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Brownie Bottom Cheesecake Recipe

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4.1 from 14 reviews

This indulgent Brownie Bottom Cheesecake combines a rich, fudgy brownie base with a creamy, smooth cheesecake topping. The recipe layers a homemade brownie crust baked first, then topped with a luscious cheesecake mixture, baked again to perfection. Finished with a fluffy whipped cream topping and drizzled with warm hot fudge sauce, this dessert is perfect for special occasions or any time you crave a decadent treat.

Ingredients

Brownie Layer

  • 1 standard box of brownie mix
  • 1/2 cup vegetable oil
  • 3 tablespoons water
  • 2 large eggs (room temperature)

Cheesecake Layer

  • 16 oz cream cheese, softened (2 - 8 oz. packages)
  • 2 large eggs (room temperature)
  • 2/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream (room temperature)
  • 1/4 cup heavy whipping cream

Whipped Cream Topping

  • 1 1/4 cup heavy whipping cream (divided as 1/4 cup for cheesecake, 1 cup for topping)
  • 3 tablespoons powdered sugar

Serving

  • 1/2 cup hot fudge sauce or chocolate ganache (for serving)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
  2. Prepare brownie batter: In a mixing bowl, combine the brownie mix, 2 eggs, water, and vegetable oil. Mix according to the box instructions or package directions if they differ.
  3. Bake brownie base: Pour the brownie batter into the prepared springform pan and bake for 15 minutes until the top is set but not fully baked through.
  4. Make cheesecake filling: While the brownie base bakes, beat softened cream cheese with a hand or stand mixer until smooth and fluffy. Add granulated sugar and continue beating until combined. Then mix in flour, vanilla extract, sour cream, and 1/4 cup heavy whipping cream until fully incorporated.
  5. Add eggs to filling: Stir in one egg by hand until mixed, then add the second egg and mix again gently until smooth.
  6. Layer cheesecake on brownie: Pour the cheesecake mixture evenly over the partially baked brownie crust; there is no need to cool the brownie before adding.
  7. Lower oven temperature and bake: Reduce the oven temp to 325°F (163°C). Return the pan to the oven and bake for 45 minutes. After baking, turn off the oven and keep the door closed for 20 minutes to allow the cheesecake to set gradually.
  8. Cool cheesecake: Crack the oven door and let the cheesecake cool inside for an additional 30 minutes. Then, remove it from the oven and let it cool to room temperature on a wire rack.
  9. Chill: Refrigerate the cheesecake for 2 to 3 hours to allow it to fully firm up and develop flavor.
  10. Prepare whipped cream topping: Just before serving, whip the remaining 1 cup of heavy cream with powdered sugar until stiff peaks form.
  11. Serve: Top the chilled cheesecake with the whipped cream and drizzle generously with hot fudge sauce or chocolate ganache for a decadent finishing touch.

Notes

  • For best results, use room temperature eggs and cream cheese to ensure a smooth cheesecake batter.
  • Do not open the oven door while the cheesecake is baking or during the initial cooling period to prevent cracking.
  • The parchment paper lining makes removing the cheesecake from the springform pan easier without damaging the crust.
  • Feel free to substitute hot fudge sauce with chocolate ganache or caramel sauce for variation.
  • Cooling the cheesecake gradually inside the oven helps avoid cracks on the surface.
  • If desired, the brownie can be prepared from scratch instead of a boxed mix.

Find it online: https://cookedbygrace.com/brownie-bottom-cheesecake-recipe/