Easy Brownie Bottom Cheesecake
A delightful dessert combining a rich, fudgy brownie base with a creamy cheesecake layer, perfect for any occasion.
Servings: 8 slices
Calories: 400kcal
Ingredients
Brownie Base
- 1 box brownie mix (plus eggs, oil, and water as directed) You can also use your favorite homemade brownie batter.
Cheesecake Layer
- 2 8 oz blocks cream cheese, softened Make sure the cream cheese is adequately softened for smooth mixing.
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream Consider substituting with Greek yogurt for extra protein.
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Line a 9-inch springform pan with parchment on the bottom and grease the sides.
- Prepare the brownie batter as directed on the box or according to your homemade recipe.
- Pour the brownie batter into the springform pan and bake for 20 minutes. It should be just set—don’t overdo it!
- Remove from the oven but keep it on.
- In a large bowl, beat cream cheese until smooth. Add in sugar and vanilla and mix well.
- One egg at a time, mix in the eggs until just combined. Then stir in sour cream and salt until smooth.
- Pour the cheesecake batter over the partially baked brownie layer.
- Bake for 35–40 minutes, until the center is just slightly jiggly.
- Turn off the oven, crack open the door, and let it sit for 1 hour.
- Refrigerate for at least 4 hours (overnight is best).
- Top with chocolate ganache, whipped cream, or crushed Oreos if desired.
Notes
For best results, avoid overbaking the cheesecake and ensure your cream cheese is softened. Store leftovers in the fridge for up to 5 days, or freeze portions wrapped individually.