If you instantly picture two heavenly desserts rolled into one, then the Brownie Bottom Cheesecake Recipe is exactly what you need to try next. Picture a fudgy, rich brownie base supporting a luscious, velvety cheesecake layer that’s baked to perfection—this dessert truly brings out the best of both worlds with every bite. With deep chocolate notes meeting creamy tang, it’s the kind of recipe that makes you want to savor each forkful slowly while wondering why you haven’t made it sooner. Whether for a special celebration or just an indulgent weekend treat, this brownie bottom cheesecake is destined to become a beloved classic in your kitchen.
Ingredients You’ll Need
Getting started with this Brownie Bottom Cheesecake Recipe means gathering some quite straightforward ingredients that all pull their weight in flavor, texture, and structure. From the fudgy core of melted butter and cocoa to the silky cream cheese mixture, every item is essential in building layers that complement and contrast deliciously.
- Unsalted butter (1/2 cup melted): Adds richness and moisture to the brownie base, creating that chewy texture we love.
- Granulated sugar (1 cup plus 1/2 cup): Sweetens both layers evenly, balancing the cocoa’s bitterness and the cheesecake’s tang.
- Large eggs (4 total): Helps bind the brownie and cheesecake layers while contributing to a tender crumb and smooth filling.
- Vanilla extract (2 teaspoons): Enhances flavor complexity, adding warmth to both brownie and cheesecake.
- Unsweetened cocoa powder (1/3 cup): Brings intense chocolate flavor and a dark color to the brownie bottom.
- All-purpose flour (1/2 cup): Provides structure to the brownie so it holds up nicely under the cheesecake.
- Salt (1/4 teaspoon): Balances sweetness and intensifies other flavors, especially chocolate.
- Baking powder (1/4 teaspoon): Gives just enough lift to keep the brownie soft but not cakey.
- Cream cheese (16 oz, softened): The star of the cheesecake layer, delivering its creamy, tangy body.
- Optional toppings (whipped cream, ganache, or shaved chocolate): These add a finishing touch to make every serving elegant and extra indulgent.
How to Make Brownie Bottom Cheesecake Recipe
Step 1: Prepare the Brownie Base
First things first, preheat your oven to 350°F (175°C). Lightly grease your 9-inch springform pan or line it with parchment paper to prevent sticking. Start by whisking together the melted butter and sugar until smooth and shiny. Beat in the eggs and vanilla extract, creating a luscious batter. Next, sift in the cocoa powder, flour, salt, and baking powder. Stir everything gently until just combined—overmixing could make the brownies tough. Spread this brownie batter evenly into the prepared pan and bake for 15 minutes. You’re aiming for the brownie base to set on the edges but still be soft in the center—this ensures it won’t dry out under the cheesecake layer. Then, remove from the oven and reduce the temperature to 325°F (163°C).
Step 2: Make the Cheesecake Layer
In a clean, large bowl, beat the softened cream cheese until it’s gorgeously smooth and free from lumps. Add the sugar and whip until the mixture turns fluffy and pale. Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract for that subtle fragrant kick. Pour the cheesecake batter over the partially baked brownie base, smoothing the surface with a spatula to ensure an even layer.
Step 3: Bake the Layered Dessert
Return the pan to the oven and bake at 325°F for 40 to 45 minutes. You’ll know it’s done when the edges look set and the center is just a little jiggly if you gently shake the pan. This precise baking ensures a creamy cheesecake without cracks. Once finished, turn off the oven and crack the door open. Let the cheesecake cool inside for an hour; this slow cooling helps prevent sudden temperature shocks that cause cracks. Finally, chill it in the refrigerator for at least 4 hours, ideally overnight, so it sets perfectly and the flavors meld gloriously.
How to Serve Brownie Bottom Cheesecake Recipe
Garnishes
While the Brownie Bottom Cheesecake Recipe is show-stopping on its own, adding a little extra flair never hurts. A dollop of fresh whipped cream, a smooth drizzle of chocolate ganache, or some delicate chocolate shavings on top take its appeal up a notch. Each adds a different texture and elegance without overshadowing the beautiful layers beneath.
Side Dishes
This dessert pairs wonderfully with fresh berries such as raspberries or strawberries for a burst of tartness that contrasts decadently with the rich chocolate and creamy cheesecake. A small scoop of vanilla bean ice cream alongside also works like magic, especially for those warm days when you want to cool down with something sweet and creamy.
Creative Ways to Present
For a special occasion, try slicing the cheesecake into smaller squares and serving them on individual plates with a drizzle of caramel or raspberry coulis. You can also place a sprig of mint or dust the edges lightly with cocoa powder for added color and sophistication. The layered structure makes this dessert photogenic and perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Leftover Brownie Bottom Cheesecake Recipe stays fresh for up to 5 days when stored in an airtight container in the refrigerator. Keeping it chilled preserves the delicate creaminess and prevents the cake from drying out. Just be sure to cover the top well to avoid it absorbing any fridge odors.
Freezing
This cheesecake freezes beautifully if you want to prepare it in advance. Wrap the cooled cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can last up to 2 months frozen without losing texture or flavor. Thaw it overnight in the refrigerator before serving to maintain the perfect consistency.
Reheating
Since this is a chilled dessert, reheating isn’t necessary nor recommended as it will lose its creamy, firm texture. Instead, simply bring it to room temperature for about 15 minutes before serving if it’s been in the fridge, so the flavors and texture shine through brilliantly.
FAQs
Can I use boxed brownie mix instead of making the brownie base from scratch?
Absolutely! Boxed brownie mix can be a convenient alternative and still pair nicely with the cheesecake layer, though homemade adds a more personalized touch and control over sweetness and texture.
How do I prevent cracks in the cheesecake layer?
Cooling the cheesecake gradually by leaving it in the oven with the door slightly ajar after baking is key, as it helps prevent sudden temperature changes that cause cracking. Also, avoid overmixing the batter to reduce excess air.
Is it possible to make this recipe gluten-free?
Yes, you can swap out the all-purpose flour in the brownie base for a gluten-free flour blend. Just ensure the blend is suited for baking to keep the texture intact.
Can I add mix-ins like nuts or chocolate chips?
Definitely. Adding chopped nuts or chocolate chips to the brownie batter before baking adds extra texture and richness, making the dessert even more exciting.
What’s the best way to slice this rich dessert?
For clean slices, run a sharp knife under hot water and wipe it dry before cutting each piece. This warms the blade and prevents the cheesecake from sticking to the knife, resulting in neat and beautiful slices.
Final Thoughts
If you’ve been searching for a dessert that combines the fudgy goodness of brownies with the irresistibly creamy charm of cheesecake, the Brownie Bottom Cheesecake Recipe is a must-try. Every bite is a delightful little celebration of textures and flavors that will impress family and friends alike. So grab your apron, don’t be intimidated by the layers, and dive into this joyful baking adventure—you’ll be so glad you did!
Print
Brownie Bottom Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful blend of rich chocolate brownies and creamy cheesecake with this Brownie Bottom Cheesecake recipe. Featuring a fudgy brownie base topped with a smooth, fluffy cheesecake layer, this dessert is perfect for special occasions or any time you crave a decadent treat.
Ingredients
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Layer
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Topping
- Whipped cream
- Chocolate ganache
- Shaved chocolate
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
- Make Brownie Base: In a medium bowl, whisk together melted butter and sugar until smooth. Beat in the eggs and vanilla extract. Sift in cocoa powder, flour, salt, and baking powder, then stir until just combined. Spread the brownie batter evenly into the prepared pan.
- Bake Brownie Base: Bake the brownie base for 15 minutes, just until it is set but not fully cooked through. Remove from oven and reduce the temperature to 325°F (163°C).
- Prepare Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat until fluffy. Mix in the eggs one at a time, then stir in vanilla extract to combine thoroughly.
- Assemble and Bake: Pour the cheesecake batter evenly over the partially baked brownie base and smooth the top. Return the pan to the oven and bake at 325°F for 40–45 minutes, or until the center is set with a slight jiggle.
- Cool and Chill: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Afterward, transfer to the refrigerator and chill for at least 4 hours or overnight to set properly.
- Serve: Before serving, optionally top with whipped cream, chocolate ganache, or shaved chocolate for an extra touch of indulgence.
Notes
- For clean and neat slices, wipe the knife blade between each cut.
- This cheesecake is quite rich, so serving smaller portions is recommended.
- Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.
