When I first attempted to impress my friends with a dessert for our gathering, little did I know I would uncover a hidden gem: the Brownie Bottom Chocolate Chip Cheesecake. Picture this: a fudgy, rich brownie base that acts as the perfect stage for an ultra-creamy vanilla cheesecake, generously layered with mini chocolate chips. It’s like a hug from your favorite dessert, bringing warmth and comfort with every bite.
The best part? This delightful dessert is surprisingly simple to make, allowing even the busiest home cook a chance to shine. With a velvety texture topped off by a luxurious dark chocolate ganache and fluffy whipped chocolate cream, it’s practically impossible to resist. Whether you’re celebrating a special occasion or seeking solace after a long day, this cheesecake not only satisfies your sweet tooth but also beckons you to enjoy the artistry of homemade goodness. Ready to wow your taste buds? Let’s dive into this delectable recipe!
Why is Brownie Bottom Chocolate Chip Cheesecake a must-try?
Indulgence, meet simplicity: This Brownie Bottom Chocolate Chip Cheesecake is a crowd-pleaser that’s as easy to make as it is delicious.
- Decadent Layers: The rich brownie base perfectly complements the creamy cheesecake, creating a delightful contrast.
- Chocolate Delight: Mini dark chocolate chips throughout boost the chocolate flavor, ensuring every bite is heavenly.
- Visual Appeal: Topped with luxurious dark chocolate ganache, it’s a showstopper that impresses at any gathering.
- Make-Ahead Magic: Prep it a day in advance, allowing flavors to meld, making your life easier when entertaining.
- Versatile Crowd Favorite: Perfect for special occasions or a cozy night in, this dessert appeals to both novice bakers and seasoned chefs.
Brownie Bottom Chocolate Chip Cheesecake Ingredients
For the Brownie Base
• Bittersweet Chocolate (3 oz) – Provides rich chocolate flavor; use semisweet chocolate if unavailable.
• Unsalted Butter (3 tablespoons) – Adds moisture and richness; substitute with coconut oil for a dairy-free option.
• Large Egg (1) – Provides structure and richness; can substitute with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for vegan options.
• Granulated Sugar (½ cup) – Sweetens and adds structure; brown sugar can be used for a caramel flavor.
• Pure Vanilla Extract (1 teaspoon) – Enhances flavor profile; use vanilla bean paste for a more intense flavor.
• Salt (¼ teaspoon) – Balances sweetness; essential for enhancing flavor.
• All-Purpose Flour (¼ cup) – Provides structure to the brownie; substitute with a gluten-free flour blend for gluten-free use.
For the Cheesecake Filling
• Cream Cheese (2 blocks) – The main ingredient for cheesecake, adds creaminess; Neufchâtel cheese can be used as a lighter option.
• Full Fat Sour Cream (½ cup) – Adds tang and moisture; Greek yogurt can be substituted for a similar texture.
• Large Eggs (2) – For setting cheesecake; adjust for vegan by using an egg replacer.
• Mini Dark Chocolate Chips (⅔ cup) – Incorporate chocolate flavor in cheesecake; use milk chocolate or white chocolate chips for variations.
For the Ganache and Cream Topping
• Heavy Whipping Cream (½ cup) – Utilized in ganache for richness; can use coconut cream for a dairy-free option.
• Dark Chocolate (5 oz) – Main component for ganache, deep chocolate flavor; substitute with milk chocolate for a sweeter taste.
• Cocoa Powder (1 tablespoon) – Used in whipped cream for added chocolate flavor.
How to Make Brownie Bottom Chocolate Chip Cheesecake
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Preheat Oven: Start by preheating your oven to 350°F. Carefully prepare an 8-inch round springform pan with parchment paper at the bottom to ensure easy removal later.
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Prepare Brownie Base: Melt bittersweet chocolate and unsalted butter together until smooth. Once melted, mix in the egg and stir in granulated sugar, combining well. Gently fold in the all-purpose flour, then spread the mixture evenly in the prepared pan. Bake for 12 minutes until set but soft in the center.
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Lower Temperature & Make Cheesecake Filling: After the brownie has baked, reduce the oven temperature to 300°F. In a mixing bowl, beat the cream cheese until silky smooth, then gradually add sugar, eggs, sour cream, and vanilla; mix until fully incorporated. Finally, fold in the mini dark chocolate chips.
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Assemble & Bake Cheesecake: Pour the cheesecake filling over the brownie base, spreading it out evenly. Bake for 40 minutes, then let it cool in the oven with the door slightly ajar for 10-15 minutes. Give it a gentle jiggle – the center should remain soft and slightly wobbly.
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Chill: Carefully run a knife around the edges of the cheesecake to loosen it from the pan. Allow it to cool completely at room temperature, and then refrigerate for at least 2 hours or overnight for the best flavor development.
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Make Ganache: For the ganache, heat the heavy whipping cream in a small saucepan until it simmers gently. Pour it over the dark chocolate in a bowl and stir until smooth and glossy, reserving some for your whipped topping later.
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Prepare Chocolate Cream: Using a mixer, whip the reserved ganache with the remaining heavy cream and cocoa powder until soft peaks form. Pipe this heavenly chocolate cream onto your chilled cheesecake for a delightful decoration.
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Finish: Spread the remaining ganache generously over the cheesecake. For an extra touch, decorate with piped ganache and drizzle any leftover ganache over the top if desired.
Optional: Garnish with fresh berries or a sprinkle of sea salt for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Brownie Bottom Chocolate Chip Cheesecake
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Perfect Brownie Base: Ensure the brownie is slightly underbaked to maintain a fudgy texture; it should be soft in the center after 12 minutes.
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Avoid Cracks: Be gentle when mixing the cheesecake filling. Over-beating the cream cheese introduces air bubbles, which can cause cracks during baking.
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Cooling Technique: Cool the cheesecake slowly in the oven with the door ajar to prevent sudden temperature changes, which can lead to cracks.
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Chill Before Slicing: Allow the cheesecake to chill in the refrigerator for a minimum of 4 hours. This ensures cleaner slices and improved flavor development.
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Ganache Consistency: Let the ganache cool slightly before pouring it over the cheesecake. It should be pourable yet thick enough to create a glossy finish.
How to Store and Freeze Brownie Bottom Chocolate Chip Cheesecake
- Room Temperature: This decadent cheesecake should be kept out of direct sunlight for only a couple of hours; any longer risks spoiling its creamy texture.
- Fridge: Store your leftover Brownie Bottom Chocolate Chip Cheesecake in an airtight container in the refrigerator for up to 1 week. It will get even more delicious as the flavors meld!
- Freezer: If you want to keep it longer, wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw in the fridge before enjoying.
- Reheating: While it’s best enjoyed chilled, if you prefer it slightly warm, gently reheat in the oven at a low temperature (200°F) for about 10 minutes.
Make Ahead Options
These Brownie Bottom Chocolate Chip Cheesecakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the brownie base and cheesecake filling up to 24 hours in advance. Once baked and cooled, cover the cooled cheesecake tightly in the refrigerator to maintain its luscious texture. You can also make the chocolate ganache up to 3 days ahead; just be sure to store it in an airtight container to keep it fresh. When you’re ready to serve, simply spread the ganache over the chilled cheesecake and pipe on the whipped chocolate cream. This dessert is a surefire way to impress, allowing you to enjoy quality time with your guests!
What to Serve with Brownie Bottom Chocolate Chip Cheesecake?
Indulging in a slice of this rich cheesecake calls for mouthwatering companions that enhance every bite and create a fuller dining experience.
- Fresh Berries: Strawberries or raspberries add a vibrant burst of flavor and a nice tart contrast to the sweetness of the cheesecake.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully over the top, enhancing the rich chocolate layers while adding a delightful creaminess.
- Chocolate-Salted Caramel Sauce: Drizzling this decadent sauce on top elevates the dessert experience, adding layers of flavor with every spoonful.
- Whipped Cream: A dollop of freshly whipped cream provides lightness against the dense texture, making each bite feel airy and indulgent.
- Coffee or Espresso: The slight bitterness of coffee balances the rich sweetness of the cheesecake, enhancing its chocolatey notes and making it a perfect pairing for dessert lovers.
- Mint Leaves: A sprig of fresh mint imparts a refreshing finish that cuts through the richness, adding a touch of color and aromatic appeal.
- Chocolate-Covered Strawberries: These make for an elegant side treat that ties in perfectly with the chocolate theme of the cheesecake while offering contrasting textures.
Brownie Bottom Chocolate Chip Cheesecake Variations
Feel free to get creative with this delicious recipe and personalize it to your taste!
- Dairy-Free: Substitute cream cheese and sour cream with vegan options like cashew cream for a delightful dairy-free version.
- Nutty Twist: Add ½ cup of chopped walnuts or pecans into the brownie layer for added crunch and nuttiness.
- Bold Flavors: Introduce a splash of coffee or espresso powder in the cheesecake filling for a mocha-inspired delight.
- Fruit Infusion: Layer fresh raspberries or strawberries on top of the cheesecake before adding ganache for a fruity contrast.
- Flavored Chips: Swap mini dark chocolate chips for white chocolate or butterscotch chips to discover new flavor profiles.
- Swirled Delight: Before baking, dollop dollops of your favorite fruit preserves or chocolate sauce over the cheesecake and swirl it with a knife for a stunning visual.
- Less Sweet: Use half the amount of sugar in the brownie base and cheesecake filling if you prefer a less sweet dessert while maintaining richness.
- Pumpkin Spice: In the fall, incorporate ½ cup of pure pumpkin puree and pumpkin spice into the cheesecake for a seasonal twist!
Your journey into these variations can awaken new flavors and delight your taste buds! Enjoy this cheesecake your way!
Brownie Bottom Chocolate Chip Cheesecake Recipe FAQs
What type of chocolate should I use for the brownie base?
For the brownie base, I recommend using bittersweet chocolate for that rich, deep flavor. However, if you don’t have bittersweet on hand, semisweet chocolate works just as well. This substitution will yield a slightly sweeter brownie, but the difference is minimal and delicious!
How long can I store leftover cheesecake in the refrigerator?
Absolutely! You can keep your Brownie Bottom Chocolate Chip Cheesecake stored in an airtight container in the refrigerator for up to one week. As it sits, the flavors will meld beautifully, making each slice even more delightful.
Can I freeze Brownie Bottom Chocolate Chip Cheesecake?
Yes, you can! To freeze your cheesecake, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. It’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight.
What should I do if my cheesecake cracks while baking?
No worries! If cracks occur, it happens to the best of us. To avoid them in the first place, mix your filling gently and avoid over-beating the cream cheese. If a crack does form, consider masking it with that luscious ganache topping. It’s like icing on the cake, but even better!
Is there a dairy-free option for this cheesecake?
Certainly! For a dairy-free Brownie Bottom Chocolate Chip Cheesecake, simply substitute the cream cheese with a nondairy cream cheese alternative and use coconut cream instead of heavy whipping cream for the ganache. You can also replace the sour cream with dairy-free yogurt to maintain that creamy texture.
What should I look for to know if the cheesecake is done baking?
When baking your cheesecake, you want to look for a slight jiggle in the middle when you give it a gentle shake. If the edges are set but the center is still soft, it’s perfect! This ensures a smooth, creamy texture once it’s chilled. Just remember, it will firm up more in the refrigerator.
Decadent Brownie Bottom Chocolate Chip Cheesecake Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F and prepare an 8-inch round springform pan with parchment paper.
- Melt bittersweet chocolate and unsalted butter, mix in the egg, then stir in granulated sugar. Fold in the flour and spread in the pan. Bake for 12 minutes.
- Reduce oven temperature to 300°F. Beat cream cheese until smooth, add sugar, eggs, sour cream, and vanilla. Fold in chocolate chips.
- Pour cheesecake filling over brownie base. Bake for 40 minutes, cool in the oven with the door ajar.
- Run a knife around edges, allow to cool completely and refrigerate for at least 2 hours.
- Heat heavy cream until simmering, pour over dark chocolate and stir until smooth for ganache.
- Whip reserved ganache with remaining heavy cream and cocoa powder until soft peaks form. Pipe onto the cheesecake.
- Spread remaining ganache over cheesecake and decorate with piped ganache if desired.