Dive into the delectable fusion of rich chocolate brownies and creamy cheesecake with our Ultimate Brownie Bottom Cheesecake. This indulgent dessert features a fudgy brownie base topped with a luscious cheesecake layer, making it the perfect treat for any special occasion. Each bite offers the perfect balance of chocolatey goodness and creamy delight, ensuring it becomes a favorite in your dessert repertoire.
In our home, the Ultimate Brownie Bottom Cheesecake has become a beloved treat that never fails to impress. The first time I made it, my family couldn’t stop raving about the unique combination of flavors. My husband, in particular, has a weakness for both brownies and cheesecake, so this dessert quickly became a staple at our family gatherings. It’s not just a dessert; it’s a conversation starter and a piece of joy that brings us closer with every bite.
Why This Brownie Bottom Cheesecake?
Unique Features:
- Two Desserts in One: Combines the best of brownies and cheesecake.
- Rich and Creamy: The contrast of a fudgy brownie base with a smooth cheesecake top.
- Decadent Flavor: Loaded with semisweet chocolate chips for extra indulgence.
- Easy to Make: Simple steps that yield impressive results.
Ingredients
Brownie Base
- 1 box brownie mix
- Ingredients required by the brownie mix (typically eggs, water, and oil)
Cheesecake Layer
- 450g (2 blocks) cream cheese, softened
- 100g (1/2 cup) sugar
- 2 large eggs
- 30g (2 Tbsp) sour cream
- 1 tsp pure vanilla extract
- 175g (1 cup) semisweet chocolate chips
- 8g (1 Tbsp) all-purpose flour
Toppings
- Melted chocolate, for drizzling
- Chocolate shavings, for garnish (optional)
Directions
Step 1: Prepare the Brownie Base
- Preheat your oven to 325ºF (163ºC). Grease an 8″ or 9″ springform pan with cooking spray.
- Prepare the brownie batter according to the package instructions. Pour the batter into the prepared pan.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownie to cool completely.
Step 2: Make the Cheesecake Layer
- In a large bowl, use a hand mixer to beat the softened cream cheese and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well between each addition. Then, add the sour cream and vanilla extract, beating until fully combined.
- In a small bowl, toss the chocolate chips with flour. Gently fold the chocolate chips into the cheesecake mixture.
Step 3: Assemble and Bake
- Pour the cheesecake mixture over the cooled brownie base in the springform pan.
- Wrap the bottom of the pan with aluminum foil and place it in a deep roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for about 45 minutes, or until the center of the cheesecake only slightly jiggles. Turn off the oven, prop open the door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven, discard the aluminum foil, and refrigerate it in the pan until firm, at least 5 hours or overnight.
Step 4: Finishing Touches
- Drizzle the top of the cheesecake with melted chocolate.
- Garnish with chocolate shavings, if desired.
- Slice and serve this decadent treat!
Notes
- Substitutions: Use milk chocolate or dark chocolate chips instead of semisweet for a different flavor profile.
- Tips: Ensure all ingredients for the cheesecake are at room temperature for a smoother batter.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to five days.
