Brownie Bottom Cheesecake (Printable Recipe Version)
A gorgeous dessert with a fudgy brownie base, a smooth cheesecake layer, and fluffy whipped cream. Finished with a drizzle of chocolate.
# Ingredients You’ll Need:
01 -
1 box of brownie mix, standard size.
02 -
1/2 cup of vegetable oil.
03 -
3 tablespoons water.
04 -
4 large eggs, separated and at room temperature.
05 -
2 packages of softened cream cheese, 8 ounces each (16 ounces total).
06 -
2/3 cup white sugar.
07 -
1 tablespoon plain flour.
08 -
1 teaspoon vanilla extract.
09 -
1/4 cup sour cream, at room temperature.
10 -
1 1/4 cups heavy cream (split).
11 -
3 tablespoons confectioners’ sugar.
12 -
1/2 cup chocolate ganache or hot fudge sauce for topping.
# Steps to Make It:
01 -
Preheat oven to 350°F. Add parchment to line the bottom of a 9-inch springform pan and grease the entire pan well.
02 -
Combine the brownie mix with oil, water, and 2 eggs. Follow the mix directions, pour into prepared pan, and bake for 15 minutes—just until firm.
03 -
Whisk cream cheese until fluffy and smooth. Add sugar, mix well, then slowly incorporate vanilla and flour. Stir in sour cream and 1/4 cup heavy cream, followed by the eggs, one at a time, with a spoon.
04 -
On top of the brownie base, pour the cream cheese mixture. Reduce oven heat to 325°F and bake for 45 minutes. After baking, turn off the heat but leave the oven door shut for 20 minutes. Then leave the oven door ajar for another 30 minutes.
05 -
Cool completely to room temp before refrigerating for 2-3 hours. Before enjoying, whip the remaining cream with confectioners’ sugar and add it to the top along with the chocolate fudge sauce.
# Extra Information:
01 -
Stir eggs in gently to keep the cheesecake from cracking.
02 -
Letting the baking cool slowly helps prevent cracks and keeps the texture smooth.
03 -
Keep leftovers in the fridge for up to 5 days.