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Brownie Bottom Cheesecake

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A rich and indulgent dessert combining a fudgy brownie base with a creamy cheesecake layer, perfect for celebrations or casual treats.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream
  • 1 teaspoon vanilla extract
  • Optional: 1/4 cup chocolate chips
  • Optional variations: 1/2 cup chopped walnuts or pecans, 1/2 cup raspberry jam or fresh berries, 1 tablespoon instant espresso powder

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make the brownie base: In a medium bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  3. Sift together flour, cocoa powder, and salt. Fold dry ingredients into wet mixture until just combined; do not overmix.
  4. Pour brownie batter evenly into prepared pan and smooth the top. Bake for about 15 minutes until edges are set but center is slightly soft.
  5. Prepare cheesecake filling: Beat softened cream cheese in a large bowl until creamy and lump-free (2-3 minutes). Gradually add sugar and beat until smooth.
  6. Add eggs one at a time to cream cheese mixture, mixing on low speed and scraping down sides as needed.
  7. Mix in sour cream and vanilla extract until fully incorporated and silky.
  8. Remove brownie crust from oven (do not turn off). Pour cheesecake filling gently over warm brownie base and spread evenly.
  9. Bake entire cheesecake for 35-40 minutes at 325°F (163°C) until edges are set but center jiggles slightly when shaken.
  10. Turn off oven and crack oven door open. Let cheesecake cool inside for 1 hour to prevent cracks.
  11. Remove cheesecake from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight for best texture and flavor.

Notes

Use room temperature eggs and cream cheese to avoid lumps. Cool cheesecake gradually by leaving it in the oven with the door cracked to prevent cracks. A water bath can be used to maintain moisture but is optional. For clean slices, use a hot, wet knife. Variations include adding nuts, fruit, or espresso powder. Dairy-free and gluten-free substitutions are possible.

Nutrition

Keywords: brownie cheesecake, dessert, chocolate, creamy cheesecake, fudgy brownie, easy dessert, crowd-pleaser

Find it online: https://realityeats.com/brownie-bottom-cheesecake-recipe-easy-perfect-dessert-to-impress/