Double Decker Brownie Bottom Cheesecake
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This beautiful Double-Decker Brownie Bottom Cheesecake is going to be a stunning crowd-pleaser wherever you serve it up! When you’re looking for a new favorite
The fudgy brownie bottom layer is studded with semi-sweet chocolate chips. The brownie batter bakes up in a springform cheesecake pan while you mix the luscious cheesecake filling together. Baked together the two layers meld into one faultless
To Top or Not to Top
If you’re so inclined, melt some extra chocolate chips and drizzle them over the top of this cheesecake. You can also make a chocolate ganache to drip over the cake. You could also add some chocolate shavings as a garnish. Chocolate lovers will appreciate you!
But personally, I like to add a small sprinkle of brownie crumbs around the outer edge. I simply save any crumbs that come from opening the springform pan. Then I crumble them around the outer edge of the cake. You can sub chocolate graham crackers instead if you like more crumbs.
Fresh fruit or berries would be really pretty on this cheesecake, too. Fruit on cheesecake is one of my favorite things!
For this Chocolate Brownie Cheesecake you need
While the ingredients are all standard for a
- eggs
- brown sugar
- vanilla extract
- butter
- all-purpose flour
- unsweetened cocoa powder
- salt
- chocolate chips (you could sub in peanut butter chips
- cream cheese softened at room temperature
- sour cream
- granulated sugar
- lemon juice
- stand mixer with the paddle attachment or a handheld electric mixer will work too
- mixing bowl
- large bowl
- rubber spatula
- springform pan
- parchment paper (optional)
- aluminum foil
- a larger baking pan with a rimmed edge
- hot water
Our other favorite Cheesecakes
We also LOVE this 2/1 Double Decker Carrot Cake Cheesecake, it’s the ultimate Spring
Storing this Cheesecake
If you have leftover cheesecake, store it in an airtight container in the fridge. This will keep the cheesecake from drying out and taking on the smell of the fridge (not the dreaded fridge air!) and being gross. It can’t be one of your favorite desserts if it’s dried out, disgusting, and tastes like the fridge.
To store the entire cheesecake place it on your serving platter and carefully cover it with plastic wrap. Use toothpicks strategically around the cheesecake with keep the plastic off of it.
Brownie Bottom Cheesecake
Ingredients
For the Brownie Bottom:
- 2 eggs
- 1 cup brown sugar
- ½ teaspoon vanilla
- ½ cup butter
- ½ cup flour
- ½ cup cocoa powder unsweetened
- ¼ teaspoon salt
- ½ cup chocolate chips
Cheesecake:
- 24 oz. cream cheese
- ⅔ cup sour cream
- 1 Tablespoon lemon juice
- ½ cup granulated sugar
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
- 3 eggs
Instructions
- Preheat oven to 350º
- prepare the springform pan by greasing, and you can line the bottom and sides with parchment paper too if you like
- Whisk eggs, sugar, and vanilla together until well combined
- Whisk in butter
- Whisk in flour, cocoa, and salt until well combined
- Stir in chocolate chips
- Spread into the prepared pan, and bake in the center of the oven for 25 minutes, until just done
- meanwhile, In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, sour cream, and lemon juice together until smooth
- sprinkle the flour over the top of the cream cheese and stir to combine
- when the mixture is smooth add the eggs one at a time and stir to combine, don’t whip them in you’ll mix in too much air
- when the brownie bottom comes out of the oven set it out on 1-2 sheets of aluminum foil and carefully, so as not to burn yourself, wrap the bottom of the pan in foil, it should be an inch high up the sides
- Pour cheesecake batter on top of baked brownie base
- Place in a rimmed baking sheet, and place in center of oven
- Pour hot water into baking sheet to about ½ inch deep. This helps humidify the oven, keeping your cheesecake creamy, and protects the brownie from overheating and overbaking
- Bake for one hour, then turn off oven, and let rest in hot oven for an additional 30 minutes, as the cheesecake cools in the warm oven it can reduce splitting
- Remove from oven, and remove springform pan from foil liner
- For best results, let cake completely cool on a wire rack, and refrigerate for several hours (or overnight) before serving
- cover it with plastic wrap carefully in the fridge to keep it from drying out
you are missing a couple of steps after step 10, pour into cake pan, how big a pan, time to bake?