Brownie Bottom Cheesecake

There is so much going on this Brownie Bottom Cheesecake. It’s brownie batter (baked and let cool completely), covered with cheesecake mixture of cream cheese, sugar, eggs, sour cream, vanilla, chocolate chips, and flour, baked until cheesecake only slightly jiggles, finally refrigerated until firm. To make your cheesecake more appealing, you can top it with drizzles of melted chocolate and sprinkles of chocolate shavings. My kids and I just go crazy for it.

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Brownie Bottom Cheesecake

Recipe by GenevaWatsonCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

10-12

servings

Prep time

15

minutes

If you are finding a good cheesecake recipe, just give this brownie bottom cheesecake a go. Enjoy!

Ingredients

• 1 box brownie mix, plus ingredients called for on box

• 2 (8 oz.) blocks cream cheese, softened

• 1 c. semisweet chocolate chips

• 1 tbsp. all-purpose flour

• 1/2 c. sugar

• 2 large eggs

• 2 tbsp. sour cream

• 1 tsp. pure vanilla extract

• Melted chocolate, for drizzling

• Chocolate shavings, for garnish (optional)

Directions

• Preheat oven to 325ºF and spray an 8″ or 9″ springform pan with cooking spray.
• Prepare brownie batter according to package instructions and pour into pan. Bake until brownie is set and an inserted toothpick comes out clean, about 45 minutes. Let cool.
• In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Working by one, add eggs and mix well between each addition. Add sour cream and vanilla and beat until evenly combined.
• Add chocolate chips and flour to a small bowl, toss to combine and fold into cheesecake mixture.
• Pour cheesecake mixture over brownie crust. Wrap bottom of pan in aluminum foil and place in a deep roasting pan.
• Transfer to oven, then pour in enough boiling water to come up halfway in pan. Bake until center of cheesecake only slightly jiggles, about 45 minutes.
• Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and keep cheesecake in refrigerator until firm, at least 5 hours and up to overnight.
• Drizzle with melted chocolate and garnish with chocolate shavings. Slice and serve.

Recipe Video

Notes

• From the moment I learned about this recipe, every time I crave sweet food, I love to have this brownie. A perfect combination of fudgy chocolate brownie and creamy cheesecake layer, it’s more than just satisfaction when enjoying this cake. It offers an ideal balance of chocolate and vanilla flavors, making an irresistible dessert.

Expert tips:

The brownie is dense and holds up very well, suitable for the base of the cake. It’s recommended to use a springform pan for easy removal after baking and a clean presentation.

Bake the brownie first and let it set properly before adding the cheesecake layer on top.

After baking the cheesecake, let it cool gradually to prevent cracks on the surface. Then chill it overnight for the best texture and flavor.

Serving recommendations:

This cake has a rich, tangy sweetness from chocolate and cream cheese. A serving carries about 370 calories, so even though it tastes heavenly, try not to eat too much.

Best side dishes: Serve with whipped cream for extra milky flavor, enhancing the richness of the cake. Fresh berries are a good option, adding freshness and balancing the sweetness of the cake. Or you can try a drizzle of chocolate sauce, deepening the richness for a chocolate satisfaction.

Drink suggestions: Coffee should be the best pairing, adding richness and balancing the flavor. Milk and dessert wine are great, too.

Presentation tips: Garnish with chocolate shavings, cocoa powder, and chocolate drizzle for an artistic touch.

FAQs:

Can I use boxed brownie mix? Yes, it saves time and ensures you have consistent results, works well when you want to make in a batch.

Can I add other ingredients to the mix? Yes, you can add chocolate chips, nuts, or caramel swirls for extra flavor up to your liking.

How long can I store the cake? If kept in the fridge, it can be stored for up to 5 days. This type of cake is recommended to be served chilled for the best experience.

Reviews

RedCloud – i did not cook the brownie as long as it was recommend or use the water-bath and it turned out perfect! it was one of my favorites ever made (and sooo easy!!)

lbs32163 – This is the best cheesecake I’ve ever made! I actually make it as sugar free as I can for my husband using Purecane sugar in the cheesecake, pillsbury sugar free brownie mix for the base, sugar free ice cream syrup for the outside. Before I could find sugar free choc chips easily, I used mini choc chips to cut down on the amount of sugar. We crave this cheesecake!!!

Cyan8Ball – Made this with just a couple of small changes. Baked the brownie crust for less time than stated in the recipe 25-30 minutes) to avoid the crust being too hard or dry. Also added some heavy whipping cream to the chocolate that I drizzled over the top so that it was more of a ganache. Didn’t do the hot water bath, but the cheesecake turned out beautifully without any cracks. This was easy to make and yielded great results. I’ll definitely make this one again.

OliveSeahorse – I love this cheesecake but wonder what went wrong! The brownie got buried.