Description
Indulge in the ultimate dessert experience with this Brownie Bottom Cheesecake! Combining the rich, fudgy texture of brownies with the creamy, velvety smoothness of cheesecake, this dessert is a match made in heaven. Perfect for celebrations or simply when you want to treat yourself, this delightful creation is sure to impress family and friends alike.
Ingredients
Units
Scale
For the Brownie Layer:
- 1 (18-ounce) box brownie mix, plus ingredients listed on the back (usually eggs, oil, and water)
- 1/2 cup chocolate chips (optional)
For the Cheesecake Layer:
- 16 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- Prepare the Brownie Layer:
- Prepare the brownie batter according to the package directions. If you like, stir in the chocolate chips for an extra chocolaty kick.
- Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Brownie Base:
- Reduce the oven temperature to 325°F (160°C) and let the brownie cool on a wire rack for 10 minutes.
- Make the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Scrape down the bottom and sides of the bowl to ensure everything is well incorporated.
- Add the sour cream, eggs, and vanilla extract. Beat until the mixture is well blended and creamy.
- Combine Layers:
- Pour the cheesecake batter over the cooled brownie layer, spreading it evenly with a spatula.
- Bake the Cheesecake:
- Bake the cheesecake for 45-50 minutes, until the edges are set and the center is slightly jiggly. This slight jiggle is normal, as the cheesecake will firm up as it cools.
- Cool and Refrigerate:
- Turn off the oven, open the door slightly, and let the cheesecake cool for 1 hour inside the oven.
- After an hour, remove the pan from the oven and let it cool completely to room temperature on the counter. Then, refrigerate for at least 4 hours (overnight is best) to allow the flavors to meld and the texture to set.
- Serve:
- When ready to serve, remove the sides of the springform pan. Drizzle with chocolate or caramel sauce if desired, slice, and serve with a dollop of whipped cream. Enjoy!
- Prep Time: 20mins
- Cook Time: 30mins