Description
There’s something undeniably magical about combining two iconic desserts: rich, fudgy brownies and velvety smooth cheesecake. Enter the Brownie Bottom Cheesecake, a dessert that feels indulgent yet approachable, impressive but not overly fussy. This is the kind of treat that turns ordinary evenings into celebrations, the star of any potluck, and the ultimate crowd-pleaser at family gatherings.
Growing up, brownies were my go-to for a quick chocolate fix, and cheesecake was a treat reserved for special occasions. The idea of combining the two felt like merging comfort with elegance, making it perfect for everything from birthdays to quiet nights at home. Imagine slicing into a dessert with a thick, chewy brownie layer at the bottom, topped with creamy, tangy cheesecake — a bite that offers the best of both worlds. This recipe will guide you step by step, helping you create a dessert that not only tastes divine but looks bakery-perfect too.
Ingredients
For the Brownie Base:
- 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
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
Step 1: Prep Your Pan
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This will ensure easy release once your cheesecake is ready.
Step 2: Make the Brownie Base
In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Add the eggs and vanilla extract, and continue whisking until fully incorporated.
Sift the cocoa powder, flour, salt, and baking powder into the wet ingredients. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. The batter should be thick and rich. Pour it into the prepared pan, spreading it evenly to create the base layer.
Bake the brownie layer for 15 minutes, just until it begins to set. It doesn’t need to be fully baked at this point since it will continue cooking with the cheesecake layer. Let it cool slightly while you prepare the cheesecake filling.
Step 3: Make the Cheesecake Layer
Using a hand or stand mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, blending until the mixture is silky and free of lumps.
Pour the cheesecake filling over the brownie base, smoothing the top with a spatula.
Step 4: Bake the Cheesecake
Place the springform pan in the oven and bake for 45–50 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for another 30 minutes to cool gradually. This step helps prevent cracks on the surface.
Step 5: Chill and Serve
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight. This chilling time allows the layers to set fully and the flavors to meld beautifully.
When ready to serve, release the cheesecake from the springform pan. For an extra touch of decadence, add toppings like chocolate shavings, whipped cream, or fresh berries. Slice and enjoy!
Notes
- For an extra fudgy brownie layer, use high-quality cocoa powder.
- This cheesecake can be made up to two days in advance, making it perfect for entertaining.