Imagine the best of both worlds — the fudgy, decadent depth of a brownie and the creamy, dreamy luxury of cheesecake — all in one showstopping dessert. Enter the Brownie Bottom Cheesecake: a glorious mashup everyone begs me to bring to potlucks, birthdays, and cozy nights in. Each bite is a celebration of chocolate and velvety smooth creaminess, making it as irresistible as it is memorable.

Brownie Bottom Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This recipe proves that a handful of simple, high-quality ingredients can create a dessert that rivals any bakery case. Each element lends its special touch, from rich creaminess to deep chocolate flavor, ensuring your Brownie Bottom Cheesecake is impossible to forget.

Brownie mix (1 box, plus ingredients listed on the box): Choose your favorite brand; fudgy varieties make an ultra-chocolaty foundation.
Cream cheese (16 ounces, softened): Provides the luscious, creamy tang that every dreamy cheesecake needs.
Granulated sugar (1 cup): Balances out the tanginess and brings sweetness to both layers.
Eggs (2 large): Essential for binding the cheesecake and creating a smooth, rich texture.
Vanilla extract (1 teaspoon): Adds beautiful aroma and warmth, highlighting all the other flavors.
Sour cream (1/2 cup): Enriches the cheesecake layer, making it even silkier and adding a delicate tartness.
Chocolate ganache or syrup (for topping, optional): Intensifies the chocolate personality — highly recommended for chocoholics!
Whipped cream and chocolate shavings (for garnish, optional): Offer a gorgeous, bakery-worthy finish and a little extra indulgence.

How to Make Brownie Bottom Cheesecake

Step 1: Prep the Pan and Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan generously — or, for even easier cleanup, line the bottom with parchment paper. This step ensures your masterpiece will release from the pan without a hitch!

Step 2: Bake the Brownie Bottom

Prepare the brownie batter according to the instructions on your chosen box. Pour the batter into the prepared pan and spread it into an even layer. Pop it in the oven for about 15 minutes, just until the edges are set but the center is still soft; you want the brownie underbaked at this stage since it will bake more later with the cheesecake layer.

Step 3: Whip Up the Cheesecake Layer

While the brownie base is baking, set to work on the cheesecake. Using a hand mixer or a stand mixer, beat together the softened cream cheese and granulated sugar until silky and smooth (no lumps here!). Add the eggs one at a time, mixing well after each addition, then blend in the vanilla and sour cream just until everything is combined.

Step 4: Pour and Layer

Once the brownie bottom has had its 15-minute bake and is still soft in the middle, gently pour the cheesecake mixture over it, smoothing the top with a spatula. Patience here pays off — this is where those layers become picture-perfect!

Step 5: Bake to Perfection

Return the pan to the oven and bake for 40 to 45 minutes more. The center should be set but have the signature cheesecake “jiggle” when shaken gently. This ensures you get that creamy, luscious texture when sliced.

Step 6: Cool Gradually

Turn off the oven and crack the door open (a wooden spoon can help it stay ajar). Let the Brownie Bottom Cheesecake cool inside for 1 hour — this gentler cooling helps prevent cracks. Afterwards, transfer the cake to the counter and cool completely.

Step 7: Chill, Then Serve

Once room temperature, move the cheesecake to the fridge and let it chill for at least 4 hours (overnight is ideal). When ready to serve, glam it up with a generous drizzle of chocolate ganache or syrup, then crown with whipped cream and chocolate shavings for showstopping flair.

How to Serve Brownie Bottom Cheesecake

Garnishes

Nothing elevates a slice quite like a little flourish on top. Try a swirl of whipped cream, a smattering of chocolate shavings, or a dramatic pour of glossy ganache — each makes your Brownie Bottom Cheesecake feel downright celebratory.

Side Dishes

Sometimes, pairing makes perfect. I love serving slices with sharp raspberries, macerated strawberries, or even lightly toasted pecans on the side. Their tartness and crunch complement the rich, dense cake in every bite.

Creative Ways to Present

Lean into the wow factor: cut slender wedges and fan them out on a pretty platter, serve mini versions in ramekins for parties, or top each slice with a scoop of ice cream for a decadent twist worthy of a restaurant dessert menu.

Make Ahead and Storage

Storing Leftovers

Leftover Brownie Bottom Cheesecake (if there is such a thing) keeps brilliantly. Simply cover tightly with plastic wrap or foil and refrigerate for up to 5 days. The flavors deepen as it sits, making it a treat for late-night snacking.

Freezing

Want to make dessert far in advance? This cheesecake freezes beautifully! Wrap individual slices or the entire cake (without the toppings) in several layers of plastic wrap, then foil. Freeze for up to 2 months, and thaw overnight in the fridge before serving.

Reheating

Cheesecake is usually best cold or at room temperature, but if you do want to take the chill off, let a slice sit out for about 30 minutes before eating. Avoid microwaving to maintain the creamy texture and the integrity of the brownie base.

FAQs

Can I use homemade brownie batter instead of boxed mix?

Absolutely! If you have a go-to homemade brownie recipe, you can definitely use it for the bottom layer. Just use enough batter to cover the base of the pan (typically about 3 cups) and follow the same baking times.

What’s the best way to ensure the brownie bottom doesn’t overbake?

The secret is baking it just until set during the first bake (about 15 minutes), then pulling it out before it’s fully cooked. This way, it finishes baking beneath the cheesecake layer without drying out or getting too crisp.

Can I make Brownie Bottom Cheesecake gluten-free?

Yes! Simply start with your favorite gluten-free brownie mix and double-check that the other packaged ingredients are gluten-free. You’ll get all the same delicious results with none of the gluten worries!

How do I prevent cracks in my cheesecake?

Letting the cheesecake cool gradually by leaving it in the turned-off oven with the door cracked is key. This helps it adjust to temperature changes slowly, reducing the risk of cracks. Using room temperature ingredients also helps achieve a smooth, uncracked top.

Can I add other flavors to the cheesecake layer?

Certainly! A tablespoon of instant espresso will intensify the chocolate notes, or you can swirl in a fruit jam before baking for a burst of flavor. The Brownie Bottom Cheesecake is a fabulous canvas for your creative twists.

Final Thoughts

If you’re looking for a dessert that unites chocolate lovers and cheesecake devotees alike, this Brownie Bottom Cheesecake is the answer. Trust me — one slice and it’s guaranteed to become a regular request at your table. Gather your ingredients, give it a try, and prepare to win lots of hearts (and recipe requests)!

Brownie Bottom Cheesecake Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 6 hours 15 minutes (including chill time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of this Brownie Bottom Cheesecake! A luscious marriage of rich, fudgy brownie and creamy cheesecake, this dessert is a showstopper for any occasion.

Ingredients

Scale

Brownie Layer:

1 box brownie mix (plus ingredients listed on the box)

Cheesecake Layer:

16 ounces cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Optional Toppings:

chocolate ganache or chocolate syrup
whipped cream and chocolate shavings for garnish

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Instructions

Prepare the Brownie Layer: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Mix and pour brownie batter into the pan, bake for 15 minutes.
Make the Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Pour over baked brownie layer.
Bake: Bake for 40-45 minutes, then cool in the oven for 1 hour. Chill for at least 4 hours.
Serve: Drizzle with chocolate ganache, top with whipped cream and chocolate shavings.