Go Back

Decadent Brownie Bottom Cheesecake

A rich and creamy cheesecake atop a soft brownie base, combining two beloved desserts into one indulgent treat that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Brownie Layer
  • 230 g unsalted butter, melted Creates a rich base for your brownie layer.
  • 400 g granulated sugar Sweetness to balance the deep flavors of chocolate.
  • 4 large eggs Essential for binding the ingredients.
  • 1 teaspoon vanilla extract Adds warmth to the flavors.
  • 125 g all-purpose flour Provides structure to the brownie base.
  • 60 g unsweetened cocoa powder For a deep, rich chocolate taste.
  • ½ teaspoon salt Enhances flavor.
  • 175 g semi-sweet chocolate chips Melts within the brownie.
For the Cheesecake Layer
  • 680 g cream cheese, softened The star of your dessert, rich and creamy.
  • 200 g granulated sugar Sweetness to enhance the cheesecake.
  • 3 large eggs For creaminess.
  • 1 teaspoon vanilla extract Amplifies the flavors.
  • 230 g sour cream Adds moisture and tang.
  • 1 tablespoon all-purpose flour Optional for a thicker texture.
For Decoration and Serving
  • Whipped cream Creamy topping.
  • Chocolate shavings or cocoa powder Adds an elegant touch.

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F). Grease a 23cm (9-inch) springform pan and line the bottom with parchment paper.
  2. Mix the Brownie Layer: In a large mixing bowl, combine melted butter and granulated sugar until glossy and smooth. Add eggs and vanilla extract, mixing until incorporated.
  3. Sift together the flour, cocoa powder, and salt, then add to the wet mixture. Gently stir until just combined, then fold in the chocolate chips.
  4. Pour the brownie batter into the prepared springform pan and bake for about 20 minutes.
  5. Let the brownie cool slightly.
Cheesecake Layer
  1. In another large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until creamy.
  2. Add eggs one at a time, mixing well after each addition. Add vanilla extract, and if using, the flour along with sour cream, mixing until combined.
  3. Pour the cheesecake mixture over the cooled brownie layer in the springform pan.
Baking
  1. Bake at 163°C (325°F) for 50-60 minutes until the center is set with a slight jiggle. Turn off the oven, crack the door, and cool the cheesecake inside for about an hour.
  2. Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Remove the cheesecake from the springform pan. Decorate with whipped cream and chocolate shavings or dust with cocoa powder before slicing.

Notes

To ensure a smooth texture, allow cream cheese to soften completely before mixing. Use a hot knife for cutting to achieve clean slices.