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a slice of brownie bottom cheesecake topped with chocolate sauce and a spritz of whipped cream on a white plate
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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!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Chill Time3 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12
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!

Nutrition

Calories: 557kcal | Carbohydrates: 52g | Protein: 9g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 180mg | Sodium: 291mg | Potassium: 181mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1246IU | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 1mg