Brownie Bottom Cheesecake with Chocolate Ganache and Raspberry Sauce

Brownie Bottom Cheesecake

If you’re looking for a seriously sexy dessert for Valentine’s Day, this is it. This irresistible threesome of fudge brownie, cheesecake and raspberry sauce will be the perfect ending to the sweetest day of the year.

Brownie Bottom Cheesecake with Chocolate Ganache and Raspberry Sauce

(adapted from Eagle Brand)


No-Stick Cooking Spray
1 package Ghirardelli Triple Fudge Brownie Mix (or your favorite chewy fudge brownie mix- but be sure it is large enough for a 9×9 pan)
3 (8 oz.) packages. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large eggs at room temperature
2 teaspoons pure vanilla extract
1/2 cup mini chocolate chips


Heat oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions. Spread evenly in prepared pan.

Bake 30 minutes or until set. (Do not bake the full time as directed on the brownie package)

Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour over brownie in pan.

TIP: To prevent the chocolate chips from falling to the bottom of the cream cheese filling, toss chips in flour to coat.

Reduce oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Top with chocolate ganache and serve with raspberry sauce. Yield: 12 to 16 servings.

For the Ganache
6 ounces Ghirardelli bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

Heat chocolate and cream in a glass bowl over a pot of simmering, but not boiling water until smooth Add butter and vanilla, cool slightly, 10-15 minutes, whipping with a hand whisk to keep smooth. Spread on top of chilled cheesecake and continue chilling. Note: do not let ganache cool for too long or it will be too thick. Be sure cheesecake has chilled before adding the ganache.

Raspberry Sauce- makes 2 cups

1 half-pint package fresh raspberries
1/3 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam

Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries into a strainer over a bowl or measuring cup and strain out the seeds, Pour the strained juice and jam into the bowl of a food processor fitted with the steel blade or a blender and process until smooth. Chill.