Description
Chocolate cheesecake with a rich brownie crust delivers decadent dessert perfection. Layers of intense chocolate and creamy filling create an irresistible treat you’ll crave again and again.
Ingredients
Scale
- 1 cup (226 g/8 oz) unsalted butter, melted
- 1 ½ cups (255 g/9 oz) semi-sweet chocolate chips, melted
- 1 cup (200 g/7 oz) granulated sugar
- 1 cup (200 g/7 oz) packed brown sugar
- 4 large eggs, room temperature
- ⅔ cup (65 g/2.3 oz) unsweetened cocoa powder
- 1 cup (125 g/4.4 oz) all-purpose flour
- 1 tbsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- 24 oz (680 g) cream cheese, room temperature
- 1 cup (200 g/7 oz) granulated sugar
- ¾ cup (135 g/4.8 oz) semi-sweet chocolate chips, melted
- 3 tbsps unsweetened cocoa powder
- 1 ½ tbsps all-purpose flour
- 4 large eggs, room temperature
- 2 tsps vanilla extract
- 1 cup (170 g/6 oz) semi-sweet chocolate chips
- 1 cup (240 ml/8 fl oz) heavy whipping cream
Instructions
- Brownie Crust Preparation: Preheat oven to 350°F. Line a springform pan with parchment paper. Melt chocolate chips and butter together, creating a smooth base. Blend in sugars, cocoa powder, vanilla, and eggs until fully incorporated. Gently fold in flour, baking powder, and salt, mixing minimally. Spread batter evenly in the pan and bake for 20-25 minutes until a toothpick shows minimal crumbs. Cool completely.
- Chocolate Cheesecake Layer: Reduce oven temperature to 325°F. Beat cream cheese and sugar until silky. Fold in melted chocolate chips, cocoa powder, and flour. Add vanilla extract for enhanced flavor. Incorporate eggs one at a time, mixing gently to maintain a delicate texture. Pour the creamy mixture evenly over the cooled brownie crust.
- Baking and Cooling Technique: Place the pan on a baking sheet. Bake for 45-50 minutes until the center sets with a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Remove and cool completely at room temperature, then refrigerate for minimum 4 hours or overnight.
- Chocolate Ganache Topping: Combine chocolate chips in a heat-resistant bowl. Heat heavy cream until it simmers, then pour over chocolate. Let sit for 2-3 minutes, then whisk until a glossy, smooth ganache forms. Allow to cool slightly, then pour over the chilled cheesecake, ensuring complete and even coverage.
- Serving Presentation: Release springform pan edges carefully. Use a clean, warm knife to slice, wiping between cuts for precise servings. Plate the cheesecake chilled, showcasing its decadent chocolate layers and luxurious ganache finish.
Notes
- Prevent Cracking Cheesecake: Gentle mixing prevents air bubbles, ensuring a smooth, crack-free surface. Minimal mixing of ingredients maintains the cheesecake’s delicate texture.
- Control Moisture Levels: Use room temperature cream cheese and eggs for even blending. Proper ingredient temperature prevents lumps and ensures a silky, uniform consistency.
- Master Baking Technique: Place a water bath around the springform pan to create humid baking environment. This technique prevents surface cracking and promotes even, gentle cooking.
- Chocolate Intensity Adjustment: Swap dark chocolate for milk chocolate to reduce bitterness. Adjust cocoa powder quantity to customize richness and sweetness according to personal preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 400
- Sugar: 34 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg