Brownie Bottom Cheesecake 

Brownie Bottom Cheesecake is a delightful dessert that combines the rich, fudgy texture of brownies with the creamy, tangy flavor of cheesecake. This indulgent treat features a brownie base topped with a smooth cheesecake filling, creating a harmonious blend of flavors and textures. Perfect for special occasions or as a sweet ending to any meal, this dessert is sure to impress.

Full Recipe:

Ingredients

For the Brownie Base:

• 1 box of brownie mix (18 oz)

• ½ cup vegetable oil

• 3 tablespoons water

• 2 large eggs (room temperature)

For the Cheesecake Filling:

• 16 oz cream cheese (2 packages), softened

• ⅔ cup granulated sugar

• 1 tablespoon all purpose flour

• 1 teaspoon vanilla extract

• ¼ cup sour cream (room temperature)

• ¼ cup heavy whipping cream

• 2 large eggs (room temperature)

For the Whipped Cream Topping:

• 1 cup heavy whipping cream

• 3 tablespoons powdered sugar

• ½ cup hot fudge sauce or chocolate ganache (for serving)

Directions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Brownie Base: In a mixing bowl, combine the brownie mix, vegetable oil, water, and 2 eggs. Prepare the brownie batter according to the package instructions. Pour the brownie batter into the prepared springform pan. Bake for 15 minutes, or until the top is set but not fully cooked.

3. Prepare the Cheesecake Filling: While the brownie base is baking, beat the softened cream cheese in a large bowl until smooth. Add the granulated sugar and beat until combined. Mix in the flour, vanilla extract, sour cream, and ¼ cup heavy whipping cream until well combined. Add the eggs one at a time, mixing by hand after each addition to avoid overmixing.

4. Assemble and Bake: Pour the cheesecake mixture over the partially baked brownie base. Reduce the oven temperature to 325°F (163°C). Bake for 45 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 20 minutes. Then, remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for 2–3 hours until fully chilled.

5. Prepare the Whipped Cream Topping: In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled cheesecake. Drizzle with hot fudge sauce or chocolate ganache before serving.

Nutritional Information (Per Serving)

• Calories: 460 kcal

• Protein: 6 g

• Fat: 30 g

  • Saturated Fat: 13 g

• Carbohydrates: 43 g

  • Sugars: 31 g

• Cholesterol: 93 mg

• Sodium: 237 mg

• Potassium: 103 mg

• Fiber: 0.3 g

• Calcium: 54 mg

• Iron: 1 mg