Brownie Bottom Cheesecake
Bottom Brownie Cheesecake is the best of two desserts--fudgy brownies topped with a creamy cheesecake!
Servings: 12
Calories: 334kcal
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.
Nutrition
Calories: 334kcal