If you’re dreaming of a dessert that combines the rich, fudgy goodness of brownies with the creamy, velvety texture of cheesecake, this brownie bottom cheesecake is your answer. It’s a treat that will leave your taste buds dancing and your guests begging for the recipe.
Imagine a luscious cheesecake layer sitting atop a dense, chocolatey brownie base, creating a delightful contrast of flavors and textures. Each bite is a perfect balance of sweetness that will satisfy even the most discerning dessert lovers.
The Ultimate Dessert for Chocolate Lovers
This brownie bottom cheesecake features a rich brownie layer that is both dense and fudgy, topped with a smooth and creamy cheesecake filling. The combination of chocolate and vanilla creates a delightful taste experience that is truly irresistible.
Ingredients
- For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Prepare the Brownie Layer: Preheat your oven to 350°F (175°C). In a medium saucepan, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla. Mix in cocoa, flour, salt, and baking powder until well combined. Pour the brownie batter into a greased 9-inch springform pan.
- Bake the Brownie Layer: Bake the brownie layer for about 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow it to cool slightly.
- Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until fully incorporated.
- Combine Layers: Pour the cheesecake mixture over the cooled brownie layer in the springform pan. Smooth the top with a spatula.
- Bake the Cheesecake: Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours, or overnight for best results. Once chilled, remove the sides of the springform pan, slice, and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 22g
- Protein: 6g
- Carbohydrates: 31g
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