Brownie Bottom Cheesecake

Chocolate lovers will adore the delicious addition of a brownie crust to their creamy cheesecake in this brownie bottom cheesecake recipe.Recipe inspired by: Simply Stacie

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This brownie bottom cheesecake is the perfect solution when you can’t decide between your two favorite desserts. The fudgy brownie bottom is topped with a creamy cheesecake filling for a delicious dose of decadent cheesecake and chocolatey goodness.

Brownie Bottom Cheesecake Ingredients

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If you’re a fan of chocolate and cheesecake, you need to try this brownie bottom cheesecake.

The combination of rich, fudgy brownie and creamy, tangy cheesecake is a match made in dessert heaven.

With each bite, you’ll experience the chewy texture of the brownie layer, followed by the smooth and velvety cheesecake filling.

You’ll need:

• Standard box of brownie mix
• Ingredients for preparing brownies as indicated on the box (typically 2 eggs, 3 tablespoons of water, ½ cup of vegetable oil)
• 2 (8-ounce) packages of cream cheese, softened
• ⅔ cup of granulated sugar
• 1 tablespoon of all-purpose flour
• 1 teaspoon of vanilla extract
• ¼ cup of sour cream, room temperature
• 1¼ cups of heavy whipping cream, divided into ¼ cup and 1 cup
• 2 large eggs, room temperature
• 3 tablespoons of powdered sugar
• ½ cup of hot fudge sauce or chocolate sauce (for serving)

PRO TIP:

For the creamiest cheesecake, make sure to use full-fat cream cheese and sour cream.

Substitutions And Additions

BROWNIE MIX: You can use any brand of boxed brownie mix that you have available to you for this decadent recipe.

VANILLA EXTRACT: To add a unique flavor to your cheesecake, try swapping out the classic vanilla extract with other extracts such as almond, coconut, or hazelnut.

These extracts will infuse the filling with a delightful aroma and taste, creating an exciting variation of the original recipe. Just remember that extracts can be quite potent, so use a smaller quantity to avoid overpowering the other flavors.

How To Make This Brownie Bottom Cheesecake Recipe

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Grease a 9-inch springform pan and line the bottom of the pan with parchment paper.

STEP THREE: In a mixing bowl, combine brownie mix, eggs, water, and oil and prepare according to the package instructions.

STEP FOUR: Transfer brownie batter to the prepared springform pan and bake for 15 minutes or until the brownies are set across the top.

STEP FIVE: Meanwhile, beat the cream cheese with an electric mixer or stand mixer until light and fluffy. 

STEP SIX: Add the granulated sugar and beat until combined.

STEP SEVEN: Add flour, vanilla extract, sour cream, and ¼ cup heavy cream and mix to combine.

STEP EIGHT: Add one egg at a time and stir by hand until mixed into the cheesecake mixture. 

STEP NINE: Pour cheesecake batter over top of the brownie layer (the brownie layer does not need to be cooled after 15 minutes of baking).

STEP TEN: Reduce the oven temperature to 325°F.

STEP ELEVEN: Return the springform pan to the oven and bake the cheesecake for 45 minutes. After 45 minutes, turn off the oven, keeping the door closed for 20 minutes.

Then, crack the door of the oven and allow the cheesecake to cool for an additional 30 minutes.

STEP TWELVE: Remove the cheesecake from the oven, cool it to room temperature, and then chill in the refrigerator for 2 to 3 additional hours.

STEP THIRTEEN: Just before serving, whip the remaining 1 cup of heavy cream with the powdered sugar until stiff peaks form.

STEP FOURTEEN: Add whipped cream and a drizzle of hot fudge sauce on top of the cheesecake layer.

How To Serve

This rich cheesecake dessert needs nothing more than a plate and a fork to dig in.

If you are looking for a little something extra to add to your plate, you can never go wrong with a scoop of vanilla ice cream and an iced tea to wash it down.

Add a burst of freshness by serving sliced strawberries or raspberries alongside the cheesecake. The sweet-tart flavors of the berries beautifully complement the richness of the dessert.

Transform your cheesecake into a delightful sundae by serving it with drizzles of hot fudge sauce, a dollop of whipped cream, and a cherry on top.

If you are looking for more cheesecake recipes, our lemon cheesecake and pecan pie cheesecake will hit the spot.

MORE CHEESECAKE RECIPES

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Storing This Brownie Cheesecake Cake

Here’s what you need to know about making ahead and storing this delectable treat.

MAKE AHEAD: If you’re planning ahead or want to save time on the day of serving, you can definitely make this brownie bottom cheesecake ahead of time.

Once the cheesecake has cooled to room temperature, carefully cover it with plastic wrap or aluminum foil to protect it from absorbing any odors in the fridge. You can store it in the refrigerator for up to 2 days before serving.

IN THE FRIDGE: Store leftover cheesecake covered in plastic wrap in the refrigerator for up to 5 days.

IN THE FREEZER: You can also freeze this delicious dessert for up to 1 month.

Brownies. Cheesecake. Two desserts that are absolutely amazing on their own. But put them together, and you have a dessert that is out-of-this-world delicious. This brownie bottom cheesecake is the perfect dessert for any occasion, and it’s sure to please everyone who tries it!

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Brownie Bottom Cheesecake

5 from 4 votes

Chocolate lovers will adore the delicious addition of a brownie crust to their creamy cheesecake in this brownie bottom cheesecake recipe.

Recipe inspired by: Simply Stacie

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 5 hours hours 30 minutes minutes

Servings 16

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Ingredients

  

1x2x3x

• 1 standard box brownie mix
• ingredients for preparing brownies as indicated on the box (typically 2 eggs, 3 tablespoons water, ½ cup vegetable oil)
• 16 ounces cream cheese, softened
• ⅔ cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• ¼ cup sour cream, room temperature
• 1¼ cups heavy whipping cream, divided into ¼ cup and 1 cup
• 2 large eggs, room temperature
• 3 tablespoons powdered sugar
• ½ cup hot fudge or chocolate sauce, for serving

Instructions

 

• Preheat the oven to 350°F.
• Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a mixing bowl, combine brownie mix, eggs, water, and oil and prepare according to the instructions on the box.
• Transfer brownie batter to the prepared springform pan and bake for 15 minutes until the brownies are set across the top.
• Meanwhile, beat the cream cheese with a hand mixer or stand mixer until light and fluffy.
• Add the granulated sugar and beat until combined.
• Add flour, vanilla extract, sour cream, and ¼ cup heavy cream and mix to combine.
• Add in one egg at a time and stir by hand until mixed in.
• Pour the cheesecake mixture over the baked brownie. The brownie crust does not need to be cooled after 15 minutes of baking.
• Reduce the oven temperature to 325°F.
• Return the springform pan to the oven and bake for 45 minutes. After 45 minutes, turn off the oven, keeping the door closed for 20 minutes. Then, crack the door of the oven and allow the cheesecake to cool for an additional 30 minutes.
• Remove cheesecake from the oven and cool to room temperature, and then chill in the refrigerator for 2 to 3 additional hours.
• Just before serving, whip the remaining 1 cup of heavy cream with the powdered sugar until stiff peaks form.
• Top cheesecake with whipped cream and a drizzle of hot fudge sauce.

Notes

• For the creamiest cheesecake, make sure to use full-fat cream cheese and sour cream.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your brownie crust and cheesecake as the suggested baking times approach in this recipe.
• By pre-baking the brownie base for just 15 minutes, we end up with a finished cheesecake that still has a fudgy brownie and a perfectly baked cheesecake.
• Make sure your cream cheese is at room temperature to ensure you don’t end up with lumps in your cheesecake filling.
• Do not beat in the eggs. Stir them in one at a time, gently. This helps to reduce the amount of air introduced into the cheesecake batter. Extra air causes the cheesecake to rise and crack. 
• Slowly reducing the temperature of the cheesecake after cooking by turning off the oven for some time and then cracking the oven door for some time also helps reduce cracking in the cheesecake. It also allows the cheesecake to finish cooking so that it is not overbaked, crumbly, or dry.

Nutrition

Calories: 252kcal | Carbohydrates: 18g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 137mg | Potassium: 96mg | Fiber: 1g | Sugar: 15g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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