Brownie Bottom Cheesecake is a rich and creamy cheesecake that is layered on top of a sweet chocolate brownie mixture bottom, covered with a sweet sour cream topping.
Yes, you read that recipe name correctly–two desserts in one! Brownie Bottom Cheesecake gives you the best of a brownie and cheesecake dessert in one easy to make treat! With a fudgy brownie bottom and cheesecake topping, you will have everyone fooled into thinking you were baking all day! And as a bonus, it is covered with a sweet and tangy sour cream topping.
Brownie Bottom Cheesecake Recipe
There are three parts to this recipe–the brownie mix, cheesecake, and sour cream topping. But don’t let that intimidate you. It’s a simple recipe that will give you a dessert that tastes like it was a lot more work than it was!
For best results, be sure to use room temperature eggs, butter, cream cheese, and sour cream. Let them sit out for a few hours before using them.
Brownie Mixture Ingredients* (full recipe below)
- Flour
- Dark cocoa
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Butter
- Vanilla
Cheesecake Ingredients
- Cream cheese
- Eggs
- Granulated sugar
- Vanilla
Sour Cream Topping
- Sour cream
- Confectioners’ sugar
*If you are using a boxed brownie mix for the brownie layer, mix according to package instructions, but pour only half the batter into the pan for the bottom layer. Use the rest for a half sheet of brownies.
How to Make Brownie Bottom Cheesecake
To get started, I used my brownie ingredients from my French Silk Brownies recipe. In a large bowl, whisk together the flour, cocoa, baking powder, and salt. Next, in a separate bowl and using a stand mixer or hand-held mixer, beat the eggs, sugar, butter, and vanilla. Be sure to mix it long enough until it gets nice and fluffy. With the mixer off, add the flour mixture into the egg mixture and mix on low until the ingredients are well combined. Pour this brownie mixture into a parchment-lined 9-inch springform pan. Of course, you can use a pie pan or other baking pan that is similar in size just make sure to line it with parchment. Pop that into the oven for about 12 minutes while you prepare the cheesecake layer. Please note that the brownies will not be fully set when you remove them from the oven.
How to Make the Cheesecake Layer
To make the cheesecake mixture, beat the cream cheese in a large bowl. Add the sugar, and mix until creamy. Then, slowly add the eggs and vanilla, beating until smooth.
Spread this mixture carefully on top of the brownie mixture and bake for another 40 minutes at 350°F.
When you pour on the cheesecake layer, start pouring on the outside edges of the pan and let the cheesecake naturally settle onto the brownie mixture. This will ensure two even layers during the baking process.
PRO TIP: If you pour directly into the center, the cheesecake batter will push the brownie batter to the edges.
The cheesecake is done when it is mostly set but still a little jiggly in the center. It will firm up as the cheesecake cools. Let it cool before removing it from the pan. And, be sure the cheesecake is completely cooled before adding the sour cream topping.
Sour Cream Topping
This no-bake sour cream topping for cheesecake adds a sweet and tangy flavor. I bet your favorite high-end restaurant does this too! Not only does this topping add the most WONDERFUL flavor to your cheesecake, but it works great at covering imperfections if you didn’t water bath your cheesecake and have a raised edge on your cheesecake or some cracks. (If you do have cracks, it is possible that you may have overcooked the cheesecake or it cooled too quickly.)
Once the cheesecake is completely cooled, mix together the sour cream and confectioners’ sugar and spread it evenly over the top of the cheesecake. Finally, let the entire cheesecake cool in the refrigerator for at least four hours. I recommend letting it chill overnight. I know… the waiting is the hardest part! But, it will be worth it!
How to Store Brownie Bottom Cheesecake
Cheesecakes are rich and filling, so even though you may want to eat the entire cheesecake in one sitting, it’s not always (if ever) possible. So, how do you store it to eat when you are craving a bite later? One easy way is to cover the cheesecake and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it will last up to 3 days in the fridge.
But, if you are not planning to eat the cheesecake within those next few days, your best bet is to freeze it. I recommend freezing the cheesecake WITHOUT the sour cream topping. You can quickly whip that up and spread it on the cheesecake the day before you are ready to serve it. To freeze a cheesecake:
- Let the cheesecake cool completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. I suggest that if you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake.
This should keep your cheesecake lasting for up to 3 months.
INGREDIENTS
BROWNIE MIXTURE
- ¾ cup (94g) all purpose flour
- 3 tablespoons dark cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 6 tablespoons (3/4 stick) butter, softened
- 1 teaspoon vanilla
CHEESECAKE MIXTURE
- 2 packages (16 ounces) cream cheese, softened
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla
SOUR CREAM TOPPING
- ½ cup sour cream, room temperature
- 2 teaspoons confectioners’ sugar
INSTRUCTIONS
Preheat oven to 350°F.
BROWNIE MIXTURE
In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
Pour the brownie mixture on the bottom of a prepared 9-inch springform pan.
Bake for 12 minutes. Meanwhile, prepare the cheesecake mixture.
CHEESECAKE MIXTURE
In a large bowl, beat the cream cheese. Add the sugar and mix until creamy. Then, slowly add the eggs and vanilla, beating until smooth.
Spread the cheesecake mixture on top of the brownie mixture. (The brownie mixture will not be fully set.)
Bake for another 40 minutes at 350°F. Let cool before removing from pan.
SOUR CREAM TOPPING
Combine sour cream and confectioners’ sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
