Imagine combining two of the most beloved desserts—rich, fudgy brownies and creamy, luscious cheesecake—into one show-stopping treat. Our Brownie Bottom Cheesecake recipe makes that dream come true! It’s a decadent, indulgent dessert that’s perfect for special occasions or any time you want to treat yourself or impress guests.
The brownie layer forms a dense, chewy foundation, while the cheesecake layer is smooth, light, and slightly tangy, balancing the richness perfectly. This dynamic duo creates an irresistible contrast of flavors and textures that chocolate lovers and cheesecake fans alike won’t be able to resist.
This dessert is surprisingly easy to make, even though it looks impressive enough to be straight from a bakery. By baking the brownie base first and then topping it with a simple cheesecake batter, you get two perfect layers without the fuss. Plus, it’s made with basic pantry ingredients you likely already have at home.
We made sure this recipe avoids any alcohol or pork-based products, so it’s suitable for a wide range of dietary needs. Plus, it’s highly customizable—you can add toppings like chocolate ganache, fresh berries, or even a drizzle of caramel for an extra layer of indulgence.
Perfect for birthdays, holidays, potlucks, or even a weekend baking project, this Brownie Bottom Cheesecake is guaranteed to become a favorite in your dessert rotation. Every bite offers a delightful contrast between the dense, chocolaty base and the creamy, slightly tangy topping.
The texture combination is truly what makes this dessert so special. The brownie layer is moist and chewy, providing the perfect vehicle for the rich, velvety cheesecake. Together, they create a dessert that’s both comforting and sophisticated.
Whether you’re making it for a family gathering, a holiday meal, or simply because you’re craving something incredibly delicious, this dessert delivers. You can make it ahead of time, refrigerate it overnight, and have a spectacular dessert ready when you need it.
Let’s not forget that this Brownie Bottom Cheesecake is a showstopper—it looks impressive on a dessert table and elicits “wow” reactions from everyone who sees and tastes it. It’s the perfect centerpiece dessert that tastes as good as it looks.
So, preheat your ovens and get ready to bake one of the most satisfying and decadent desserts you’ve ever made. Here’s everything you need to know to make the perfect Brownie Bottom Cheesecake.
Servings Makes about 12-14 slices
Time
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Cooling and Chilling Time: 6 hours (or overnight)
Total Time: 7 hours 35 minutes
Ingredients
For the Brownie Layer:
- 1/2 cup 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:
- 3 (8 oz) blocks cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
- In a medium bowl, mix melted butter and sugar until combined.
- Beat in eggs and vanilla extract.
- Stir in cocoa powder, flour, and salt until just combined.
- Spread brownie batter evenly in the bottom of the prepared pan.
- Bake for 20 minutes. Remove from oven and let cool slightly.
- Meanwhile, prepare the cheesecake layer: Beat cream cheese until smooth.
- Add sugar and vanilla and beat until combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Mix in sour cream until smooth.
- Pour cheesecake batter over the cooled brownie layer.
- Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and refrigerate for at least 6 hours or overnight.
- Before serving, run a knife around the edges and remove the springform.
Tips
- Do not overbake the brownie base; it will continue to cook during the second bake.
- For clean slices, use a sharp knife wiped clean between each cut.
- Make sure ingredients are room temperature to prevent lumps in the cheesecake.
- Chill thoroughly for the best flavor and texture.
- Add a chocolate ganache topping for an extra decadent touch.
Why You Will Love This Recipe
This Brownie Bottom Cheesecake combines the best of two worlds—fudgy brownies and creamy cheesecake—into a stunning dessert that’s rich, satisfying, and unforgettable. Perfect for chocolate lovers and special occasions!
Summary Our Brownie Bottom Cheesecake recipe delivers a stunning and decadent dessert that combines a chewy brownie base with a creamy cheesecake topping. Easy to make, show-stopping to present, and absolutely delicious to eat, it’s a dessert everyone will love.
Brownie Bottom Cheesecake
Ingredients
For the Brownie Layer:
- 1/2 cup 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:
- 3 8 oz blocks cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
- In a medium bowl, mix melted butter and sugar until combined.
- Beat in eggs and vanilla extract.
- Stir in cocoa powder, flour, and salt until just combined.
- Spread brownie batter evenly in the bottom of the prepared pan.
- Bake for 20 minutes. Remove from oven and let cool slightly.
- Meanwhile, prepare the cheesecake layer: Beat cream cheese until smooth.
- Add sugar and vanilla and beat until combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Mix in sour cream until smooth.
- Pour cheesecake batter over the cooled brownie layer.
- Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and refrigerate for at least 6 hours or overnight.
- Before serving, run a knife around the edges and remove the springform.
Notes
- Do not overbake the brownie base; it will continue to cook during the second bake.
- For clean slices, use a sharp knife wiped clean between each cut.
- Make sure ingredients are room temperature to prevent lumps in the cheesecake.
- Chill thoroughly for the best flavor and texture.
- Add a chocolate ganache topping for an extra decadent touch.
