Ultimate Brownie Bottom Cheesecake Recipe: Easy, Creamy, and Delicious Brownie Cheesecake Bars

Alright, so here’s the thing: I’m always on the lookout for the perfect dessert, especially when I’m feeding my three kids who somehow always seem to be hungry. One day I was thinking, “What if I could combine my love for brownies and cheesecake into one glorious treat?” And boom, the idea for Brownie Bottom Cheesecake was born. It’s everything you could ever want: a brownie cheesecake combo with a chewy, fudgy homemade brownie base and a smooth, creamy cheesecake layer on top. Seriously, it’s like heaven in a pan.

I’ve tried lots of different brownie cheesecake recipes, but this one has become my absolute favorite. You get the best of both worlds: that rich, gooey brownie and the perfect, creamy texture of a cheesecake. And if you’re looking for something even easier, these could totally be turned into brownie cheesecake bars (which, let’s be real, makes life with kids way simpler).

I’ve made this cheesecake brownies recipe a million times and honestly, it’s a total crowd-pleaser, whether it’s for a family dinner or a party. You could even customize it with different cheesecake ideas to make it your own. Whether you’re using a basic cheesecake recipe or something a little more decadent, I guarantee this cake brownie hybrid is one of the best cheesecake desserts you’ll ever make. Plus, it’s super simple, so don’t stress—this easy homemade cheesecake recipe will totally impress your guests, and you don’t have to be a pro to pull it off.

So, if you’re on the hunt for the best cheesecake recipe homemade, or if you’re just craving something new and fun to try, this Brownie Bottom Cheesecake is a must-try. Let’s dive in!

Ingredients You’ll Need:

• For the Brownie Layer:
  • 1 box of brownie mix (yep, you can go the shortcut route!)
  • Eggs, oil, and water (according to brownie mix directions)
• For the Cheesecake Layer:
  • 2 (8 oz) packages of cream cheese, softened
  • 1/2 cup of sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup sour cream (it’s optional but makes it creamier)
• For Topping (Optional):
  • Whipped cream
  • Chocolate chips or any toppings you like (I’m a fan of extra chocolate, so I load it up!)

Step-by-Step Instructions:

1. Preheat the Oven and Prep the Pan

First things first, get your oven preheated to 325°F (160°C). You want it nice and hot for when we bake the brownies. Also, line a 9-inch springform pan with parchment paper or grease it with butter. Trust me, this will save you when you’re trying to get the cheesecake out later.

2. Make the Brownie Layer

So, I’m all about saving time, and boxed brownies are a lifesaver. Follow the instructions on the box—mix the brownie batter, which usually involves cracking a couple of eggs, adding some oil and water, and stirring it up. Once it’s all mixed, pour it into your prepared pan. Spread it out evenly, then pop it in the oven for about 20 minutes. You want the brownies to bake just enough so they’re firm but not fully cooked because we’re going to bake them again with the cheesecake layer on top.

3. Prepare the Cheesecake Filling

While the brownies are baking, grab a bowl and start mixing the cream cheese with sugar. Beat it until it’s smooth. Then, add in the vanilla extract, eggs, and sour cream (if you’re using it). Mix everything until it’s nice and creamy. This step is so easy but so important—it’s the smooth texture that makes the cheesecake so irresistible.

4. Layer the Cheesecake on Top

Okay, once your brownies are done (but not fully cooked), take them out of the oven. You’ll want the brownie layer to still be a bit soft in the center—that’s perfect. Now, pour the cheesecake mixture right on top of the brownie layer. Spread it out gently with a spatula so it’s even.

5. Bake the Whole Thing

Now, carefully slide that pan back into the oven and bake for another 40-45 minutes. The cheesecake should be set on the edges, but still have a slight wobble in the middle. Don’t worry; it’ll firm up as it cools. Let it sit at room temperature for a little while, then move it to the fridge to chill for at least 4 hours, or overnight if you can wait that long.

6. Add Toppings (Optional, But Highly Recommended)

When it’s time to serve, don’t hold back. Add a big dollop of whipped cream, sprinkle some chocolate chips on top, or even drizzle a little caramel sauce. It’s the finishing touches that take this to the next level!

FAQ: Brownie Bottom Cheesecake

Brownie Bottom Cheesecake Recipe Card

Brownie Bottom Cheesecake

This Brownie Bottom Cheesecake is the perfect dessert mashup, combining a rich, fudgy brownie layer with a creamy, smooth cheesecake filling. It’s a crowd-pleaser that’s easy to make and even easier to eat! Whether you’re serving it for a special occasion or just a weekend treat, this dessert is guaranteed to impress.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Servings: 10 People

Ingredients Method

Ingredients

  

• For the Brownie Layer:
• 1 box of brownie mix or homemade brownie batter
• Eggs oil, and water (as per brownie mix instructions)
• For the Cheesecake Layer:
• 2 8 oz packages cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup sour cream optional
• Optional Toppings:
• Whipped cream
• Chocolate chips
• Fresh fruit strawberries, raspberries, etc.

Method

 

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.
2. Prepare the Brownie Layer: Follow the instructions on the brownie mix box, then pour the brownie batter into the prepared pan. Bake for about 20 minutes (until it’s firm but not fully cooked).
3. Prepare the Cheesecake Layer: While the brownies are baking, beat the cream cheese and sugar until smooth. Add the vanilla, eggs, and sour cream (if using), then mix until well-combined and creamy.
4. Assemble the Cheesecake: Once the brownie layer is done, pour the cheesecake filling over the slightly undercooked brownies. Spread it out evenly.
5. Bake Again: Return the pan to the oven and bake for another 40-45 minutes, until the cheesecake layer is set but slightly jiggly in the center.
6. Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Serve: Top with whipped cream, chocolate chips, or fresh fruit. Slice and enjoy!