Step 1: Preheat & Prep
- Preheat oven to 325°F (160°C) .
- Grease a 9-inch springform pan and line with parchment paper.
Step 2: Make the Brownie Base
- In a bowl, mix flour, cocoa powder, sugar, and melted butter until combined.
- Press into the pan and bake for 15–20 minutes until firm. Cool slightly.
Step 3: Prepare the Cheesecake
- Beat cream cheese and sugar until smooth.
- Mix in vanilla and eggs until fully combined.
Step 4: Swirl in Chocolate
- Melt chocolate with cream and spoon dollops over the cheesecake batter.
- Use a knife to create a marbled effect.
Step 5: Bake to Perfection
- Pour cheesecake mixture over the brownie base.
- Bake for 40–45 minutes until edges are golden and center is slightly jiggly.
Step 6: Chill & Serve
- Let cool completely (60 minutes), then refrigerate for 4–6 hours to set.
- Dust with powdered sugar or serve with whipped cream and berries.
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Variations to Elevate Your Cheesecake
- Gluten-Free : Use GF flour and certified GF chocolate.
- Vegan : Substitute cream cheese with cashew cream and eggs with flax eggs.
- Salted Caramel Twist : Drizzle caramel sauce over the cheesecake before serving.
- No-Bake Hack : Press brownie crust into a mason jar and chill the cheesecake layer for a freezer-friendly version.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 5 days (cover with foil to prevent drying).
- Freeze : Wrap slices in parchment and freeze for 3 months . Thaw overnight in the fridge.
- Party Hack : Double the batch and serve in mini springform pans for individual portions.
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FAQs: Answering Your Top Questions
Q: Can I use a different pan?
A: Yes! Bake in a 9x13-inch pan for bars or mason jars for single servings.
Q: How to prevent cracks?
A: Avoid overmixing and remove from the oven when the center still jiggles slightly.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate overnight—flavors deepen with time.
Q: What if I don’t have parchment paper?
A: Use a non-stick spray and dust with cocoa powder for easier release.
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