This stunning brownie bottom cheesecake is double the fun and double the decadence.
It starts off with a fudgy, thick, dreamy chocolate brownie. And to be honest, I could stop right there.
But my love for cheesecake goes deep. It’s rich, creamy, and luxuriously indulgent.
Together, this is the dessert of my dreams. And I know you’ll love it too!
Why You’ll Love This Brownie Bottom Cheesecake
This sinful creation starts with a devilish brownie base studded with gooey chocolate chips for extra indulgence.
It’s topped with a luscious layer of silky smooth cheesecake that’s so creamy and tangy, it’ll make your taste buds sing.
But believe it or not, there’s even more reason to love it:
Impressive Presentation: The sharp contrast between the dark brownie and light cheesecake looks so good! It’s such a simple way to elevate an already impressive dessert.
Customizable Flavors: There are a ton of fun ways to adapt this recipe. From chopped nuts to peanut butter, feel free to make it your own.
Make-Ahead friendly: Unlike a graham cracker crust that gets soggy, you can easily make this ahead, and it’ll taste just as good as the day you baked it.
Great for Parties: Please everyone at once with this dynamic duo.
Ingredients
Whether you’re celebrating a special occasion or just craving an extra indulgent treat, this brownie bottom cheesecake is the perfect choice.
And thanks to a simple shortcut, it’s ready in a flash! Here’s what you’ll need:
For the Brownie Layer:
- Brownie Mix: Make it from scratch if you like, but this saves prep time. That means it’s on the table faster!
- Extras: This usually includes oil, water, and sometimes eggs, depending on the brand of brownie mix you buy.
- Chocolate Chips (Optional): They add gooey pockets of melty goodness in every bite.
For the Cheesecake Layer:
- Cream Cheese: Silky, tangy, and oh-so-creamy, it’s the key to an irresistible cheesecake layer.
- Granulated Sugar: A touch of sweetness to balance the tang.
- Sour Cream: The secret weapon for a smooth, velvety texture. It also adds a subtle depth of flavor that keeps you coming back for more.
- Eggs: They provide richness and structure to the cheesecake.
- Vanilla Extract: A splash of warmth and complexity that enhances the flavors of chocolate and cream cheese.
How to Make Brownie Bottom Cheesecake
Making this brownie bottom cheesecake is a breeze with a boxed mix, but you can also go the homemade route if you’re feeling ambitious.
In that case, here’s a terrific brownie recipe.
But for the simplified version, here are the steps:
1. PREP. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper and set aside.
2. BROWNIE. Prepare the brownie batter and pour it into the pan. Bake for 20-25 minutes, then set aside to cool. Reduce the oven to 325°F (160°C).
3. CHEESECAKE. Beat the softened cream cheese with the other ingredients and pour the batter over the slightly cooled brownie. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
4. COOL. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour, then cool to room temperature on the kitchen counter before refrigerating for at least 4 hours (or overnight).
5. SERVE. Top the chilled cheesecake with chocolate sauce, caramel sauce, and/or whipped cream if desired. Use a sharp knife to slice and serve. Enjoy!
Tips For the Best Brownie Bottom Cheesecake
This may look fancy, but it’s a breeze to whip up.
Having said that, I do have a few tips to keep in mind before you start:
- Use room temperature ingredients. It helps everything blend easily and ensures the batters are lump-free.
- Don’t overmix the batter. Use an electric mixer to beat the cream cheese, but then mix the rest by hand to avoid cracks.
- Use a modified water bath. Place a baking tray with water on the rack under the cheesecake. The humid environment allows it to bake gently and evenly without cracking.
- Trust the process. To ensure a perfectly smooth, crack-free cheesecake, cool it slowly. Don’t be tempted to open the door.
- Chill completely. Refrigerate the cooled cheesecake for at least 4 hours or overnight before slicing. That gives it time to set fully, giving you the creamiest texture.
- Don’t stress over cracks. It shouldn’t, but if your cheesecake cracks, don’t worry! Cover it with whipped cream, and nobody will know!
- Jazz it up. Add peanut butter, white chocolate or butterscotch chips, or a swirl of caramel to the brownie layer. Or throw something into the cheesecake if you like! Mini chocolate chips work especially well.
How to Store
Not only is this a great make-ahead dessert for parties, but it freezes well, too!
Here’s what you need to know:
To Store: Cover the whole, cooled cheesecake (in the pan) tightly with plastic wrap or transfer leftovers to an airtight container. Store in refrigerator for up to 5 days.
To Freeze: Wrap the cold, fully set cheesecake in two layers of plastic and a layer of foil. Then freeze for 2-3 months. When ready to enjoy, thaw the cheesecake overnight in the refrigerator before serving.
More Decadent Cheesecake Recipes You’ll Love
Strawberry Cheesecake
No-Bake Cheesecake Dip
Sopapilla Cheesecake Bars
Baileys Cheesecake
Brownie Bottom Cheesecake
12
servings20
minutes1
hour15
minutes240
minutesThis brownie bottom cheesecake is double the fun and double the decadence. From the fudgy base to the creamy filling, it’s every dessert lover’s dream.
Ingredients
- For the brownie layer:
1 (18 ounce) box brownie mix, plus ingredients listed on the back
1/2 cup chocolate chips, optional
- For the cheesecake layer:
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs, room temperature
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- Prepare the brownie batter according to the package directions. Stir in chocolate chips if using, then pour the batter into the prepared pan. Spread evenly and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Reduce the oven to 325°F (160°C) and let the brownie cool on a wire rack for 10 minutes.
- When the brownie is ready, beat the softened cream cheese and sugar in a large bowl until smooth and creamy. Scrape the bottom and sides, then add the sour cream, eggs, and vanilla and beat until well blended.
- Pour the cheesecake batter over the baked brownie, spreading evenly. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, open the door slightly, and let the cheesecake cool for 1 hour. Then, remove the pan from the oven and let it cool completely to room temperature on the counter before refrigerating for at least 4 hours (overnight is best).
- When ready to serve, remove the sides of the springform pan. Drizzle with chocolate or caramel sauce if desired. Slice and serve with a dollop of whipped cream. Enjoy!
Notes
- Trust the process. To ensure a perfectly smooth, crack-free cheesecake, cool it slowly. Don’t be tempted to open the door.
- Chill completely. Refrigerate the cooled cheesecake for at least 4 hours or overnight before slicing. That gives it time to set fully, giving you the creamiest texture.
Kim do you have a copycat Dulce de leche from cheesecake factory’?
Hi Lisa!
Not yet, but it’s on my to-be-baked list. It’s one of my faves 🙂
I want to know if I can make this on a sheet pan so I can serve it to more people. It looks delicious and elegant and I know it won’t be as elegant but I am sure I can still make it pretty. What do you think?
Hi Linda!
I recommend using a 9×13-inch baking pan, as a regular sheet pan would likely be too shallow.
The layers will be very thin in a sheet pan, but the 9×13 will give you more height.
Here’s the modified recipe for one 9×13-inch baking pan (for more people you could double the recipe below and use two pans):
Brownie Layer:
Brownie Mix: Use 1.5 boxes of the 18-ounce brownie mix.
Chocolate Chips: 3/4 cup.
Cheesecake Layer:
Cream Cheese: 24 ounces (3 blocks of 8-ounce cream cheese).
Granulated Sugar: 3/4 cup.
Sour Cream: 3/4 cup.
Eggs: 3 large eggs.
Vanilla Extract: 1.5 teaspoons.
Method Adjustments
Preparation:
Preheat the oven to 350°F (175°C). Grease and line the 9×13-inch pan with parchment paper, allowing some overhang for easy removal.
Brownie Layer:
Prepare the brownie batter using 1.5 boxes of mix. Stir in the chocolate chips if using. Pour the batter into the prepared 9×13-inch pan and spread it evenly.
Baking Time: Bake the brownie layer for about 20-25 minutes, checking for doneness with a toothpick.
Cheesecake Layer:
While the brownie is cooling slightly, prepare the cheesecake batter. Beat the softened cream cheese and sugar until smooth, then add the sour cream, eggs, and vanilla. Mix until fully combined.
Pour the cheesecake batter over the slightly cooled brownie layer, spreading it evenly.
Baking Time for Cheesecake Layer:
Reduce the oven temperature to 325°F (160°C). Bake the cheesecake for about 35-40 minutes. The edges should be set, but the center can still be slightly jiggly.
Cooling:
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then remove the pan and let it cool completely at room temperature before refrigerating.
Serving:
Refrigerate the cheesecake for at least 4 hours, preferably overnight. Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into bars or squares for serving.
Thank you so much for the reply. I am now ready to create a beautiful dessert for our friends and family for Christmas. I am a “plan ahead person “ and this picture and recipe are just what I needed. Happy baking to you.