Brownie Chocolate Chip Cheesecake is a dynamic duo dessert. You have a thick and creamy vanilla cheesecake that is loaded with mini chocolate chips and a brownie bottom. For a finishing touch, I piped tall swirls of chocolate ganache on top. This chocolate chip cheesecake with brownie bottom is sinfully delicious. Tangy and sweet, and I guarantee you will want just one more slice. Check out the rest of my cheesecake recipes.
What I love about this chocolate chip cheesecake with brownie crust is it has a brownie crust instead of a traditional graham cracker crust. Don’t get me wrong, I love a graham cracker crust, but the soft, fudgy brownie just takes this cheesecake to a whole new level. The brownie gives this homemade cheesecake recipe a whole new texture and flavor that you won’t get with a graham cracker crust.
Brownie Chocolate Chip Cheesecake
You can serve this up for birthday parties, baby showers, holidays, and more. You will never hear me say there is a wrong time to make cheesecake. After all, it is a favorite dessert of mine.
If you have incredibly picky eaters (like my dad) when it comes to cheesecake but want something a little more decadent than a regular New York Style Cheesecake, this is the cheesecake for you.
It has a thick, creamy vanilla cheesecake with mini semi-sweet chocolate chips folded in and a soft, fudgy brownie bottom. There aren’t any crazy flavors and if you aren’t sure about the texture that the mini chocolate chips will add, leave them out! It won’t hurt the cheesecake at all.
Chocolate Chip Brownie Cheesecake Ingredients
- brownie crust ingredients – these are listed in the recipe card.
- cream cheese – Use full-fat cream cheese that is at room temperature. This typically takes about 30 minutes and will be noticeably softer.
- sugar – for the cheesecake, you’ll need a granulated sugar.
- eggs – I always use large eggs for my recipes including in this brownie crust and cheesecake.
- sour cream – This doesn’t need to be at room temperature but should always be full-fat unless specified otherwise.
- mini chocolate chips – The mini chocolate chips can be even larger or left out completely. They will firm up in the fridge and I know some people like to stick with everything being creamy in their cheesecake.
- vanilla – vanilla extract, vanilla paste, or the seeds from inside a vanilla bean will work in this recipe.
- heavy cream – This will be mixed into the brownie chocolate chip cheesecake instead of whipped up for homemade whipped cream.
How To Make A Brownie Bottom Cheesecake
Making a brownie bottom for your cheesecake is pretty easy to do. It’s all about the brownie right? So you’ll need to create a homemade brownie batter OR if you need a shortcut, you can use a boxed brownie mix.
To create the brownie bottom:
- Melt the chocolate chips and butter together in a double boiler.
- Whisk together the melted chocolate/butter, vegetable oil, and both sugars in a large mixing bowl.
- Whisk in the vanilla extract and eggs until it becomes lighter in color.
- Stir in sifted cocoa powder, flour, and salt.
- Pour the brownie batter into a prepared springform pan.
- Bake it in the oven for 30 minutes.
- While the crust is baking, start on your cheesecake topping.
- Pour the cheesecake batter over the warm crust and finish baking the cheesecake as directed below.
Can You Use Milk Chocolate Chips in the Brownies?
Yes, feel free to use milk chocolate chips if you prefer. I find that semi-sweet chips offer a richer flavor but if you want a sweeter brownie base, use milk chocolate. It will taste incredible either way. It is all about your personal preference.
Can You Use Boxed Mix Brownies?
Now if you are wondering can I used a boxed brownie mix instead of homemade, the answer is yes! Feel free to swap with a boxed brownie if you would prefer. I just love the flavor of this brownie mixture with the cheesecake.
More chocolatey cheesecake recipes:
- Triple Chocolate Cheesecake
- Baileys Chocolate Cheesecake
- Chocolate Raspberry Cheesecake
- Peppermint Hot Chocolate Cheesecakes
Brownie Chocolate Chip Cheesecake
- 24 ounces cream cheese room temperature
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 10 ounce mini chocolate chips
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- Preheat oven to 350 degrees. Grease a 9.5-inch springform pan. Place a circle piece of parchment paper in the bottom on the springform pan and a strip of parchment paper on the sides of the pan. Wrap the outside of the springform pan in tin foil to prevent the butter from spilling out while it's baking. Set aside.
- Add the butter and chocolate chips in a double boiler and melt until smooth. You can make your own double boiler by placing a heat-proof bowl on top of a saucepan that has 1 inch of simmering water in it. Don't let the water touch the bowl. Add the butter and chocolate chips in the heat-proof bowl and melt until smooth.
- In a large bowl, add in the melted butter and chocolate chips, vegetable oil, and both sugars. Whisk to combine.
- Add in the vanilla extract and eggs. Whisk for about 1 minute until the batter is lighter.
- Sift in the cocoa powder, flour, and salt. Stir to combine.
- Pour into the bottom of the prepared springform pan.
- Place in the preheated oven and bake until set, about 30 minutes. Prepare cheesecake batter while the brownies are baking.
- Remove the pan from the oven and reduce heat to 325 degrees.
- Add the cream cheese in a large bowl. Beat with a hand mixer on medium until creamy.
- Add in the sugar and vanilla extract and beat until combined.
- Add in the eggs one at a time and mix until each egg is incorporated. Scrape down the sides and bottom of the bowl before adding the next egg.
- Add in the heavy cream and sour cream. Beat just until everything is worked into the batter.
- Stir the chocolate chips into the cheesecake batter.
- Pour the batter into on top of the brownie crust.
- Place the cheesecake inside a slightly larger pan. Then add the two pans inside an even larger pan and fill the largest pan with about 1 inch of hot water to create a water bath.
- Place in the oven and bake for 1 hour and 20 minutes or until the center of the cheesecake is set up. If you gently wiggle the cheesecake the center of the cheesecake should be the only thing jiggling.
- Leave the oven door open slightly with the cheesecake still inside for about an hour. Move the cheesecake to the counter and let it cool to room temperature if it's still hot and place in the fridge overnight to firm up and chill.
- In a microwave-safe bowl, add chocolate chips and heavy cream. Microwave in 30-second intervals and stir after each one. Repeat until the ganache is smooth and completely melted.
- Let it sit at room temperature until it thickens to a spreadable consistency. You can speed up the process by placing it in the fridge. Keep an eye on it.
- Add the ganache into a piping bag fitted with a 1M tip. Pipe swirls on the top of the cheesecake.
- Store in the fridge.
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