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Brownie Bottom Cheesecake Recipe

Brownie Bottom Cheesecake Recipe

Olivia Brooks
This brownie bottom cheesecake recipe combines fudgy cocoa brownies with smooth cream cheese filling for a rich, creamy dessert everyone will love.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Chill Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls (2–3 large)
  • Hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons.
  • Saucepan
  • Parchment paper
  • Oven
  • Cooling rack
  • Sharp knife for slicing

Ingredients
  

For the Brownie Base

  • 1/2 cup 115g unsalted butter
  • 1 cup 200g granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup 40g cocoa powder
  • 1/2 cup 65g all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chocolate chips

For the Cheesecake Layer

  • 2 cups 450g cream cheese, softened
  • 3/4 cup 150g granulated sugar
  • 2 large eggs
  • 1/2 cup 120ml heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions
 

Step 1: Prepare the Pan

  • Preheat your oven to 170°C (340°F). Lightly grease your springform pan and line the bottom with parchment paper. This small step saves you from any sticking disasters later.

Step 2: Make the Brownie Batter

  • In a saucepan, gently melt the butter. Once melted, remove it from heat and stir in the sugar. The mixture will look glossy and thick.
  • Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  • Sift in cocoa powder, flour, salt, and baking powder. Fold everything together gently. Finally, add chocolate chips for those gooey bites.
  • Pour the batter into your pan and smooth it out.

Step 3: Bake the Brownie Layer

  • Bake for 15 minutes. You’re not fully baking it—just setting the base so it can hold the cheesecake layer.

Step 4: Prepare the Cheesecake Filling

  • Beat the cream cheese until completely smooth. This step is important—no lumps allowed!
  • Add sugar and mix until creamy. Add eggs one at a time, mixing slowly.
  • Pour in heavy cream, vanilla, and cornstarch. Mix until silky and smooth.

Step 5: Assemble

  • Pour the cheesecake mixture over the warm brownie base. Tap the pan lightly to remove air bubbles.

Step 6: Bake

  • Lower the temperature to 160°C (320°F) and bake for 50 minutes. The edges should be set, and the center should still have a slight wobble.

Step 7: Cool Slowly

  • Turn off the oven and leave the door slightly open. Let it cool inside for an hour—this helps prevent cracks.

Step 8: Chill

  • Refrigerate for at least 4 hours or overnight for best results.

Step 9: Serve

  • Slice with a clean knife, wiping between cuts for neat layers.
Keyword Brownie Bottom Cheesecake Recipe