Decadent Brownie Bottom Cheesecake That’s Simply Irresistible Recipe

Introduction

This decadent brownie bottom cheesecake combines a rich, fudgy brownie base with a smooth, creamy cheesecake topping for an irresistible dessert. Perfect for special occasions or whenever you crave something chocolaty and indulgent.

Ingredients

• 1 box Chocolate Brownie Mix (standard boxed mix)
• 2 Large Eggs (fresh for optimal results)
• 1/2 cup Vegetable Oil (can substitute with melted butter)
• 1/4 cup Water (for preparing the brownie mix)
• 8 oz Cream Cheese (always use softened for smooth blending)
• 1/2 cup Granulated Sugar (adjust based on preference)
• 2 Large Eggs (room temperature for creamier texture)
• 1 teaspoon Vanilla Extract (using pure vanilla will enhance flavor)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Step 2: In a bowl, combine the chocolate brownie mix with 2 eggs, vegetable oil, and water according to the package instructions.
3. Step 3: Pour the prepared brownie batter into the greased pan and bake for about 30 minutes, until set but not fully firm.
4. Step 4: Meanwhile, in a separate bowl, beat the softened cream cheese, sugar, 2 eggs, and vanilla extract together until smooth and creamy.
5. Step 5: Once the brownie layer is baked, spread the cheesecake mixture evenly over the top.
6. Step 6: Lower the oven temperature to 325°F (163°C) and bake the entire cheesecake for an additional 50 minutes, until the cheesecake topping is set.
7. Step 7: Remove from the oven and allow to cool completely at room temperature before removing from the springform pan.

Tips & Variations

• Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
• For extra richness, substitute vegetable oil with melted butter in the brownie layer.
• Add chocolate chips or nuts to the brownie batter for added texture and flavor.
• Use pure vanilla extract for a more pronounced flavor in the cheesecake topping.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for about 30 minutes for the best texture. Leftovers can be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie batter instead of a boxed mix?

Yes, homemade brownie batter works well and can add a personalized touch to the dessert. Just be sure it’s a thick batter that will hold up under the cheesecake layer.

How do I prevent cracks in the cheesecake topping?

Use room temperature eggs and cream cheese, avoid overmixing, and bake at a lower temperature when adding the cheesecake layer. Cooling the cheesecake gradually also helps minimize cracking.

Decadent Brownie Bottom Cheesecake That’s Simply Irresistible Recipe

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★★★★★

4.4 from 76 reviews

A rich, decadent dessert combining a fudgy brownie base with a smooth, creamy cheesecake layer on top. This Brownie Bottom Cheesecake offers the perfect balance of chocolate and cream cheese flavors, baked to perfection for a truly irresistible treat.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1 box Chocolate Brownie Mix (Standard boxed mix)
• 2 Large Eggs (Fresh for optimal results)
• 1/2 cup Vegetable Oil (Can substitute with melted butter)
• 1/4 cup Water (For preparing the brownie mix)

Cheesecake Layer

• 8 oz Cream Cheese (Always use softened for smooth blending)
• 1/2 cup Granulated Sugar (Adjust based on preference)
• 2 Large Eggs (Room temperature for creamier texture)
• 1 teaspoon Vanilla Extract (Using pure vanilla will enhance flavor)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to ensure the cheesecake doesn’t stick.
2. Make Brownie Batter: In a mixing bowl, combine the chocolate brownie mix with 2 large eggs, 1/2 cup vegetable oil, and 1/4 cup water, following the package instructions for mixing.
3. Bake Brownie Layer: Pour the prepared brownie batter evenly into the greased springform pan, then bake in the preheated oven for about 30 minutes, until partially set.
4. Prepare Cheesecake Mixture: While the brownie layer bakes, beat together softened cream cheese, 1/2 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract in a separate bowl until the mixture is smooth and creamy without lumps.
5. Add Cheesecake Layer: Remove the brownie layer from the oven once baked and gently spread the cheesecake mixture evenly over the top of the brownie base.
6. Bake Cheesecake Layer: Lower the oven temperature to 325°F (163°C) and return the pan to bake for an additional 50 minutes, until the cheesecake layer is set but still slightly jiggly in the center.
7. Cool and Remove: Once baked, allow the cheesecake to cool completely at room temperature. Then carefully remove from the springform pan before slicing and serving.

Notes

• Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
• For best results, use room temperature eggs in the cheesecake mixture for a smoother texture.
• You can substitute vegetable oil with melted butter in the brownie mix for a richer flavor.
• Allow the cheesecake to cool completely before removing the springform pan to prevent cracking.
• This dessert can be refrigerated for up to 4 days and served chilled.

Keywords: Brownie Bottom Cheesecake, chocolate cheesecake, brownie cheesecake recipe, decadent dessert, chocolate dessert, creamy cheesecake