Why You’ll Love This Recipe

This decadent dessert combines the best of two worlds: a rich, fudgy brownie layer paired with a creamy, silky cheesecake topping. It’s elegant enough for special occasions yet straightforward enough for regular weekend indulgence. The brownie base adds a satisfying depth, while the cheesecake layer delivers that classic tang and smooth texture. Finished with whipped cream and a chocolate drizzle, it’s an irresistible treat for both brownie and cheesecake lovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 standard box of brownie mix
• ½ cup vegetable oil
• 3 tablespoons water
• 4 large eggs, divided and room temperature
• 16 oz cream cheese, softened (2 × 8 oz packages)
• ⅔ cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• ¼ cup sour cream, room temperature
• 1¼ cups heavy whipping cream, divided
• 3 tablespoons powdered sugar
• ½ cup hot fudge sauce or chocolate ganache, for serving

Directions

1. Preheat the oven to 350 °F (about 175 °C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, combine the brownie mix, vegetable oil, 3 tablespoons water, and 2 of the large eggs. Prepare according to the box instructions.
3. Pour the brownie batter into the prepared springform pan and bake for 15 minutes. (The batter should be set on top, but not fully cooked through.)
4. Meanwhile, make the cheesecake filling: In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and beat until combined. Then mix in the flour, vanilla extract, sour cream, and ¼ cup heavy whipping cream until well incorporated.
5. Add the remaining 2 eggs one at a time, stirring each in by hand (not with the mixer) to avoid incorporating too much air.
6. Pour the cheesecake mixture over the partially baked brownie layer (no need to let the brownie cool).
7. Reduce the oven temperature to 325 °F (about 160 °C). Return the pan to the oven and bake for 45 minutes. After that time, turn off the oven and keep the door closed for 20 minutes. Then crack the door open and allow the cheesecake to cool for an additional 30 minutes while still in the oven.
8. Remove the cheesecake from the oven and let it come to room temperature. Then chill in the refrigerator for 2-3 hours (or longer if desired) until fully set.
9. Just before serving, whip the remaining 1 cup heavy whipping cream with the 3 tablespoons powdered sugar until stiff peaks form. Pipe or spread the whipped cream on top of the cheesecake, then drizzle with the hot fudge sauce or chocolate ganache.
10. Slice and serve chilled.

Servings and timing

Makes about 16 servings.
Total time: approximately 5 hours 30 minutes (30 minutes prep + 1 hour bake + ~4 hours of cooling/chilling)

Variations

• Use a homemade brownie batter instead of the boxed mix if you prefer from-scratch. Just be sure to bake the brownie layer about 15 minutes before adding the cheesecake.
• Add a swirl of caramel or peanut butter into the cheesecake layer before baking for a flavor twist.
• Mix in chocolate chunks or chopped nuts into the brownie layer for extra texture.
• Instead of hot fudge drizzle, top with fresh berries or a berry compote for a fruity contrast.
• For a smaller dessert, use a 7-inch springform pan and adjust baking time accordingly (use about 10 minutes for the brownie, and 35 minutes for the cheesecake layer, then follow the same cooldown steps).

Storage/Reheating

Store the cheesecake in the refrigerator, covered or in an airtight container, for up to 5 days. Before serving, allow it to sit at room temperature for about 10-15 minutes to soften slightly for optimal texture. While it’s not recommended to reheat cheesecake, you may remove individual slices and let them warm slightly before topping and serving.

FAQs

How do I know when the cheesecake is done?

When the baking time is complete and the oven is turned off, the cheesecake should be set around the edges but still have a slight jiggle in the center when you gently move the pan. If the center is firm with no movement, it may be overcooked.

Can I use a different pan size?

Yes—you can use a 7-inch springform pan for a smaller dessert, but you’ll need to reduce the baking times (both for the brownie and cheesecake layers) and adjust cooling/chilling time as well.

Do I have to line the springform pan with parchment?

It’s highly recommended, as it makes removing the cheesecake easier and cleaner without damaging the brownie base or the cheesecake layer.

What if my brownie layer comes out too firm or over-baked?

If the brownie becomes too dry or firm after chilling, it may have been baked too long. Make sure to only bake the brownie layer 15 minutes before adding the cheesecake, and follow the cooling procedure exactly.

Can I freeze this cheesecake?

Yes. Freeze it undecorated: after full chilling, place the cheesecake on a baking sheet and freeze for at least 30 minutes. Then wrap tightly with plastic wrap and freeze for up to one month. Thaw in the refrigerator before decorating.

Can I prepare parts ahead of time?

You can prepare the brownie layer and partially bake it ahead of time, then chill and continue the next day with the cheesecake layer and bake step. Just bring the brownie back to room temperature or soften a bit before pouring the cheesecake mixture.

What’s the best way to whip the cream topping?

Use thoroughly chilled heavy cream and a clean bowl. Beat on medium-high until soft peaks form, then gradually add the powdered sugar and continue until stiff peaks form (the cream should hold its shape when the whisk is lifted).

Can I skip the whipped cream topping?

Absolutely. The cheesecake can still shine on its own with the brownie base and chocolate drizzle. The whipped cream is optional but adds a nice light contrast.

Why is the cheesecake layer not cracked?

This recipe uses two key techniques to avoid cracks: mixing the eggs by hand rather than beating them to reduce air incorporation, and turning off the oven and letting the cheesecake cool slowly with the door closed and then cracked open. These help prevent rapid temperature changes and excess rising/falling that cause cracks.

Can I make this dessert gluten-free?

Yes—select a gluten-free brownie mix and verify all other ingredients (flour substitution may require almond flour or gluten-free flour). Bake the brownie layer for the same time and proceed as instructed.

Conclusion

This Brownie Bottom Cheesecake brings together two beloved dessert textures—fudgy brownie and creamy cheesecake—into one show-stopping treat. With preparation that’s still approachable, it’s perfect for celebrations or simply indulging at home. Follow the steps carefully, especially the chilling and cooling, and you’ll achieve a stunning dessert with the ideal balance of flavors and textures. Enjoy every decadent bite.

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