Fudgy Brownie Bottom Cheesecake
A layer of dense, fudgy brownie topped with a creamy vanilla cheesecake.
This brownie bottom cheesecake solves the impossible choice between two classic desserts. It looks impressive but comes together with mostly one bowl for each layer and a simple water bath to keep the top smooth.
What Makes This Brownie Bottom Cheesecake So Good
I love how the brownie stays rich and fudgy even after the cheesecake bakes on top. There is a clear divide between the two layers, but they still taste like they belong together.
It is also a forgiving recipe. As long as you do not overbake, you get a crack-free top and a brownie layer that is not dry.
Ingredients
- 1/2 cup (113g) unsalted butter, melted and slightly cooled: the base for the brownie
- 1 cup (200g) granulated sugar: for the brownie
- 2 large eggs, at room temperature: needed for the brownie layer
- 1 tsp vanilla extract: pure vanilla for the brownie
- 1/2 cup (45g) unsweetened cocoa powder: Dutch-processed gives deep chocolate flavor
- 1/2 cup (65g) all-purpose flour: spoon and level to avoid a dense brownie
- 1/4 tsp fine sea salt: balances the sweetness
- 1/4 tsp baking powder: just a little lift
- 3 (8 oz) blocks cream cheese (total 24 oz, 680g), softened: full-fat for the creamiest result
- 1 cup (200g) granulated sugar: for the cheesecake
- 3 large eggs, at room temperature: for the cheesecake filling
- 1 cup (240g) sour cream, at room temperature: adds tang and silkiness
- 1 tbsp vanilla extract: pure vanilla extract
Variations / Substitutions
- Swap the cocoa powder: use half Dutch-processed and half black cocoa for an Oreo-like brownie.
- Add espresso powder: stir 1 tsp instant espresso into the brownie wet ingredients to deepen the chocolate flavor.
- Make it gluten-free: replace the all-purpose flour with a 1:1 gluten-free flour blend.
- Sour cream substitute: full-fat plain Greek yogurt works in a pinch.
If you love this combination, try my Chocolate Chip Cookie Cheesecake Bars next.
How to Make Brownie Bottom Cheesecake
Step 1: Mix the Brownie Batter
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment. Wrap the outside of the pan with a double layer of heavy-duty foil so no water gets in during the water bath. In a large bowl, whisk the 1/2 cup melted butter and 1 cup sugar until combined. Whisk in the 2 eggs and 1 teaspoon vanilla, then stir in the 1/2 cup cocoa, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder until just no dry streaks remain.
The batter will be thick and glossy, almost like a frosting. Do not overmix once you add the dry ingredients, or the brownie can turn tough.
Step 2: Par-Bake the Brownie Bottom
Scrape the brownie batter into the prepared pan and spread it into an even layer with a spatula. Bake for 18 to 20 minutes, until the edges look set and the center is still slightly soft when you press it gently.
You will see the brownie puff a bit around the edges while the middle stays fudgy. That is fine because it bakes again with the cheesecake. Remove the pan from the oven and set it on a rack. Lower the oven temperature to 325°F (160°C) while you make the filling.
Step 3: Whip Up the Cheesecake Filling
In a clean large bowl, beat the 3 blocks softened cream cheese with an electric mixer on low speed until smooth, about 1 minute. Add the 1 cup sugar and beat just until blended. Mix in the 1 cup sour cream and 1 tablespoon vanilla, then add the 3 eggs one at a time, mixing on low after each just until the yolk disappears.
The filling should be creamy and pourable. Scrape the bowl a few times so no lumps of cream cheese hide at the bottom. Overbeating now can add too much air and cause cracks later.
Step 4: Bake the Cheesecake
Pour the cheesecake filling directly over the warm brownie layer. Gently tap the pan on the counter a couple of times to pop any large air bubbles. Place the foil-wrapped springform inside a large roasting pan, then pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake at 325°F for 55 to 65 minutes. The cheesecake is done when the edges are set and the center wobbles just a little when you give the pan a soft shake.
Do not worry if the top looks pale, it should. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. This slow cooldown helps prevent the top from cracking.
Step 5: Cool and Slice the Cheesecake
After the oven hour, lift the pan out of the water bath and remove the foil. Let it cool to room temperature on the counter, then cover and refrigerate for at least 4 hours, preferably overnight. Before serving, run a thin knife around the inside edge of the pan, release the springform ring, and slice with a hot, dry knife, wiping between cuts.
The brownie stays dense and chocolatey, the cheesecake stays pale and smooth, and every slice shows a sharp, clean line between them. Serve cold and watch it disappear.
A Few Tips for Baking Cheesecake
- Even if you think your springform is watertight, wrap the bottom and sides with two layers of heavy-duty foil. Butter leaks are sneaky, and a soggy brownie layer ruins the contrast.
- Cold cream cheese makes a lumpy batter. Let the blocks sit out for an hour, or microwave them in 10-second bursts until they dent easily but are not warm.
- Do not skip the refrigeration time, the cheesecake cuts into clean slices only after it is fully chilled.
- A hot, dry knife gives the cleanest slices. Dip it in hot water, wipe it dry, and slice before the blade cools down.
Bake times by pan size:
| Pan Size | Brownie Par-Bake Time | Cheesecake Bake Time |
|---|---|---|
| 8-inch | 20–22 minutes | 60–70 minutes |
| 9-inch | 18–20 minutes | 55–65 minutes |
| 10-inch | 16–18 minutes | 50–60 minutes |
Storing Leftover Cheesecake
- Refrigerate: Keep leftover whole cheesecake or slices in an airtight container for up to 5 days.
- Freeze: Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
Can I use a boxed brownie mix for the bottom layer?
Yes. Prepare a boxed brownie mix for a 9-inch square pan, par-bake it as directed in Step 2, then continue with the cheesecake layer.
Do I really need a water bath?
It is not strictly required, but the water bath keeps the oven moist and the cheesecake bakes more evenly, so it cracks far less often. Without it, the top may crack and the edges might rise faster than the center.
Why did my cheesecake crack?
Usually from overbaking or cooling too fast. Pull it from the oven when the center still has a slight wobble, and let it cool in the turned-off oven with the door cracked for that first hour.
Can I make this in a regular round pan instead of a springform?
A springform lets you remove the sides cleanly. In a regular round pan, you would need to line it with parchment with overhang to lift the whole cake out, but it is riskier because the cheesecake top can stick. Stick with a springform if you have one.
Brownie Bottom Cheesecake Recipe
Ingredients
Method
- Preheat oven to 350°F. Grease a 9-inch springform, line bottom with parchment, wrap pan in foil. Whisk melted butter and the first 1 cup sugar. Whisk in the 2 eggs and 1 tsp vanilla. Stir in cocoa, flour, salt, and baking powder until just combined. Spread into pan.
- Par-bake for 18–20 minutes until edges set and center is slightly soft. Remove from oven, lower heat to 325°F.
- Beat cream cheese and second 1 cup sugar on low until smooth. Mix in sour cream and 1 tbsp vanilla. Add 3 eggs one at a time, mixing just until incorporated.
- Pour cheesecake over warm brownie. Tap pan on counter. Set in a roasting pan, pour hot water halfway up the sides. Bake at 325°F for 55–65 minutes, until edges are set and center jiggles slightly. Turn off oven, prop door open, cool inside for 1 hour.
- Remove from water bath, cool to room temperature, then refrigerate at least 4 hours. Run knife around edge, release ring, slice with a hot dry knife.
