Brownie Bottom Chocolate Cheesecake is a homemade brownie crust topped with a creamy and decadent chocolate cheesecake. Then, homemade whipped cream is dolloped on to create a dessert that is sure to satisfy everyone’s sweet tooth! It’s like getting two desserts in one! I also have a Brownie Bottom Cheesecake with a sweet sour cream topping you might love!
Ingredients & Substitutions
Brownie Layer: The brownie layer is half of the recipe for my French Silk Brownies (which you will also have to try). If using a boxed brownie mix, 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.
Cocoa Powder: You will need both Dutch-processed cocoa powder and regular unsweetened cocoa powder for brownie bottom chocolate cheesecake. The Dutch-processed cocoa is for the brownie layer, while the regular unsweetened cocoa powder is for the chocolate cheesecake.
Chocolate Chips: For the cheesecake filling, I used milk chocolate chips. You could substitute semi-sweet chips if that is what you have on hand.
Whipped Topping: After testing this recipe with chocolate ganache, we decided to use whipped cream as the topping instead. The ganache was overpowering the cheesecake and brownie layers. However, if you want even more chocolate in this dessert, go ahead and add the ganache!
How To Store Brownie Bottom Chocolate Cheesecake
To store brownie bottom chocolate cheesecake, 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 refrigerator.
Can I Freeze Cheesecake?
Yes! If you are not planning to eat the cheesecake within a few days, freeze it. I recommend freezing the cheesecake without the whipped cream topping. You can quickly add it to the cheesecake when ready to serve. To freeze a cheesecake:
- Let the cheesecake cool completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. 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. It should last up to 3 months in the freezer.
- When ready to enjoy, let the cheesecake thaw in the refrigerator overnight.
Brownie Bottom Chocolate Cheesecake
Ingredients
Brownie Crust
- ¾ cup (94 g) all-purpose flour
- 3 tablespoons Dutch-processed cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 6 tablespoons (¾ stick / 85 g) unsalted butter, room temperature
- 1 teaspoon vanilla
Filling
- ½ cup (119 g) heavy cream, room temperature
- 1 cup (168 g) milk chocolate chips
- 2 blocks (8 ounces each) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 tablespoons regular unsweetened cocoa powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Topping
- whipped topping, for garnish
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan and line the bottom with parchment paper.
Brownie Crust
- To a large bowl, add flour, cocoa powder, baking powder, and salt. Whisk together ingredients until they are fully incorporated. Set aside.
- In the bowl of a stand mixer with the paddle attachment 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 the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
- Pour the brownie mixture into the pan and bake for 12 minutes. The crust will not be fully baked when removed from the oven. Meanwhile, prepare the cheesecake mixture.
Filling
- To a microwave-safe bowl, add heavy cream and chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
- In a stand mixer with the paddle attachment, beat the cream cheese until creamy and smooth.
- Beat in the sugar and cocoa powder until smooth.
- Add the eggs, one at a time, mixing until combined. Stop to scrape down the sides of the bowl as needed.
- Fold in the melted chocolate mixture.
- Add the vanilla and stir to combine.
- Pour the batter on top of the partially baked brownie crust.
- Bake for 65-70 minutes. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature.
- When ready, transfer the cheesecake to the refrigerator to chill for 4 hours up to overnight, or until set.
- Serve topped with whipped cream.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Chocolate cheesecake isn't personally my top pick (please don't send me hate mail!). However, I can see its appeal for those looking for an intense chocolate experience. Each bite is rich, creamy, and filled with decadent chocolate flavors. The fudgy brownie bottom adds a delightful twist to the classic cheesecake.
Elizabeth
This is a chocolate lover's dream dessert! A brownie layer is topped with a rich, chocolate cheesecake. I loved each bite, especially with a dollop of whipped cream on top!
Rachael
There is never too much chocolate in my book. A brownie base on a chocolate cheesecake is a chocolate lover's dream, must try!
Bella
I really enjoy the brownie base! You can never go wrong with brownies. This cheesecake is really chocolaty but in an awesome way. The rich fudgy base goes well with the smooth cheesecake layer!
Selena
I love that you have a tender fudgy brownie with the chocolate cheesecake. A step up from your regular chocolate cheesecake recipe!
I used semi sweet chocolate and dark chocolate cocoa (I don’t like milk chocolate), made a dark chocolate ganache for the top. When I served it I drizzled raspberry compote (made with fresh raspberries) on each slice and topped with whipped cream. It’s amazing!
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
I love baking and just found your recipes that may have been created for many of the magazines I read. So nice to meet you even if it’s online!
-sak
How would I adjust this recipe for a 10 inch tin
If I halved or 2/3 the recipe could I make it in a 9 inch pie plate?
Thanks! Love and use so many of your recipes.