What do you get when you cross a rich, fudgy brownie with creamy vanilla cheesecake? A dessert that steals the show and saves you from choosing between your two faves. This Brownie Bottom Cheesecake is a luscious two-layer beauty baked all in one pan—perfect for parties, potlucks, or those moments when you’re feeling delightfully indecisive.
The bottom is dense and chewy like the best corner piece of a brownie pan, while the top is smooth and tangy, like classic New York-style cheesecake. If you love my Ultimate Fudge Brownies or Mini Cheesecake Bites, this hybrid is your sweet spot.
📝 Ingredients
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
👩🍳 Instructions
1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment and grease the sides.
2. In a medium saucepan, melt butter. Remove from heat and stir in sugar, eggs, cocoa powder, flour, salt, and vanilla until smooth.
3. Spread brownie batter into prepared pan.
4. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat until just combined.
5. Gently pour cheesecake batter over brownie layer and smooth the top.
6. Bake 40–45 minutes, or until the center is just set. Cool completely at room temp, then chill 4 hours or overnight.
🍽️ Serving Tips
- Slice with a hot knife for clean cuts.
- Serve with fresh berries, whipped cream, or a drizzle of chocolate ganache.
- Garnish with shaved chocolate or a dusting of cocoa powder.
🎨 Creative Variations
- Swirl raspberry jam or peanut butter into the cheesecake layer before baking.
- Add espresso powder to the brownie layer for a mocha twist.
- Use crushed Oreos as a topping after baking.
🫒 Storage Info
- Store covered in fridge up to 5 days.
- Freeze slices individually for up to 2 months.
- Thaw overnight in fridge for best texture.
Brownie Bottom Cheesecake
Ingredients
For the Brownie Layer:
- 1/2 cup 1 stick unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the Cheesecake Layer:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment and grease the sides.
- In a medium saucepan, melt butter. Remove from heat and stir in sugar, eggs, cocoa powder, flour, salt, and vanilla until smooth.
- Spread brownie batter into prepared pan.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat until just combined.
- Gently pour cheesecake batter over brownie layer and smooth the top.
- Bake 40–45 minutes, or until the center is just set. Cool completely at room temp, then chill 4 hours or overnight.
Notes
- Use room temp ingredients for the creamiest texture.
- No springform pan? Use a parchment-lined 9-inch cake pan.
- Add chocolate chips to the brownie for extra richness.
Let me know if you make it—tag me on Pinterest or Instagram so I can cheer on your masterpiece! ✨
