Brownie Bottom Cheesecake
A rich and creamy dessert that combines a fudgy brownie base with a smooth cheesecake layer, perfectly suited for any occasion.
Ingredients
Brownie Layer
- 1 box Brownie mix or your favorite homemade brownie batter
- 2 large Eggs
- 1/3 cup Oil or melted butter
- 1 splash Water if your mix calls for it
Cheesecake Layer
- 24 ounces Cream cheese (3 blocks) At room temperature
- 3/4 cup Sugar
- 1 tablespoon Flour optional for stability
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1/2 cup Sour cream or plain Greek yogurt
Optional Toppings
- 1 cup Chocolate ganache
- 1 cup Whipped cream store bought is fine
- 1 cup Mini chocolate chips
- 1 splash Caramel drizzle
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease the springform pan and line the bottom with parchment paper.
- Wrap the outside of the springform pan with foil if using a water bath.
Brownie Layer
- Mix the brownie batter according to package instructions or your own recipe.
- Pour the brownie batter into the prepared pan and bake for 15 to 20 minutes until the edges are set but the center is not fully baked.
Cheesecake Layer
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add flour (if using) and vanilla. Mix until combined.
- Add the eggs one at a time, mixing just until combined each time.
- Gently stir in the sour cream at the end until combined.
Assemble and Bake
- Pour the cheesecake mixture over the partially baked brownie layer.
- Bake for 50 to 65 minutes, until the edges are set and the center has a slight jiggle.
Cooling
- Turn off the oven and crack the door open. Let the cheesecake sit for 30 to 45 minutes.
- Cool on the counter until no longer warm, then refrigerate for at least 6 hours or overnight before slicing.
Notes
Use room temperature cream cheese for a smooth filling. Chilling is crucial for clean slices. You can freeze the cheesecake for 1 to 2 months for best taste.