Fudgy Brownie Bottom Cheesecake Recipe

ByOlivia Monroe
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Introduction

This Fudgy Brownie Bottom Cheesecake combines two beloved desserts into one indulgent treat. With a rich, chocolatey brownie base topped by a creamy cheesecake layer, it’s perfect for special occasions or any time you crave something decadent.

A close-up view of a slice of dessert with three clear layers is shown on a white plate with a fork beside it. The bottom layer is thick, dark brown, and moist like a brownie. The middle layer is creamy, pale yellow, and smooth like cheesecake. The top layer is a glossy dark brown chocolate sauce that drips down the sides, topped with small chocolate chips scattered on the sauce and plate. In the soft-focus background, more slices of the same dessert can be seen on white plates, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • For the Brownie Bottom:
    • 1/2 cup (1 stick) unsalted butter
    • 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
    • 1/4 teaspoon baking powder
  • For the Cheesecake Filling:
    • 16 ounces cream cheese, softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 1/4 cup sour cream or heavy cream
    • 1/4 cup chocolate chips (optional, for extra chocolate flavor)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. Step 2: In a medium saucepan, melt the butter over low heat. Remove from heat and let it cool slightly. Stir in the granulated sugar, eggs, and vanilla extract until well combined. Add the cocoa powder, flour, salt, and baking powder, mixing until just combined. Pour the brownie batter into the prepared pan, spreading it evenly across the bottom.
  3. Step 3: Bake the brownie layer for about 20 minutes, or until set but still fudgy. Remove from the oven and let it cool slightly while preparing the cheesecake filling.
  4. Step 4: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Finally, mix in the sour cream (or heavy cream) until smooth. If using, fold in the chocolate chips.
  5. Step 5: Pour the cheesecake filling over the slightly cooled brownie layer, spreading it evenly. Bake for an additional 30-35 minutes, or until the center is set but still slightly jiggly and the edges are firm.
  6. Step 6: Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 30 minutes. Cover and refrigerate for at least 3 hours, or overnight for best flavor and texture.
  7. Step 7: Carefully remove the sides of the springform pan. Slice and serve chilled. Optional toppings include whipped cream, chocolate sauce, or fresh berries.

Tips & Variations

  • Add a splash of espresso or flavored extracts such as almond or mint to the cheesecake layer for extra depth of flavor.
  • Reserve some brownie batter and swirl it into the cheesecake filling before baking to create a marbled effect.
  • Try different toppings like fresh fruit, caramel sauce, or chopped nuts to customize your cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze for up to 1 month; thaw in the refrigerator overnight before serving. Reheat is not recommended as it may affect the texture.

How to Serve

A slice of cake is shown on a white plate with a silver fork beside it. The cake has three main layers: the bottom layer is dark brown and looks dense like a brownie, the middle layer is creamy and light yellow like cheesecake, and the top layer is shiny melted chocolate that drips down the sides. There are small dark chocolate chips sprinkled on the top and a few scattered on the plate. In the background, there are more slices of the same cake blurred but visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare it a day before serving and keep it refrigerated to allow the flavors to meld and the texture to set properly.

Can I use a different pan instead of a springform pan?

While a springform pan is ideal for easy removal, you can use a regular round cake pan lined with parchment paper. Just be careful when removing the cheesecake, as it will be more fragile without the springform sides.

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Fudgy Brownie Bottom Cheesecake Recipe

★★★★★

4.6 from 57 reviews
  • Author: Olivia
  • Total Time: 4 hours (including cooling and chilling)
  • Yield: 12 servings 1x
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Description

This Fudgy Brownie Bottom Cheesecake combines the rich, dense texture of a fudgy brownie with the creamy smoothness of classic cheesecake. Featuring a decadent brownie base topped with a luscious cream cheese filling, this dessert is perfect for chocolate lovers looking for a delightful twist on traditional cheesecake recipes. It’s baked in a single pan for ease and chilled to achieve the perfect texture.

Ingredients

Scale

Brownie Bottom:

  • 1/2 cup (1 stick) unsalted butter
  • 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
  • 1/4 teaspoon baking powder

Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream or heavy cream
  • 1/4 cup chocolate chips (optional, for extra chocolate flavor)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal after baking.
  2. Make the Brownie Base: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and allow it to cool slightly. Stir in the granulated sugar, eggs, and vanilla extract until the mixture is well combined. Add the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Mix just until combined to avoid overworking the batter. Pour this brownie batter into the prepared springform pan and spread it evenly across the bottom.
  3. Bake the Brownie Layer: Bake the brownie base in the preheated oven for about 20 minutes. It should be set around the edges but still fudgy in the center. Remove it from the oven and allow it to cool slightly while preparing the cheesecake filling.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add in the granulated sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time on low speed, mixing just until combined after each addition. Stir in the sour cream or heavy cream until the batter is smooth. If desired, fold in the chocolate chips for extra chocolate flavor.
  5. Assemble the Cheesecake: Pour the cheesecake filling evenly over the slightly cooled brownie base, spreading gently to create an even layer.
  6. Bake the Cheesecake: Return the springform pan to the oven and bake for an additional 30-35 minutes. The cheesecake should be mostly set with a slightly jiggly center, and the edges should be firm to the touch.
  7. Cool and Chill: Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 30 minutes. Then cover and refrigerate for at least 3 hours, or ideally overnight, to fully set and enhance the flavors.
  8. Serve: Carefully remove the sides of the springform pan before slicing. Serve the cheesecake chilled, optionally topped with whipped cream, chocolate sauce, or fresh berries for added flavor and presentation.

Notes

  • Use a 9-inch springform pan to ensure easy removal of the cheesecake.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • Optional chocolate chips in the cheesecake add extra richness but can be omitted for a smoother filling.
  • For a marbled effect, swirl some reserved brownie batter into the cheesecake filling before baking.
  • Experiment with extracts such as almond or mint in the cheesecake layer for unique variations.
  • Toppings like fresh fruit, caramel sauce, or nuts can complement the cheesecake beautifully.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownie cheesecake, fudgy brownie, cheesecake recipe, chocolate dessert, baked cheesecake, layered dessert

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