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Brownie Bottom Cheesecake Recipe

Brownie Bottom Cheesecake Recipe

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4.8 from 30 reviews

Indulge in the perfect marriage of rich, fudgy brownies and creamy cheesecake with this decadent brownie bottom cheesecake recipe. A dessert that will satisfy any chocolate lover’s cravings!

Ingredients

Brownie Crust:

  • 1 standard box brownie mix
  • Ingredients for preparing brownies as indicated on the box (typically 2 eggs, 3 tablespoons water, ½ cup vegetable oil)

Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • ⅔ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1¼ cups heavy whipping cream, divided into ¼ cup and 1 cup
  • 2 large eggs, room temperature
  • ¼ cup sour cream, room temperature

Topping:

  • 3 tablespoons powdered sugar
  • ½ cup hot fudge or chocolate sauce, for serving

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix brownie batter: Combine brownie mix, eggs, water, and oil according to box instructions. Bake for 15 minutes.
  3. Prepare cheesecake filling: Beat cream cheese until fluffy, add sugar, flour, vanilla, sour cream, and ¼ cup heavy cream. Mix in eggs one at a time.
  4. Assemble: Pour cheesecake mixture over baked brownie crust. Bake at 325°F for 45 minutes, then cool gradually in the oven.
  5. Chill: Cool cheesecake to room temperature, then refrigerate for 2-3 hours.
  6. Whip cream: Whip remaining heavy cream with powdered sugar until stiff peaks form.
  7. Serve: Top cheesecake with whipped cream and hot fudge sauce.

Notes

  • For the creamiest cheesecake, use full-fat cream cheese and sour cream.
  • Monitor oven temperatures closely for best results.
  • Pre-baking the brownie base creates a fudgy crust.
  • Ensure cream cheese is at room temperature for a smooth filling.
  • Gently stir in eggs to avoid overmixing.
  • Gradually cooling the cheesecake helps prevent cracking.

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