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Brownie Bottom Cheesecake on a table with ingredients around it.
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5 from 4 votes

Brownie Bottom Cheesecake

Two for One is what you get when you make this double decker Brownie Bottom Cheesecake!
Prep Time30 minutes
Cook Time1 hour 25 minutes
Cool4 hours
Course: Dessert
Cuisine: American
Servings: 10 Servings
Calories: 417kcal
Author: Laura

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
    Brownie Batter with chocolate chips and whisk on top.
  • Spread into the prepared pan, and bake in the center of the oven for 25 minutes, until just done
    Brownie batter in prepared pan.
  • 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
    Finished cheesecake batter in mixing bowl.
  • 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
    Brownie bottom in springform pan with foil around it.
  • Pour cheesecake batter on top of baked brownie base
    Cheesecake batter on brownie bottom ready to bake.
  • 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
    Finished brownie cheesecake.
  • 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

Video

Notes

Note: lining your pan with parchment isn’t strictly necessary, but it makes it so easy to release from the pan without potentially scratching it.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 54g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 629mg | Potassium: 357mg | Fiber: 3g | Sugar: 41g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 305mg | Iron: 2mg