Welcome, fellow dessert enthusiasts! Today, we’re diving headfirst into a recipe that promises to be nothing short of extraordinary: the Brownie Bottom Cheesecake. This isn’t just any cheesecake; it’s a harmonious marriage of two beloved desserts, delivering a rich, fudgy brownie base crowned with a lusciously creamy, tangy cheesecake layer. If you’ve been searching for a show-stopping dessert that’s guaranteed to impress, you’ve found it right here. This recipe for Brownie Bottom Cheesecake is the answer to your dessert dreams, offering an irresistible combination of textures and flavors that will have everyone clamoring for a second slice.
Key Ingredients for Brownie Bottom Cheesecake
Here’s everything you’ll need to create this decadent dessert. Precision in measurements ensures the perfect balance of fudginess and creaminess!
For the Fudgy Brownie Base:
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup (85g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder (Dutch-processed for a darker, richer flavor)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (85g) semi-sweet chocolate chips (optional, for extra fudginess)
For the Creamy Cheesecake Layer:
- 24 ounces (680g) cream cheese, softened at room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup (60ml) sour cream (full-fat for best results)
For the Chocolate Ganache Topping (Optional but Recommended):
- ½ cup (85g) semi-sweet chocolate chips
- ¼ cup (60ml) heavy cream
How to Make Brownie Bottom Cheesecake
Get ready to create a dessert masterpiece that’s surprisingly easy to achieve. This Brownie Bottom Cheesecake fuses familiar, comforting flavors into a show-stopping treat that will delight your senses. Its simplicity, combined with the rich fudgy brownie and creamy cheesecake, makes it an instant crowd-pleaser. With a total preparation time of about 45 minutes and baking time, you’ll have this delectable dessert ready to chill and serve in no time.
● Step-by-Step Instructions:
Follow these detailed steps to create your perfect Brownie Bottom Cheesecake.
Part 1: The Fudgy Brownie Base
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper for easier removal.
- Melt Butter: In a medium microwave-safe bowl, melt ½ cup (113g) unsalted butter.
- Combine Wet Ingredients: Add 1 cup (200g) granulated sugar to the melted butter and whisk until well combined. Beat in the 2 large eggs, one at a time, until fully incorporated. Stir in 1 teaspoon vanilla extract.
- Combine Dry Ingredients: In a separate small bowl, whisk together ⅔ cup (85g) all-purpose flour, ½ cup (45g) unsweetened cocoa powder, ¼ teaspoon baking powder, and ¼ teaspoon salt.
- Mix Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in ½ cup (85g) semi-sweet chocolate chips.
- Bake Brownie: Pour the brownie batter into the prepared springform pan. Spread evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). The brownie should still be slightly fudgy.
- Cool Brownie: Remove from oven and let the brownie cool in the pan on a wire rack while you prepare the cheesecake layer. Reduce oven temperature to 325°F (160°C).
Part 2: The Creamy Cheesecake Layer
- Prepare Cream Cheese: In a large mixing bowl, beat 24 ounces (680g) softened cream cheese on medium speed until smooth and creamy. Make sure it’s completely lump-free.
- Add Sugar & Eggs: Gradually add ¾ cup (150g) granulated sugar, beating until just combined. Add 2 large eggs, one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
- Add Flavorings: Stir in 1 tablespoon all-purpose flour and 1 teaspoon vanilla extract until smooth.
- Fold in Sour Cream: Gently fold in ¼ cup (60ml) full-fat sour cream. This adds tanginess and helps with the creamy texture.
- Pour over Brownie: Pour the cheesecake mixture evenly over the cooled brownie base in the springform pan.
Part 3: Baking the Cheesecake
- Prepare Water Bath (Highly Recommended): Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. A water bath helps prevent cracking and ensures even baking.
- Bake Cheesecake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges are set and slightly puffed, but the center still jiggles slightly when gently shaken.
- Cool Gradually: Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling also helps prevent cracking.
- Chill Cheesecake: Remove the cheesecake from the water bath and oven. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for another hour. Then, transfer to the refrigerator and chill for at least 4-6 hours, or preferably overnight, before serving.
Part 4: Chocolate Ganache Topping (Optional)
- Prepare Ganache: In a heatproof bowl, combine ½ cup (85g) semi-sweet chocolate chips. Heat ¼ cup (60ml) heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips.
- Whisk & Drizzle: Let stand for 5 minutes, then whisk until smooth and glossy.
- Apply Ganache: Once the cheesecake is fully chilled, pour or drizzle the ganache over the top. Let it set in the refrigerator for another 15-30 minutes before slicing.
Why You’ll Love This Brownie Bottom Cheesecake
You are truly going to adore this Brownie Bottom Cheesecake because it delivers on every single promise of a decadent dessert experience. The main highlight is undoubtedly the incredible contrast: a rich, dense, and fudgy brownie layer providing a perfect counterpoint to the silky, smooth, and tangy creaminess of the cheesecake. This isn’t just two desserts; it’s a symphony of textures and flavors that are simply irresistible.
Beyond the sheer deliciousness, making this sensational dessert at home offers significant cost savings compared to buying it from a high-end bakery. You get to enjoy gourmet quality for a fraction of the price! And let’s talk about those flavorful toppings – while the chocolate ganache adds a professional sheen, you can also customize it with fresh berries or a dollop of whipped cream to elevate it even further. This cheesecake isn’t just a dessert; it’s an occasion. Speaking of delicious combinations, if you enjoy the marriage of chocolate and cream cheese, you might also love our [Chocolate Raspberry Cloud Cake Recipe](link to another recipe on your blog), which offers a lighter, fruitier twist. Don’t wait—indulge your senses and try making this incredible Brownie Bottom Cheesecake today, then tell us what you think!
What to Serve Brownie Bottom Cheesecake With
This rich Brownie Bottom Cheesecake stands perfectly on its own as a show-stopping dessert. However, a few complementary pairings can elevate the experience even further:
- Fresh Berries: A scattering of fresh raspberries, strawberries, or blueberries adds a beautiful pop of color, a touch of natural sweetness, and a light, refreshing counterpoint to the richness.
- Whipped Cream: A dollop of lightly sweetened homemade whipped cream provides an airy, dreamy texture that melts delightfully in your mouth alongside the cheesecake.
- Espresso or Coffee: The bittersweet notes of a strong espresso or a rich cup of coffee beautifully cut through the sweetness and richness of the cheesecake, making it an ideal after-dinner treat.
- Dessert Wine: A glass of late-harvest Riesling, a port, or a fruity Moscato d’Asti can complement the dessert without overpowering it.
Top Tips for Perfecting Brownie Bottom Cheesecake
Crafting the perfect Brownie Bottom Cheesecake is all about attention to detail. Here are some invaluable tips to ensure your dessert turns out flawless:
- Room Temperature Ingredients are Key: For the cheesecake layer, ensure your cream cheese and eggs are at true room temperature. This is crucial for a smooth, lump-free batter that won’t crack during baking. Take them out of the fridge at least 1-2 hours before you start.
- Do Not Overmix the Cheesecake Batter: Overmixing incorporates too much air, which can cause the cheesecake to puff up too much and then crack as it cools. Mix on low speed just until combined after each addition.
- The Water Bath is Your Best Friend: While it might seem like an extra step, a water bath provides a moist, even baking environment that prevents cracking and ensures a silky-smooth texture. Don’t skip this for the best results. Wrap your springform pan tightly with heavy-duty foil (two layers if it’s thin) to prevent leaks.
- Cooling is Crucial: Rapid temperature changes are a common culprit for cracked cheesecakes. Follow the stepwise cooling process: in the oven with the door ajar, then on a wire rack at room temperature, and finally, a long chill in the refrigerator. Patience here pays off!
- Don’t Overbake: The cheesecake is done when the edges are set and slightly puffed, but the center 2-3 inches still jiggle slightly. It will continue to set as it cools. An overbaked cheesecake can become dry and crumbly.
- Flour in Cheesecake: The tablespoon of flour in the cheesecake batter acts as a binder, helping stabilize the cheesecake and prevent cracking. Don’t omit it.
- Ingredient Substitutions: While full-fat ingredients are recommended for the best texture, if you’re out of sour cream, an equal amount of full-fat plain Greek yogurt can be a decent substitute, though it might yield a slightly tangier flavor. For the brownie, you can use any chocolate chips you prefer – milk, dark, or even white chocolate.
Storing and Reheating Tips
To keep your Brownie Bottom Cheesecake fresh and delicious, proper storage is essential.
- Refrigeration: Once fully chilled, cover the cheesecake tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5-7 days. For best results, keep it in an airtight container if possible, as cheesecake can absorb odors from other foods.
- Freezing for Longer Storage:
- Whole Cheesecake: If you plan to freeze the entire cheesecake, ensure it is completely chilled and firm. Do not add the ganache or any fresh toppings before freezing. Place the cheesecake (without the springform pan sides, just the base) on a platter or cardboard round. Wrap it very tightly first in plastic wrap, then in a layer of aluminum foil. You can also place it in a large freezer-safe bag or container. It can be stored in the freezer for up to 1-2 months.
- Individual Slices: For easier portioning, slice the chilled cheesecake first. Place slices on a baking sheet lined with parchment paper and freeze for 1-2 hours until firm. Then, individually wrap each slice tightly in plastic wrap, followed by aluminum foil. Store in a freezer-safe bag or container for up to 1-2 months.
- Thawing: When ready to enjoy, transfer the frozen cheesecake (whole or slices) to the refrigerator and allow it to thaw slowly overnight or for at least 6-8 hours. Do not thaw at room temperature, as this can affect the texture.
- Reheating (Not Recommended): Cheesecake is best served cold or at cool room temperature. Reheating is not recommended as it will alter the creamy texture and can make it rubbery or oily. If you find your brownie layer too firm from a long chill, letting the slice sit at room temperature for 15-20 minutes before eating can soften it slightly.
Final Thoughts
There you have it – the ultimate guide to creating a truly spectacular Brownie Bottom Cheesecake. This recipe isn’t just about baking; it’s about crafting an experience, a moment of pure bliss with every forkful. The fudgy, dense brownie base perfectly complements the light, tangy, and incredibly creamy cheesecake, making it a dessert that transcends the ordinary. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is guaranteed to leave a lasting impression. Don’t be shy; embrace the joy of baking and dive into this glorious creation. Your taste buds will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Brownie Bottom Cheesecake FAQs
Q1: Why did my cheesecake crack?
A1: Cheesecakes commonly crack due to sudden temperature changes or overbaking. Ensure you use room-temperature ingredients, avoid overmixing the batter, bake with a water bath, and allow the cheesecake to cool slowly in the oven before refrigerating.
Q2: Can I make this cheesecake ahead of time?
A2: Absolutely! In fact, this Brownie Bottom Cheesecake is best when made a day in advance as it gives the flavors time to meld and the cheesecake layer to fully set, resulting in a firmer, creamier texture. Just store it covered in the refrigerator.
Q3: Do I have to use a springform pan?
A3: While a springform pan makes it much easier to remove the cheesecake without damaging its sides, you could technically use a regular 9-inch round cake pan lined with parchment paper that extends above the rim to create “handles” for lifting. However, a springform pan is highly recommended for the best presentation.
Q4: What if I don’t have sour cream for the cheesecake?
A4: Full-fat plain Greek yogurt can be a suitable substitute for sour cream, offering similar tang and moisture. However, the texture might be slightly different. Avoid using low-fat versions as they can make the cheesecake watery.
Q5: Can I add other toppings to the Brownie Bottom Cheesecake?
A5: Yes! While chocolate ganache is classic, feel free to experiment. Caramel sauce, fresh berries, a sprinkle of sea salt (especially if you love salted caramel flavors), toasted nuts, or even a simple dusting of cocoa powder are all fantastic options. Add fresh toppings just before serving.
Q6: How can I tell if the brownie layer is cooked through but still fudgy?
A6: When you insert a toothpick into the center of the brownie, it should come out with moist crumbs attached, not wet batter. The edges will look set, but the very center might still be soft. This indicates a perfect fudgy texture.
Brownie Bottom Cheesecake – Fudgy Chocolate Base
Ingredients
Equipment
Method
- ### Part 1: The Fudgy Brownie Base1. **Preheat Oven & Prep Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper for easier removal. 2. **Melt Butter:** In a medium microwave-safe bowl, melt ½ cup (113g) unsalted butter. 3. **Combine Wet Ingredients:** Add 1 cup (200g) granulated sugar to the melted butter and whisk until well combined. Beat in the 2 large eggs, one at a time, until fully incorporated. Stir in 1 teaspoon vanilla extract. 4. **Combine Dry Ingredients:** In a separate small bowl, whisk together ⅔ cup (85g) all-purpose flour, ½ cup (45g) unsweetened cocoa powder, ¼ teaspoon baking powder, and ¼ teaspoon salt. 5. **Mix Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in ½ cup (85g) semi-sweet chocolate chips. 6. **Bake Brownie:** Pour the brownie batter into the prepared springform pan. Spread evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). The brownie should still be slightly fudgy. 7. **Cool Brownie:** Remove from oven and let the brownie cool in the pan on a wire rack while you prepare the cheesecake layer. Reduce oven temperature to 325°F (160°C).0.5 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 0.66 cup all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.25 teaspoon baking powder, 0.25 teaspoon salt, 0.5 cup semi-sweet chocolate chips
- ### Part 2: The Creamy Cheesecake Layer1. **Prepare Cream Cheese:** In a large mixing bowl, beat 24 ounces (680g) softened cream cheese on medium speed until smooth and creamy. Make sure it’s completely lump-free. 2. **Add Sugar & Eggs:** Gradually add ¾ cup (150g) granulated sugar, beating until just combined. Add 2 large eggs, one at a time, mixing on low speed until just incorporated after each addition. Do not overmix. 3. **Add Flavorings:** Stir in 1 tablespoon all-purpose flour and 1 teaspoon vanilla extract until smooth. 4. **Fold in Sour Cream:** Gently fold in ¼ cup (60ml) full-fat sour cream. This adds tanginess and helps with the creamy texture. 5. **Pour over Brownie:** Pour the cheesecake mixture evenly over the cooled brownie base in the springform pan.24 ounces cream cheese, 0.75 cup granulated sugar, 2 large eggs, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, 0.25 cup sour cream
- ### Part 3: Baking the Cheesecake1. **Prepare Water Bath (Highly Recommended):** Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. A water bath helps prevent cracking and ensures even baking. 2. **Bake Cheesecake:** Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges are set and slightly puffed, but the center still jiggles slightly when gently shaken. 3. **Cool Gradually:** Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling also helps prevent cracking. 4. **Chill Cheesecake:** Remove the cheesecake from the water bath and oven. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for another hour. Then, transfer to the refrigerator and chill for at least 4-6 hours, or preferably overnight, before serving.
- ### Part 4: Chocolate Ganache Topping (Optional)1. **Prepare Ganache:** In a heatproof bowl, combine ½ cup (85g) semi-sweet chocolate chips. Heat ¼ cup (60ml) heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips. 2. **Whisk & Drizzle:** Let stand for 5 minutes, then whisk until smooth and glossy. 3. **Apply Ganache:** Once the cheesecake is fully chilled, pour or drizzle the ganache over the top. Let it set in the refrigerator for another 15-30 minutes before slicing.0.5 cup semi-sweet chocolate chips, 0.25 cup heavy cream