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Brownie Bottom Cheesecake Recipe

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3.9 from 12 reviews

Indulge in a delightful Brownie Bottom Cheesecake that combines rich, fudgy brownies with a creamy cheesecake layer. This decadent dessert features a luscious cream cheese topping baked atop a moist brownie base, finished with whipped cream and a drizzle of hot fudge sauce. Perfect for special occasions or any time you're craving a crowd-pleasing treat.

Ingredients

Brownie Layer

  • 1 standard box of brownie mix
  • 1/2 cup vegetable oil
  • 3 tablespoons water
  • 2 large eggs (room temperature)

Cheesecake Layer

  • 16 oz. cream cheese (softened, 2 - 8 oz. packages)
  • 2/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream (room temperature)
  • 1/4 cup heavy whipping cream
  • 2 large eggs (room temperature)

Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 cup hot fudge sauce or chocolate ganache (for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownie base.
  2. Prepare Pan: Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
  3. Mix Brownie Batter: In a mixing bowl, combine the brownie mix, 2 eggs, water, and vegetable oil. Follow the instructions on the brownie mix box for proper mixing if ingredient portions vary.
  4. Bake Brownie Base: Pour the brownie batter into the prepared springform pan and bake in the preheated oven for 15 minutes until the surface is set but not fully cooked through.
  5. Prepare Cheesecake Filling: While the brownie layer bakes, beat the softened cream cheese with a mixer until light and fluffy, then add granulated sugar and beat until combined.
  6. Add Dry and Wet Ingredients: Mix in the all-purpose flour, vanilla extract, sour cream, and 1/4 cup heavy cream until well blended.
  7. Incorporate Eggs: Stir in one egg at a time by hand until fully incorporated, maintaining a smooth batter.
  8. Top Brownie with Cheesecake: Once the brownie layer is done baking, pour the cheesecake mixture evenly over the warm brownie (no need to cool the brownie before adding the cheesecake layer).
  9. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) to continue baking the layered dessert.
  10. Bake Cheesecake Layer: Return the pan to the oven and bake for 45 minutes. Afterward, turn off the oven but leave the cheesecake inside with the door closed for 20 minutes to prevent cracking.
  11. Cool Cheesecake: Crack the oven door open and let the cheesecake cool for an additional 30 minutes before removing it from the oven.
  12. Refrigerate: Allow the cheesecake to reach room temperature, then chill it in the refrigerator for 2 to 3 hours for proper setting.
  13. Whip Cream: Just before serving, whip the remaining 1 cup of heavy cream with powdered sugar until stiff peaks form, creating a light and fluffy topping.
  14. Serve: Top the chilled cheesecake with whipped cream and drizzle with hot fudge sauce or chocolate ganache for an extra indulgent finish.

Notes

  • Make sure all eggs and dairy ingredients are at room temperature to ensure a smooth cheesecake batter.
  • Using a springform pan is important for easy removal of the cheesecake without damaging layers.
  • The cooling process inside the turned-off oven helps prevent cracking on the cheesecake surface.
  • For best texture, chill the cheesecake thoroughly before serving.
  • Feel free to substitute hot fudge sauce with any chocolate ganache or syrup of your choice.

Find it online: https://dishcooks.com/brownie-bottom-cheesecake-recipe/