If you love brownies and cheesecake, this dessert is a dream come true. The brownie base adds a chewy, chocolatey texture, while the cheesecake layer brings a creamy, tangy contrast that perfectly balances the richness. It’s easy to make with simple ingredients and bakes up beautifully in one pan. Serve it as a show-stopping dessert for holidays, birthdays, or dinner parties—no one will believe how easy it was to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brownie layer:
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Unsweetened cocoa powder
All-purpose flour
Salt
For the cheesecake layer:
Cream cheese (softened)
Granulated sugar
Eggs
Vanilla extract
Sour cream (optional, for added creaminess)
Directions
Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan.
Make the brownie base: In a mixing bowl, melt the butter and stir in sugar, eggs, and vanilla. Mix in cocoa powder, flour, and salt until just combined.
Pour the brownie batter into the prepared pan and spread evenly. Bake for about 15 minutes, just until set but not fully baked.
While the brownie layer bakes, prepare the cheesecake layer: Beat softened cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, then add vanilla and sour cream (if using).
Pour the cheesecake mixture over the partially baked brownie base.
Return the pan to the oven and bake for 40–45 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes to prevent cracking.
Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Slice and serve chilled.
Servings and timing
This recipe serves 10 to 12 people. Prep time: 20 minutes Bake time: 55–60 minutes (including brownie pre-bake) Cooling + chilling time: 4–6 hours Total time: about 6 hours (with chilling)
Variations
Chocolate Chip Cheesecake: Add mini chocolate chips to the cheesecake layer for extra texture.
Swirled Version: Swirl a bit of reserved brownie batter into the top of the cheesecake before baking.
Oreo Crust: Replace the brownie base with a crushed Oreo crust for a different twist.
Fruit Topping: Serve with a drizzle of raspberry or strawberry sauce.
Nutty Brownie Base: Add chopped walnuts or pecans to the brownie batter for crunch.
Storage/Reheating
Store the cheesecake in the refrigerator, tightly covered, for up to 5 days. For best texture and flavor, let slices sit at room temperature for 10–15 minutes before serving. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge.
FAQs
Can I use a boxed brownie mix for the base?
Yes, using a boxed mix is a great shortcut. Just prepare according to package instructions and bake partially before adding the cheesecake layer.
Why is my cheesecake cracking?
Cracks often happen from overbaking or sudden temperature changes. Letting it cool slowly in the oven helps prevent this.
How do I know when the cheesecake is done?
It’s done when the edges are set and the center is slightly jiggly. It will firm up as it cools.
Can I make this in a regular cake pan?
A springform pan is best for easy removal, but you can use a lined cake pan—just be careful when slicing and serving.
Can I skip the sour cream?
Yes, sour cream is optional. It adds a bit of tang and creaminess but isn’t required.
Do I need a water bath?
Not for this recipe, though it can help with even baking. Just be sure not to overbake and cool gradually.
Can I make this ahead of time?
Yes, it’s best made a day in advance so it has time to chill and set properly.
At least 4 hours, but overnight chilling gives the best texture and flavor.
Can I double the recipe?
You can, but use a larger pan and extend the baking time accordingly. Make sure the center is set before removing from the oven.
Conclusion
Brownie Bottom Cheesecake is a dessert that truly delivers the best of both worlds. With a rich, fudgy base and a luscious cheesecake top, it’s indulgent, satisfying, and sure to impress. Whether you’re serving it for a celebration or a sweet weekend treat, this layered dessert is a guaranteed crowd-pleaser that’s as beautiful as it is delicious.
Brownie Bottom Cheesecake is a decadent dessert that layers a fudgy brownie base with a smooth, creamy cheesecake top. Perfect for holidays, birthdays, or dinner parties, it combines two beloved treats into one indulgent masterpiece.
Author:Catherine
Prep Time:20 minutes
Cook Time:55–60 minutes
Total Time:6 hours (with cooling and chilling)
Yield:10–12 servings
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
For the Brownie Layer:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
For the Cheesecake Layer:
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (optional, for added creaminess)
Instructions
Preheat oven to 325°F (163°C). Grease or line a 9-inch springform pan.
Make the brownie base: In a bowl, combine melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt until just combined.
Pour brownie batter into prepared pan and spread evenly. Bake for 15 minutes, just until set but not fully baked.
Make the cheesecake layer: Beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, then add vanilla and sour cream (if using).
Pour cheesecake mixture over partially baked brownie base.
Return pan to oven and bake 40–45 minutes, or until edges are set and center is slightly jiggly.
Turn off oven, crack door open, and let cheesecake cool inside for 30 minutes.
Remove and cool to room temperature, then refrigerate at least 4 hours or overnight before serving.
Notes
Use a boxed brownie mix for an easy shortcut.Swirl reserved brownie batter into the cheesecake for a marbled look.Add chocolate chips, nuts, or Oreos for extra texture.Top with whipped cream, chocolate ganache, or fresh berries for serving.Best made a day ahead to allow cheesecake to fully set.
