Brownie Bottom Cheesecake
Indulge in the ultimate dessert fusion with this Brownie Bottom Cheesecake—an irresistible combination of two beloved classics. Featuring a rich, fudgy brownie base topped with a luscious, velvety cheesecake layer, this recipe is the perfect marriage of chocolatey decadence and creamy delight. The brownie layer is made with melted semi-sweet chocolate and unsweetened cocoa for a deep cocoa flavor, while the cheesecake layer is whipped to silky perfection with cream cheese and a hint of vanilla. Easy to prepare with minimal effort, this 2-in-1 dessert is baked to perfection, ensuring a smooth, crack-free finish. Ideal for any gathering or special occasion, this showstopping treat is both visually stunning and utterly delicious. Whether you're hosting a dinner party or looking for a crowd-pleasing sweet, this Brownie Bottom Cheesecake is sure to steal the show!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 450 grams Cream cheese, softened
- 100 grams Granulated sugar (for cheesecake layer)
- 2 Large eggs (for cheesecake layer)
- 1 teaspoon Vanilla extract (for cheesecake layer)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second increments, stirring after each, until smooth. Let it cool slightly.
Whisk in the sugar, followed by the eggs and vanilla extract, until combined.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until no streaks remain.
Spread the brownie batter evenly into the prepared springform pan. Bake for 15 minutes, then set aside to cool while you prepare the cheesecake layer.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing on low speed until just combined. Stir in the vanilla extract.
Pour the cheesecake batter over the partially baked brownie layer and smooth the top with a spatula.
Bake for 40 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracks.
Refrigerate the cheesecake for at least 4 hours (preferably overnight) before serving.
Carefully remove the cheesecake from the springform pan, slice, and enjoy!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 34.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
