Triple Chocolate Brownie Cheesecake
A triple chocolate cheesecake with a decadent fudgy brownie bottom, creamy dark chocolate center and rich chocolate ganache on top.
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Servings: 8 Servings
Calories: 531kcal
Ingredients
Brownie Bottom
- 4 ounces unsweetened chocolate finely chopped
- 8 tablespoons butter 1 stick
- 1-⅔ cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ¾ cup flour
- ⅓ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
Cheesecake
- 8 ounces dark chocolate chopped
- ⅓ cup heavy cream
- 3 packages cream cheese 24 ounces
- ¾ cup sugar
- ⅓ cup cocoa powder
- 4 eggs
- 2 teaspoons vanilla
- ¼ teaspoon salt
Ganache topping
- ¾ cup heavy cream
- 6 ounces dark chocolate chopped
Decoration
- Chocolate curls
Instructions
Brownie Layer
- Preheat the oven to 325°F. Prepare a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
- Melt the chocolate and butter in a microwave or on the stovetop. Once the chocolate is melted, stir in the sugar.
- Let the mixture cool down a bit then stir in the eggs and vanilla extract.
- Sift the flour, cocoa powder, salt and baking powder over the chocolate mixture and stir until well combined.
- Spread the batter into the bottom of the springform pan and place in the oven. Bake for 25 to 30 minutes. Remove from the oven and set aside. It will look a bit underbaked.
Cheesecake Layer
- While the brownie layer is baking, prepare the cheesecake layer:
- Melt chocolate and cream in a microwave or on the stovetop. If you use the microwave, use short bursts of heat and stir it frequently.
- In a separate mixing bowl, beat cream cheese, sugar and cocoa powder on medium speed until smooth and creamy.
- Add eggs one at a time and mix in between each addition until smooth.
- Blend in the vanilla and salt.
- Pour the melted chocolate mixture into the cream cheese mixture and stir until well blended.
- When the brownie layer is finished baking let it cool for about 10 minutes then pour the cream cheese mixture on top of the baked brownie layer.
- Now seal the outside of the springform pan. Either use aluminum foil to seal the outside or place it inside the bag of a slow cooker liner (see our post for our bourbon vanilla cheesecake to see how we did that). If you use aluminum foil, use two or three layers to help prevent water from leaking into the cheesecake.
- Place the sealed springform pan inside a larger pan and pour boiling water inside the larger pan to create a water-bath. Make sure you don’t get any water in the cheesecake.
- Bake the cheesecake in the water bath for 45 minutes. After 45 minutes turn off the oven and crack the oven door open. Let the cheesecake sit inside the oven for 20 minutes after you turn the oven off (that will let it cool down slowly so it will not crack).
Ganache
- Place the chopped chocolate in a small bowl.
- Heat the cream just to its boiling point and pour the cream over the chocolate.
- Allow the hot cream to melt the chocolate and stir well to combine.
- Let the ganache cool slightly to thicken up then pour it over the cheesecake and refrigerate for 6 hours. Once the cheesecake has set up, remove it from the springform pan.
- If desired, decorate the top with chocolate curls.
Notes
To make chocolate curls:
- Turn a baking sheet upside down and spread 4 ounces of melted chocolate on the sheet in a thin layer. Refrigerate until it is firm but not hard. Use a metal spatula or a bench scraper to scrape the chocolate off the pan. If the chocolate is firm enough it will curl.
- Another way to make chocolate curls is to use a vegetable peeler to scrape chocolate off a chocolate bar.
Nutrition
Serving: 1 | Calories: 531kcal | Carbohydrates: 56g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Cholesterol: 133mg | Sodium: 254mg | Fiber: 4g | Sugar: 44g