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Brownie Bottom Cheesecake Recipe

Brownie Bottom Cheesecake Recipe

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The incredible Brownie Bottom Cheesecake Recipe combines a rich, fudgy brownie base with a creamy cheesecake layer, creating a delightful dessert that is both satisfying and memorable.

  • Total Time: 6 hours 45 mins
  • Yield: 12 servings 1x

Ingredients

Scale

1/2 cup (113g) Unsalted Butter, melted
1 cup (200g) Granulated Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
3/4 cup (90g) All-Purpose Flour
1/2 cup (45g) Unsweetened Cocoa Powder
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1/2 cup Chocolate Chips (optional)
32 oz (900g) Cream Cheese, softened
1 1/4 cups (250g) Granulated Sugar
4 Large Eggs
1/2 cup (120g) Sour Cream
1 1/2 teaspoons Vanilla Extract
1 tablespoon Lemon Juice (freshly squeezed)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch springform pan. Line the bottom with parchment paper
  2. Prepare a water bath by wrapping the outside of your springform pan with heavy-duty aluminum foil and set aside
  3. In a large bowl, whisk together the melted butter and sugar until combined. Beat in the eggs one at a time and stir in vanilla extract
  4. Sift together the flour, cocoa powder, salt, and baking powder in another bowl. Gradually mix this into the wet ingredients until just combined
  5. Fold in chocolate chips if using, then pour the brownie batter into the prepared pan and spread evenly
  6. Bake for 18-20 minutes until edges are set but center is slightly soft. Let cool slightly while preparing the cheesecake filling
  7. Reduce the oven temperature to 325°F (160°C). In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until fluffy
  8. Beat in eggs one at a time, mixing just until incorporated. Stir in sour cream, vanilla extract, and lemon juice until smooth
  9. Pour cheesecake filling over the slightly cooled brownie base. Smooth the top with a spatula
  10. Place the springform pan into a larger roasting pan, pour hot water into the roasting pan halfway up the sides of the springform pa
  11. Bake for 60-75 minutes until edges are set and center has a slight wobble. Turn off the oven and let cheesecake cool in the oven for 1 hour
  12. Remove from the water bath and cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours or overnight before serving

Notes

Make sure to use room temperature ingredients for a smooth batter.

Chilling overnight helps the cheesecake set and flavors meld.

  • Author: THOMAS
  • Prep Time: 30 mins
  • Cook Time: 75 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 675 kcal
  • Sugar: 47 g
  • Sodium: 325 mg
  • Fat: 47 g
  • Saturated Fat: 29 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 1 g
  • Protein: 10 g
  • Cholesterol: 210 mg

Find it online: https://dishibly.com/brownie-bottom-cheesecake-recipe/