:
Brownie Crust
- ¾ cup (94 g) all-purpose flour
- 3 tablespoons Dutch-processed cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 6 tablespoons (¾ stick / 85 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
Filling
- ½ cup (119 g) heavy cream, room temperature
- 1 cup (168 g) milk chocolate chips
- 2 blocks (8 ounces each) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 tablespoons regular unsweetened cocoa powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Topping
- Whipped topping, for garnish
Instructions
Prepping the Pan
Start by preheating your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. This ensures that the cheesecake doesn’t stick to the pan and makes it easier to remove once it’s ready to serve.
Making the Brownie Crust
- Mix Dry Ingredients: In a large bowl, combine ¾ cup of all-purpose flour, 3 tablespoons of Dutch-processed cocoa powder, ¼ teaspoon of baking powder, and ⅛ teaspoon of kosher salt. Whisk these ingredients together until they are fully incorporated. This helps to evenly distribute the cocoa powder and baking powder throughout the flour, ensuring a consistent texture in your brownie crust.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat 2 large eggs, 1 cup of granulated sugar, 6 tablespoons of unsalted butter, and 1 teaspoon of vanilla extract. Mix until the mixture is light and fluffy, which usually takes about 3-4 minutes on medium speed.
- Combine Wet and Dry: With the mixer turned off, add the flour mixture to the bowl. Turn the mixer on low and mix until the ingredients are well combined. Be careful not to overmix, as this can make the brownie crust tough.
- Bake the Crust: Pour the brownie mixture into the prepared pan and bake for 12 minutes. The crust will not be fully baked when you remove it from the oven, but this is okay because it will continue to bake with the cheesecake filling. Set the partially baked crust aside while you prepare the cheesecake filling.
Preparing the Cheesecake Filling
- Melt the Chocolate: In a microwave-safe bowl, add ½ cup of heavy cream and 1 cup of milk chocolate chips. Heat in 20-second intervals, stirring between each interval, until the chocolate is fully melted and the mixture is smooth. Set aside to cool slightly.
- Cream Cheese Mixture: In a stand mixer fitted with the paddle attachment, beat 2 blocks of cream cheese until creamy and smooth. This usually takes about 3-4 minutes on medium speed.
- Add Sugar and Cocoa: Gradually beat in ½ cup of granulated sugar and 2 tablespoons of regular unsweetened cocoa powder. Mix until smooth, making sure to scrape down the sides of the bowl as needed to ensure everything is well combined.
- Incorporate Eggs: Add the eggs, one at a time, mixing until fully incorporated after each addition. It’s important to add the eggs one at a time to ensure the mixture remains smooth and to prevent it from becoming too runny.
- Fold in Melted Chocolate: Carefully fold in the melted chocolate mixture using a spatula. This step requires a gentle hand to ensure that the air you’ve beaten into the cream cheese mixture isn’t deflated.
- Add Vanilla: Finally, stir in 1 teaspoon of vanilla extract until combined.
Baking the Cheesecake
- Combine Layers: Pour the cheesecake batter over the partially baked brownie crust, spreading it out evenly with a spatula.
- Bake: Place the cheesecake in the oven and bake for 65-70 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle. This slight jiggle will firm up as the cheesecake cools.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight if possible. Chilling the cheesecake allows it to set properly and makes it easier to slice.
Serving Suggestions
When you’re ready to serve the Brownie Bottom Chocolate Cheesecake, remove it from the springform pan and place it on a serving platter. Top with a generous amount of whipped topping for a delightful contrast to the rich, chocolatey cheesecake. You can also add some chocolate shavings or fresh berries for an extra touch of elegance.
Tips for Success
- Room Temperature Ingredients: Ensure that your cream cheese, eggs, and heavy cream are at room temperature. This makes it easier to combine the ingredients and results in a smoother, creamier cheesecake.
- Avoid Overmixing: When combining the brownie and cheesecake mixtures, be careful not to overmix. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Water Bath: For an extra smooth cheesecake, you can bake it in a water bath. Simply wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in, and place it in a larger baking dish filled with about an inch of hot water. This helps to prevent the cheesecake from cracking by providing a moist baking environment.
Troubleshooting Common Issues
Even the best bakers can run into problems from time to time. Here are some common issues you might encounter while making Brownie Bottom Chocolate Cheesecake, along with tips on how to avoid or fix them.
Cracked Cheesecake
Cracks in your cheesecake can be disappointing, but they don’t affect the taste. To minimize the risk of cracking:
- Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks. Mix just until the ingredients are combined.
- Bake at the Right Temperature: Baking at too high a temperature can cause cracks. Make sure your oven is correctly calibrated and use an oven thermometer if needed.
- Water Bath: As mentioned earlier, baking the cheesecake in a water bath helps maintain an even temperature and adds moisture to the oven, reducing the likelihood of cracks.
If your cheesecake does crack, don’t worry! You can cover it with whipped topping or chocolate ganache to hide the imperfections.
Undercooked Center
A cheesecake with a center that’s too runny can be frustrating. Here’s how to ensure it sets properly:
- Check for Doneness: The cheesecake is done when the edges are set, but the center still has a slight jiggle. If the center appears too wet, give it a few more minutes in the oven, checking frequently.
- Cool Gradually: Allow the cheesecake to cool gradually in the oven with the door slightly ajar after baking. This helps prevent the center from sinking and ensures even setting.
Soggy Crust
A soggy crust can ruin the texture of your dessert. To prevent this:
- Proper Baking: Ensure the brownie crust is partially baked before adding the cheesecake filling. This helps to set the crust and prevent it from becoming too moist.
- Parchment Paper: Line the bottom of the springform pan with parchment paper. This makes it easier to remove the cheesecake and helps keep the crust intact.
Variations and Add-Ins
While the classic Brownie Bottom Chocolate Cheesecake is already a crowd-pleaser, you can customize it with various add-ins and variations to suit your taste preferences or the occasion.
Flavor Variations
- Mint Chocolate: Add a teaspoon of peppermint extract to the cheesecake batter for a minty twist. Top with crushed peppermint candies or Andes mints.
- Peanut Butter: Swirl in ½ cup of peanut butter into the cheesecake batter before baking. Top with chopped peanuts and a drizzle of melted peanut butter.
- Berry Topping: Add a layer of fresh berries or a berry compote on top of the whipped cream for a refreshing contrast to the rich chocolate.
Textural Add-Ins
- Chocolate Chips: Fold in a cup of mini chocolate chips into the cheesecake batter for extra bursts of chocolate in every bite.
- Nuts: Add chopped nuts like pecans or walnuts to the brownie crust for added crunch and flavor.
- Cookie Crumbs: For a fun twist, mix in crushed cookies like Oreos or chocolate chip cookies into the brownie batter before baking.
Presentation Tips
A well-presented dessert can make a big impact. Here are some tips to make your Brownie Bottom Chocolate Cheesecake look as good as it tastes:
- Clean Slices: For clean, professional-looking slices, dip a sharp knife in hot water and wipe it dry before each cut.
- Decorative Topping: Use a piping bag fitted with a star tip to pipe the whipped topping in a decorative pattern around the edges of the cheesecake.
- Garnish: Add garnishes like chocolate shavings, fresh berries, or a drizzle of chocolate sauce for a finishing touch.
Serving and Storing
Serving
- Temperature: Serve the cheesecake chilled for the best texture and flavor. If it’s too cold, let it sit at room temperature for about 10-15 minutes before serving.
- Portion Size: Given its richness, small slices are usually sufficient. A 9-inch cheesecake can typically serve 12-16 people.
Storing
- Refrigeration: Store any leftover cheesecake in the refrigerator, covered with plastic wrap or aluminum foil. It will stay fresh for up to 5 days.
- Freezing: To freeze, wrap individual slices in plastic wrap and place them in an airtight container or a resealable freezer bag. Frozen cheesecake can be stored for up to 3 months. To thaw, place slices in the refrigerator overnight.
Conclusion
The Brownie Bottom Chocolate Cheesecake is a show-stopping dessert that combines the best of both worlds: the rich, fudgy texture of a brownie and the creamy, decadent flavor of chocolate cheesecake. With a bit of preparation and careful attention to the steps outlined above, you can create a dessert that will wow your guests and satisfy even the most intense chocolate cravings.
Whether you’re making it for a special occasion or just to treat yourself, this cheesecake is sure to become a favorite. So gather your ingredients, follow the steps, and enjoy the delightful process of creating this indulgent masterpiece. Your taste buds will thank you!