When it comes to simple, but decadent desserts just call me queen of the kitchen. I have combined two of my favorites to make the best brownie bottom cheesecake you have ever tasted. The brownie layer is rich and fudgy, while the cheesecake layer stays creamy and delicious just like the New York style you are used to.
Essentially we are going to make two different desserts, but in the same pan which makes prepping easy! I’m also using a boxed brownie mix because it tastes just as good without all of the extra dry ingredients.
I know you can’t beat a buttery graham cracker crust on a regular cheesecake, but believe me, the brownie bottom is where it’s at! If you find yourself in the midst of summer and you don’t want to turn the oven on, try my No Bake Cheesecake it’s the best if I do say so myself!
You may also want to add some citrus to your desserts because this time of year it’s absolutely refreshing. If that’s the case, use this lemon cheesecake recipe. Needless to say, it didn’t last long enough for leftovers.
We use a box brownie mix to make this recipe a little simpler, but you can also use my recipe for homemade brownies – follow the same instructions for partially baking before you add the cheesecake layer!
How To Make Brownie Bottom Cheesecake
Prep pan and preheat oven. Line the bottom on a 9-inch springform pan with parchment paper and grease the sides. Preheat the oven to 350 degrees.
Make brownies. Combine the brownie mix, water, eggs, and oil in a mixing bowl. Prepare according to the package instructions.
Bake. Pour the brownie batter into the prepared pan and bake for 15 minutes.
Make cheesecake filling. Beat the cream cheese using an electric mixer until it’s creamy and smooth. Mix in the sugar, then add the vanilla, flour, sour cream, and ¼ cup of heavy whipping cream. Beat until combined.
Add eggs. Crack one egg at a time into the cheesecake mixture, stirring by hand to mix.
Transfer cheesecake batter. Pour the cheesecake filling over the cooked brownie layer.
Bake. Reduce the oven temperature to 325 degrees and bake for another 45 minutes. Then turn off the oven and let it rest for 20 minutes with the door shut. Afterward, crack the door and let the cake cool for an additional 30 minutes.
Cool and Chill. Remove the brownie bottom cheesecake from the oven and let it cool to room temperature. Place in the refrigerator for 2 to 3 hours.
Make whipped cream. Combine the remaining whipping cream and powdered sugar in a bowl and beat until stiff peaks form.
Decorate. Pipe the whipped cream onto the top just before serving. Drizzle hot fudge sauce or ganache across the top if desired.
Tips for Making
- Do not beat in the eggs. Mixing them in by hand helps to reduce the amount of air in the batter. Excess air causes the cheesecake to rise and crack.
- When you turn off the oven and allow the cheesecake to cool by reducing the temperature slowly, this helps to reduce cracking as well. It also ensures even cooking so it’s not dry, crumbly, or overcooked.
- You want to prebake the brownie crust so at the end you still have the perfect cheesecake but also a fudgy brownie instead of hard and dry.
- Be sure to allow time for the cream cheese to soften and the sour cream comes to room temperature.
- For beautiful piped swirls of whipped cream, use a 1M tip. If you are new to cake decorating, I have a ton of tips and tutorials for the different techniques I use. This swirled rose cake tutorial gives a close-up for making those perfect swirls.
- Store in the refrigerator, covered, or in an airtight container for up to 5 days.
Common FAQs
How do you know when cheesecake is overcooked?
If the center doesn’t jiggle when you move the pan, chances are your cheesecake is overdone. You can also use your finger to gently press the middle. If it’s firm then it’s probably done, but if your finger goes down and you have a little batter on it, it’s undercooked.
By using our method of slowly cooling the cheesecake, it will always come out perfect.
How do you serve cheesecake in a springform pan?
You want to be sure the cheesecake has fully set before taking it out of the pan. If needed you can run a butter knife along the edges before unhooking the latch. Once you take the outer ring off, you can serve it off the pan like it is, or gently transfer it to a serving tray.
The bottom should be easy when it comes to transferring because I always line the pan with parchment paper.
Can you freeze cheesecake?
If you are going to freeze brownie bottom cheesecake, follow all of the instructions listed. Then place it on a baking sheet and into the freezer for at least 30 minutes. You want it to be almost frozen before wrapping it up. Then cover it tightly with plastic wrap and freeze for up to a month. It’s best to freeze it undecorated, then add the chocolate drizzle and whipped cream just before serving.
More Recipes to Love
Brownie Bottom Cheesecake
Ingredients
- Standard box of brownie mix
- ½ cup vegetable oil
- 3 tablespoons water
- 4 large eggs divided and room temperature
- 16 oz. cream cheese softened (2 – 8 oz. packages)
- ⅔ cup granulated sugar
- 1 tablespoons all-purpose flour
- 1 teaspoons vanilla extract
- ¼ cup sour cream room temperature
- 1 ¼ cup heavy whipping cream divided
- 3 tablespoons powdered sugar
- ½ cup hot fudge sauce or chocolate ganache for serving
Instructions
- Preheat the oven to 350°F.
- Grease a 9” springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine brownie mix, 2 eggs, water, and oil and prepare according to the instructions on the box. (If box ingredients vary, go ahead and use the ingredients and portions indicated on package.)
- Transfer brownie batter to the prepared springform pan and bake for 15 minutes (until the brownies are set across the top).
- Meanwhile, beat the cream cheese with a hand mixer (or standing mixer) until light and fluffy.
- Add the granulated sugar and beat until combined.
- Add flour, vanilla extract, sour cream, and ¼ cup heavy cream and mix to combine.
- Add in one egg and stir by hand until mixed in. Add in the remaining egg.
- Pour cheesecake mixture over the baked brownie (brownie does not need to be cooled after 15 minutes of baking).
- Reduce the oven temperature to 325°F.
- Return the springform pan to the oven and bake for 45 minutes. After 45 minutes, turn off the oven, keeping the door closed for 20 minutes. Then, crack the door of the oven and allow the cheesecake to cool an additional 30 minutes.
- Remove cheesecake from the oven and cool to room temperature and then chill in the refrigerator for 2-3 additional hours.
- Just before serving, whip the remaining 1 cup of heavy cream with the powdered sugar until stiff peaks form.
- Top cheesecake with whipped cream and a drizzle of hot fudge sauce.
Notes
- Do not beat in the eggs. Mixing them in by hand helps to reduce the amount of air in the batter. Excess air causes the cheesecake to rise and crack.
- When you turn off the oven and allow the cheesecake to cool by reducing the temperature slowly, this helps to reduce cracking as well. It also ensures even cooking so it’s not dry, crumbly, or overcooked.
- We do not use a water bath for this recipe.
- You want to prebake the brownie crust so at the end you still have the perfect cheesecake but also a fudgy brownie instead of hard and dry.
- Be sure to allow time for the cream cheese to soften and the sour cream comes to room temperature.
- For beautiful piped swirls of whipped cream, use a 1M tip. If you are new to cake decorating, I have a ton of tips and tutorials for the different techniques I use. This swirled rose cake tutorial gives a close-up for making those perfect swirls.
- Store in the refrigerator, covered, or in an airtight container for up to 5 days.
Nutrition
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Comments & Reviews
Kristi Elliott says
Can u use cake mix?
Stefanie says
I haven’t tested the recipe with a cake mix bottom, Kristi.
Sarie Alcock says
Is the brownie supposed to be fully cooked before adding cheesecake mix? I baked for 15 minutes buts it’s still very giggly.
Also, should the cheesecake mixture be think or thin?
Stefanie says
No, the brownies are just slightly set so that you can add the cheesecake mixture over the top. They should definitely still be very jiggly. The cheesecake mixture is relatively thick.
April says
I just made this to surprise my husband for our Valentine’s Day celebration tomorrow. It looks delicious but is 137 calories a typo? If not, I’m super excited i won’t have to gain 10lbs for a slice of cheesecake 😂. Happy early Valentine’s Day 💘
Stefanie says
Oh my goodness, April, you are absolutely right, the program did not calculate nutrition facts correctly. I have updated the post, but I’m going to suggest you just enjoy your slice of cheesecake and don’t look at the calories until next time you’re making it. Or maybe never. Happy Valentine’s Day to your and your husband! ❤️
April says
Thank you so much for updating! This cheesecake is AMAZING! My husband keeps saying it’s the best cheesecake he’s ever had! Thank you for this recipe and for making our night special! Happy Valentine’s Day to you as well 😊❤️
Staci says
Can I use one box of brownie mix for two cheesecake “crusts”?
Stefanie says
I think it might change the baking time, Staci, but if you try it, let us know what you find out!
Lydia Hyde says
Hi!
If I store this in the refrigerator the night before eating it, will it go bad? I hate it when my cheesecake sweats. Or should I leave it out after it’s done cooling in the fridge??
Stefanie says
Hi Lydia, You know, I haven’t really thought about this before. I think the main cause of “sweating” is if you do not completely cool the cheesecake before putting it into the fridge. You could try cooling completely after baking and then refrigerating for that good chill to set the cheesecake, but I can’t say for sure if you wouldn’t get any sweating. I probably wouldn’t leave it out of the fridge overnight though.
Beth Likewise says
This is my second cheesecake to make this week. The other recipe you put pan of boiling water in the bottom. I am concerned because so far it’s taken 55 minutes to make the cheesecake and it’s still not done. Once you turn the temp off and it sits in the oven does it cook more? I just hope my brownie doesn’t get hard.
Stefanie says
Hi Beth! Yes, it continues cooking and firming. In fact, it will firm significantly once it cools and chills in the refrigerator.
Syd says
Hi! I just put everything into the oven. I’m nervous because when I put the cheesecake mix on top, it pushed some of the brownie bottom to the sides since it wasn’t completely done in the center. Which I know it’s not supposed to be completely baked but I am nervous now. I baked the boxed brownies for 15 minutes like instructed! Should I just trust the process? This is for my families Christmas dinner tomorrow!
Staci says
This happened to me 🙁 and I’m nervous now. What happened with yours?
Virginia Robinson says
Can the brownie mix be any brand? My favorite is the Ghirardelli ultimate chocolate premium brownie mix
Stefanie says
Hi Virginia, the Ghirardelli brownie mix should work great! Is that the one from Costco? We use that often, though I do not recall the exact brand I was using when developing this recipe.
Virginia Robinson says
It’s at most grocery stores. Can I just grease the bottom of the springform pan? I’m out of parchment paper.
Carrie says
Hi, I just poured my cheesecake filling in after the 15 minutes of the brownie baking. The top of the brownie was set but moved once I pour the cheesecake filling.
I just covered the brownie up with the cheesecake. I pray it will be ok 45 minutes.
I hope for the best✌️
Syd says
Did it turn out? I posted a similar question, mines in the oven!! I’m nervous!
Gail McCoy says
OMG:) I made this Awesome Sauce creation everybody loved it!!!!!!
Marissa says
Do I use all of the mix or just some of it
Stefanie says
Hi Marissa! Yes, you prepare the full brownie mix as directed on the box. Use all of the mix and the number of eggs, oil, and water the box indicates. Then, cook according to this recipe.
Brandi says
Using a 9” springform pan & brownie mix was not “set” after 15.. Put back in for another 10 minutes, still not “set”… Added another 8 minutes finally “looked” set but when I poured the batter in, it definitely was NOT… Fingers crossed this turns out as good as it sounds since I’m making it for my daughters 26th birthday…
Ashley says
I had the same issue which made me second guess the cheesecake bake time….I did the 45 min bake time…fingers crossed..
Rea Rae says
I think you are only suppose to bake to “set across the top” so to not OVER bake the brownie layer when you bake the cheesecake layer. The brownies will finish baking at that time. You just want the brownie layer set enough to hold the cheesecake layer up without it sinking in.
SteFanie says
Can I substitute neufchatel cheese instead of cream cheese?
Stefanie says
Hi! Love the way you spell your name 😉 I haven’t tried it with neufchatel cheese, but I think it’s probably the closest you can get to a great substitute. The cheesecake might be slightly less rich, but I don’t think you’d miss it. Do let me know how it turns out if you try it, I’d love to know!
Debbie says
Where are the amounts of ingredients listed??
girlinspired says
Hi Debbie, if you are at the top of the post, there is a button that says “jump to recipe” which will take you down to the bottom of the post (or you can scroll to the bottom) and there is a recipe card that has all of the specific ingredient measurements, instructions, nutrition info, etc. You can view the recipe card from your device or click “print” to print it out. You can also adjust the number of servings, if you’d like and it will adjust ingredient amounts.
Barbara says
How far ahead can I make this?
girlinspired says
You can make it and freeze it up to a couple weeks in advance or make it 1-2 days ahead and store it in the refrigerator. Do not put the whipped cream or chocolate sauce/ganache on top until you are ready to serve it!