Why Make This Recipe
Brownie Bottom Chocolate Cheesecake is a wonderful treat that combines two beloved desserts into one delicious dessert. The rich, fudgy brownie base topped with smooth, creamy cheesecake is a perfect contrast in flavors and textures. This recipe is great for any occasion, whether it’s a birthday, holiday gathering, or just a special treat for yourself. It’s an easy way to impress friends and family with your baking skills!
How to Make Brownie Bottom Chocolate Cheesecake
Ingredients
- 1 box of brownie mix
- 1/4 cup vegetable oil
- 2 large eggs
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs (for cheesecake filling)
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie mix according to package instructions, adding vegetable oil and eggs. Pour the batter into the prepared pan and bake for about 20-25 minutes, or until a toothpick comes out mostly clean.
- While the brownies cool, in a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing well.
- Beat in the eggs one at a time until fully combined, then mix in sour cream.
- Fold in the chocolate chips.
- Pour the cheesecake mixture over the cooled brownie layer.
- Bake in the oven for 50-60 minutes or until the center is set.
- Turn off the oven and crack the door slightly, allowing the cheesecake to cool slowly.
- Chill in the refrigerator for at least 4 hours before serving.
How to Serve Brownie Bottom Chocolate Cheesecake
Serve this delicious dessert chilled. You can slice it into wedges for serving. It’s delightful on its own, but you can also top it with whipped cream, chocolate sauce, or fresh berries for an extra special touch.
How to Store Brownie Bottom Chocolate Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight container. It should stay fresh for up to a week. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months.
Tips to Make Brownie Bottom Chocolate Cheesecake
- Make sure the cream cheese is softened for smoother mixing.
- Don’t overmix the cheesecake batter; mix just until combined.
- Allow the cheesecake to cool slowly in the oven to prevent cracking on the surface.
- For extra rich flavor, you can add a tablespoon of espresso powder to the cheesecake mixture.
Variation
You can add nuts such as walnuts or pecans to the brownie mix for added texture and flavor. Another variation is to swirl in some peanut butter in the cheesecake layer for a delicious twist.
FAQs
Can I use a different brownie mix?
Yes, you can use any brand or flavor of brownie mix that you prefer.
What if I don’t have a springform pan?
You can use a regular cake pan, but be sure to line it with parchment paper to help with removal.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better the next day after it has had time to chill and all the flavors have melded together.
