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4.91 from 10 votes

Brownie Bottom Cheesecake

Bottom Brownie Cheesecake is the best of two desserts--fudgy brownies topped with a creamy cheesecake!
Prep Time10 mins
Cook Time40 mins
Chill4 hrs
Total Time4 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: Brownie Bottom Cheesecake
Servings: 12
Calories: 334kcal
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

  • 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