Brownie Bottom Cheesecake: A Decadent Dessert for Chocolate Lovers
If you’re a fan of both brownies and cheesecake, this Brownie Bottom Cheesecake is the ultimate dessert for you. Combining the rich, fudgy goodness of a brownie with the creamy, smooth texture of a classic cheesecake, this dessert is a showstopper. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this layered delight is sure to impress everyone at the table.
Ingredients
For the Brownie Layer:
- Standard box of brownie mix
- ½ cup vegetable oil
- 3 tablespoons water
- 2 large eggs, room temperature
For the Cheesecake Layer:
- 16 oz. cream cheese, softened (2 – 8 oz. packages)
- ⅔ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup sour cream, room temperature
- ¼ cup heavy whipping cream
- 2 large eggs, room temperature
For the Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ cup hot fudge sauce or chocolate ganache for serving
Directions
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This will make it easier to remove the cheesecake from the pan later.
2. Prepare the Brownie Layer:
In a mixing bowl, combine the brownie mix, ½ cup vegetable oil, 3 tablespoons water, and 2 large eggs. Follow the instructions on the box for mixing. Once the batter is ready, pour it into the prepared springform pan.
Bake the brownie layer for about 15 minutes, or until the top is just set. It doesn’t need to be fully baked at this point, as it will continue cooking with the cheesecake layer.
3. Prepare the Cheesecake Layer:
While the brownie layer is baking, beat the softened cream cheese with a hand mixer or stand mixer until it is light and fluffy. Gradually add the granulated sugar, beating until the mixture is smooth and well combined.
Next, mix in 1 tablespoon of flour, 1 teaspoon of vanilla extract, ¼ cup of sour cream, and ¼ cup of heavy whipping cream. Beat until smooth. Finally, add the eggs one at a time, mixing by hand until just incorporated after each addition. Avoid overmixing, as this can introduce too much air into the batter.
4. Assemble and Bake:
Once the brownie layer has baked for 15 minutes, remove it from the oven. There’s no need to cool it before adding the cheesecake layer. Reduce the oven temperature to 325°F (165°C).
Pour the cheesecake mixture over the brownie layer, spreading it evenly with a spatula. Return the springform pan to the oven and bake for 45 minutes.
After 45 minutes, turn off the oven but leave the cheesecake inside with the door closed for an additional 20 minutes. This gradual cooling helps prevent cracks. After 20 minutes, crack the oven door and allow the cheesecake to cool inside for another 30 minutes.
5. Cool and Chill:
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for 2-3 hours or until it is completely chilled and set.
6. Prepare the Whipped Cream:
Just before serving, whip 1 cup of heavy cream with 3 tablespoons of powdered sugar until stiff peaks form. This whipped cream adds a light, airy contrast to the rich cheesecake.
7. Serve:
Top the chilled cheesecake with the whipped cream and drizzle with hot fudge sauce or chocolate ganache. Slice and enjoy this decadent dessert that combines the best of both brownies and cheesecake!
Serving Suggestions
This Brownie Bottom Cheesecake is perfect for any occasion, from birthday celebrations to dinner parties. Serve it with a fresh cup of coffee or a glass of cold milk to balance out the richness. For an extra special touch, garnish each slice with a few fresh berries or a sprinkle of chocolate shavings.
Final Thoughts
This Brownie Bottom Cheesecake is a decadent, crowd-pleasing dessert that combines two beloved treats into one irresistible dish. With a fudgy brownie base, creamy cheesecake center, and indulgent toppings, it’s a dessert that’s sure to satisfy even the most serious chocolate cravings.
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 4 hours 45 minutes (including cooling and chilling)
Servings: 10 servings
Calories: 420 kcal per serving
I hope you enjoy making and devouring this delicious Brownie Bottom Cheesecake! If you try the recipe, I’d love to hear your thoughts in the comments below. Don’t forget to share your creations on social media—tag me so I can see how your cheesecake turned out!
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Brownie Bottom Cheesecake
- Total Time: 4 hours 45 minutes (including cooling and chilling)
- Yield: 10 1x
Description
This Brownie Bottom Cheesecake is the ultimate indulgence for chocolate and cheesecake lovers alike. The base is a rich, fudgy brownie that perfectly complements the creamy, velvety cheesecake layer on top. The combination of textures and flavors creates a decadent dessert experience that’s sure to impress.
Ingredients
For the Brownie Layer:
Standard box of brownie mix
½ cup vegetable oil
3 tablespoons water
2 large eggs, room temperature
For the Cheesecake Layer:
16 oz. cream cheese, softened (2 – 8 oz. packages)
⅔ cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
¼ cup sour cream, room temperature
¼ cup heavy whipping cream
2 large eggs, room temperature
For the Topping:
1 cup heavy whipping cream
3 tablespoons powdered sugar
½ cup hot fudge sauce or chocolate ganache for serving
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare Brownie Layer: In a mixing bowl, combine the brownie mix, ½ cup vegetable oil, 3 tablespoons water, and 2 eggs. Follow the instructions on the box for mixing. Pour the brownie batter into the prepared springform pan and bake for 15 minutes, or until the top is set.
Prepare Cheesecake Layer: While the brownie layer is baking, beat the softened cream cheese with a hand mixer or stand mixer until light and fluffy. Add the granulated sugar and continue beating until fully combined.
Add Remaining Ingredients: Mix in 1 tablespoon of flour, 1 teaspoon of vanilla extract, ¼ cup of sour cream, and ¼ cup of heavy whipping cream until smooth. Add the eggs one at a time, mixing by hand until just incorporated after each addition.
Pour Cheesecake Over Brownie: Once the brownie layer has baked for 15 minutes, remove it from the oven (no need to cool it). Reduce the oven temperature to 325°F (165°C). Pour the cheesecake mixture over the brownie layer, spreading it evenly.
Bake Cheesecake: Return the springform pan to the oven and bake for 45 minutes. After 45 minutes, turn off the oven but leave the cheesecake inside with the door closed for an additional 20 minutes. After 20 minutes, crack the oven door and allow the cheesecake to cool inside for another 30 minutes.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for 2-3 hours or until completely chilled.
Prepare Whipped Cream: Just before serving, whip 1 cup of heavy cream with 3 tablespoons of powdered sugar until stiff peaks form.
Serve: Top the cheesecake with the whipped cream and drizzle with hot fudge sauce or chocolate ganache. Slice and enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 420