Brownie Bottom Cheesecake Recipe

Nothing beats the combination of rich, fudgy brownies topped with smooth, creamy cheesecake. This brownie bottom cheesecake recipe brings together two beloved desserts into one show-stopping treat that will have your family and friends asking for seconds. The contrast between the dense chocolate base and silky cheesecake layer creates a dessert experience that's truly unforgettable.

I've been perfecting this brownie bottom cheesecake recipe for years, and I can tell you that once you master this technique, you'll never want to make regular cheesecake again. The brownie bottom cheesecake recipe I'm sharing today uses simple ingredients you probably already have in your kitchen, making it accessible for bakers of all skill levels.

Why This Brownie Bottom Cheesecake Recipe Will Become Your New Favorite

This brownie bottom cheesecake recipe stands out because it eliminates the guesswork that often comes with layered desserts. Unlike traditional cheesecakes that require graham cracker crusts, this recipe uses a fudgy brownie base that adds richness and depth to every bite. The brownie layer acts as a sturdy foundation, preventing the common issue of soggy bottoms that plague many cheesecake recipes.

What makes this brownie bottom cheesecake recipe particularly special is its versatility. You can customize both layers to suit different tastes and dietary needs. The brownie bottom cheesecake recipe works beautifully for holidays, birthday parties, or any time you want to impress guests with minimal effort. The combination creates a dessert that looks professionally made but requires only basic baking skills.

Jump to:

• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Sweet Endings and More Delicious Adventures
• Related
• Pairing
• Brownie Bottom Cheesecake Recipe

Ingredients

For the Brownie Base:

• Unsalted butter, melted
• Granulated sugar
• Large eggs
• Unsweetened cocoa powder
• All-purpose flour
• Salt
• Baking powder
• Chocolate chips (optional)

For the Cheesecake Layer:

• All-purpose flour
• Cream cheese, softened
• Granulated sugar
• Large eggs
• Vanilla extract
• Sour cream

See recipe card for quantities.

Instructions

Prepare Your Pan and Oven

1. Preheat your oven to 350°F (175°C)
2. Line a 9x9 inch baking pan with parchment paper
3. Lightly grease the parchment paper with butter or cooking spray
4. Set aside while you prepare the brownie batter

Make the Fudgy Brownie Base

1. In a large mixing bowl, whisk together melted butter and sugar until combined
2. Add eggs one at a time, beating well after each addition
3. Sift in cocoa powder, flour, salt, and baking powder
4. Fold in chocolate chips if using
5. Spread brownie batter evenly in prepared pan

Create the Creamy Cheesecake Layer

1. Beat softened cream cheese until smooth and fluffy
2. Gradually add sugar, beating until well combined
3. Add eggs one at a time, then vanilla extract and sour cream
4. Fold in flour until just combined
5. Gently spread cheesecake mixture over brownie layer

Bake to Perfection

1. Place pan in preheated oven on middle rack
2. Bake for 35-40 minutes until cheesecake is set but still slightly jiggly in center
3. Turn off oven and let cool in oven with door slightly open for 1 hour
4. Remove and cool completely at room temperature

Expert Cooking Tips

• Temperature Control is Key Room temperature ingredients blend more easily, creating a smoother cheesecake layer. Take your cream cheese and eggs out of the refrigerator 2-3 hours before baking.
• Don't Overmix the Cheesecake Batter Overmixing incorporates too much air, which can cause cracks during baking. Mix just until ingredients are combined for the smoothest results.
• Use the Water Bath Method (Optional) For extra insurance against cracks, place your baking pan inside a larger pan filled halfway with hot water. This creates gentle, even heat distribution.
• Test for Doneness Properly The cheesecake should still have a slight jiggle in the center when done. It will continue cooking from residual heat during the cooling process.
• Cool Gradually Sudden temperature changes cause cracks. Cool in the oven first, then at room temperature, and finally in the refrigerator.
• Line Your Pan Well Parchment paper makes removal easy and prevents sticking. Leave some overhang to create handles for lifting.

Recipe Variations & Substitutions

Dietary Modifications

• Gluten-Free Version: Replace all-purpose flour with almond flour or a 1:1 gluten-free flour blend. The texture will be slightly denser but equally delicious.
• Reduced Sugar Option: Substitute half the sugar with sugar alternatives like erythritol or stevia. Keep in mind this may affect the brownie's fudgy texture slightly.
• Dairy-Free Alternative: Use vegan cream cheese and plant-based butter. Coconut cream can replace sour cream for richness.

Flavor Variations

• Peanut Butter Swirl: Add ¼ cup melted peanut butter to the cheesecake layer and swirl with a knife before baking.
• Mint Chocolate: Add ½ teaspoon peppermint extract to the cheesecake layer and fold in crushed chocolate mint cookies.
• Salted Caramel: Drizzle caramel sauce over the cheesecake layer and sprinkle with sea salt before baking.
• Berry Compote: Top with fresh strawberry or raspberry compote after cooling for a fruity contrast.
• The beauty of this brownie bottom cheesecake recipe lies in its adaptability to different flavor profiles while maintaining its core appeal.

Equipment Recommendations

• 9x9 Inch Square Baking Pan: A metal pan conducts heat better than glass, creating a more evenly baked brownie base.
• Electric Hand Mixer or Stand Mixer: Essential for achieving smooth, lump-free cream cheese filling.
• Fine-Mesh Sieve: Perfect for sifting cocoa powder and flour to prevent lumps in your brownie layer.
• Offset Spatula: Makes spreading both layers evenly much easier than using a regular spoon.
• Digital Kitchen Scale: For the most accurate measurements, especially when making multiple batches.
• Parchment Paper: Non-stick surface that makes removal foolproof.
• Having the right tools makes this brownie bottom cheesecake recipe much more manageable for home bakers.

Storage & Meal Prep Tips

Refrigerator Storage

• Store covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they meld together. Cover tightly with plastic wrap or store in an airtight container.

Freezing Instructions

• This dessert freezes beautifully for up to 3 months. Wrap individual squares in plastic wrap, then place in freezer bags. Thaw overnight in the refrigerator before serving.

Make-Ahead Tips

• You can prepare this brownie bottom cheesecake recipe up to 2 days in advance. In fact, it tastes better after chilling overnight, making it perfect for entertaining.
• Serving Temperature: Serve chilled or at room temperature. Let frozen pieces thaw for 15-20 minutes before serving for the best texture.well to freezing for X days/weeks/months.

FAQ

Sweet Endings and More Delicious Adventures

This brownie bottom cheesecake recipe proves that some of the best desserts come from combining classic favorites. The rich, fudgy base perfectly complements the smooth, tangy cheesecake layer, creating a dessert that's sure to become a family tradition. Whether you're serving it at a dinner party or enjoying a quiet slice with coffee, this brownie bottom cheesecake recipe delivers satisfaction in every bite.

Once you've mastered this incredible dessert, why not try our Chocolate Cupcakes Recipe for another crowd-pleasing chocolate treat, or switch gears entirely with our bright and tangy Raspberry Lemon Bars Recipe. Both recipes offer the same attention to detail and foolproof techniques that make this brownie bottom cheesecake recipe so successful.

With love and sweet crumbs - By Lisa Johnson 💕

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Pairing

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