Description
Creamy cheesecake meets rich chocolate in this Brownie Bottom Cheesecake, where two classic desserts unite in pure indulgence. Silky cream cheese layers rest atop a fudgy brownie base, promising a delightful journey through complementary textures that will satisfy deep dessert cravings.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 3 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 cup brownie mix
Chocolate Components:
- 1/2 cup cocoa powder
- 1/4 cup chocolate chips
- 2 tbsp chocolate syrup
Additional Ingredients:
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper for easy removal.
- Melt the butter and combine with graham cracker crumbs, pressing the mixture firmly into the pan’s base to create a compact crust.
- Prepare the brownie layer by mixing brownie mix with cocoa powder, stirring until a smooth, rich chocolate base forms.
- Spread the brownie mixture evenly over the graham cracker crust, creating a dense chocolate foundation for the cheesecake.
- In a large mixing bowl, beat cream cheese until smooth and creamy, gradually incorporating granulated sugar and ensuring no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Fold in sour cream, vanilla extract, flour, and salt, gently blending until the cheesecake batter becomes uniform and glossy.
- Carefully pour the cheesecake mixture over the brownie layer, using a spatula to distribute evenly.
- Sprinkle chocolate chips across the top and drizzle chocolate syrup in a decorative pattern.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from oven and allow to cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.
- Carefully release from springform pan, slice, and garnish with additional chocolate chips if desired.
Notes
- Prevent Cracking: Avoid overbaking by using a water bath method, which creates a moist environment and helps the cheesecake bake more evenly, reducing surface cracks.
- Chocolate Variation: Experiment with different chocolate types like dark, milk, or white chocolate in the brownie base and topping to customize flavor intensity.
- Gluten-Free Adaptation: Substitute graham cracker crumbs with gluten-free cookie crumbs and use a gluten-free brownie mix to make the dessert celiac-friendly.
- Make-Ahead Friendly: This cheesecake can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld and making party planning easier.
- Prep Time: 30 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg