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The Best Triple Chocolate Brownie Cheesecake Recipe

Brownie Cheesecake

The Best Triple Chocolate Brownie Cheesecake Recipe

We can't think of a better combination than rich brownies and creamy cheesecake, two of the most popular dessert recipes. The brownie's chewy texture and chocolatey taste paired with creamy, rich cream cheese make this triple chocolate brownie cheesecake recipe a top recipe on our books. Not to mention the rich chocolate ganache and extra chocolate morsels, making this recipe a chocolate lover's dessert paradise. With a little extra time and patience, you can make a decadent dessert your whole family will love.

Triple Chocolate Brownie Cheesecake


Brownie Crust:

  • 6 tablespoons melted butter
  • 1 ¼ cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup, plus 2 tablespoons all-purpose flour
  • cup Hershey's cocoa
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Cheesecake Ingredients:

  • 3 packages cream cheese (room temperature)
  • ¾ cup sugar
  • 4 eggs
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 ¾ cups dark chocolate chips

Chocolate Ganache Ingredients:

  • ½ cup dark chocolate chips
  • ½ cup heavy cream


1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan.

2. For the brownie crust:

  • In a large bowl, stir together the melted butter, sugar, and vanilla extract.
  • Add the 2 eggs, mixing until well blended.
  • Stir in the flour, cocoa, baking powder, and salt. Blend well.
  • Spread batter into prepared springform pan.
  • Bake for 25 to 30 minutes or until the brownie begins to pull away from the side of the pan.

3.  While the brownie crust is baking, prepare the cheesecake batter:

  • Beat cream cheese and sugar in a large bowl until smooth.
  • Stir in the eggs (one at a time).
  • Slowly add the heavy cream, vanilla, and salt, beating until well blended.

4. Place the dark chocolate chips into a large microwave-safe bowl. Microwave at medium power (50%) for 1 1/2 minutes; stir. If needed, microwave for an additional 15 seconds at a time, stirring after each time, until the chocolate is smooth and melted when stirred. Gradually blend the melted chocolate into the cheesecake batter.

5. Immediately after removing the brownie crust from the oven, evenly spoon the cheesecake mixture over the brownie. Return the pan to the oven and continue baking for 45 to 50 minutes or until the center is almost set (the center should be slightly wiggly).

9. Remove the cheesecake from the oven and place it on a wire rack (be sure not to remove it from the springform pan). With a sharp knife, loosen the cake from the side of the pan. Cool to room temperature.

10. Once cooled, remove the cake from the side of the pan. Cover the cheesecake and refrigerate for several hours until cold.

11. Prepare chocolate ganache just before serving the cheesecake:

  • Place the chocolate chips into a small bowl.
  • Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully. Do not let the cream boil over.
  • When the cream has come to a boil, pour over the chocolate chips and whisk until smooth. Let mixture cool for about 5 minutes or until just slightly warm.

12. Pour the ganache evenly over the top of the cheesecake and refrigerate for 24 hours. Makes 12 servings.

Make this dessert recipe for your next family gathering or just as a sweet treat for the little ones after dinner. Be sure to save this recipe or print it out the next time you need to bring a dessert to a function. It will surely be a hit!

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