Description
A decadent dessert that combines the rich, fudgy goodness of a brownie with the creamy, smooth texture of cheesecake. This Brownie Bottom Cheesecake is the best of both worlds, making it the ultimate indulgence for any occasion.
Ingredients
Scale
For the brownie layer:
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
For the cheesecake layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the brownie layer: In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth. Stir in the flour, cocoa powder, baking powder, and salt until just combined. Pour the brownie batter into the prepared springform pan, spreading it into an even layer.
- Make the cheesecake layer: In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract, followed by the eggs, one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until fully combined.
- Assemble the cheesecake: Carefully pour the cheesecake filling over the brownie layer in the pan. Use a spatula to spread it into an even layer.
- Bake for 55-65 minutes, or until the cheesecake is set and the top is lightly golden. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour. Afterward, refrigerate for at least 4 hours, or overnight.
- Serve: Once chilled, remove the cheesecake from the springform pan and slice. Enjoy the best of both brownies and cheesecake
Notes
- For an extra touch, drizzle melted chocolate or caramel over the top before serving.
- Ensure the cheesecake is fully chilled for the best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour