Brownie Bottom Cheesecake
Submitted by chrissysnanny
Brownie bottom cheesecake layers a dense, fudgy unsweetened chocolate brownie base under a tangy sour cream cheesecake. Two desserts in one springform pan for the ultimate showstopper.
YIELD
12 servingsPREP
25 minCOOK
1 hrsREADY
6 hrsThis is two desserts pretending to be one. A real-deal brownie base (made with unsweetened chocolate, not cocoa powder, for the deepest fudgy flavor) bakes for 25 minutes before the cream cheese layer goes on top. The end result is dessert layering at its smartest, a cheesecake with built-in chocolate crust that beats any cookie-crumb base by a mile.
The two-stage baking is non-negotiable. Pouring the cheesecake batter onto a fully raw brownie batter would either underbake the brownie or overcook the cheesecake. Twenty-five minutes gives the brownie just enough structure to support the dense cream cheese topping without going through to chocolate-cake territory.
Using unsweetened chocolate (not chocolate chips) in the brownie layer is the right call. The cheesecake adds plenty of sweetness on top, so the brownie can lean bitter and deep, balancing the dessert. Sweet chocolate would make this cloying.
Sour cream in the cheesecake topping is the move that prevents the typical cheesecake heaviness. It thins the cream cheese slightly and adds a tangy edge that cuts through the chocolate underneath, keeping each bite interesting from the first forkful.
Letting it chill overnight is not optional. The flavors meld, the layers firm up, and the texture transforms from “just baked” to “perfectly set."
Pro Tips
- Use room-temperature cream cheese, cold cream cheese leaves lumps no matter how long you beat it
- Run a knife around the springform rim before cooling, not after, this prevents the top from cracking as it contracts
- Cool the cake slowly on the counter, then chill, sudden temperature shifts cause surface cracks
- Let stand 30 minutes at room temperature before serving for the cleanest slices and best texture
Variations
- Top with fresh raspberries, strawberries, or a chocolate ganache drizzle for added flair
- Add a teaspoon of espresso powder to the brownie layer to deepen the chocolate flavor
- Stir mini chocolate chips into the cheesecake batter for chocolate chip cheesecake with a brownie bottom
Ingredients
Directions
Heat oven to 325 deg.
Lightly grease and flour a 9” springform pan.
Set aside.
Prepare the cake: Melt butter and chocolate in 3 qt. heavy saucepan over low heat, stirring constantly; remove from heat and cool mixture to lukewarm.
Add sugar and eggs, one at a time, mixing well after each addition.
Blend in milk and vanilla. Stir in combined flour and salt, mixing just until blended. Spoon into prepared springform pan, spreading evenly. Bake 25 minutes.
Remove cake from oven while you prepare the topping.
Prepare the topping: Beat cream cheese and vanilla at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in the sour cream;pour over brownie bottom (filling will almost come to top of pan).
Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake;cool before removing rim of pan. Refrigerate 4 hours or overnight.
Let cake stand 30 minutes at room temp. before serving.
Serve with fresh berries on top if desired.
Comments
