Brownie Bottom Cheesecake cravings usually pop up on the kind of day when you want something rich, playful, and not too fussy. Maybe you promised dessert for a family dinner, or your best friend just got a new job and you want to celebrate with something that tastes like a hug. I’ve been there, staring at the pantry and thinking, do I make brownies or cheesecake? This recipe answers with both, and it does it in a way that feels doable on a busy weeknight. If you can stir a bowl and turn on the oven, you’re set. Let me walk you through my favorite way to make it, step by step.
How to Make Brownie Bottom Cheesecake
This is my go-to method when I want a creamy cheesecake sitting on a thick, fudgy brownie base. You get the best of both worlds in one pan. Here’s everything you’ll need and a simple flow that keeps things calm and mess-free.
What you will need
- Pan: 9-inch springform pan, plus a baking sheet
- For the brownie layer: 1 box fudgy brownie mix and ingredients listed on the box, or 1 homemade batch that fits a 9-inch pan
- For the cheesecake: 24 oz cream cheese, softened; 3/4 cup granulated sugar; 2 tsp vanilla; 3 large eggs, room temp; 1/2 cup sour cream; pinch of salt
- For garnish: chocolate shavings, fruit, or a drizzle of warm fudge
- Tools: mixing bowls, hand mixer or stand mixer, foil, parchment, sharp knife for slicing
Directions
Preheat your oven to 350°F. Line the bottom of your springform pan with parchment, clamp it shut, and lightly grease the sides. This makes slicing neater and keeps the brownie from sticking.
Mix the brownie batter as directed, then spread it into the pan in an even layer. Slide the pan onto a baking sheet and bake just until the top is set and shiny, about 18 to 22 minutes, depending on your mix. You want it slightly underbaked since it will bake again with the cheesecake.
Cool the brownie base for 10 minutes so it settles, then lower the oven to 325°F. While the brownie cools, make the cheesecake filling. If you see any crack or air pockets in the brownie top, don’t worry. The creamy layer hides all that and locks in moisture.
Wrap the outside of the springform pan with foil up the sides. This protects the brownie from too much heat and helps if you use a shallow water bath later. I like to set the foil-wrapped pan on a rimmed baking sheet to catch any drips and make moving it in and out of the oven easier.
“I baked this for my team at work and watched people close their eyes after the first bite. The brownie stayed fudgy, the cheesecake was silky, and I felt like a dessert rockstar.”
How to Make the Cheesecake Layer
Now for the creamy crown. The texture is everything here, and room temperature ingredients make a noticeable difference. For the record, this part is easier than it looks. Keep the mixer speed low and trust the process.
Get the dairy ready
Set the cream cheese, sour cream, and eggs out while the brownie bakes. Soft cream cheese avoids lumps and lets the sugar dissolve smoothly. If you’re in a rush, cut the cream cheese into cubes and microwave in short bursts at 10-second intervals until just softened. You don’t want it warm, only pliable.
Mix gently, then bake right
Beat the cream cheese on low until smooth, about 1 minute. Add sugar and salt and mix again until glossy. Blend in the vanilla and sour cream. Crack in the eggs one at a time, mixing on low just until each one disappears. Overmixing whips in air, which can lead to cracks later. Pour the batter over the brownie base and smooth the top.
For a simple water bath alternative, place a pan with a few cups of hot water on the lower rack. Bake the cheesecake at 325°F until the edges are set and the center still has a little wobble, about 40 to 50 minutes. If you gently tap the pan and the middle jiggles like set Jell-O, you’re in the sweet spot.
Cooling matters
Turn the oven off, crack the door, and let the cheesecake rest inside for 30 minutes. This gradual cool prevents dramatic temperature changes that cause cracks. Remove and cool to room temperature, then cover and chill at least 6 hours or overnight. Chilling is when the texture firms up and flavors settle into that signature silky bite.
Tips for Making
- Line the pan. Parchment on the bottom keeps the brownie from sticking and ensures clean slices.
- Room temp eggs and cream cheese. The filling blends smoother and bakes more evenly.
- Don’t overbake the brownie. Pull it when it’s set but still fudgy. It will bake again with the cheesecake layer.
- Use low mixer speed. Too much air invites cracks. Low and slow is your friend.
- Skip panic over minor cracks. A quick sour cream swoop can hide tiny flaws, or top with ganache or fruit.
- Prevent leaks. Wrap the pan in foil if using a water bath, or place it on a baking sheet to catch any butter drips.
- Flavor boosts. Stir in espresso powder for richer chocolate flavor, or swirl in raspberry jam for a pretty marbled top.
- Clean slices. Warm a knife in hot water, wipe, and repeat for picture-ready edges.
How to Store Brownie Bottom Cheesecake
Let the cheesecake cool fully before chilling. Cover the pan tightly and refrigerate for up to 5 days. For longer storage, slice and freeze pieces individually on a tray, then wrap them in plastic and bag them. They hold well for up to 2 months. Thaw slices in the fridge for a few hours or at room temp for 20 to 30 minutes before serving.
Brownie Bottom Cheesecake tastes best slightly cool. If you like a softer bite, let it sit out for 10 minutes before slicing. For transport, keep it chilled in an insulated bag with ice packs and add any whipped cream or fruit topping when you arrive. That way everything stays fresh and picture ready.
If you ever notice condensation on top after chilling, gently blot with a paper towel before decorating. And if the crust feels a touch firm from the fridge, a short rest on the counter brings back that tender, fudgy feel.
More No-Bake Cheesecake Desserts
I adore a baked brownie base with creamy topping, but sometimes no-bake is the vibe. If you want fuss-free, crush cookies with melted butter, press into a pan, and chill while you whip a fluffy cream cheese filling. A no-bake Oreo cheesecake practically makes itself: chopped cookies folded into a light vanilla filling with a chocolate cookie crust. Lemon berry is another winner, fresh and bright, and it adds a nice balance when you’re serving heavier mains. If you like salty-sweet, try a pretzel crust with a peanut butter cheesecake filling and a drizzle of chocolate. These versions chill into sliceable perfection without turning on the oven, and they’re a nice companion lineup when you bring out the star of the show.
For summer parties or last-minute desserts, little jars are fun too. Layer cookie crumbs, cheesecake cream, and fruit compote in glasses, and you’ve got individual treats that look fancy but take minutes. Most no-bake cheesecakes firm up in 4 to 6 hours, overnight if you want extra clean slices. You can swap flavors endlessly, but the basics remain the same: a buttery crumb base, a soft creamy center, and a topping that matches your mood. It’s playful, flexible, and great when the oven is already busy with mains.
Common Questions
Can I use a homemade brownie instead of a box mix?
Absolutely. Use your favorite fudgy recipe that fits a 9-inch pan. Slightly underbake it, since it will bake again under the cheesecake layer.
How do I prevent cracks in the cheesecake?
Use room temperature ingredients, mix on low, avoid overbaking, and cool gradually. A steamy oven or simple water bath also helps.
What if my brownie rises up the sides?
That’s fine. The cheesecake will settle on top and cover it. Trim any tall edges with a knife after baking if you want perfectly even sides.
Can I flavor the cheesecake?
Yes. Add lemon zest for brightness, swirl in raspberry or strawberry jam, or fold in mini chocolate chips. Keep stir-ins modest to maintain a smooth texture.
How long should I chill before serving?
At least 6 hours, but overnight is best for a clean cut and a set, creamy texture.
Save Room for Seconds
When I want a dessert that makes people lean back, sigh, and go in for another forkful, this delivers. Brownie Bottom Cheesecake gives you fudgy, creamy, and celebratory in one slice, and the method is clear enough for a weeknight. Keep the mixer low, chill it well, and let the layers do the magic. If you try it, tag me so I can cheer you on and drool a little with you. Happy baking and enjoy every bite. 
Brownie Bottom Cheesecake
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a perfect blend of fudgy brownie and creamy cheesecake in this Brownie Bottom Cheesecake recipe, ideal for celebrations and weeknight desserts.
Ingredients
- 1 box fudgy brownie mix (or 1 homemade batch for a 9-inch pan)
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs, room temperature
- 1/2 cup sour cream
- Pinch of salt
- Chocolate shavings, fruit, or warm fudge (for garnish)
Instructions
- Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment, clamp it shut, and lightly grease the sides.
- Prepare the brownie batter according to the box instructions or your homemade recipe, then spread it into the pan in an even layer.
- Bake for 18 to 22 minutes until the top is set and shiny. Allow the brownie base to cool for 10 minutes.
- Lower the oven temperature to 325°F. Wrap the outside of the springform pan with foil to prevent leaks.
- In a mixing bowl, beat the cream cheese until smooth. Add sugar and salt, then mix again. Blend in vanilla and sour cream.
- Crack in eggs one at a time, mixing on low until each is fully incorporated.
- Pour the cheesecake batter over the cooled brownie base and smooth the top.
- Bake at 325°F until the edges are set and the center has a slight wobble, about 40 to 50 minutes.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
- Remove from the oven and cool to room temperature. Cover and chill for at least 6 hours or overnight.
Notes
Let the cheesecake cool fully before chilling. It tastes best slightly cool or at room temperature. Prevent cracks by using room temperature ingredients and mixing on low speed.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg