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Brownie Bottom Cheesecake Recipe

Indulge in the decadent delight of our Brownie Bottom Cheesecake! This irresistible dessert combines the fudgy richness of a brownie base with the creamy smoothness of a classic New York-style cheesecake. Prepare for a flavor explosion as the chocolatey brownie contrasts beautifully with the cool, tangy cheesecake filling. Refrigerate for at least 4 hours (or overnight for optimal flavor) to allow the flavors to meld perfectly. Get ready for a dessert that will impress your family and friends!

Prep Time 30 mins
Cook Time 85 mins
Calories 394.8 kcal
Protein 14g
Rating 4.3 (3 Reviews)
Brownie Bottom Cheesecake 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brownie Bottom Cheesecake

  • 1 box (15.25 ounces) brownie mix, prepared according to package directions but baked in a 9-inch springform pan
  • Philadelphia Cream Cheese
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3 large eggs

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How to Make Brownie Bottom Cheesecake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Prepare a box of your favorite brownie mix according to package directions, but bake it in the prepared 9-inch springform pan instead of the pan size specified on the box. Let cool completely.
  3. In a large bowl, beat 16 ounces (2 packages, 8 ounces each) of cream cheese with 1 ½ cups of granulated sugar and 1 teaspoon of vanilla extract using an electric mixer until smooth and creamy.
  4. Beat in 1 cup of sour cream until well combined.
  5. Add 3 large eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
  6. Carefully pour the cheesecake batter over the cooled brownie layer in the springform pan.
  7. Bake in a preheated oven at 325°F (160°C) for 60-65 minutes, or until the center is almost set. If using a silver springform pan, the baking time may be slightly shorter.
  8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
  9. Run a thin knife or metal spatula around the rim of the pan to loosen the cheesecake.
  10. Let cool completely on a wire rack before removing the rim of the pan.
  11. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

51g

Fat

73g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Desserts Oven Cheesecake Dietary Equipment 4 Hours Or Less