Easy Brownie Bottom Cheesecake Recipe
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This Easy Brownie Bottom Cheesecake recipe is a winner! A fudgy chocolate brownie base, a creamy cheesecake layer, and topped with chocolate sauce and whipped cream. Heaven!
Brownie on the bottom, cheesecake on the top, whipped cream and chocolate sauce – what is not to love?
If there is ever a question of “cheesecake or brownies?” The answer is always “BOTH” However, this brownie bottom cheesecake recipe combines both, so it really is the best of both worlds!
Make this recipe for a dense but creamy, tangy cheesecake with a firm and chewy rich chocolate brownie base.
Check out this No Bake Black Forest Cheesecake, too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Two desserts in one. Who wouldn’t love that?
- Easy to make. Seriously, just follow the steps and photos below. They’ll tell you what it should look like at each stage.
- Perfect for special occasions. Like Tuesdays. Or, you know, Thanksgiving, Christmas, Easter or Valentine’s Day.
Hot tips for cheescake making
One of the keys to a cheesecake with no cracks is making sure all of the ingredients are room temperature before baking. You also want to avoid opening the oven too much while it is baking and make sure it’s not too warm when you place it in the fridge.
No water bath is used for this cheesecake recipe, but you do want to keep an eye on the cheesecake to make sure you don’t over bake it. The middle should still jiggle when you turn the oven off.
If you’re into brownies, check out my Brownie Batter Dip, or my Mini Brownie Bites. If you are into cheesecake (and I really hope you are, because this would be the worst recipe for you otherwise), try my Triple Chocolate Cheesecake or my no-bake Tiramisu Cheesecake.
What to serve with Cheesecake
I like to include whipped cream, extra chocolate sauce, and sometimes crushed nuts or chocolate chips. You could do stemmed maraschino cherries for a pop of color if you wish.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Boxed brownie mix. I used Ghirardelli Premium Brownie Mix Double Chocolate.
- Eggs. I use large-sized eggs for baking. Room-temperature eggs are best to ensure the cheesecake doesn’t crack while baking or cooling.
- Oil. I used canola oil. Vegetable oil or any neutral flavored oil can be used.
- Water. This was on the brownie mix ingredients that I had. Don’t use it if your brownie mix doesn’t specify to.
- Cream cheese. I use full-fat cream cheese for more predictable baking results. This should be softened and at room temperature before using.
- Flour. Flour adds a little gluten and works as a binder in the cheesecake layer.
- Sugar. Plain white sugar.
- Sour cream. For extra creaminess. Use plain Greek yogurt if you don’t have sour cream.
- Vanilla extract. This adds a yummy flavor to the cheesecake mixture.
- Optional: Garnish with whipped cream and chocolate syrup
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Preheat the oven to 350°F and spray a 9-inch springform pan with cooking spray, and line the bottom with parchment paper.
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Make the Fudgy Brownie Crust. Mix the brownie mix, 1 egg, oil, and water in a medium bowl until combined. (Follow the ingredients on whichever box of brownie mix you have. This is what is on the box I had.)
Bake the brownie bottom. Pour the brownie batter into the prepared springform pan and bake for 15 minutes. The brownie does not need to be fully cooked, and should still be jiggly. This is fine.
Make the Cheesecake Filling. While the brownie bottom layer is baking, use an electric mixer or a stand mixer with the paddle attachment to beat the cream cheese, flour, sugar, and sour cream in a large bowl until smooth. Mix in the remaining 2 eggs, one at a time until each egg is fully incorporated, but do not over-mix.
The cheesecake filling should be smooth and wet.
When the brownie layer is done, reduce the temperature of the oven to 325°F.
Open the oven for a couple of minutes to make sure it cools down enough before putting the cheesecake back in.
Pour the cheesecake batter on top of the partially baked brownie base, around the edges first then in the middle, while the brownie layer is still hot and wobbly.
Bake cheesecake. Bake the cheesecake for 40-45 minutes or until the cheesecake is set around the edges but the center still jiggles a little. The edges of the cheesecake will be golden brown, but they should not be dark brown or burned. Turn off the oven and allow the cheesecake sit in the oven for 1 hour, with the door cracked or propped open. After an hour, the cheesecake should be firm and set.
Chill. Remove the cheesecake from the oven, and allow the cheesecake to cool on a cooling rack for another 1 hour or until it is room temperature before covering the cheesecake in plastic wrap and placing it in the fridge for at least another 4 hours.
Serve. When you are ready to serve, carefully remove the outside ring of the springform pan, and remove the parchment paper from the bottom. Transfer to a platter or cake stand, garnish the cheesecake with whipped cream and or chocolate sauce. Devour.
Kylee’s Notes
Room temperature ingredients are very important when you are baking a cheesecake.
Use your favorite brownie box mix or homemade brownie recipe. Just make sure to bake the brownie layer for around 15 minutes. The brownie layer should not be fully cooked at that point and should still be jiggly.
You can use plain Greek yogurt instead of sour cream for the cheesecake.
Follow the ingredients on the box of brownie mix (or the brownie recipe). You may not need oil or water.
Storage Instructions
Refrigerator: Store the cheesecake in the refrigerator, covered in plastic wrap or an airtight container, for up to 4 days. Don’t leave the cheesecake at room temperature for longer than 2 hours at a time.
Freezing instructions
Freezer: Place plastic wrap and foil over the cheesecake and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
FAQs
The reason a cheesecake cracks is because of an abrupt temperature change. Be sure to turn off the oven and leave the cheesecake in the oven with the door propped open so it cools slowly.
Sure! Use my brownie recipe for a great starting point.
Absolutely. You will need to adjust the cooking time though, to adjust for the size difference.
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- Toffee Caramel Cheesecake (no water bath). It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits in the topping and, whipped cream and caramel sauce to finish.
- Caramel Pecan Cheesecake (No Bake!). Impress your holiday crowd or your weekend guests with this spectacular no-bake caramel pecan cheesecake! It’s made with a buttery crumbly crust and a creamy smooth cheesecake filling topped with a gooey crunchy topping made from pecans and caramel sauce!
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- Dulce de Leche Cheesecake. recipe requires just 7 ingredients to create an impressive creamy dessert bursting with rich caramel flavor!
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Brownie Bottom Cheesecake
Ingredients
- 1 18-oz box brownie mix
- 3 large eggs room temperature, divided
- ⅓ cup oil
- ¼ cup water
- 1 lb softened cream cheese
- 1 tablespoon all-purpose flour
- ¾ cup white sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Optional
- whipped cream
- chocolate syrup
Instructions
Get prepped
- Preheat the oven to 350°F.
- Spray a 9-inch springform pan with cooking spray, and line the bottom with parchment paper.
Make the Brownie Base
- Mix 1 18-oz box brownie mix, 1 of the 3 large eggs, ⅓ cup oil, and ¼ cup water in a medium bowl until combined. (Follow the ingredients on whichever box of brownie mix you have. This is what is on the box I had.)
- Pour the brownie batter in the prepared springform pan and bake for 15 minutes. It will not be fully cooked, and should still be jiggly. This is fine.
Make the Cheesecake Filling
- While the brownie layer is baking, use an electric mixer or a stand mixer with the paddle attachment to blend 1 lb softened cream cheese, 1 tablespoon all-purpose flour, ¾ cup white sugar, and ¼ cup sour cream and 1 teaspoon vanilla extract in a large bowl until smooth.
- Mix in the remaining 2 3 large eggs, one at a time until each egg is fully incorporated, but do not over-mix. The cheesecake filling should be smooth and wet.
- When the brownie layer is done, reduce the temperature of the oven to 325°F.
- Open the oven for a couple of minutes to make sure it cools down enough before putting the cheesecake back in.
- Spoon the cheesecake filling on top, around the edges first then in the middle, while the brownie layer is still hot and wobbly.
Bake
- Bake the cheesecake for 40-45 minutes or until the cheesecake is set around the edges but the center still jiggles a little. Turn off the oven and let the cheesecake sit in the oven for 1 hour, with the door cracked.
- After an hour, the cheesecake should be firm and set.
- Let the cheesecake rest on a cooling rack for another 1 hour or until it is room temperature before covering it with plastic wrap and placing it in the fridge for at least another 4 hours.
Serve
- When you are ready to serve, carefully remove the outside ring of the springform pan, and remove the parchment paper from the bottom.
- Transfer the cheesecake to a platter or cake stand, garnish with chocolate syrup or whipped cream, optional, and serve chilled.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
