If you’ve ever wished you could have fudgy brownies and dreamy cheesecake in every bite, Brownie Bottom Cheesecake is your dessert soulmate. Imagine a decadent, chocolatey brownie base snuggled up under a lusciously creamy blanket of cheesecake—every forkful is pure bliss, offering both the chewy, rich texture of brownie and the silky, tangy hug of cheesecake. Whether you’re making it for a birthday, potluck or simply to satisfy a serious sweet craving, this dessert is both crowd-pleasing and impossibly easy to love.

Brownie Bottom Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how everyday pantry ingredients come together to create this showstopper. Each element—the chocolate, the cream cheese, the eggs—plays its own crucial role in building up layers of irresistible flavor, texture, and color that truly make Brownie Bottom Cheesecake unforgettable.

Unsalted butter (½ cup, melted): Adds rich flavor and keeps the brownie layer supremely moist.
Granulated sugar (1 cup for brownies, ½ cup for cheesecake): Sweetens both layers and helps create that coveted fudgy texture in the brownie.
Eggs (4 large): Essential for binding in both layers and giving the cheesecake its classic creamy structure.
Vanilla extract (2 teaspoons, divided): Enhances the flavor in both the brownie and cheesecake layers.
Unsweetened cocoa powder (⅓ cup): Provides the deep, chocolatey body to the brownie base.
All-purpose flour (½ cup): Gives structure without making the brownie base too cakey.
Salt (¼ teaspoon): Balances sweetness and intensifies the chocolate flavor.
Cream cheese (16 oz, softened): The heart of the cheesecake, ensuring a smooth, tangy filling.
Sour cream (½ cup): Adds a subtle tang and creamy consistency to the cheesecake layer.
Optional toppings: chocolate ganache or whipped cream: Finish your Brownie Bottom Cheesecake with an elegant or playful flourish—extra indulgence!

How to Make Brownie Bottom Cheesecake

Step 1: Prep Your Pan and Oven

Set yourself up for success by preheating your oven to 325°F. Line a 9-inch springform pan with parchment paper or give it a light grease—this keeps your cheesecake from sticking and helps those satisfying slices release beautifully.

Step 2: Whip Up the Brownie Layer

In a medium bowl, whisk together the melted butter and sugar until it looks glossy and irresistible. Beat in the eggs and vanilla for a smooth base. Next, stir in the cocoa powder, flour, and salt, mixing until just combined—overmixing can make brownies tough, so a gentle hand is key. Spread the batter evenly in your prepared pan and bake for 15 minutes. Don’t worry when it comes out gooey—it’s only half-baked on purpose!

Step 3: Make the Creamy Cheesecake Layer

While the brownie base bakes, beat softened cream cheese and sugar together until dreamy and smooth. Add the eggs, one at a time, ensuring you scrape down the sides for even mixing; then beat in vanilla and sour cream. This blend should be lump-free, glossy, and irresistible!

Step 4: Layer and Bake

Carefully pour the cheesecake batter over your warm, partially baked brownie crust. Smooth the top gently so the layers stay distinct. Slide the pan back into the oven and bake for 40–45 minutes, watching for that signature slight jiggle in the center. Avoid overbaking—cheesecake likes to finish setting as it cools.

Step 5: Chill and Set

Once baked, turn off the oven and crack open the door, allowing your Brownie Bottom Cheesecake to cool gradually for an hour. This gentle cooling helps prevent cracks in your beautiful top layer. Then, let it chill in the fridge for at least 4 hours, or overnight if patience allows, to firm up and develop its incredible flavor.

Step 6: Add the Finishing Touches

Before serving, top your masterpiece with a generous pour of glossy chocolate ganache or a whimsical swirl of whipped cream (or both!) for an extra-special look and a heavenly taste experience.

How to Serve Brownie Bottom Cheesecake

Garnishes

Swirl on clouds of freshly whipped cream or drizzle a glossy chocolate ganache across the top for pure decadence. If you want to add visual flair or a pop of freshness, try a sprinkle of chocolate shavings, a handful of berries, or a dusting of cocoa powder. Each option complements the rich flavors and adds a picture-perfect finish.

Side Dishes

Brownie Bottom Cheesecake is rich and satisfying all on its own, but it pairs beautifully with a scoop of vanilla bean ice cream or a tart raspberry sauce. For entertaining, offer cups of strong coffee or espresso on the side—the bold bitterness is the perfect match for the sweet, tangy layers of the cheesecake.

Creative Ways to Present

Slice the cheesecake into neat triangles for classic dessert trays, or try cutting it into elegant squares if you’re serving a crowd buffet-style. For a personal touch, serve each slice on a swirl of fruit coulis, or present mini versions in individual jars for adorable, portable party treats. Let your creativity shine!

Make Ahead and Storage

Storing Leftovers

Once everyone’s had their fill, you can store leftover Brownie Bottom Cheesecake tightly wrapped or in an airtight container in the fridge, where it will stay delicious for up to five days. Chilling actually enhances the flavors, so it’s a wonderful make-ahead option for busy weeks or special occasions.

Freezing

To freeze, allow your cheesecake to cool and set fully. Wrap the whole cheesecake or individual slices tightly in plastic wrap, followed by a layer of foil. Stashed in the freezer, it will keep well for up to three months. When ready, thaw overnight in the fridge for a dessert that tastes freshly baked.

Reheating

Brownie Bottom Cheesecake is best served chilled, but if you prefer a softer bite or a meltier brownie base, let slices rest at room temperature for about 30 minutes before serving. Avoid microwaving, as it may affect the creamy texture of the cheesecake layer.

FAQs

How do I prevent cracks in my cheesecake layer?

The trick is to avoid overmixing the cheesecake batter, which can introduce air and lead to cracks as it bakes. Cooling the cheesecake gradually in the oven with the door cracked open also helps keep that top smooth and flawless.

Can I make Brownie Bottom Cheesecake gluten-free?

Yes, you certainly can! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour in the brownie base. Double-check that all other ingredients are gluten-free for a dessert everyone can enjoy.

Is it okay to use a different sized pan?

A 9-inch springform pan is ideal to get the right height and baked texture, but you can use a 10-inch pan (the layers will be slightly thinner), or bake as bars in a rectangular pan. Just keep an eye on baking times—they may need to be adjusted.

Can I add mix-ins to the brownie or cheesecake layers?

Absolutely! Fold mini chocolate chips, chopped nuts, or even swirls of caramel into the brownie layer. For the cheesecake, berries or a spoonful of jam create beautiful flavor and color contrasts. Just be mindful not to overload, as it can affect baking times.

Why does my brownie bottom separate from the cheesecake when slicing?

This can sometimes happen if the brownie base overbakes or if the cheesecake layer is poured onto a cooled brownie base. Try layering the cheesecake onto the just-baked, slightly warm brownie, and remember to slice with a sharp knife dipped in hot water for the neatest cuts.

Final Thoughts

If you love brownies and cheesecake, there’s truly nothing more delightful than diving into a slice of Brownie Bottom Cheesecake. This recipe is pure comfort and celebration combined, and I hope it becomes one of your most-loved desserts. Trust me—your friends and family will be requesting this layered masterpiece again and again!

Brownie Bottom Cheesecake Recipe

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4.8 from 29 reviews

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

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Description

Indulge in the decadent combination of rich brownie and creamy cheesecake with this irresistible Brownie Bottom Cheesecake. A luscious dessert that will satisfy all your sweet cravings!

Ingredients

Scale

For the brownie layer:

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt

For the cheesecake layer:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Optional topping:

chocolate ganache or whipped cream

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Instructions

Make the brownie layer: In a medium bowl, whisk together melted butter and sugar. Add eggs and vanilla, and mix until smooth. Stir in cocoa powder, flour, and salt until just combined. Spread the brownie batter evenly into the prepared pan. Bake for 15 minutes, then remove from oven (it will not be fully baked).
Make the cheesecake layer: While the brownie base is baking, beat the softened cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully combined. Pour the cheesecake batter gently over the partially baked brownie layer.
Return the pan to the oven and bake for 40–45 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours (or overnight) before serving.
Top with chocolate ganache or whipped cream if desired.