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–+ servings
4.96 from 110 votes
Created by: Stefanie

Brownie Bottom Cheesecake


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
16
This creamy and rich cheesecake starts with a fudgy brownie bottom layer, followed by silk cheesecake, topped with whipped cream and drizzled with chocolate for serving.
16

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.)
    brownie ingredients together in mixing bowl.
  • Transfer brownie batter to the prepared springform pan and bake for 15 minutes (until the brownies are set across the top).
    baked brownies in pan.
  • 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.
    spatula mixing in one egg to bowl of cheesecake mixture.
  • 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.
    baked brownie bottom cheesecake.
  • 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.

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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

Calories: 460kcal | Carbohydrates: 43g | Protein: 6g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 237mg | Potassium: 103mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 736IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1mg

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