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
Scale
- 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