Decadent Brownie Bottom Cheesecake Recipe
Indulge in the perfect combination of rich, fudgy brownie and smooth, creamy cheesecake with this Decadent Brownie Bottom Cheesecake recipe. Featuring a fudgy brownie base topped with a luscious vanilla cheesecake layer, this dessert is ideal for gatherings or a special treat. Topped optionally with whipped cream, chocolate sauce, or a cocoa powder sprinkle, it’s easy to make and irresistibly delicious.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 6 hours 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Base:
- 1 box (about 450 g) brownie mix (any brand you love)
- Ingredients required on the brownie box (usually eggs, oil, water)
Cheesecake Layer:
- 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
- Prepare Your Baking Environment: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to help lift the cheesecake out later. Lightly grease the parchment paper with cooking spray or butter to prevent sticking.
- Make the Brownie Base: Prepare the brownie batter according to the package instructions by combining the brownie mix with required eggs, oil, and water. Stir until just combined, being careful not to overmix. Pour the batter into the prepared pan and spread evenly with a spatula.
- Par-Bake the Brownie: Bake the brownie layer for 15-18 minutes until the surface looks set but is still slightly soft to the touch. Remove from the oven and let it cool for 10 minutes while preparing the cheesecake layer.
- Prepare the Cheesecake Layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy. Add granulated sugar and beat until incorporated. Add eggs one at a time, beating well after each addition. Finish by mixing in vanilla extract until smooth and creamy.
- Assemble and Bake: Pour the cheesecake mixture evenly over the partially baked brownie base. Spread gently with a spatula. Return the pan to the oven and bake for an additional 25-30 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely to room temperature, approximately 2 hours. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set before slicing.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps. Remove from refrigerator 2-3 hours prior, or soften packages in warm water for 10-15 minutes.
- Do not overbake the brownie base during the first bake; it will continue to cook when the cheesecake layer is added.
- The cheesecake is done when the edges look set and the center wobbles slightly; it will continue to firm up as it cools.
- Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.
- The parchment paper overhang helps lift the entire cheesecake out of the pan for easy serving.
Keywords: brownie cheesecake, brownie bottom cheesecake, layered cheesecake, easy cheesecake recipe, decadent dessert, chocolate cheesecake, dessert for parties
