Ingredients
Scale
- FOR THE BROWNIE BASE:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (85g) semi-sweet chocolate chips (optional)
- FOR THE CHEESECAKE LAYER:
- 24 ounces (680g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (120g) sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- FOR THE CHOCOLATE GANACHE (OPTIONAL):
- 1/2 cup (120ml) heavy cream
- 1/2 cup (85g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. This helps prevent sticking and makes removal easier.
- Prepare the brownie base: In a medium bowl, whisk together the melted butter and 1 cup granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, if using.
- Pour the brownie batter into the prepared springform pan and spread evenly. Bake for 15-20 minutes, or until the edges are set but the center is still slightly soft. Remove from oven and reduce oven temperature to 325°F (160°C). Do not turn off the oven.
- While the brownie bakes, prepare the cheesecake layer: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Gradually add 1 cup granulated sugar to the cream cheese, beating until just combined. Beat in the eggs one at a time, mixing until just incorporated after each addition. Be careful not to overmix.
- Stir in the sour cream and vanilla extract until the mixture is smooth and lump-free. Do not overbeat, as too much air can cause cracks during baking.
- Pour the cheesecake batter evenly over the partially baked brownie base in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake at 325°F (160°C) for 55-60 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle when gently shaken. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and carefully run a thin knife around the edge of the pan to prevent cracking as it cools further. Let it cool completely on a wire rack at room temperature.
- Once cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Optional ganache topping: In a microwave-safe bowl, heat the heavy cream until simmering (do not boil). Pour the hot cream over the semi-sweet chocolate chips and let sit for 5 minutes. Whisk until smooth and glossy. Pour over the chilled cheesecake just before serving, or drizzle decoratively. Allow the ganache to set in the fridge for 15-20 minutes if desired.
- Carefully remove the springform pan sides, slice with a sharp, warm knife, and serve chilled.
Notes
For best results and to prevent cracks, ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing. Avoid opening the oven door frequently during baking. A water bath can help ensure an even bake and reduce cracking, though this recipe is designed to work well without one. Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 500
- Sugar: 45g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg