Brownie Cheesecake Birthday Cake
Bakery style layered brownie cheesecake with rich chocolate ganache, perfect for celebrations.
Ingredients
Ingredients
- 8 tablespoons unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla bean paste divided
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt divided
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1/2 cup sour cream room temperature
- 1/3 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream hot
- 2 tablespoons rainbow sprinkles for garnish
- Nonstick spray for pan
- Parchment paper for pan
Instructions
- Preheat the oven to 350°F. Spray a 9 inch springform pan with nonstick spray, line the bottom with a round of parchment, and wrap the outside of the pan in a double layer of aluminum foil to catch any drips.
- In a medium bowl whisk together the melted butter and 1 cup granulated sugar until glossy and well combined.
- Whisk in 2 eggs, one at a time, then add 1 teaspoon vanilla bean paste and mix until the mixture looks thick and shiny.
- Sift in the cocoa powder, flour, baking powder, and 1/8 teaspoon salt, then whisk just until a thick, smooth brownie batter forms.
- Scrape the brownie batter into the prepared springform pan and smooth it into an even layer, spreading all the way to the edges.
- Bake the brownie base for 18 to 20 minutes, until the edges are set and the center looks slightly puffed and shiny but still soft.
- Remove the pan from the oven and let the brownie cool in the pan on a wire rack for 10 to 15 minutes while you prepare the cheesecake filling. Reduce the oven temperature to 325°F.
- In a large bowl beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth and creamy, about 2 minutes, scraping the bowl as needed.
- Add 3/4 cup granulated sugar and beat until the mixture looks lightened and fluffy, about 1 to 2 minutes.
- Beat in 3 eggs, one at a time, on low speed, mixing just until each egg is incorporated before adding the next.
- Add the sour cream, 1/3 cup heavy cream, remaining 1 teaspoon vanilla bean paste, and remaining 1/8 teaspoon salt, then mix on low speed until the batter is smooth and pourable with no visible lumps.
- Tap the bowl gently on the counter a few times to release excess air bubbles, then pour the cheesecake filling over the slightly cooled brownie layer in the springform pan.
- Smooth the top of the cheesecake with an offset spatula and tap the pan firmly on the counter 3 to 4 times to bring more air bubbles to the surface.
- Place the springform pan on a rimmed baking sheet and bake at 325°F for 45 to 50 minutes, until the outer 2 inches look set and matte and the center jiggles in a wide, soft wobble when you gently shake the pan.
- Turn off the oven, crack the oven door several inches, and let the cheesecake cool inside the oven for 30 minutes to help prevent cracks.
- Remove the pan from the oven and transfer it to a wire rack; cool the cheesecake to room temperature, about 1 1/2 to 2 hours.
- Once the cheesecake reaches room temperature, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or until thoroughly chilled and set.
- For the chocolate ganache, place the chocolate chips in a heatproof bowl. Pour the 1/2 cup hot heavy cream over the chocolate, let sit for 2 minutes, then whisk until smooth and glossy.
- Let the ganache cool until thickened but still pourable, about 10 to 15 minutes at room temperature, stirring occasionally.
- Remove the chilled cheesecake from the refrigerator, run a thin knife around the edge, then release and remove the sides of the springform pan.
- Pour the cooled ganache over the top of the cheesecake, spreading gently with an offset spatula and allowing a few drips to run over the edges for a bakery style look.
- Immediately scatter rainbow sprinkles over the ganache for a birthday cake finish, then return the cake to the refrigerator for 20 to 30 minutes to let the ganache firm slightly.
- When ready to serve, slice the Brownie Cheesecake Birthday Cake with a large, sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices.
- Store any leftover cake covered in the refrigerator for up to 4 days.
Notes
- Bring cream cheese, eggs, sour cream, and heavy cream fully to room temperature for the smoothest cheesecake layer without lumps.
- Do not overbake the cheesecake; a soft jiggle in the center means it will finish setting as it cools and stay creamy.
- For even cleaner layers, chill the brownie base for 15 minutes in the refrigerator before pouring the cheesecake batter over it.
- You can make the full Brownie Cheesecake Birthday Cake a day ahead and chill overnight for easier slicing and deeper flavor.
- Do not overbake the cheesecake; a soft jiggle in the center means it will finish setting as it cools and stay creamy.
- For even cleaner layers, chill the brownie base for 15 minutes in the refrigerator before pouring the cheesecake batter over it.
- You can make the full Brownie Cheesecake Birthday Cake a day ahead and chill overnight for easier slicing and deeper flavor.