Introduction

This Decadent Brownie Bottom Cheesecake combines rich, fudgy brownies with a creamy, smooth cheesecake layer for the ultimate dessert experience. It’s easy to make and sure to impress your family and friends with its luscious flavors and beautiful presentation.

A round cheesecake is sliced open, showing three clear layers: a crumbly dark brown crust with chunks inside as the bottom layer, a thick, creamy white cheesecake layer in the middle, and a glossy dark brown chocolate layer on the top that drips down the side. On top of the chocolate layer are scattered dark brown chocolate chips and broken chocolate cookie pieces. The cake sits on a white plate with some crumbs and chocolate chips scattered around it. In the background, there is a white cup filled with coffee and a white plate with another slice of the same cake. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (about 450 g) brownie mix (any brand you love)
Ingredients required on the brownie box (usually eggs, oil, water)
2 packages (8 oz or 225 g each) cream cheese, softened to room temperature
2 large eggs
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
Optional toppings: whipped cream, chocolate sauce, a sprinkle of cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray or butter.
Step 2: Prepare the brownie batter according to the package instructions, combining the mix with required eggs, oil, and water. Mix until just combined—avoid overmixing. Pour the batter into the prepared pan and spread evenly with a spatula.
Step 3: Bake the brownie layer for 15-18 minutes. The surface should look set but remain slightly soft to the touch. Remove from oven and let cool for 10 minutes while you prepare the cheesecake layer.
Step 4: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes. Add the sugar and continue beating until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until the mixture is smooth.
Step 5: Pour the cheesecake mixture over the partially baked brownie base, spreading it evenly with a spatula. Return to the oven and bake for an additional 25-30 minutes, until the edges are set but the center still jiggles slightly.
Step 6: Remove from oven and let cool completely at room temperature, about 2 hours. Refrigerate for at least 4 hours or overnight before cutting and serving.

Tips & Variations

Use room temperature cream cheese to avoid lumps in the cheesecake layer; soften by leaving it out 2-3 hours before baking or placing unopened packages in warm water for 10-15 minutes.
Par-bake the brownie base to prevent it from drying out once the cheesecake layer is added.
Check the cheesecake for doneness by looking for set edges with a slightly wobbly center.
For clean slices, use a sharp knife dipped in warm water and wiped dry between cuts.
Try topping with whipped cream, chocolate sauce, or a dusting of cocoa powder for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, let it come to room temperature for about 15 minutes before serving. Reheating isn’t recommended as it may affect the cheesecake’s texture.

How to Serve

A slice of three-layered cake sits on a white plate over a teal cloth. The bottom layer is dark, almost black chocolate crumb, dense in texture. Above it is a medium brown chocolate mousse layer that looks smooth and creamy. The middle layer is a thick, light cream cheesecake with a soft texture. The top layer is a glossy, dark chocolate ganache, slightly dripping over the sides. A swirl of white whipped cream topped with small chocolate chunks crowns the slice. Small chocolate pieces rest beside the cake on the plate, and a silver fork lies to the right. The background shows another sliced cake on a white plate against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie batter instead of a mix?

Yes, homemade brownie batter works perfectly. Just prepare your favorite recipe and follow the same baking and par-baking instructions for the base.

How do I prevent cracks in the cheesecake layer?

Use room temperature cream cheese and avoid overmixing the batter. Bake until the edges are set but the center still jiggles slightly to prevent overbaking, which can cause cracks.