This rich, creamy cheesecake sits on top of a fudgy brownie layer for the ultimate chocolate lover’s dessert. It’s surprisingly easy to make and always impresses!
When you can’t decide between brownies and cheesecake, why choose? This brownie bottom cheesecake gives you both in one stunning dessert. The bottom layer stays perfectly fudgy while the cheesecake layer is smooth and creamy. Top it with fluffy whipped cream and a chocolate drizzle, and you’ve got a dessert that looks bakery-fancy but comes together without any fuss.
I love using a boxed brownie mix for the bottom layer because it makes prep so much easier and turns out just as delicious. The key is baking the brownie layer just until it’s set, then adding the cheesecake on top. This way, you end up with a soft, fudgy brownie instead of a hard crust.
Table of Contents
Brownie Bottom Cheesecake Ingredients
Here’s what you’ll need to make this stunning dessert:
For the Brownie Layer:
- 1 standard box brownie mix (plus ingredients called for on box: typically 2 eggs, ½ cup vegetable oil, 3 tablespoons water)
For the Cheesecake Layer:
- 16 oz cream cheese (softened)
- ⅔ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup sour cream (room temperature)
- ¼ cup heavy whipping cream
- 2 large eggs (room temperature)
For the Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ cup hot fudge sauce or chocolate ganache (for drizzling)
How to Make It
Prep your pan. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Preheat your oven to 350°F.
Make the brownie batter. Mix the brownie mix according to package directions with the eggs, oil, and water. Pour into your prepared pan.
Bake the brownie layer. Bake for 15 minutes only, just until the top looks set. Don’t worry about fully cooking it—it’ll continue baking with the cheesecake layer.
Mix the cheesecake filling. While the brownie bakes, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and beat until well combined. Mix in the flour, vanilla, sour cream, and ¼ cup heavy cream until smooth.
Add the eggs gently. This is important—crack one egg into the mixture and stir it in by hand with a spatula. Repeat with the second egg. Mixing by hand instead of beating keeps extra air out, which helps prevent cracks.
Pour and bake. Pour the cheesecake mixture right over the warm brownie layer. Reduce your oven temperature to 325°F and bake for 45 minutes.
Cool slowly. Turn off the oven but leave the cheesecake inside with the door closed for 20 minutes. Then crack the door and let it cool for another 30 minutes. This slow cooling helps prevent cracks and keeps the texture perfect.
Chill completely. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 to 3 hours (or overnight is even better).
Make the whipped cream. Just before serving, beat the remaining 1 cup of heavy cream with the powdered sugar until stiff peaks form.
Decorate and serve. Pipe or dollop the whipped cream on top and drizzle with warm chocolate sauce.
Tips for Perfect Results
Let your cream cheese and sour cream sit at room temperature for about 30 minutes before starting. Softened ingredients blend much more smoothly and create a creamier texture.
The slow cooling process is key to preventing cracks. Don’t rush this step—turning off the oven and letting the cheesecake cool gradually makes a big difference.
When you mix in the eggs by hand instead of beating them, you keep excess air out of the batter. Too much air causes the cheesecake to rise and crack as it cools.
Store leftovers covered in the refrigerator for up to 5 days. The dessert actually tastes even better the next day after the flavors have time to meld together.
Brownie Bottom Cheesecake Variations
If you love brownies as much as cheesecake, you might also enjoy fudgy chewy brookies, which combine brownies and cookies in one amazing treat. You can also try cookie dough oreo brownies for another fun brownie twist.
Want to switch up the cheesecake flavor? Try swirling in some caramel sauce before baking, or add a handful of chocolate chips to the cheesecake batter for extra chocolate goodness.
For a seasonal spin, make pumpkin pie cheesecake or apple crumble cheesecake using the same brownie bottom technique.
Storage and Make-Ahead
This dessert keeps beautifully in the fridge for up to 5 days. Just cover it loosely with plastic wrap or store in an airtight container once it’s fully chilled.
You can freeze brownie bottom cheesecake for up to a month. Let it chill completely first, then place it in the freezer uncovered for 30 minutes until nearly frozen. Wrap tightly in plastic wrap and freeze. Add the whipped cream and chocolate drizzle after thawing.
To thaw, move it to the refrigerator overnight. Let it sit at room temperature for about 20 minutes before serving so the brownie layer softens slightly.
What to Serve With This Dessert
This rich dessert pairs beautifully with a hot cup of coffee or a cold glass of milk. The chocolate and cream combination is indulgent enough that you don’t need much else.
If you’re serving it for a special occasion, fresh berries on the side add a nice pop of color and a tart contrast to the sweet, rich flavors. Strawberries or raspberries work especially well.
For a fun dessert bar at parties, serve this alongside easy dirt cake and cookies for variety.
Brownie Bottom Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Prepare brownie mix according to package directions with 2 eggs, oil, and water. Pour batter into prepared pan and bake for 15 minutes, just until the top looks set.
- While brownie bakes, beat cream cheese with an electric mixer until smooth and creamy. Add granulated sugar and beat until combined. Mix in flour, vanilla extract, sour cream, and ¼ cup heavy cream until smooth.
- Crack one egg into the cheesecake mixture and stir by hand until mixed in. Repeat with the second egg. Do not beat the eggs in with the mixer.
- Pour cheesecake mixture over the partially baked brownie layer. Reduce oven temperature to 325°F and bake for 45 minutes.
- Turn off oven and leave cheesecake inside with door closed for 20 minutes. Then crack the oven door and let cool for another 30 minutes.
- Remove from oven and cool to room temperature, then refrigerate for 2 to 3 hours until fully chilled.
- Just before serving, beat remaining 1 cup heavy cream with powdered sugar until stiff peaks form. Pipe or dollop whipped cream on top of cheesecake and drizzle with chocolate sauce.
Notes
FAQ
How do I know when the cheesecake is done baking?
The center should have just a slight jiggle when you gently shake the pan. If it’s very liquidy, it needs more time. If it doesn’t jiggle at all, it might be slightly overbaked, but the slow cooling method will still give you great results.
Why do I need to mix the eggs by hand?
Beating eggs with a mixer adds too much air to the batter, which causes the cheesecake to puff up and then crack as it cools. Stirring them in gently by hand keeps the texture smooth and crack-free.
Can I use homemade brownies instead of a box mix?
Absolutely! Just bake your homemade brownie batter for about 15 minutes until the top is set, then add the cheesecake layer. The key is partial baking so the brownie stays fudgy.
Do I need a water bath for this recipe?
No water bath needed! The slow cooling method keeps the cheesecake from cracking without the extra step of a water bath.
How do I remove the cheesecake from the springform pan?
Make sure it’s completely chilled first. Run a thin knife around the edge, then carefully release the springform latch. The parchment paper on the bottom makes it easy to slide onto a serving plate if you want.
