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

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!

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Chill Time: 3

Total Time: 4 30

Servings:

Calories: 557kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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 addition
24 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!