Ingredients
Scale
- ¾ cup (94 g) all-purpose flour 🌾
- 3 tablespoons dark cocoa powder 🍫
- ¼ teaspoon baking powder 🥄
- ⅛ teaspoon salt 🧂
- 2 large eggs (room temperature) 🥚
- 1 cup (200 g) granulated sugar 🍚
- 6 tablespoons (¾ stick) butter, softened 🧈
- 1 teaspoon vanilla extract 🍦
- 2 packages (16 oz / 454 g) cream cheese, softened 🧀
- 2 large eggs for the cheesecake (room temperature) 🥚
- ½ cup (100 g) granulated sugar for the cheesecake 🍚
- ½ cup sour cream (room temperature) 🥛
- 2 teaspoons confectioners’ (powdered) sugar 🍧
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- Make the brownie layer: In a bowl whisk together the flour, cocoa powder, baking powder and salt until combined.
- In a separate large bowl or stand mixer, beat 2 eggs, 1 cup granulated sugar, softened butter and 1 teaspoon vanilla until light and fluffy.
- With the mixer off, add the dry flour mixture and mix on low just until combined into a soft brownie batter.
- Pour the brownie batter into the prepared springform pan and spread it evenly across the bottom.
- Bake the brownie base for 12 minutes. It will not be fully set — that’s fine. Remove from the oven and keep the oven at 350°F (175°C).
- Prepare the cheesecake layer: In a large bowl beat the cream cheese until smooth and creamy.
- Add ½ cup granulated sugar to the cream cheese and mix until combined and silky.
- Add the 2 cheesecake eggs one at a time, beating after each addition, then beat in 1 teaspoon vanilla until the batter is smooth and homogeneous.
- Carefully spread the cheesecake batter over the partially baked brownie layer, smoothing the top with a spatula.
- Return the pan to the oven and bake for about 40 minutes at 350°F (175°C), until the edges are set and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 30–45 minutes to help prevent cracking. Then remove and cool completely on a wire rack.
- Make the sour cream topping: Whisk together ½ cup sour cream and 2 teaspoons confectioners’ sugar until smooth.
- Spread the sour cream topping over the cooled cheesecake, cover loosely and refrigerate for at least 4 hours (preferably overnight) to set.
- When chilled, run a knife around the edge, release the springform, slice and serve chilled. Enjoy!