Brownie bottom cheesecake is a decadent way to combine two of the best desserts ever into one luscious treat. Creamy cheesecake sits on top of a layer of rich fudgy brownies for a treat you’ll love!
There’s not much better than brownies.
Or cheesecake.
Except when you combine the two into one deliciously rich dessert.
That, friends, is exactly what brownie bottom cheesecake is.
A layer of rich, chocolatey brownies topped with silky cheesecake.
It’s a culinary match made in heaven.
Ingredients
Let’s break this down into two sets of ingredients- one for the brownie bottom and one for the cheesecake layer.
For the brownie bottom you’ll need:
- Butter– Melted
- Sugar– Both granulated sugar and brown sugar
- Eggs
- Flour– All purpose
- Chocolate– Both cocoa powder and chocolate chips
And for the cheesecake layer you’ll need:
- Cream cheese– Let it soften to room temperature on the counter first.
- Sugar– Granulated
- Eggs– Let them come to room temperature
- Vanilla– Real vanilla extract
- Sour cream– Full fat is a must when baking.
How to Make
Let’s break this recipe down into two parts: making the brownie bottom and making the cheesecake/
How to Make the Brownie Bottom
To make the brownie bottom crust, just whisk the butter and sugars together until smooth in a large bowl.
Then beat in the eggs.
Once all the wet ingredients are combined, stir in the flour and cocoa powder until combined.
Then fold in the chocolate chips.
Pour the brownie batter into a greased 9” springform pan and bake in a 350 degree oven for 25 minutes.
To Make the Cheesecake
Once you have made the brownie bottom, it’s time to make the cheesecake layer.
Start by turning the oven down to 325 F so the temperature has a chance to lower while you put together the cheesecake batter.
To do it beat the cream cheese and sugar together in a large bowl until it’s smooth.
Then beat in the eggs, one at a time, followed by the vanilla.
Gently fold in the sour cream.
Transfer the cheesecake batter on top of the brownies and smooth the top.
Bake in the preheated oven for 45-50 minutes, or until the cheesecake is jiggly.
Let it cool completely before refrigerating it for at least 3 hours.
Slice and serve with chocolate sauce and whipped cream if desired.
Enjoy!
Storing
Store this cheesecake tightly wrapped in plastic wrap in the fridge for up to a week.
Do not store it on the counter.
How to Prevent Cheesecake from Cracking
There are a couple of steps you can take to keep the cheesecake from cracking.
If you are very concerned about cracking, you can fill a shallow oven safe dish with water and place it on the bottom rack of your oven while you bake the cheesecake on the rack above it.
Once the cheesecake is done, you can let it cool for half an hour in the oven with the door open but the oven turned off.
Then transfer the cheesecake to the counter to finish cooling before you put it in the fridge.
Tips and Tricks
- Use a good quality cocoa powder for the best results.
- Make sure each egg is totally incorporated into the cheesecake batter before you mix in the sour cream and vanilla.
- If your cheesecake does crack, just cover the cracks with whipped cream and no one will know!
Other Chocolate Cheesecake Recipes
Brownie bottom cheesecake is a decadent favorite that combines chocolatey brownies with creamy cheesecake.
Make it and enjoy!
Looking for other chocolate cheesecake recipes?
Try these:
If you’ve tried this BROWNIE BOTTOM CHEESECAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Brownie Bottom Cheesecake
Ingredients
For The Brownie Bottom
- 1/2 cup butter melted
- 3/4 cup sugar
- 1/3 cup brown sugar
- 3 large eggs
- 3/4 cup flour
- 1/3 cup cocoa powder
- 1 cup chocolate chips
For The Cheesecake Layer
- 24 oz cream cheese
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2/3 cup sour cream
Instructions
To Make The Brownie Crust
- Preheat the oven to 350 F grease a 9” springform pan and set aside.
- In a large bowl, whisk together the butter, sugar, and brown sugar until smooth. Add the eggs and mix well.1/2 cup butter, 3/4 cup sugar, 1/3 cup brown sugar, 3 large eggs
- Add the flour and cocoa powder and stir until combined. Stir in the chocolate chips. Transfer the batter to the greased pan and bake for 25 minutes.3/4 cup flour, 1/3 cup cocoa powder, 1 cup chocolate chips
To Make The Cheesecake
- Turn the oven down to 325 F.
- In a large bowl, beat the cream cheese with the sugar until smooth. Add the eggs, one at a time, then the vanilla and mix well after each addition24 oz cream cheese, 3/4 cup sugar, 3 large eggs, 1 tsp vanilla extract
- Stir in the sour cream.2/3 cup sour cream
- Transfer the cheesecake batter on top of the brownies and smooth the top. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is jiggly.
- Allow to cool completely before placing in the fridge to chill for at least 3 hours.
- Slice and serve with chocolate sauce and whipped cream if desired.
Notes
- Use a good quality cocoa powder for the best results.
- Make sure each egg is totally incorporated into the cheesecake batter before you mix in the sour cream and vanilla.
- If your cheesecake does crack, just cover the cracks with whipped cream and no one will know!
Nutrition
Wow, brownie and cheesecake together? Yes, please! 😍 Thanks for sharing and for joining Fiesta Friday Party! Please come back again.