Brownie Bottom Cheesecake – Rich & Creamy Dessert Recipe

If you love cheesecake and brownies, why not enjoy the best of both worlds? This Brownie Bottom Cheesecake combines a fudgy, rich brownie base with a creamy, luscious cheesecake layer, making it an irresistible dessert for any occasion. Whether it’s a holiday gathering, birthday celebration, or a weekend treat, this dessert is sure to impress!

Why You’ll Love This Recipe

• Two Desserts in One: A decadent fusion of chewy brownies and smooth cheesecake.
• Easy to Make: No complicated techniques—just simple steps for a flawless result.
• Perfect for Any Occasion: A great make-ahead dessert for parties, holidays, or casual indulgence.
• Customizable Toppings: Add chocolate ganache, fresh berries, or whipped cream for extra flair.

Ingredients You’ll Need

For the Brownie Layer:

• ½ cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder

For the Cheesecake Layer:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup sour cream
• 2 tablespoons all-purpose flour

Optional Toppings:

• Chocolate ganache (½ cup heavy cream + ½ cup semi-sweet chocolate chips)
• Fresh berries (strawberries, raspberries, or blueberries)
• Whipped cream
• Chocolate shavings

Step-by-Step Instructions

Step 1: Prepare the Brownie Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium mixing bowl, whisk together the melted butter and sugar until smooth.
3. Add the eggs and vanilla extract, whisking until the mixture is light and creamy.
4. Sift in the cocoa powder, flour, salt, and baking powder. Fold the dry ingredients into the wet ingredients until just combined.
5. Pour the brownie batter into the prepared springform pan and spread evenly.
6. Bake for 15-18 minutes, until the edges are set and the center is slightly undercooked (it will finish baking with the cheesecake layer).
7. Remove from the oven and let the brownie layer cool slightly while you prepare the cheesecake layer.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese with a handheld or stand mixer on medium speed until smooth and creamy (about 2-3 minutes).
2. Add the granulated sugar and continue mixing until fully combined and lump-free.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Add the vanilla extract, sour cream, and flour, mixing until smooth. Do not overmix, as too much air can cause cracks during baking.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the partially baked brownie layer and smooth it out with a spatula.
2. Gently tap the pan on the counter a few times to release any air bubbles.

Step 4: Bake the Cheesecake

1. Reduce the oven temperature to 325°F (165°C). Place the springform pan on the middle rack of the oven.
2. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. The residual heat will continue to cook the cheesecake as it cools.
3. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling process helps prevent cracks.

Step 5: Chill the Cheesecake

1. Remove the cheesecake from the oven and let it cool completely at room temperature.
2. Once cooled, cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight. Chilling allows the flavors to meld and the cheesecake to set properly.

Step 6: Add Toppings & Serve

1. Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving plate.
2. Add your desired toppings, such as chocolate ganache, fresh berries, whipped cream, or chocolate shavings.
3. Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.

Expert Tips for the Best Brownie Bottom Cheesecake

• Use Room Temperature Ingredients: This ensures a smooth, creamy cheesecake texture.
• Avoid Overmixing: Overbeating the batter can cause cracks in the cheesecake.
• Cool Gradually: A slow cooling process prevents cracking and helps the cheesecake set perfectly.
• Refrigerate Overnight: The flavors develop best when given time to chill properly.
• Use a Water Bath for Extra Creaminess: Placing a tray of hot water in the oven adds moisture, preventing cracks.

Serving Suggestions

• Drizzle with Caramel or Chocolate Sauce: Adds an extra layer of indulgence.
• Pair with Espresso or Coffee: The slight bitterness balances the sweetness.
• Top with Crushed Nuts: Adds a crunchy contrast to the creamy texture.

Related Recipes:

Crème Brûlée Cheesecake Bars

Triple Chocolate Mousse Cake

Dark Chocolate Raspberry Bars

Frequently Asked Questions (FAQs)

1. Can I make this cheesecake ahead of time?

Yes! Prepare it a day ahead and refrigerate overnight for the best texture and flavor.

2. Can I freeze Brownie Bottom Cheesecake?

Absolutely! Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

3. How do I prevent cracks in my cheesecake?

Avoid overbaking, cool gradually, and use a water bath for best results.

4. Can I use a boxed brownie mix instead of homemade?

Yes! If you’re short on time, a boxed brownie mix can be a quick alternative.

5. What’s the best way to cut clean cheesecake slices?

Use a sharp knife and wipe the blade clean between cuts for neat slices.

This Brownie Bottom Cheesecake is a must-try dessert for chocolate and cheesecake lovers alike. Creamy, rich, and irresistibly fudgy, it’s bound to become a new favorite! Try it today and let me know how it turns out in the comments!