Description
Indulge in the decadent fusion of brownie and cheesecake with this irresistible Brownie Bottom Cheesecake recipe. A rich brownie base topped with a creamy, vanilla-infused cheesecake layer, finished with a dollop of whipped cream and a drizzle of fudge sauce. It’s the ultimate dessert indulgence!
Ingredients
Units
Scale
Brownie Layer:
- Standard box of brownie mix
- 1/2 cup vegetable oil
- 3 tablespoons water
- 2 large eggs, divided and 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 1/4 cup heavy whipping cream, divided
- 3 tablespoons powdered sugar
For Serving:
- 1/2 cup hot fudge sauce or chocolate ganache
Instructions
- Preheat the oven to 350°F. Grease a 9” springform pan and line the bottom with parchment paper.
- Brownie Layer: In a mixing bowl, combine brownie mix, 2 eggs, water, and oil; prepare according to box instructions. Transfer batter to pan and bake for 15 minutes.
- Cheesecake Layer: Beat cream cheese until fluffy. Add sugar, flour, vanilla, sour cream, and ¼ cup cream; mix. Add eggs one at a time. Pour over baked brownie.
- Bake at 325°F for 45 minutes. Turn off oven; let cheesecake sit for 20 mins with door closed. Cool additional 30 mins with door cracked.
- Cool to room temp, then chill for 2-3 hours. Whip remaining cream with powdered sugar until stiff peaks form. Top cheesecake with whipped cream and fudge sauce.
Notes
- Do not overbeat the eggs to avoid excess air in the batter.
- Slowly cooling the cheesecake in the oven helps prevent cracking and ensures even cooking.
- No water bath needed for this recipe.
- Prebake the brownie layer for a fudgy texture.
- Ensure cream cheese and sour cream are at room temperature.
- For best results, use a 1M tip for whipped cream decorations.
- Store covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
