Brownie Bottom Cheesecake

This brownie bottom cheesecake brings together two beloved desserts in one irresistible treat. The fudgy brownie layer creates a perfect foundation for the creamy cheesecake topping, creating a dessert that satisfies both chocolate lovers and cheesecake enthusiasts.

I first made this for my daughter's birthday when I was short on time but wanted something special. The combination was such a hit that it's now requested at every family celebration.

Ingredients

• Brownie mix: 440g box gives you a perfect fudgy base without measuring multiple ingredients
• Cream cheese: 2 packages use full fat for the richest flavor and best texture
• Large eggs: 2 provide structure to the cheesecake layer
• Sugar: 1/2 cup balances the tanginess of the cream cheese
• Vanilla extract: 1 teaspoon enhances the sweetness and adds depth of flavor

Step-by-Step Instructions

Prepare the oven:

Heat your oven to 350°F ensuring it reaches the proper temperature before baking. This consistent heat helps the brownie layer bake evenly without burning the edges.

Mix the brownie base:

Follow the package directions exactly for the brownie mix which typically includes adding oil, water, and eggs. Mix until just combined avoid overmixing which can make brownies tough.

Prepare the pan:

Thoroughly grease a 9-inch springform pan making sure to get into all the crevices. This crucial step ensures your cheesecake will release cleanly after cooling.

Bake the brownie layer:

Spread the brownie mixture evenly across the bottom of the springform pan and bake for exactly 30 minutes. The brownie should be set but still slightly underdone as it will continue cooking with the cheesecake layer.

Mix the cheesecake layer:

Beat the softened cream cheese until completely smooth with no lumps which can take 2-3 minutes. Add eggs one at a time incorporating each fully before adding the next. Mix in sugar and vanilla until the mixture is silky and pourable.

Top and bake:

Pour the cheesecake mixture over the partially baked brownie layer spreading it evenly to the edges. Lower the oven temperature to 325°F and bake for 50 minutes until the center is just slightly jiggly.

Cool properly:

Allow the cheesecake to cool completely in the pan at room temperature for at least 2 hours. This gradual cooling prevents cracks and allows the flavors to meld beautifully.

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The cream cheese is truly the star ingredient here. I learned from my grandmother to always bring it to room temperature naturally never microwave it for the smoothest possible texture. This small detail makes all the difference in the final creamy result.

Preventing Cracks

The most common issue with cheesecakes is cracking on the surface. Avoid this by never overmixing your batter which incorporates too much air. Also consider placing a shallow pan of water on the rack below your cheesecake to add moisture to the oven environment. The gradual cooling process is equally important allow the cheesecake to cool in the turned-off oven with the door slightly ajar for about 30 minutes before bringing it to room temperature.

Flavor Variations

Transform this basic recipe with simple additions to the cheesecake layer. Try folding in 1/2 cup of peanut butter for a delicious chocolate-peanut butter version. Or add 2 tablespoons of freshly squeezed lemon juice and 1 tablespoon of zest for a chocolate-lemon combination. For a festive twist swirl in 1/4 cup of raspberry preserves before baking the final layer for a beautiful marbled effect and fruity contrast.

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Serving Suggestions

While this cheesecake is delicious on its own consider elevating it with thoughtful accompaniments. A drizzle of warm chocolate sauce creates a beautiful presentation and enhances the brownie flavor. Fresh berries particularly raspberries or strawberries provide a bright contrast to the rich dessert. For special occasions add a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream on the side. Serve slices chilled but not ice cold for the best flavor and texture.

Frequently Asked Questions

→ Can I use any brownie mix for the base?

Yes, you can use your favorite brownie mix as long as it fits in the 9-inch springform pan. Adjust baking times if necessary.

→ Do I need to soften the cream cheese?

Yes, softening the cream cheese ensures a smooth, lump-free cheesecake filling.

→ What can I use instead of a springform pan?

A 9-inch round cake pan may work, but a springform pan makes it easier to remove the cheesecake intact.

→ How do I know if the cheesecake is set?

The cheesecake is ready when it's set and slightly jiggly in the center. It will firm up as it cools.

→ Can I make this dessert ahead of time?

Absolutely! This dessert can be made a day in advance. Just refrigerate until ready to serve.