If you’re looking for a showstopper dessert that combines the best of two worlds, Brownie Bottom Cheesecake is the answer to your sweetest prayers. Imagine a fudgy, chocolate-packed brownie base topped with a silky, tangy cheesecake layer—every bite is a harmony of rich flavors and dreamy textures. This decadent treat is surprisingly easy to put together and always earns rave reviews at parties, potlucks, or cozy nights in. Whether you’re a chocolate lover, a cheesecake fanatic, or both, this dessert will earn a permanent spot in your recipe collection.

Brownie Bottom Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Brownie Bottom Cheesecake is in its simple, straightforward ingredients—each one plays a crucial role, from the creamy richness of cream cheese to the bold flavor of cocoa powder. Here’s what you’ll need, plus a few tips for getting each component just right.

Unsalted butter (melted): Using unsalted butter lets you control the saltiness and ensures a moist, rich brownie layer.
Granulated sugar: Sweetens both brownie and cheesecake layers to just the right level—don’t skimp!
Large eggs: Eggs provide structure and a velvety texture to both layers.
Vanilla extract: A dash of vanilla enhances flavor and adds warmth to the dessert.
Unsweetened cocoa powder: Go for a high-quality cocoa for deep chocolate flavor in the brownie base.
All-purpose flour: Flour binds the brownie together without making it dense.
Salt: Just a pinch balances the sweetness and highlights the chocolate notes.
Baking powder: Gives the brownie a gentle lift, keeping it tender beneath the cheesecake.
Cream cheese (softened): The star of the cheesecake layer—use room temperature cream cheese for the smoothest filling.
Sour cream: Adds tang and creaminess, creating the signature cheesecake texture.
Optional toppings: Chocolate ganache, whipped cream, or chocolate shavings take this dessert to the next level.

How to Make Brownie Bottom Cheesecake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F. Line a 9-inch springform pan with parchment paper or give it a thorough greasing—this ensures your Brownie Bottom Cheesecake releases cleanly and the layers look picture-perfect when sliced.

Step 2: Mix the Brownie Layer

In a medium bowl, whisk together the melted butter and sugar until the mixture looks glossy and smooth. Add in the eggs and vanilla, mixing until well combined. Sprinkle in the cocoa powder, flour, salt, and baking powder, then stir just until the batter comes together. Don’t overmix—this keeps the brownies chewy! Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula.

Step 3: Bake the Brownie Base

Slide the pan into the oven and bake for 15 minutes. This partial bake gives the brownie layer a head start, so it stays dense and fudgy beneath the cheesecake. Once the timer’s up, remove the pan and let the brownie cool slightly while you prepare the next layer.

Step 4: Prepare the Cheesecake Layer

In a large mixing bowl, beat the softened cream cheese with sugar until it’s completely smooth and creamy—no lumps allowed! Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until everything is fully blended and luscious.

Step 5: Assemble and Bake

Pour the cheesecake mixture over the cooled brownie base, taking care to spread it all the way to the edges for even layers. Return the pan to the oven and bake for 40 to 45 minutes, or until the center is set but still slightly jiggly when you gently shake the pan. This ensures your Brownie Bottom Cheesecake will be perfectly creamy.

Step 6: Cool and Chill

Once baked, turn off the oven, crack the door, and let your masterpiece cool inside for about an hour. This gradual cooling helps prevent cracks. Afterward, move the cheesecake to the fridge and let it chill for at least 4 hours, or overnight if you can wait—it’s worth it!

How to Serve Brownie Bottom Cheesecake

Garnishes

Dress up your Brownie Bottom Cheesecake with a glossy swirl of chocolate ganache, clouds of whipped cream, or a generous sprinkle of chocolate shavings. These garnishes not only add visual appeal but also enhance the layered flavors in every slice.

Side Dishes

This decadent dessert is rich enough to stand alone, but if you want to offer a little contrast, try fresh berries or a simple fruit compote on the side. A scoop of vanilla or coffee ice cream makes for a truly indulgent pairing as well!

Creative Ways to Present

For parties, cut the cheesecake into bite-sized bars or squares and arrange them on a platter. You can also serve each slice on a pool of raspberry coulis for a restaurant-worthy touch. If you’re feeling whimsical, stack mini slices with a skewer for a striking dessert kabob.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Brownie Bottom Cheesecake covered in the refrigerator. It will stay fresh and creamy for up to five days—just be sure to cover it tightly to prevent it from absorbing any fridge odors.

Freezing

This cheesecake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge when you’re ready to enjoy another slice of bliss.

Reheating

While Brownie Bottom Cheesecake is best served chilled or at room temperature, if you prefer a slightly warmer bite, let a slice sit out for 10–15 minutes before enjoying. Avoid microwaving, as this can alter the texture of the creamy cheesecake layer.

FAQs

Can I use boxed brownie mix for the base?

Absolutely! If you’re short on time, a boxed brownie mix works well for the bottom layer. Just prepare it as directed on the box, spread it in the pan, and partially bake as described in the recipe before adding the cheesecake layer.

Why did my cheesecake crack?

Cracks are usually caused by rapid temperature changes. Letting your Brownie Bottom Cheesecake cool gradually in the oven with the door cracked helps prevent this. Even if cracks appear, a layer of ganache or whipped cream will hide them beautifully!

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour in the brownie base with your favorite gluten-free blend. Just ensure your cocoa powder and baking powder are gluten-free as well for a safe and delicious result.

What’s the best way to get clean slices?

For perfect slices, use a sharp knife dipped in hot water and wiped clean between each cut. This will give you neat layers and prevent the brownie from sticking to the blade.

Is it possible to add mix-ins to the brownie layer?

Definitely! Stir in chocolate chips, nuts, or even a swirl of peanut butter to the brownie batter for extra texture and flavor. Just be careful not to overload, so the base stays sturdy for the cheesecake layer.

Final Thoughts

If you’ve been searching for the ultimate dessert that combines fudgy chocolate with creamy cheesecake, this Brownie Bottom Cheesecake is destined to become a new favorite. It’s surprisingly simple to make, endlessly customizable, and always a crowd-pleaser. Give it a try, and don’t be surprised if you find yourself making it again and again!

Brownie Bottom Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: admin
Total Time: 1 hour 20 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the best of both worlds with this Brownie Bottom Cheesecake, featuring a fudgy brownie base topped with creamy cheesecake. Perfectly balanced and rich, this dessert is easy to prepare and sure to impress at any gathering.

Ingredients

Scale

For the Brownie Layer

1/2 cup unsalted butter (melted)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the Cheesecake Layer

16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Optional Toppings

Chocolate ganache
Whipped cream
Chocolate shavings

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper or grease it thoroughly to prevent sticking.
Make the Brownie Layer: In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs one at a time along with vanilla extract, mixing well after each addition. Sift in the cocoa powder, flour, salt, and baking powder, then gently fold until just combined. Spread the batter evenly across the bottom of the prepared pan. Bake for 15 minutes, then remove from the oven and allow to cool slightly while you prepare the cheesecake layer.
Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract and sour cream until the mixture is smooth and uniform.
Assemble and Bake: Pour the cheesecake batter over the partially baked brownie base and spread evenly. Bake in the preheated oven for 40 to 45 minutes, or until the center is set but still slightly jiggly.
Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Afterward, refrigerate for at least 4 hours or overnight to allow it to fully set.
Serve: Before serving, optionally top with chocolate ganache, whipped cream, or chocolate shavings for extra decadence. Slice using a clean knife wiped between cuts for neat pieces.

Notes

For clean slices, wipe the knife between each cut.
You can prepare both brownie and cheesecake layers ahead of time and assemble just before baking.
For a richer chocolate flavor, use dark cocoa powder in the brownie base.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American