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Brownie Bottom Cheesecake

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close up shot of Brownie Bottom Cheesecake on a spatula
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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Table of Contents
  1. Brownie Bottom Cheesecake Ingredients
  2. How to Make This Brownie Bottom Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

a slice of Brownie Bottom Cheesecake drizzled with chocolate fudge topped with whipped cream

Brownie Bottom Cheesecake Ingredients

Brownie Bottom Cheesecake raw ingredients that are labeled

You’ll need:

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

kitchen tools you actually need

How to Make This Brownie Bottom Cheesecake Recipe

OUR RECIPE DEVELOPER SAYS

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.

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.

brownie mix, eggs water, and oil whisked together in a bowl

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

PRO TIP:

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.

brownie batter in a cooking pan

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

PRO TIP:

Make sure your cream cheese is at room temperature to ensure you don’t end up with lumps in your cheesecake filling.

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

granulated sugar added to the sour cream mixture and then blended together in a bowl

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

flour, vanilla extract, sour cream, and heavy cream blended in a bowl

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

PRO TIP:

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.

egg added to the cream cheese mixture and then folded in a bowl

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).

cheesecake mixture poured over the baked brownie in a cake pan

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.

PRO TIP:

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.

cheesecake baked in cake pan

STEP TWELVE: Remove the cheesecake from the oven, cool 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.

cheescake topped with whipped cream and drizzled with hot fudge sauce

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.

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

Storage

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.

a Brownie Bottom Cheesecake drizzled with chocolate sauce and topped with whipped cream

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!

FREQUENTLY ASKED QUESTIONS

Can this cheesecake be frozen?

The great news is that you can make this cheesecake and freeze it for later. Wrap it well and store it in the freezer for up to one month.

How do you prevent the cheesecake from cracking?

To prevent your cheesecake from cracking, don’t overmix the batter, as it will cause bubbles that will burst during baking, potentially causing cracks on the top. Also, make sure not to overbake your cheesecake, as that can also cause cracking.

Can I use a homemade brownie recipe instead of the boxed mix?

If you have a preferred homemade brownie recipe, you can certainly use that instead of the boxed mix.

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close up shot of Brownie Bottom Cheesecake on a spatula

Brownie Bottom Cheesecake

5 from 1 vote
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
Cook Time 1 hour
Total Time 5 hours 30 minutes
Servings 16

Ingredients
  

  • 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
  • cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoons vanilla extract
  • ¼ cup sour cream, room temperature
  • cups heavy whipping cream, divided
  • 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

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