Brownie Bottom Cheesecake – Easy Dessert Recipe 🍫

There’s something magical about combining two of the most beloved desserts on the planet: rich, fudgy brownies and creamy, luscious cheesecake. That’s exactly what this Ultimate Brownie Bottom Cheesecake is all about! Imagine biting into a dense, chocolatey brownie base topped with a velvety layer of cheesecake. Oh, and did I mention the optional chocolate ganache drizzle? This dessert is indulgence on a whole new level.

Whether you’re celebrating a special occasion or just treating yourself (because let’s face it, you deserve it!), this recipe is a showstopper. It’s surprisingly easy to make, yet it looks like something straight out of a bakery display. Plus, the combination of textures and flavors will have everyone coming back for seconds. Ready to dive in? Let’s make it happen!

The Story Behind Brownie Bottom Cheesecake

This dessert feels like a modern twist on the classic cheesecake, but did you know its roots are steeped in timeless dessert traditions? Cheesecake has been around for centuries, originating in ancient Greece, while brownies are a relatively recent American invention from the late 19th century. Bringing the two together? Pure genius!

Brownie bottom cheesecake started gaining popularity in the 2000s as home bakers began experimenting with hybrid desserts. I first stumbled upon this delightful combination at a family gathering years ago. My aunt, the queen of desserts, brought her version, and I was hooked from the first bite. The dense, chocolatey base perfectly complemented the creamy cheesecake topping, and I knew I had to recreate it myself.

This recipe has since become a staple in my home, especially for holidays and birthdays. It’s versatile, crowd-pleasing, and always gets rave reviews. Plus, it’s a great way to combine two favorite desserts without having to choose between them!

Ingredients for Ultimate Brownie Bottom Cheesecake

To make this dessert masterpiece, you’ll need two sets of ingredients: one for the brownie base and one for the cheesecake layer. Let’s break it down:

For the Brownie Base:

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) sour cream

Optional Topping:

• 1/2 cup (120ml) heavy cream
• 1 cup (175g) semi-sweet chocolate chips

Each ingredient plays a role in creating the perfect balance of flavors and textures. For the brownie base, make sure to use high-quality cocoa powder for a rich chocolate flavor. As for the cheesecake layer, full-fat cream cheese is a must for that creamy consistency!

Equipment You’ll Need

Here’s a list of tools that will make preparing this dessert a breeze:

• 9-inch springform pan: This is essential for easily removing the cheesecake once it’s set.
• Mixing bowls: You’ll need separate bowls for the brownie batter and cheesecake mixture.
• Electric mixer: While you can mix by hand, using an electric mixer ensures a smooth cheesecake batter.
• Rubber spatula: Great for scraping down the sides of the bowl.
• Baking sheet: To catch any potential drips from the springform pan.

If you don’t have a springform pan, you can try using a deep pie dish, but serving might be trickier. Trust me, investing in a springform pan is worth it!

How to Make Ultimate Brownie Bottom Cheesecake

1. Prepare the brownie base: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract, mixing well. Gradually stir in cocoa powder, flour, salt, and baking powder until combined. Pour the batter into the prepared pan and spread it evenly.
2. Bake the brownie layer: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool completely before adding the cheesecake layer.
3. Make the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream until fully incorporated.
4. Assemble the cheesecake: Pour the cheesecake mixture over the cooled brownie layer, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
5. Bake the cheesecake: Reduce the oven temperature to 325°F (160°C). Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
6. Chill and set: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
7. Optional ganache topping: Heat heavy cream in a small saucepan until steaming (don’t boil). Pour it over chocolate chips and let sit for 2 minutes, then stir until smooth. Drizzle over the chilled cheesecake before serving.

Pro tip: To slice the cheesecake cleanly, use a sharp knife dipped in warm water. Wipe the blade after each cut for perfect slices!

Cooking Tips & Techniques

Getting this recipe just right is easier with a few handy tips:

• Don’t overmix the cheesecake batter: Overmixing can incorporate too much air, which may lead to cracks during baking.
• Use room temperature ingredients: Softened cream cheese and room-temperature eggs blend more smoothly, creating a silky cheesecake layer.
• Prevent cracks: Baking the cheesecake in a water bath can help, but letting it cool slowly in the oven also works well.
• Let the brownie layer cool completely: Pouring cheesecake batter onto a warm base can affect the texture of the cheesecake.

Honestly, even if your cheesecake cracks, it’ll still taste amazing. Just cover it with ganache or whipped cream, and no one will notice!

Variations & Adaptations

This recipe is wonderfully versatile. Here are a few ideas to make it your own:

• Gluten-free version: Use a gluten-free flour blend for the brownie layer.
• Flavor twist: Add a tablespoon of espresso powder to the brownie batter for a mocha flavor.
• Seasonal adaptation: Top the cheesecake with fresh berries or fruit compote for a summery touch.
• Nut-free option: Skip any toppings that may contain nuts and double-check your chocolate chips.

I once added a swirl of raspberry jam to the cheesecake layer before baking, and it was a huge hit!

Serving & Storage Suggestions

This dessert is best served chilled. Slice it into wedges and serve it as is, or with a dollop of whipped cream and a sprinkle of chocolate shavings for extra flair. A cup of coffee or a glass of milk makes the perfect pairing!

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze them for up to 2 months. To thaw, transfer slices to the refrigerator and let them defrost overnight.

Nutritional Information & Benefits

This dessert is definitely an indulgence, but it’s worth every bite! Here’s a rough nutritional estimate per slice (based on 12 servings):

• Calories: 420
• Fat: 28g
• Carbohydrates: 38g
• Protein: 6g

The cream cheese provides a good source of calcium, while the cocoa powder contains antioxidants. Just remember, moderation is key!

Conclusion

If you’re looking for a dessert that’s as impressive as it is delicious, this Ultimate Brownie Bottom Cheesecake is a must-try. It’s the perfect combination of two classics, and the end result is nothing short of spectacular.

Give it a go, and don’t be afraid to put your own spin on it! I’d love to hear how yours turns out, so drop a comment below or share your photos on social media. Let’s keep the dessert magic alive!

FAQs

Can I make this cheesecake ahead of time?

Yes! In fact, it tastes even better the next day. Prepare it a day in advance for the best flavor and texture.

Do I have to use a springform pan?

A springform pan is ideal, but you can use a deep pie dish in a pinch. Just note that serving might be trickier.

What’s the best way to prevent cracks in the cheesecake?

Cool the cheesecake slowly in the oven and avoid overmixing the batter. A water bath can also help.

Can I freeze the cheesecake?

Absolutely! Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

What toppings go well with this dessert?

Chocolate ganache, fresh berries, whipped cream, or even caramel sauce are all excellent choices!

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