Fudge Brownie Cheesecake

A rich, indulgent dessert that layers fudgy brownies beneath a creamy cheesecake — this Fudge Brownie Cheesecake is the kind of showstopper that turns any gathering into a celebration. Velvety cheesecake flecked with chocolate chips sits on a dense brownie base for a perfect contrast of textures and flavors. If you enjoy easy-to-assemble desserts with dramatic results, you might also like a related simple treat like these 5-ingredient no-bake pistachio brownies for another fuss-free option.

Why make this recipe
If you’re tired of choosing between brownies and cheesecake, this recipe solves that problem by combining them into one spectacular dessert that satisfies both cravings. The brownie layer provides intense chocolate flavor and chewiness while the cheesecake layer adds smooth, tangy richness — together they feel luxurious but are surprisingly straightforward to make. It’s perfect for potlucks, parties, or any time you want an impressive dessert with minimal fancy techniques.

Step-by-Step Guide to Making Fudge Brownie Cheesecake

Ingredients

• 1 box of brownie mix
• 1/2 cup butter, melted
• 2 eggs (for the brownie layer)
• 1 package (8 oz) cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 eggs (for the cheesecake layer)
• 1 cup chocolate chips

Before you begin: have a 9-inch springform pan ready, and preheat your oven to 350°F (175°C). Soften the cream cheese at room temperature for smoother blending, and measure the ingredients ahead of time.

Directions

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix the brownie mix, melted butter, and 2 eggs until well combined, then spread into the bottom of a greased springform pan.
3. In another bowl, beat together the cream cheese and sugar until smooth. Add in sour cream, vanilla, and 2 eggs, mixing until creamy. Stir in chocolate chips.
4. Pour the cheesecake mixture over the brownie layer in the pan.
5. Bake for 50–60 minutes, or until the center is set. Let it cool, then refrigerate for at least 4 hours before serving.

Expanded step-by-step notes and tips while preparing

• Preparing the pan: Grease the bottom and sides of the springform pan well (but avoid excess pooling of oil). For easier removal and cleaner edges, line the bottom with a round piece of parchment paper cut to fit, then grease the parchment lightly.
• Mixing the brownie layer: Use a spatula to fold the melted butter and eggs into the boxed mix until a uniform batter forms. The brownie batter will be thicker than cake batter — that’s expected. Press it evenly into the bottom of the springform pan, creating a level surface to support the cheesecake layer.
• Making the cheesecake layer: Beat the cream cheese until smooth with no lumps. Scrape down the bowl as needed. Add sugar and continue beating until fully incorporated. Add sour cream and vanilla, then mix in the eggs one at a time on low speed to avoid overbeating. Stir in the chocolate chips by hand to keep them evenly distributed.
• Assembling: Pour the cheesecake batter gently over the brownie base. Tap the pan lightly on the counter to remove any large air bubbles and help the layers settle evenly.
• Baking: Bake on the middle rack at 350°F (175°C). Because there are two dense layers, the cheesecake takes longer than a standard cheesecake. Begin checking at 50 minutes: the edges should be set and slightly puffed, and the center should have a slight jiggle but not be liquid. A light golden tint on the brownie edges is fine.
• Cooling: Cool the pan on a wire rack for about an hour to avoid a sudden temperature change that might crack the cheesecake. Then refrigerate for at least 4 hours, preferably overnight, to allow the layers to fully set and flavors to meld.
• Removing from the pan: Run a thin knife around the inside edge of the springform before unclipping to get neat sides. For the cleanest slices, chill thoroughly and use a hot, dry knife wiped between cuts.

Baking timeline at a glance

• Prep time: 20–30 minutes
• Bake time: 50–60 minutes
• Cooling at room temp: ~1 hour
• Chill time: at least 4 hours (overnight best)
• Total time (including overnight chill): ~12–16 hours

Storage Tips for Fudge Brownie Cheesecake

• Refrigerator: Store tightly wrapped or in an airtight container at 35–40°F (2–4°C) for up to 4–5 days.
• Freezer (whole or sliced): Wrap tightly in plastic wrap and then foil; freeze at 0°F (-18°C) for up to 2–3 months.
• Thawing: Thaw overnight in the refrigerator before serving, then allow about 30 minutes at room temperature for the best texture.

Serving Suggestions for Fudge Brownie Cheesecake

• Classic: Serve slices plain or with a dusting of cocoa powder for a simple finish.
• Fruit pairing: Fresh raspberries, sliced strawberries, or a scoop of raspberry coulis cut through the richness and add a bright contrast.
• Sauce and texture: Warm salted caramel, chocolate ganache, or a drizzle of espresso syrup add depth; toasted chopped nuts lend a crunchy counterpoint.
• With ice cream: A scoop of vanilla bean or coffee ice cream on the side is a crowd-pleasing complement.

Tips to make Fudge Brownie Cheesecake
Q: How do I avoid cracks in the cheesecake layer?
A: Work at low speed when adding the eggs and avoid overmixing air into the batter; cool the cheesecake gradually and run a knife around the edges before releasing the springform to reduce stress on the surface.

Q: Can I substitute the boxed brownie mix with homemade brownie batter?
A: Yes. Use a dense, fudgy brownie recipe rather than a cakey one. Adjust bake time if your homemade batter differs significantly in moisture.

Q: How do I get clean slices?
A: Chill thoroughly and use a long, sharp knife warmed under hot water and wiped dry between each slice.

Variation (two quick options)

• Add a swirl: Before baking, drop tablespoons of prepared chocolate ganache onto the cheesecake batter and use a skewer to swirl for a marbled effect.
• Nutty brownie base: Mix 1/2 cup chopped toasted pecans or walnuts into the brownie batter for extra crunch.

Troubleshooting and frequently unseen tricks

• If the top starts browning too much before the center is set, tent the cheesecake loosely with foil for the remaining baking time.
• If there’s slight sinking in the center after baking, this often results from underbaking; next time, extend baking in 5–10 minute increments. However, chilling will help regaining firmness even if there’s minor sinking.
• To keep chocolate chips suspended and not sink to the very bottom, toss them in a tablespoon of flour or cocoa powder before folding them into the batter.

FAQs
Q: How do I keep the brownie layer fudgy and not dry?
A: Use the specified proportion of melted butter and don’t overbake the whole cake. The cheesecake layer insulates the brownie and keeps moisture in during baking, but check doneness and avoid excessive cook time.

Q: Can I make this in a different pan?
A: A 9-inch springform pan is ideal for easy removal and even baking. You can use a deep 9-inch cake pan, but lining with parchment and careful unmolding will be needed.

Q: Is it possible to halve the recipe?
A: Yes. Reduce ingredient amounts proportionally and use a smaller pan; watch baking time closely as a shallower assembly may take less time to set.

What to expect flavor- and texture-wise
This dessert delivers a double treat: the bottom layer provides a chewy, intensely chocolatey foundation that contrasts the cool, cream-cheese silkiness above. Chocolate chips in the filling offer pockets of extra chocolate bursts. The sour cream in the cheesecake adds slight tang and extra creaminess, balancing the sweetness of both layers.

Make-ahead and party hosting advice
Because the cheesecake benefits from firm chilling, it’s ideal to make a day in advance. This gives you a stress-free dessert to pull out and slice right before guests arrive. Transporting: keep it chilled in a sturdy container or springform pan wrapped tight; slice at the venue after removing from the fridge for cleaner presentation.

Dietary swaps and notes

• Lower-sugar option: Use a reduced-sugar brownie mix and a lower-sugar cream cheese alternative; be aware texture and rise may change.
• Gluten-free: Use a gluten-free boxed brownie mix labeled for 1-to-1 substitution. Check that chocolate chips are gluten-free if necessary.
• Dairy-free: Substituting dairy-free cream cheese and butter alternatives can work, though texture will vary and chilling time may increase.

Final touches and presentation ideas

• Garnish each slice with a tiny pile of raspberries, a drizzle of melted chocolate, and a sprinkle of flaky sea salt to make slices look bakery-polished.
• For a festive occasion, top with whipped cream rosettes and chocolate shavings. Serve on white plates to let the dark layers pop visually.

Conclusion
This Fudge Brownie Cheesecake is a fantastic hybrid dessert that balances fudgy chocolate and creamy cheesecake for an indulgent, crowd-pleasing result. For an alternative no-bake take with similarly impressive layers, check out the Fudge Brownie No-Bake Cheesecake – Dash of Sanity. If you’re curious about other cheesecake-brownie combinations and recipes for inspiration, see the Cheesecake Brownies – Cloudy Kitchen.