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Brownie Bottom Cheesecake

Brownie Bottom Cheesecake
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A decadent dessert featuring a dense, fudgy brownie base topped with a silky, creamy cheesecake layer. The contrast of rich chocolate and tangy cream cheese creates a perfectly balanced bite every time.

Ingredients

Scale
  • 1/4 cup unsalted butter (4 tablespoons), melted and cooled slightly
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup all-purpose flour (30g)
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup full-fat sour cream (60ml), at room temperature

Instructions

  1. Preheat your oven to 350°F (177°C) with a rack in the middle position. Lightly grease a 6-inch round springform pan and line the bottom with a parchment paper round. This ensures the brownie layer releases cleanly and prevents sticking.
  2. In a medium bowl, whisk together the melted butter (cooled) and 1/4 cup sugar until smooth. Add 1 egg and 1/2 teaspoon vanilla, whisking vigorously until fully combined and slightly pale, about 30 seconds. The mixture should be glossy and well-emulsified.
  3. Sift the flour, cocoa powder, and salt directly into the wet mixture. Fold gently with a rubber spatula until no dry streaks remain, being careful not to overmix. Overworking the batter can develop gluten, resulting in a tough brownie layer.
  4. Pour the brownie batter into the prepared springform pan and spread it into an even layer using an offset spatula. The batter will be thick; spread it all the way to the edges to create a uniform base. Set aside.
  5. In a separate large bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth and free of lumps, about 2 minutes. Scrape down the sides and beaters. Add 1/4 cup sugar and beat for 1 minute more until fluffy.
  6. Add the remaining egg and 1/2 teaspoon vanilla to the cream cheese mixture. Beat on low speed just until incorporated, then stop and scrape the bowl. Overbeating at this stage can incorporate too much air, causing cracks during baking.
  7. Add the sour cream and mix on low speed until just combined. The filling should be smooth, thick, and homogeneous. Do not overmix. Pour this cheesecake filling gently over the brownie base, spreading it evenly with a spatula.
  8. Wrap the bottom and sides of the springform pan tightly with a double layer of heavy-duty aluminum foil. Place the foil-wrapped pan into a larger baking dish (like a 9×13 pan) and pour hot tap water into the larger dish until it reaches halfway up the sides of the springform pan. This water bath creates a humid environment that helps the cheesecake bake evenly and prevents cracking.
  9. Bake at 350°F (177°C) for 35-40 minutes, until the center of the cheesecake is just set but still jiggles slightly when the pan is gently shaken. A clean toothpick inserted near the edge should come out with only a few moist crumbs. Overbaking will dry out the cheesecake.
  10. Carefully remove the springform pan from the water bath and place it on a wire rack. Remove the foil and let the cheesecake cool completely at room temperature, about 1 hour. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set the texture.

Notes

Store leftover cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap the cooled, chilled cheesecake (still in the pan or removed) in plastic wrap then foil; freeze for up to 1 month. Thaw overnight in the refrigerator before serving. For best results, let the cheesecake sit at room temperature for 15 minutes before slicing.

Nutrition

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