Brownie Bottom Cheesecake Recipe

If you’re a fan of both rich, decadent brownies and creamy, velvety cheesecake, then you’re in for a treat. A Brownie Bottom Cheesecake combines the best of both worlds by layering a thick, fudgy brownie base with a smooth and tangy cheesecake filling. This dessert is perfect for those who crave a chocolatey indulgence but also love the creamy, tangy texture of cheesecake. Whether you’re baking for a special occasion, a dinner party, or just because, this dessert is sure to impress anyone who takes a bite.

Step-by-Step Instructions

1. Prepare the Brownie Bottom:

Start by preheating your oven to 350°F (175°C). A preheated oven ensures that the brownie base bakes evenly and gives it that wonderful fudgy texture.

1. Melt the butter: In a small saucepan, melt the butter over medium heat. Once melted, remove from the heat and allow it to cool slightly before using it in the recipe.

2. Mix the brownie batter: In a large mixing bowl, combine the melted butter and granulated sugar. Whisk together until fully combined. Add the eggs, one at a time, beating after each addition. Then, stir in the vanilla extract.

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3. Add the dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this could affect the texture of the brownie base.

4. Add chocolate chips (optional): If you like your brownies extra fudgy and chocolaty, fold in the chocolate chips at this point.

5. Prepare the springform pan: Grease a 9-inch springform pan with butter or non-stick spray. You can also line the bottom of the pan with a circle of parchment paper for easy removal later. Pour the brownie batter into the prepared pan, spreading it out evenly with a spatula.

6. Bake the brownie base: Place the pan in the preheated oven and bake for 18-20 minutes. You’re looking for a set top, but a slightly gooey center since it will continue to bake when the cheesecake layer is added. Let the brownie bottom cool while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling:

1. Prepare the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is smooth and creamy. This will help ensure that your cheesecake filling is velvety and without lumps.

2. Add the sugar: Gradually add the granulated sugar, and continue to beat until the mixture is light and fluffy. Scrape the sides of the bowl as needed to make sure everything is incorporated.

3. Add eggs: One at a time, add the eggs, beating well after each addition. This helps ensure that the eggs are fully incorporated into the mixture, resulting in a smooth filling.

4. Add vanilla and sour cream: Stir in the vanilla extract, sour cream, and heavy cream. These ingredients help create a rich, creamy texture and add to the cheesecake’s flavor. Continue mixing until fully combined.

5. Add flour and salt: Add the flour and salt to the cheesecake filling, and mix on low speed just until incorporated. The flour helps the cheesecake set properly and gives it a stable structure.

6. Check the brownie base: By now, the brownie layer should have cooled slightly but is still warm. You don’t want it to be too hot, or it could interfere with the cheesecake filling. If the brownie base is still hot, allow it to cool for 10–15 minutes before adding the cheesecake layer.

3. Assemble the Brownie Bottom Cheesecake:

1. Layer the cheesecake filling: Once the brownie bottom has cooled, pour the cheesecake filling over the brownie layer in the springform pan. Smooth the top with a spatula to make it even.

2. Prepare the water bath (optional but recommended): To prevent cracks and ensure that the cheesecake cooks evenly, it’s a good idea to use a water bath. Wrap the outside of the springform pan with heavy-duty aluminum foil to make it watertight, and place it in a larger baking pan. Carefully pour hot water into the larger pan, creating a water bath that reaches about halfway up the side of the springform pan. This gentle cooking method will result in a silky-smooth cheesecake.

3. Bake the cheesecake: Place the pan in the oven and bake at 325°F (160°C) for 55-65 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still slightly jiggles when you gently shake the pan. If it seems too runny, bake it for an additional 10 minutes, checking regularly.

4. Turn off the oven and let it cool: Once baked, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about 1 hour to prevent it from cooling too quickly and cracking. After that, remove it from the oven and let it cool completely on the counter.

5. Chill the cheesecake: After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling helps the flavors meld together and ensures the cheesecake sets properly.

4. Remove from the Springform Pan and Serve:

Once the cheesecake has chilled and set:

1. Remove the springform pan: Carefully run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Then, remove the sides of the springform pan.

2. Decorate and serve: You can decorate the cheesecake with a few options like whipped cream, fresh berries, or a drizzle of chocolate ganache. For extra elegance, top it with chocolate shavings or grated white chocolate.

3. Slice and enjoy: Use a sharp knife to slice the cheesecake into clean pieces. If the cheesecake is too firm, you can dip the knife in warm water to make slicing easier.

Tips for the Perfect Brownie Bottom Cheesecake

1. Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature before mixing. Cold ingredients can cause the cheesecake filling to be lumpy and prevent it from fully blending into a smooth texture.

2. Avoid Overmixing: When making the cheesecake filling, avoid overmixing, especially after adding the eggs. Overbeating can incorporate too much air, which might lead to cracks during baking.

3. Water Bath: Using a water bath helps prevent cracks and ensures even cooking. Be sure to wrap the springform pan tightly with foil to avoid water leaking in. If you don’t want to use a water bath, you can skip it, but be aware that it may result in a cheesecake with some cracks on top.

4. Fudgy Brownie Base: If you prefer an extra fudgy brownie bottom, add chocolate chips to the brownie batter. For more texture, you can add nuts like walnuts or pecans.

5. No Cracks: If your cheesecake does crack, don’t worry—it will still taste amazing! A few cracks won’t hurt the flavor, and you can always cover them with whipped cream or chocolate ganache.

Variations of Brownie Bottom Cheesecake

1. Chocolate Chip Cheesecake: Fold some chocolate chips into the cheesecake batter before baking to create pockets of melted chocolate throughout the filling.

2. Fruit Topping: Add fresh fruit like blueberries, strawberries, or raspberries on top of the cheesecake before serving. The tartness of the fruit balances the richness of the brownie and cheesecake.

3. Nutty Brownie Bottom: Add chopped walnuts or pecans to the brownie bottom for added crunch and flavor.

4. Salted Caramel Cheesecake: Drizzle salted caramel sauce over the top of the cheesecake before serving for a sweet and salty contrast.

5. Peanut Butter Brownie Cheesecake: Add a layer of peanut butter to the cheesecake filling or swirl it into the top for a peanut butter and chocolate flavor combination.

Conclusion

The Brownie Bottom Cheesecake is a luxurious dessert that marries two beloved treats into one irresistible creation. With a rich, fudgy brownie base and a smooth, creamy cheesecake filling, this dessert is sure to satisfy any sweet tooth. Whether you’re celebrating a special occasion or just indulging in a sweet craving, this cheesecake is a showstopper that will impress your friends, family, or guests.

Yield: 12

Brownie Bottom Cheesecake Recipe

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If you're a fan of both rich, decadent brownies and creamy, velvety cheesecake, then you’re in for a treat. A Brownie Bottom Cheesecake combines the best of both worlds by layering a thick, fudgy brownie base with a smooth and tangy cheesecake filling. This dessert is perfect for those who crave a chocolatey indulgence but also love the creamy, tangy texture of cheesecake. Whether you're baking for a special occasion, a dinner party, or just because, this dessert is sure to impress anyone who takes a bite.

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

• For the Brownie Layer:
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• For the Cheesecake Layer:
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup sour cream (optional, for extra creaminess)
• 1 tablespoon all-purpose flour (optional, to prevent cracking)

Instructions

1. Prepare the Brownie Layer:

• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
• In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth.
• In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
• Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
• Pour the brownie batter into the bottom of the prepared pan, spreading it evenly.

2. Prepare the Cheesecake Layer:

• In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
• Add the sugar and vanilla extract, and continue to beat until well combined.
• Add the eggs one at a time, mixing on low speed after each addition.
• If using, add the sour cream and flour, and mix until smooth.
• Pour the cheesecake batter over the brownie layer in the pan, spreading it evenly on top.

3. Bake the Cheesecake:

• Place the pan on the middle rack of the preheated oven.
• Bake for 60-65 minutes, or until the center is set and slightly jiggles when gently shaken. The top may crack slightly, but that’s normal.
• Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking.

4. Cool and Chill:

• After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
• Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.

5. Serve:

• Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter.
• Slice and enjoy! You can top it with whipped cream, chocolate ganache, or fresh berries if desired.

Notes

Make Ahead: This cheesecake is even better after being refrigerated overnight, as the flavors continue to meld and the texture sets perfectly.

Toppings: Feel free to add any topping of your choice like chocolate drizzle, fresh berries, or a sprinkle of powdered sugar to elevate the flavor.