Brownie Bottom Cheesecake Recipe

Introduction

Brownie Bottom Cheesecake is the perfect combination of rich, fudgy brownies and creamy cheesecake. This easy-to-make dessert features a soft brownie layer topped with a smooth cheesecake, creating irresistible texture and flavor in every bite.

Ingredients

• 1 box (440g/15.25 oz) chocolate brownie mix
• 2 packages (250g/8 oz each) cream cheese, softened
• 2 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent sticking.
2. Step 2: Prepare the brownie batter according to the package instructions, which usually require adding egg, oil, and water.
3. Step 3: Pour and spread the brownie batter evenly into the bottom of the prepared springform pan.
4. Step 4: Bake the brownie base for 30 minutes, or until it is set and a tester comes out with a few moist crumbs.
5. Step 5: While the brownie base bakes, beat together the softened cream cheese, eggs, sugar, and vanilla extract in a large bowl until the mixture is smooth and creamy.
6. Step 6: Evenly spread the cheesecake mixture over the warm brownie base — there’s no need to cool it first.
7. Step 7: Reduce the oven temperature to 325°F (163°C) and bake for another 50 minutes, or until the edges are slightly golden and the center is just set but still slightly jiggly.
8. Step 8: Allow the cheesecake to cool completely before releasing it from the springform pan to ensure clean edges.
9. Step 9: Optionally, add a drizzle of chocolate sauce or a dollop of whipped cream before serving to enhance the flavors.

Tips & Variations

• Use room temperature cream cheese to achieve a smooth cheesecake batter without lumps.
• For extra texture, sprinkle chopped nuts or chocolate chips into the brownie batter before baking.
• Try adding a tablespoon of espresso powder to the brownie mix to deepen the chocolate flavor.
• Swap vanilla extract for almond extract in the cheesecake layer for a unique twist.

Storage

Store leftover Brownie Bottom Cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, let it come to room temperature or warm a slice gently in the microwave for about 15 seconds. This cheesecake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

While a springform pan makes it easier to remove the cheesecake without damage, you can use a regular cake pan lined with parchment paper for easier removal. Be sure to grease well to prevent sticking.

Do I need to bake the brownie layer before adding the cheesecake?

Yes, baking the brownie layer first helps it set and prevents it from mixing into the cheesecake layer. It also ensures the brownie cooks thoroughly without overbaking the cheesecake.

Brownie Bottom Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

This decadent Brownie Bottom Cheesecake combines a rich chocolate brownie base with a creamy cheesecake topping, baked to perfection for a luscious dessert with layered textures and flavors.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1 box (440g/15.25 oz) chocolate brownie mix
• Ingredients required by brownie mix (typically eggs, oil, and water) as per box instructions

Cheesecake Layer

• 2 packages (250g/8 oz each) cream cheese, softened
• 2 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure the dessert does not stick.
2. Make Brownie Batter: Prepare the brownie batter according to the instructions on the box, which usually involves mixing the brownie mix with eggs, oil, and water.
3. Bake Brownie Base: Pour and spread the brownie batter evenly into the prepared springform pan and bake for 30 minutes or until just set and a tester inserted comes out with a few moist crumbs.
4. Prepare Cheesecake Mixture: While the brownie base is baking, beat together the softened cream cheese, eggs, granulated sugar, and vanilla extract in a large mixing bowl until smooth and well combined.
5. Assemble Cheesecake Layer: Spread the cheesecake batter evenly over the warm brownie base; there is no need to let the brownie cool before spreading.
6. Lower Oven Temp and Bake Cheesecake: Reduce the oven temperature to 325°F (163°C) and bake for an additional 50 minutes or until the cheesecake is set with slightly golden edges but retains a slight jiggle in the center.
7. Cool and Remove from Pan: Allow the cheesecake to cool completely before carefully releasing it from the springform pan to preserve its shape.
8. Optional Serving: For an extra indulgent touch, drizzle with chocolate sauce or top with whipped cream before serving.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
• The slight jiggle in the cheesecake center indicates perfect doneness; it will firm up as it cools.
• This dessert can be refrigerated for up to 3-4 days, covered, and tastes best chilled.
• Using a springform pan makes removal of the cheesecake easier without damaging its edges.
• For added flavor, consider adding chocolate chips or nuts to the brownie batter before baking.

Keywords: brownie cheesecake, chocolate cheesecake, layered dessert, easy cheesecake recipe, chocolate dessert