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A slice of brownie bottom cheesecake recipe on a white plate, showing creamy top and fudgy base.

Brownie Bottom Cheesecake Recipe

Rich, fudgy brownie base topped with a creamy cheesecake layer—this crowd-pleasing dessert combines two favorites in one.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • ½ cup Unsalted butter Melted
  • 1 cup Granulated sugar
  • 2 Large eggs
  • ⅓ cup Unsweetened cocoa Sifted
  • ½ cup All-purpose flour
  • ¼ teaspoon Salt
  • ¼ teaspoon Baking powder
  • ½ cup Chocolate chips Optional
For the Cheesecake Layer
  • 16 oz Cream cheese Softened
  • ½ cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Sour cream
  • 2 tablespoon All-purpose flour

Equipment

  • 1 9x9 inch baking pan Metal preferred for even baking
  • 1 Electric mixer Hand or stand mixer works
  • 1 Fine-mesh sieve For lump-free cocoa/flour
  • 1 Offset spatula To spread layers evenly
  • 1 Parchment paper For easy lift and no sticking
  • 1 Mixing bowls Two, one for each layer

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment and lightly grease.
  2. Mix melted butter and sugar. Add eggs, then sift in cocoa, flour, salt, baking powder. Fold in chocolate chips. Spread into pan.
  3. Beat cream cheese until fluffy, add sugar and eggs, then vanilla and sour cream. Fold in flour. Spread over brownie layer.
  4. Bake 35–40 minutes until center is just set.
  5. Let cool in oven 1 hour, then at room temp completely.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.