06/15/2024
Brownie Cheesecake Cake
Ingredients:
For the Brownie Layer:
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cheesecake Layer:
16 oz (450g) cream cheese, softened
2/3 cup (135g) granulated sugar
2 large eggs
1/3 cup (80ml) sour cream
1 teaspoon vanilla extract
For the Chocolate Ganache:
1/2 cup (120ml) heavy cream
1 cup (175g) semi-sweet chocolate chips
Instructions:
Prepare the Brownie Layer:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in sugar, eggs, and vanilla extract.
Beat in cocoa, flour, salt, and baking powder until well combined.
Spread batter into prepared pan.
Bake in preheated oven for 20-25 minutes. Do not overcook; the brownie should still be soft in the center. Let cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.
Prepare the Cheesecake Layer:
Reduce oven temperature to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a large mixing bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and vanilla extract until well combined.
Pour cheesecake batter over cooled brownie layer in springform pan, smoothing the top.
Bake the Cheesecake Layer:
Place the springform pan on a baking sheet to catch any drips.
Bake in preheated oven for 45-50 minutes, or until center is just set and edges are lightly golden.
Remove from oven and let cool in pan for 10 minutes, then run a knife around edge of pan to loosen cheesecake from sides.
Cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to boil.
Remove from heat and add the chocolate chips. Let stand for 2-3 minutes, then stir until smooth.
Let ganache cool for about 10-15 minutes, until slightly thickened but still pourable.
Assemble the Cake:
Once cheesecake has chilled, carefully remove the springform pan sides.
Place cheesecake layer on a serving plate or cake stand.
Pour the chocolate ganache over the top of the cheesecake layer, allowing it to drip down the sides.
Refrigerate the cake for 30 minutes to set the ganache.
Serve:
Slice and serve this decadent Brownie Cheesecake Cake chilled, and enjoy the rich combination of brownie, creamy cheesecake, and chocolate ganache!
Yield:
This recipe makes one 9-inch Brownie Cheesecake Cake, serving 12-16 people.
Enjoy this indulgent dessert that combines the best of brownie and cheesecake into one delightful treat! 🍫🍰
