Chocolate Ganache Brownie Cheesecake
This Chocolate Ganache Brownie Cheesecake layers a fudgy cocoa brownie base with a silky cream cheese filling, all finished with a glossy poured chocolate ganache on top.It is the ultimate cheesecake brownie cake for chocolate lovers, perfect for entertaining or indulging at home. Make it the day before for the cleanest slices and the deepest flavor.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Large mixing bowl
- Electric hand mixer or stand mixer
- Small saucepan
- Heatproof bowl
- Offset spatula
- Wire cooling rack
Ingredients
Brownie Base
- 1 cup unsalted butter melted and slightly cooled
- 1.5 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.75 cup unsweetened cocoa powder sifted
- 1 cup all-purpose flour
- 0.5 teaspoon salt
Cheesecake Layer
- 16 oz cream cheese full-fat block-style, softened to room temperature
- 0.5 cup powdered sugar sifted
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips high quality recommended
- 0.5 cup heavy cream
Instructions
- Preheat your oven to 325°F (163°C). Line a 9x13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to make lifting easy later. Lightly grease any exposed pan edges.
- In a large mixing bowl, whisk the melted butter and granulated sugar together until fully combined and slightly glossy. Add 2 eggs and 1 teaspoon vanilla extract and whisk vigorously for about 1 minute until smooth and slightly thickened.
- Sift the cocoa powder, flour, and salt into the wet ingredients. Fold gently with a rubber spatula until just combined and no dry streaks remain. Do not overmix. Spread the brownie batter evenly into the prepared pan, smoothing the surface with an offset spatula.
- In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 minute until smooth. Add the powdered sugar, 2 eggs, and 1 teaspoon vanilla extract. Beat on medium speed for another 2 minutes until the mixture is completely smooth, fluffy, and free of lumps. Scrape down the sides of the bowl as needed.
- Gently pour and spread the cheesecake filling over the brownie batter in an even layer. Use the offset spatula to smooth it all the way to the edges without disturbing the brownie layer beneath.
- Bake at 325°F for 38 to 42 minutes, until the cheesecake layer is set around the edges with only a very slight wobble remaining in the very center. A toothpick inserted into the cheesecake layer should come out with just a few moist crumbs. Do not overbake.
- Remove the pan from the oven and place it on a wire rack. Allow it to cool at room temperature for 1 full hour, then transfer to the refrigerator and chill for at least 3 hours or overnight until completely cold and firm.
- When ready to add the ganache, place the chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer around the edges. Pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes. Then stir slowly from the center outward in small circles until the ganache is completely smooth, glossy, and uniform in color.
- Pour the ganache evenly over the chilled cheesecake layer. Use the offset spatula to spread it gently to all four corners. Return the pan to the refrigerator for 30 minutes to allow the ganache to set before slicing.
- To slice, use the parchment overhang to lift the entire slab out of the pan and onto a cutting board. Run a sharp knife under hot water, wipe it dry, and cut into 16 even squares. Repeat the hot-knife wipe between each cut for the cleanest edges. Serve cold and enjoy.
Notes
For the creamiest cheesecake layer, always use full-fat block cream cheese softened fully at room temperature for at least 1 hour before mixing. Cold cream cheese causes lumps that cannot be beaten out. The total time listed includes a 3-hour minimum refrigeration period, which is essential for clean slicing and the best texture. For overnight prep, the flavors deepen significantly and the layers set even more firmly. Store leftovers covered in the refrigerator for up to 5 days. To freeze, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge. Do not microwave this dessert.