Brownie Bottom Cheesecake is the ultimate dessert fusion, combining two beloved treats into one indulgent masterpiece. This dessert features a rich, fudgy brownie layer as the base, topped with a creamy, smooth cheesecake filling. The combination of textures—from the dense, chocolatey brownie to the light, fluffy cheesecake—creates a dessert experience that’s nothing short of spectacular. It’s perfect for any occasion, whether you’re celebrating a special event, hosting a dinner party, or simply indulging in a decadent homemade treat. The brownie layer adds a satisfying bite, while the cheesecake topping offers a delicate, tangy contrast, making it a crowd-pleasing option for those who can’t decide between chocolate and cheesecake. This dessert is easy to make but looks impressive enough to serve to guests, ensuring it will be the highlight of any gathering.
The History of Brownie Bottom Cheesecake
The concept of combining brownies and cheesecake has been around for a while, though its exact origins are difficult to pinpoint. Cheesecake itself dates back to ancient Greece, where it was served to athletes during the Olympic Games. Over time, the recipe evolved across different cultures, with the modern American version becoming particularly popular in the 20th century. The idea of combining cheesecake with brownies gained traction in the late 20th and early 21st centuries, as more home bakers began to experiment with layered desserts. Brownie Bottom Cheesecake combines the two classic desserts, offering the rich flavor of brownies and the creamy texture of cheesecake in one harmonious dish. While it’s impossible to know exactly when or where this particular dessert was first created, its growing popularity is a testament to its deliciousness. Whether you’ve had it in restaurants or are preparing it yourself, this dessert never fails to impress with its perfect balance of flavors.
Ingredients Breakdown
- Brownie Layer
- 1/2 cup (115g) unsalted butter – provides richness and moisture to the brownie base.
- 1 cup (200g) granulated sugar – sweetens the brownie layer.
- 2 large eggs – help bind the ingredients together and add moisture.
- 1 teaspoon vanilla extract – enhances the overall flavor of the brownie.
- 1/3 cup (40g) unsweetened cocoa powder – gives the brownies their rich, chocolatey flavor.
- 1/2 cup (60g) all-purpose flour – forms the structure of the brownie layer.
- 1/4 teaspoon salt – balances the sweetness and brings out the chocolate flavor.
- Cheesecake Layer
- 3 (8 oz) packages cream cheese, softened – provides the creamy, tangy base for the cheesecake layer.
- 1 cup (200g) granulated sugar – sweetens the cheesecake filling.
- 3 large eggs – help set the cheesecake and contribute to its smooth texture.
- 1 teaspoon vanilla extract – adds flavor to the cheesecake filling.
- 1/4 cup (60ml) sour cream – adds richness and helps create a creamy texture.
- 1/4 cup (60ml) heavy cream – contributes to the cheesecake’s smooth consistency.
Step-by-Step Recipe
- Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. Set the pan aside. - Prepare the Brownie Layer
In a microwave-safe bowl, melt the butter until completely melted, about 30 seconds in the microwave. Stir in the sugar, eggs, and vanilla extract, mixing well. Add the cocoa powder, flour, and salt, and stir until combined. Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Remove from the oven and set aside to cool slightly while you prepare the cheesecake layer. - Prepare the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar, mixing until fully incorporated. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract, sour cream, and heavy cream, and beat until the mixture is smooth and well combined. - Assemble the Dessert
Pour the cheesecake batter over the slightly cooled brownie layer, smoothing it out with a spatula. Ensure the cheesecake layer covers the brownie layer completely. - Bake the Cheesecake
Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set, and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. - Cool and Chill
After the hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set. - Serve
Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice into pieces and serve.
Tips for the Perfect Brownie Bottom Cheesecake
- Make sure to allow both layers to cool slightly before adding the cheesecake mixture to the brownie layer to prevent the cheesecake from sinking into the brownies.
- For a smoother cheesecake texture, beat the cream cheese thoroughly before adding the other ingredients. This ensures no lumps in the filling.
- Let the cheesecake cool in the oven after baking to help prevent cracking on top.
- If the cheesecake begins to crack during baking, it’s okay! You can always cover it with a drizzle of chocolate ganache or fresh fruit to mask any imperfections.
- Don’t skip the chilling time! Allow the cheesecake to set completely before serving for the best texture.
- For extra flavor, you can swirl in some caramel or fruit preserves into the cheesecake batter before baking.
Variations and Customizations
While the classic brownie bottom cheesecake is fantastic on its own, there are plenty of ways to customize this dessert to suit your tastes. You can use a chocolate fudge brownie mix for the bottom layer to save time, or even make the brownie layer gluten-free if needed. For a twist on the classic flavors, try adding a layer of fruit preserves such as raspberry or strawberry on top of the brownie layer before adding the cheesecake batter. You can also incorporate flavored extracts, such as almond or hazelnut, into the cheesecake filling for a different taste. For a chocolate lover’s dream, you can swirl melted chocolate or Nutella into the cheesecake filling before baking. If you’re a fan of nuts, consider adding a layer of chopped walnuts, pecans, or hazelnuts between the brownie and cheesecake layers for added texture. For a tropical twist, coconut flakes can be added to the cheesecake batter or sprinkled on top of the cooled cheesecake for extra flair.
Health Considerations and Nutritional Value
Brownie Bottom Cheesecake is a rich and indulgent dessert that is not typically considered low in calories or fat. Each slice can have upwards of 400-500 calories, depending on the serving size and the ingredients used. The dessert contains a good amount of sugar, dairy, and butter, which makes it a high-fat, high-calorie option. While it’s not suitable for those on low-fat or calorie-restricted diets, it can be enjoyed in moderation as an occasional treat. For a lighter version, you can reduce the amount of sugar and butter in both the brownie and cheesecake layers. You can also substitute low-fat cream cheese or use a sugar substitute to reduce the overall calorie count. For those with gluten sensitivities, it’s possible to use a gluten-free brownie mix and gluten-free flour in the cheesecake layer. Dairy-free versions are possible too by using non-dairy cream cheese and substituting with plant-based milk and butter.
FAQ
Can I make this cheesecake in advance?
Yes, Brownie Bottom Cheesecake can be made a day or two ahead of time. Just make sure to store it in the refrigerator until ready to serve.
Can I freeze Brownie Bottom Cheesecake?
Yes, you can freeze Brownie Bottom Cheesecake. After it has cooled and set, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To thaw, let it sit in the refrigerator overnight.
Can I add toppings to the cheesecake?
Absolutely! Fresh berries, whipped cream, caramel drizzle, or a chocolate ganache are all great additions to enhance the flavor and presentation of the cheesecake.
What can I do if the cheesecake cracks during baking?
If your cheesecake cracks, don’t worry! You can cover the cracks with a topping, such as chocolate ganache or a fruit compote, which will hide any imperfections and still make the cheesecake look stunning.
Brownie Bottom Cheesecake
Ingredients
- 1 standard box of brownie mix
- ½ cup vegetable oil
- 3 tablespoons water
- 4 large eggs divided and at 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
- 1 ¼ cups heavy whipping cream divided
- 3 tablespoons powdered sugar
- ½ cup hot fudge sauce or chocolate ganache for serving
Instructions
- Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine the brownie mix, 2 eggs, water, and vegetable oil, then prepare the brownie batter according to the package instructions. (If the box instructions vary, follow the ingredient portions and directions provided on the package.) Once prepared, pour the brownie batter into the prepared springform pan and bake for 15 minutes, or until the top of the brownies is set.
- While the brownies are baking, beat the cream cheese using a hand mixer (or stand mixer) until smooth and fluffy. Add the granulated sugar and continue beating until combined. Next, add the flour, vanilla extract, sour cream, and ¼ cup of heavy cream, and mix until fully incorporated.
- Add one egg to the mixture and stir by hand until combined, then add the remaining egg and mix again. Once the cheesecake mixture is ready, pour it over the baked brownie layer (there’s no need to let the brownie cool after the initial 15-minute baking time).
- Reduce the oven temperature to 325°F, then return the springform pan to the oven and bake for an additional 45 minutes. After 45 minutes, turn off the oven but keep the door closed for 20 minutes. Then, crack the oven door slightly and allow the cheesecake to cool for another 30 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature, then chill in the refrigerator for 2-3 hours.
- Just before serving, whip the remaining 1 cup of heavy cream with powdered sugar until stiff peaks form. Top the cheesecake with whipped cream and a drizzle of hot fudge sauce for a perfect finishing touch.