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Delicious Brownie Bottom Cheesecake with a fudgy brownie layer and creamy cheesecake topping.

Brownie Bottom Cheesecake

A delicious blend of fudgy brownie and creamy cheesecake in one dessert, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Brownie Layer
  • 10 tablespoons melted butter Use unsalted butter for best results.
  • 1 cup sugar
  • 2 large eggs At room temperature.
  • 1 teaspoon vanilla
  • 1 cup cocoa powder Unsweetened.
  • 0.5 teaspoon salt
  • 0.5 cup flour
Cheesecake Layer
  • 24 ounces cream cheese Softened to room temperature.
  • 3/4 cup sugar
  • 3 large eggs At room temperature.
  • 3/4 cup sour cream
  • 2 teaspoons vanilla
  • 1 tablespoon flour Optional, helps with stability.

Method
 

Preheat and Prepare Pan
  1. Preheat your oven to 325 F. Grease your springform pan and line the bottom with parchment if you can.
Make Brownie Layer
  1. In a bowl, whisk melted butter and sugar together.
  2. Add eggs and vanilla, whisk until glossy.
  3. Stir in cocoa powder and salt, then fold in flour just until you do not see streaks.
  4. Spread this brownie mixture into the pan.
Bake Brownie Layer
  1. Bake for 12 to 15 minutes until just set, then let it cool.
Prepare Cheesecake Layer
  1. Beat cream cheese and sugar until smooth, scraping the bowl a couple of times.
  2. Add eggs one at a time on low speed.
  3. Stir in sour cream and vanilla. If using flour, add it last and mix until just combined.
Assemble and Bake Cheesecake
  1. Pour cheesecake batter over the brownie layer and tap the pan gently on the counter to pop air bubbles.
  2. Bake for 55 to 70 minutes. The edges should look set and the middle should still jiggle slightly.
  3. Turn off the oven, crack the door, and let it sit for 30 minutes.
  4. Cool on the counter until room temperature.
Chill and Serve
  1. Chill in the fridge for at least 6 hours, preferably overnight.

Notes

For best results, use room temperature ingredients and avoid overmixing after adding eggs. Parchment paper helps lift the cheesecake out of the pan cleanly.