Introduction:
There’s something truly magical about a dessert that combines all the comforting layers of our favorite sweets. This decadent cheesecake starts with a rich, fudgy brownie layer, giving it a solid base that contrasts beautifully with the creamy, tangy cheesecake filling above. Perfectly baked to be both velvety and dense, this cheesecake is not only a treat for the taste buds but also a feast for the eyes.
After a night of chilling in the fridge, a smooth, glossy ganache is poured over the cheesecake, sealing in all that creamy goodness. Each slice comes with a subtle hint of chocolate, which brings out the richness of the cheesecake even more. And, as if that wasn’t enough, we top it off with a light whipped cream crown and a sprinkle of crunchy peanuts, adding the final touch of indulgence and crunch to every bite.
Whether you’re celebrating a special occasion or simply treating yourself, this brownie-bottom cheesecake is sure to leave an impression. The combination of flavors and textures makes each slice unforgettable, with just the right balance of sweetness, tang, and chocolate richness. Dive into this recipe and enjoy every moment of creating—and tasting—this delicious masterpiece.
Recipe: Brownie Bottom Cheesecake with Ganache and Whipped Cream Topping
Prep Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Total Time: 3 hours
Calories per Serving: 322
Servings: 8
Ingredients:
Brownie Base
- Brownie mix (prepare according to package instructions)
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped peanuts
- Piping bag with a star tip
Directions:
- Prepare the Brownie Base:
Preheat your oven to 350°F (175°C). Spray a springform pan with non-stick spray. Prepare the brownie mix according to the package directions and bake for 30-40 minutes. Let it cool completely. - Make the Cheesecake Layer:
In a standing mixer, beat the softened cream cheese and granulated sugar until light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. - Assemble and Bake:
Pour the cheesecake mixture over the cooled brownie layer in the pan. Return to the oven and bake for 1 hour, or until the center is almost set. Allow it to cool to room temperature on a wire rack, then refrigerate overnight for the best texture. - Prepare the Ganache:
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for 45 seconds, then whisk until smooth and glossy. Pour the ganache over the chilled cheesecake and refrigerate for an additional hour. - Whip the Topping and Decorate:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Using a piping bag fitted with a star tip, pipe the whipped cream around the edge of the cheesecake. Sprinkle with chopped peanuts for a decorative, crunchy finish.
Enjoy this rich, multi-layered cheesecake as the perfect indulgent treat for any occasion!
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Hot Fudge Sundae Brownie Cheesecake
There’s something truly magical about a dessert that combines all the comforting layers of our favorite sweets. This decadent cheesecake starts with a rich, fudgy brownie layer, giving it a solid base that contrasts beautifully with the creamy, tangy cheesecake filling above. Perfectly baked to be both velvety and dense, this cheesecake is not only a treat for the taste buds but also a feast for the eyes.
Ingredients
Brownie Base
- Brownie mix (prepare according to package instructions)
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped peanuts
- Piping bag with a star tip
Instructions
- Prepare the Brownie Base:
Preheat your oven to 350°F (175°C). Spray a springform pan with non-stick spray. Prepare the brownie mix according to the package directions and bake for 30-40 minutes. Let it cool completely. - Make the Cheesecake Layer:
In a standing mixer, beat the softened cream cheese and granulated sugar until light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. - Assemble and Bake:
Pour the cheesecake mixture over the cooled brownie layer in the pan. Return to the oven and bake for 1 hour, or until the center is almost set. Allow it to cool to room temperature on a wire rack, then refrigerate overnight for the best texture. - Prepare the Ganache:
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for 45 seconds, then whisk until smooth and glossy. Pour the ganache over the chilled cheesecake and refrigerate for an additional hour. - Whip the Topping and Decorate:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Using a piping bag fitted with a star tip, pipe the whipped cream around the edge of the cheesecake. Sprinkle with chopped peanuts for a decorative, crunchy finish.
Notes
Enjoy this rich, multi-layered cheesecake as the perfect indulgent treat for any occasion!