Brownie Bottom Cheesecake Recipe
Rich, fudgy brownie base topped with a creamy cheesecake layer—this crowd-pleasing dessert combines two favorites in one.
Print Pin Servings: 9 squares
Calories: 390kcal
Cost: $8
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
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
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment and lightly grease.
- Mix melted butter and sugar. Add eggs, then sift in cocoa, flour, salt, baking powder. Fold in chocolate chips. Spread into pan.
- Beat cream cheese until fluffy, add sugar and eggs, then vanilla and sour cream. Fold in flour. Spread over brownie layer.
- Bake 35–40 minutes until center is just set.
- 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.
Nutrition
Serving: 130g | Calories: 390kcal | Carbohydrates: 36g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.5g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 180mg | Potassium: 130mg | Fiber: 1g | Sugar: 26g | Vitamin A: 720IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1.8mg