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Brownie Bottom Cheesecake

Bottom Brownie Cheesecake is the best of two desserts--fudgy brownies topped with a creamy cheesecake!

Course Dessert
Cuisine American
Keyword Brownie Bottom Cheesecake
Prep Time 10 minutes
Cook Time 40 minutes
Chill 4 hours
Total Time 4 hours 50 minutes
Servings 12
Calories 334 kcal
Author Amanda Rettke--iambaker.net

Ingredients

BROWNIE MIXTURE

  • ¾ cup (94g) all purpose flour
  • 3 tablespoons dark cocoa powder
  • ¼ teaspoon baking powder
  • 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

  1. Preheat oven to 350°F.

BROWNIE MIXTURE

  1. In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.

  2. 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.

  3. With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.

  4. Pour the brownie mixture on the bottom of a prepared 9-inch springform pan.

  5. Bake for 12 minutes. Meanwhile, prepare the cheesecake mixture.

CHEESECAKE MIXTURE

  1. 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.

  2. Spread the cheesecake mixture on top of the brownie mixture. (The brownie mixture will not be fully set.)

  3. Bake for another 40 minutes at 350°F. Let cool before removing from pan.

SOUR CREAM TOPPING

  1. Combine sour cream and confectioners' sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.