Layered chocolate cheesecake dessert (Print Version)
# Ingredients:
→ For the brownie layer
01 -
1 (18 ounce) box brownie mix, plus ingredients listed on the back
02 -
1/2 cup chocolate chips, optional
→ For the cheesecake layer
03 -
16 ounces cream cheese, room temperature
04 -
1/2 cup granulated sugar
05 -
1/2 cup sour cream
06 -
2 large eggs, room temperature
07 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
02 -
Prepare the brownie batter according to the package directions. Stir in chocolate chips if using, then pour the batter into the prepared pan. Spread evenly and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Reduce the oven to 325°F (160°C) and let the brownie cool on a wire rack for 10 minutes.
03 -
When the brownie is ready, beat the softened cream cheese and sugar in a large bowl until smooth and creamy. Scrape the bottom and sides, then add the sour cream, eggs, and vanilla and beat until well blended.
04 -
Pour the cheesecake batter over the baked brownie, spreading evenly. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
05 -
Turn off the oven, open the door slightly, and let the cheesecake cool for 1 hour. Then, remove the pan from the oven and let it cool completely to room temperature on the counter before refrigerating for at least 4 hours (overnight is best).
06 -
When ready to serve, remove the sides of the springform pan. Drizzle with chocolate or caramel sauce if desired. Slice and serve with a dollop of whipped cream. Enjoy!
# Notes:
01 -
To ensure a perfectly smooth, crack-free cheesecake, cool it slowly. Don't be tempted to open the door.
02 -
Refrigerate the cooled cheesecake for at least 4 hours or overnight before slicing. That gives it time to set fully, giving you the creamiest texture.