Fudgy Brownie Bottom Cheesecake Recipe

BySarah Summers
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Introduction

This fudgy brownie bottom cheesecake combines the rich, chocolatey goodness of brownies with the creamy smoothness of cheesecake. It’s a decadent dessert that’s perfect for special occasions or any time you crave a luscious treat.

A slice of rich dessert with three clear layers sits on a white plate with a fork beside it; the bottom layer is dense and dark brown with a rough texture like a brownie, the middle layer is thick, creamy, and light yellow, resembling cheesecake, and the top layer is glossy, dark chocolate sauce dripping down the sides, scattered with small chocolate chips that continue onto the plate. The background shows the rest of the cake with similar layers, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar (for cheesecake filling)
  • 1 teaspoon vanilla extract (for cheesecake filling)
  • 3 large eggs (for cheesecake filling)
  • 1/4 cup sour cream or heavy cream
  • 1/4 cup chocolate chips (optional)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. Step 2: Melt the butter in a medium saucepan over low heat, then remove from heat and allow to cool slightly. Stir in sugar, eggs, and vanilla extract until combined. Add cocoa powder, flour, salt, and baking powder, mixing just until incorporated. Pour the batter evenly into the prepared pan.
  3. Step 3: Bake the brownie layer for about 20 minutes, or until set but still fudgy. Remove from the oven and let it cool slightly.
  4. Step 4: Beat the softened cream cheese in a large bowl until smooth. Gradually add sugar and vanilla extract, mixing well. Add eggs one at a time, mixing gently after each addition. Stir in sour cream or heavy cream until smooth, then fold in chocolate chips if using.
  5. Step 5: Pour the cheesecake filling over the cooled brownie layer and spread evenly. Bake for 30–35 minutes, until the center is set but still slightly jiggly and the edges are firm.
  6. Step 6: Let the cheesecake cool at room temperature for about 30 minutes. Cover and refrigerate for at least 3 hours or overnight for best results.
  7. Step 7: Carefully remove the springform pan sides. Slice and serve chilled, optionally topped with whipped cream, chocolate sauce, or fresh berries.

Tips & Variations

  • For extra fudginess, avoid overbaking the brownie layer before adding the cheesecake filling.
  • Use full-fat cream cheese for the creamiest texture.
  • Add a sprinkle of flaky sea salt on top before serving to enhance the chocolate flavor.
  • Swap sour cream for Greek yogurt for a tangier filling.
  • Try mixing in chopped nuts or espresso powder into the brownie batter for a unique twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended as it may affect texture.

How to Serve

A slice of three-layer dessert is placed on a white plate. The bottom layer is dark brown, crumbly, and looks like chocolate brownie. The middle layer is thick, creamy, and pale yellow, resembling cheesecake. The top layer is smooth, shiny dark chocolate sauce that drips down the sides of the cheesecake layer. Small dark chocolate chips are scattered on top of the chocolate sauce and on the plate around the slice. A silver fork rests beside the slice on the white plate, and the plate is set on a white marbled surface. In the blurred background, the rest of the round dessert with the same layers is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

While you can use a regular cake pan, a springform pan is recommended for easy removal of the cheesecake without damaging its delicate layers.

What if I don’t have sour cream or heavy cream?

You can substitute sour cream or heavy cream with full-fat Greek yogurt or whole milk. Keep in mind this may slightly alter the texture and flavor.

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Fudgy Brownie Bottom Cheesecake Recipe

★★★★★

4.6 from 111 reviews
  • Author: Sarah
  • Total Time: 4 hours (including chilling)
  • Yield: 12 slices 1x
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Description

This Fudgy Brownie Bottom Cheesecake combines the rich, dense texture of a fudgy brownie base with a creamy and smooth cheesecake topping, creating a decadent dessert that’s perfect for any special occasion or sweet craving. The recipe features a chocolate-infused brownie crust with a velvety cheesecake filling enhanced by optional chocolate chips for an extra burst of chocolate flavor.

Ingredients

Scale

For the Brownie Bottom:

  • 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 Filling:

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream or heavy cream
  • 1/4 cup chocolate chips (optional, for extra chocolate flavor)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
  2. Make the Brownie Base: Melt the butter in a medium saucepan over low heat. Remove from heat and let it cool slightly. Stir in the granulated sugar, eggs, and vanilla extract until the mixture is well combined. Add the cocoa powder, flour, salt, and baking powder, mixing just until combined. Pour the brownie batter evenly into the prepared springform pan.
  3. Bake the Brownie Layer: Bake in the preheated oven for about 20 minutes, or until the brownie layer is set but still fudgy. Remove from the oven and allow it to cool slightly while you prepare the cheesecake filling.
  4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually mix in the granulated sugar and vanilla extract until combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Finally, stir in the sour cream or heavy cream until smooth, and fold in chocolate chips if desired.
  5. Assemble the Cheesecake: Pour the cheesecake filling over the slightly cooled brownie base, spreading it evenly. Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the cheesecake center is set but still slightly jiggly and the edges are firm.
  6. Cool and Chill: Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 30 minutes. Then cover and refrigerate for at least 3 hours or overnight to fully set and develop flavor.
  7. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Optional toppings like whipped cream, chocolate sauce, or fresh berries can enhance the presentation and taste.

Notes

  • Use room temperature cream cheese for a smoother, lump-free cheesecake filling.
  • Line the springform pan with parchment paper to prevent sticking and ensure easy removal.
  • If you want extra chocolate flavor, stir in chocolate chips to the cheesecake filling before baking.
  • Allow the cheesecake to chill properly before serving for the best texture.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • You can substitute sour cream with heavy cream if preferred.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: fudgy brownie cheesecake, cheesecake recipe, brownie bottom cheesecake, chocolate cheesecake, dessert recipe, baked cheesecake

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