Description
This recipe is for a decadent Brownie Bottom Cheesecake, offering two beloved desserts in one. Enjoy a rich, fudgy brownie base topped with a creamy, smooth cheesecake layer. It’s a showstopper perfect for any occasion.
Ingredients
Scale
- For the Brownie Layer:
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 3/4 cup all-purpose flour
- For the Cheesecake Layer:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- To make the brownie layer: In a medium bowl, whisk together the melted butter and sugar.
- Add the cocoa powder and salt, and mix until well combined. Stir in the vanilla extract.
- Beat in the eggs one at a time until the batter is smooth.
- Gradually add the flour and mix until just combined. Do not overmix.
- Pour the brownie batter into the prepared springform pan and spread evenly.
- To make the cheesecake layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the sugar and flour, beating until well combined.
- Stir in the vanilla extract.
- Beat in the eggs one at a time, mixing until just combined after each addition.
- Gently stir in the sour cream until the batter is smooth.
- Pour the cheesecake batter over the brownie layer in the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
- To serve, carefully run a knife around the edge of the pan before releasing the springform sides.
Notes
- For an extra fudgy brownie layer, use good quality cocoa powder.
- Ensure your cream cheese and eggs are at room temperature for a smoother cheesecake batter.
- Cooling the cheesecake gradually in the oven is key to a crack-free top.
- Chilling the cheesecake thoroughly is essential for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 450-550 calories (will vary based on specific ingredients and portion size)
- Sugar: Approximately 40-50g
- Sodium: Approximately 200-300mg
- Fat: Approximately 30-40g
- Saturated Fat: Approximately 15-20g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 45-55g
- Fiber: Approximately 2-4g
- Protein: Approximately 8-12g
- Cholesterol: Approximately 100-150mg