Description
This Brownie Cheesecake Birthday Cake combines a fudgy brownie base, creamy cheesecake layer, and a glossy chocolate ganache topping for the ultimate celebration dessert. It’s a show-stopping treat that’s surprisingly easy to make and perfect for birthdays or any special occasion.
Ingredients
- 1 cup (226g) unsalted butter
- 8 oz (225g) bittersweet chocolate, chopped
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs, room temperature
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) Dutch-processed cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 16 oz (450g) full-fat cream cheese, room temperature
- 1 cup (240g) sour cream
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (170g) semi-sweet chocolate, chopped (for ganache)
- 1/2 cup (120ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- In a double boiler or microwave, melt butter and bittersweet chocolate together. Stir until smooth and let cool for 5 minutes.
- Whisk in granulated sugar until glossy, about 1 minute. Add eggs, one at a time, beating well after each.
- Sift in flour, cocoa powder, and salt. Stir gently until just combined. Fold in vanilla extract. Pour batter into the prepared pan and smooth the top.
- Bake for 18-20 minutes, until the edges are set but the center is still slightly soft. Cool completely on a wire rack (about 30 minutes).
- In a large bowl, beat cream cheese until creamy and lump-free (about 2-3 minutes). Add sour cream and sugar, mixing until combined.
- Add eggs one at a time, beating just until blended. Stir in vanilla extract. Pour cheesecake batter over the cooled brownie base and smooth the top.
- Place the pan on a baking sheet. Bake at 325°F (163°C) for 45-50 minutes, until the edges look set but the center jiggles slightly. If it browns too quickly, tent with foil. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from oven, run a thin knife around the edge, and cool completely at room temp. Chill in the fridge for at least 4 hours, or overnight.
- Heat heavy cream just to a simmer and pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until glossy and smooth. Cool for 10 minutes.
- Pour ganache over the chilled cheesecake, spreading gently to the edges. Chill for 30 minutes to set.
- Carefully release the springform pan. Transfer the cake to a serving plate. Garnish with sprinkles, berries, or a dusting of cocoa powder if desired.
Notes
For best results, use room-temperature cream cheese and eggs. Avoid overbeating the cheesecake batter to prevent cracks. Cool the cheesecake slowly in the oven to minimize cracking. For a gluten-free version, substitute a 1-for-1 gluten-free flour blend. Decorate with sprinkles, berries, or edible flowers for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520
- Sugar: 36
- Sodium: 260
- Fat: 36
- Saturated Fat: 20
- Carbohydrates: 48
- Fiber: 3
- Protein: 7
Keywords: brownie cheesecake, birthday cake, chocolate dessert, layered cake, easy cheesecake, celebration cake, ganache, homemade cake, special occasion dessert