This Easy Brownie Bottom Cheesecake recipe is a winner! A fudgy chocolate brownie base, a creamy cheesecake layer, and topped with chocolate sauce and whipped cream. Heaven!
Check out this No Bake Black Forest Cheesecake, too!
Step-by-step photos and instructions are below!
Brownie on the bottom, cheesecake on the top, whipped cream and chocolate sauce – what is not to love?
If there is ever a question of “cheesecake or brownies?” The answer is always “BOTH” However, this brownie bottom cheesecake recipe combines both, so it really is the best of both worlds!
Make this recipe for a dense but creamy, tangy cheesecake with a firm and chewy rich chocolate brownie base.
One of the keys to a cheesecake with no cracks is making sure all of the ingredients are room temperature before baking. You also want to avoid opening the oven too much while it is baking and make sure it’s not too warm when you place it in the fridge.
No water bath is used for this cheesecake recipe, but you do want to keep an eye on the cheesecake to make sure you don’t over bake it. The middle should still jiggle when you turn the oven off.
If you’re into brownies, check out my Brownie Batter Dip, or my Mini Brownie Bites. If you are into cheesecake (and I really hope you are, because this would be the worst recipe for you otherwise), try my Triple Chocolate Cheesecake or my no-bake Tiramisu Cheesecake.
What you’ll find in this post:
Why you’ll love this recipe:
- Two desserts in one. Who woudln’t love that?
- Easy to make. Seriously, just follow the steps and photos below. They’ll tell you what it should look like at each stage.
- Perfect for special occasions. Like Tuesdays. Or, you know, Thanksgiving, Christmas, Easter or Valentine’s Day.
Frequently Asked Questions
Why did my cheesecake crack?
The reason a cheesecake cracks is because of an abrupt temperature change. Be sure to turn off the oven and leave the cheesecake in the oven with the door propped open so it cools slowly.
Can I make the brownie base from scratch?
Sure! Use my brownie recipe for a great starting point.
Can I use this recipe to make mini cheesecakes, or brownie cheesecake bars?
Absolutely. You will need to adjust the cooking time though, to adjust for the size difference.
What to serve with Cheesecake
I like to include whipped cream, extra chocolate sauce, and sometimes crushed nuts or chocolate chips. You could do stemmed maraschino cherries for a pop of color if you wish.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Boxed brownie mix. I used Ghirardelli Premium Brownie Mix Double Chocolate.
- Eggs. I use large-sized eggs for baking. Room-temperature eggs are best to ensure the cheesecake doesn’t crack while baking or cooling.
- Oil. I used canola oil. Vegetable oil or any neutral flavored oil can be used.
- Water. This was on the brownie mix ingredients that I had. Don’t use it if your brownie mix doesn’t specify to.
- Cream cheese. I use full-fat cream cheese for more predictable baking results. This should be softened and at room temperature before using.
- Flour. Flour adds a little gluten and works as a binder in the cheesecake layer.
- Sugar. Plain white sugar.
- Sour cream. For extra creaminess. Use plain Greek yogurt if you don’t have sour cream.
- Vanilla extract. This adds a yummy flavor to the cheesecake mixture.
- Optional: Garnish with whipped cream and chocolate syrup
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- 9 inch springform pan. Having a springform pan (one that allows the outside to tighten and loosen makes it easier to remove the cheesecake from the pan.
- Electric mixer or stand mixer to make the brownie batter base, and to mix up the cheesecake layer.
- Measuring cups and spoons
- A spatula for scraping bowls, and smoothing layers.
- Cooking spray to grease the pan
- Parchment paper
How to make a Brownie Bottom Cheesecake
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350°F and spray a 9-inch springform pan with cooking spray, and line the bottom with parchment paper.
Make the Fudgy Brownie Crust
Mix the brownie mix, 1 egg, oil, and water in a medium bowl until combined. (Follow the ingredients on whichever box of brownie mix you have. This is what is on the box I had.)
Bake the brownie bottom
Pour the brownie batter into the prepared springform pan and bake for 15 minutes. The brownie does not need to be fully cooked, and should still be jiggly. This is fine.
Make the Cheesecake Filling
While the brownie bottom layer is baking, use an electric mixer or a stand mixer with the paddle attachment to beat the cream cheese, flour, sugar, and sour cream in a large bowl until smooth.
Mix in the remaining 2 eggs, one at a time until each egg is fully incorporated, but do not over-mix.
The cheesecake filling should be smooth and wet.
When the brownie layer is done, reduce the temperature of the oven to 325°F.
Open the oven for a couple of minutes to make sure it cools down enough before putting the cheesecake back in.
Pour the cheesecake batter on top of the partially baked brownie base, around the edges first then in the middle, while the brownie layer is still hot and wobbly.
Bake cheesecake
Bake the cheesecake for 40-45 minutes or until the cheesecake is set around the edges but the center still jiggles a little.
The edges of the cheesecake will be golden brown, but they should not be dark brown or burned.
Turn off the oven and allow the cheesecake sit in the oven for 1 hour, with the door cracked or propped open.
After an hour, the cheesecake should be firm and set.
Chill
Remove the cheesecake from the oven, and allow the cheesecake to cool on a cooling rack for another 1 hour or until it is room temperature before covering the cheesecake in plastic wrap and placing it in the fridge for at least another 4 hours.
Serve
When you are ready to serve, carefully remove the outside ring of the springform pan, and remove the parchment paper from the bottom.
Transfer to a platter or cake stand, garnish the cheesecake with whipped cream and or chocolate sauce.
Devour.
Kylee’s Notes
Room temperature ingredients are very important when you are baking a cheesecake.
Use your favorite brownie box mix or homemade brownie recipe. Just make sure to bake the brownie layer for around 15 minutes. The brownie layer should not be fully cooked at that point and should still be jiggly.
You can use plain Greek yogurt instead of sour cream for the cheesecake.
Follow the ingredients on the box of brownie mix (or the brownie recipe). You may not need oil or water.
Storage Instructions
Refrigerator: Store the cheesecake in the refrigerator, covered in plastic wrap or an airtight container, for up to 4 days. Don’t leave the cheesecake at room temperature for longer than 2 hours at a time.
Freezing instructions
Freezer: Place plastic wrap and foil over the cheesecake and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
More delicious cheesecake recipes:
- No Bake Blueberry Cheesecake. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
- The Best Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecakey banana deliciousness. It’s the perfect finale to any meal!
- Toffee Caramel Cheesecake (no water bath). It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits in the topping and, whipped cream and caramel sauce to finish.
- Caramel Pecan Cheesecake (No Bake!). Impress your holiday crowd or your weekend guests with this spectacular no-bake caramel pecan cheesecake! It’s made with a buttery crumbly crust and a creamy smooth cheesecake filling topped with a gooey crunchy topping made from pecans and caramel sauce!
- Apple Crisp Cheesecake. Apple crisp cheesecake is a mouthwatering, showstopper of a Fall dessert that is so easy to make! With a buttery graham cracker crust, a creamy brown sugar, and cinnamon cheesecake filling, topped with an apple crisp topping, this no-bake cheesecake definitely deserves a spot on your holiday dessert menu!
- Dulce de Leche Cheesecake. recipe requires just 7 ingredients to create an impressive creamy dessert bursting with rich caramel flavor!
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Brownie Bottom Cheesecake
Ingredients
- 1 18-oz box brownie mix
- 3 large eggs (room temperature, divided)
- ⅓ cup oil
- ¼ cup water
- 1 lb cream cheese (softened)
- 1 tablespoon all-purpose flour
- ¾ cup granulated white sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Optional
- Whipped cream
- Chocolate Syrup
Directions
Get prepped
- Preheat the oven to 350°F.
- Spray a 9-inch springform pan with cooking spray, and line the bottom with parchment paper.
Make the Brownie Base
- Mix the brownie mix, 1 egg, oil, and water in a medium bowl until combined. (Follow the ingredients on whichever box of brownie mix you have. This is what is on the box I had.)
- Pour the brownie batter in the prepared springform pan and bake for 15 minutes. It will not be fully cooked, and should still be jiggly. This is fine.
Make the Cheesecake Filling
- While the brownie layer is baking, use an electric mixer or a stand mixer with the paddle attachment to blend the cream cheese, flour, sugar, and sour cream in a large bowl until smooth.
- Mix in the remaining 2 eggs, one at a time until each egg is fully incorporated, but do not over-mix. The cheesecake filling should be smooth and wet.
- When the brownie layer is done, reduce the temperature of the oven to 325°F.
- Open the oven for a couple of minutes to make sure it cools down enough before putting the cheesecake back in.
- Spoon the cheesecake filling on top, around the edges first then in the middle, while the brownie layer is still hot and wobbly.
Bake
- Bake the cheesecake for 40-45 minutes or until the cheesecake is set around the edges but the center still jiggles a little. Turn off the oven and let the cheesecake sit in the oven for 1 hour, with the door cracked.
- After an hour, the cheesecake should be firm and set.
- Let the cheesecake rest on a cooling rack for another 1 hour or until it is room temperature before covering it with plastic wrap and placing it in the fridge for at least another 4 hours.
Serve
- When you are ready to serve, carefully remove the outside ring of the springform pan, and remove the parchment paper from the bottom.
- Transfer the cheesecake to a platter or cake stand, garnish with chocolate sauce or whipped cream, optional, and serve chilled.
Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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