Are you searching for a dessert that combines the best of both worlds? Look no further than this Brownie Bottom Cheesecake—a luxurious treat that merges the rich, fudgy texture of brownies with the creamy, smooth delight of cheesecake. Perfect for special occasions or a well-deserved indulgence, this recipe is sure to impress.
Ingredients:
For the Brownie Layer:
1 box (18.3 oz) brownie mix
Ingredients listed on the box (typically eggs, oil, and water)
For the Cheesecake Layer:
2 packages (8 oz each) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Ganache Topping (optional):
1 cup chocolate chips
1/2 cup heavy cream
Directions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Brownie Layer: Prepare the brownie mix according to the package instructions, incorporating the required eggs, oil, and water. Pour the batter into the prepared springform pan, spreading it evenly. Bake for 20 minutes, or until just set. The brownie layer should still be slightly undercooked as it will continue to bake with the cheesecake layer. Let it cool slightly.
Cheesecake Layer: While the brownie layer cools, prepare the cheesecake filling. In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Assemble and Bake: Pour the cheesecake batter over the slightly cooled brownie layer, spreading it evenly. Bake for 45-50 minutes, or until the cheesecake is set with a slightly jiggly center.
Cool and Chill: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Afterward, remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
Ganache Topping (Optional): For an extra touch of decadence, prepare the ganache topping. In a microwave-safe bowl, heat the chocolate chips and heavy cream together in 30-second intervals, stirring between each interval until smooth. Pour the ganache over the chilled cheesecake, spreading it evenly. Allow it to set before slicing and serving.
Serving Tips:
Chill Before Serving: For the best texture and flavor, ensure the cheesecake is thoroughly chilled before serving. This allows the cheesecake layer to set properly and makes it easier to slice cleanly.
Use a Hot Knife: For clean cuts, dip a knife in hot water, wipe it dry, and then slice through the cheesecake. Repeat as needed for each cut, reheating the knife between slices.
Garnish: Before serving, consider garnishing the cheesecake with fresh fruit, whipped cream, or additional chocolate shavings for an extra touch of elegance.
Serve at Room Temperature: While the cheesecake is best chilled, letting it sit at room temperature for about 10-15 minutes before serving can enhance the flavors and make the texture even more delightful.
Storage Tips:
Refrigerate: Store leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. If you have a large cheesecake, you can cover it loosely with plastic wrap or foil.
Freeze for Longer Storage: If you need to store the cheesecake for a longer period, you can freeze it. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. To thaw, transfer it to the refrigerator and let it thaw overnight before serving.
Portion Control: If freezing individual slices, place them on a baking sheet to freeze them individually before transferring them to a freezer-safe bag or container. This prevents slices from sticking together and allows for easy portioning.
Avoid Freezing Ganache Topping: If you’ve added a ganache topping, it’s best to freeze the cheesecake without the ganache. Add the ganache after thawing the cheesecake to maintain its smooth texture and appearance.
Related Recipes:
- No-Bake Chocolate Chip Cheesecake Recipe
- Chocolate Peanut Butter Pie
- Chocolate Chip Cookie Dough Brownie Bombs
FAQs:
Can I use a different type of brownie mix for this recipe?
Yes, you can use any flavor of brownie mix you prefer, whether it’s classic, dark chocolate, or even a mix with added ingredients like nuts or swirls. Just be sure to follow the instructions on the box for preparing the brownie layer.
How do I prevent cracks in my cheesecake?
To minimize the risk of cracks, avoid overmixing the cheesecake batter and ensure that the oven temperature is accurate. Baking the cheesecake with the oven door slightly ajar during the cooling process helps it cool slowly and evenly, reducing the chance of cracks. Also, try not to overbake the cheesecake; it should be slightly jiggly in the center when done.
Can I make this cheesecake ahead of time?
Absolutely! This Brownie Bottom Cheesecake is ideal for making in advance. Prepare and chill it as directed, then keep it covered in the refrigerator for up to 5 days before serving. You can also freeze it for longer storage and thaw it in the refrigerator overnight before serving.
What can I use as a substitute for heavy cream in the ganache topping?
If you don’t have heavy cream, you can substitute it with half-and-half or whole milk, though the ganache may not be as rich and creamy. For a dairy-free option, use coconut milk or a non-dairy creamer. Just be aware that these substitutes might alter the texture and flavor slightly.
Cocnlusion:
The Brownie Bottom Cheesecake offers a perfect balance of textures and flavors. The fudgy brownie base provides a rich, chocolatey foundation, while the creamy cheesecake layer adds a smooth, tangy contrast. The optional ganache topping adds an extra layer of indulgence, making this dessert truly unforgettable.
📖 Recipe:
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Brownie Bottom Cheesecake
- Total Time: 6 hours 40 minutes (including cooling and chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate dessert experience with our Brownie Bottom Cheesecake. This rich and decadent treat combines the fudgy goodness of a brownie base with a creamy, smooth cheesecake layer, topped with optional velvety ganache. Perfect for special occasions or a luxurious dessert, this recipe promises a delightful fusion of flavors and textures in every bite.
Ingredients
For the Brownie Layer:
1 box (18.3 oz) brownie mix
Ingredients listed on the box (typically eggs, oil, and water)
For the Cheesecake Layer:
2 packages (8 oz each) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Ganache Topping (optional):
1 cup chocolate chips
1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the brownie mix according to the package instructions. Pour the batter into the prepared pan and spread evenly.
- Bake the brownie layer for 20 minutes, until just set but not fully baked. Remove from the oven and let it cool slightly.
- For the cheesecake layer, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Pour the cheesecake batter over the slightly cooled brownie layer and spread evenly.
- Bake for 45-50 minutes, until the cheesecake is set with a slightly jiggly center.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- For the ganache topping (if using), heat chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals until smooth. Pour over the chilled cheesecake and spread evenly. Allow to set before serving.
Notes
For a cleaner cut, dip the knife in hot water and wipe it dry before slicing.
The cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal
