Ingredients

1/2 cup (115g) unsalted butter

1 cup (200g) granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup (40g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

32 oz (4 packages) cream cheese, softened

1 cup (200g) granulated sugar

1 cup (240ml) sour cream

1 cup (240ml) heavy cream

4 large eggs

2 tsp vanilla extract

1 cup (200g) granulated sugar

1/2 cup (45g) unsweetened cocoa powder

1/4 cup (60g) unsalted butter

1/2 cup (120ml) heavy cream

1/2 tsp vanilla extract

1 pinch salt

Whipped cream (optional garnish)

Maraschino cherries (optional garnish)

Crushed nuts (optional garnish)

Chocolate shavings or sprinkles (optional garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. Melt the butter in a bowl, then stir in 1 cup sugar. Beat in the 2 eggs and 1 teaspoon vanilla extract until combined.

Step 2: In a separate bowl, mix the cocoa powder, flour, salt, and baking powder. Gradually combine the dry ingredients with the wet mixture. Spread the batter evenly in the prepared pan and bake for 20–25 minutes. Allow the brownie layer to cool completely.

Step 3: Reduce the oven temperature to 325°F (163°C). Beat the cream cheese in a large bowl until smooth. Add 1 cup sugar, then mix in sour cream and heavy cream. Beat in the 4 eggs one at a time, then stir in 2 teaspoons vanilla extract.

Step 4: Pour the cheesecake batter over the cooled brownie layer. Place the springform pan inside a larger roasting pan, pouring hot water into the outer pan about halfway up the sides of the springform.

Step 5: Bake for 60–70 minutes until the edges are set but the center is slightly jiggly. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight to chill completely.

Step 6: For the hot fudge sauce, combine 1 cup sugar, 1/2 cup cocoa powder, and a pinch of salt in a saucepan. Add 1/4 cup butter and melt over medium heat, stirring. Whisk in 1/2 cup heavy cream and cook until smooth and glossy. Remove from heat and stir in 1/2 teaspoon vanilla extract. Let cool slightly.

Step 7: Spread the warm fudge sauce over the chilled cheesecake. Garnish with whipped cream, maraschino cherries, crushed nuts, and chocolate shavings if desired.

Step 8: Slice and serve the brownie cheesecake chilled. Enjoy the delicious combination of layers together.

Tips & Variations

Use a water bath as instructed to prevent cracks in the cheesecake and achieve a smooth texture.

For a nutty twist, fold chopped walnuts or pecans into the brownie layer before baking.

Swap maraschino cherries for fresh berries for a fresher garnish option.

Make the hot fudge sauce ahead of time and gently reheat before spreading over the cheesecake.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is ideal for cheesecakes because it allows easy removal without damaging the delicate layers. If using a regular pan, line it well with parchment and be very careful when removing the cheesecake.

What if I don’t have heavy cream for the sauce?

You can substitute with half-and-half or whole milk, but the sauce may be less rich and creamy. Add a small amount of butter to help maintain a smooth texture.