Brownie Bottom Cheesecake
User Reviews
4.6
Brownie Bottom Cheesecake
Description
This dessert starts with preparing brownie batter according to package instructions and baking it in a springform pan. The cheesecake layer consists of softened cream cheese blended with whipped cream, sugar, vanilla extract, and eggs to create a smooth filling. This layer is spread over the still-warm brownie base and baked again until mostly set but slightly jiggly in the center.
The finished cheesecake has a firm yet tender texture with a balance of rich chocolate from the brownie and creamy sweetness from the cheesecake. Cooling the dessert gradually in the oven with the door ajar helps prevent cracks on the cheesecake surface. After cooling to room temperature, the cheesecake is refrigerated before slicing.
This layered dessert presents well when drizzled with chocolate sauce and is suited for occasions where chocolate and cheesecake lovers can enjoy both textures together. The springform pan facilitates easy removal and clean slices.
Adding parchment paper to the bottom of the springform pan before assembling can simplify releasing the cake later. Baking times may vary depending on the brownie mix used, so checking doneness with a toothpick in the brownie layer is recommended before adding the cheesecake topping.
Ingredients
- 1 box brownie mix plus ingredients to prepare
- 16 ounces cream cheese softened
- ½ cup Whipped Cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg
- chocolate sauce for garnish
Instructions
- Preheat your oven to 320 degrees F. Grease an 8 or 9-inch springform pan with nonstick spray or butter. (see note)
- Prepare the brownie mix according to the package directions. Pour the brownie batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Remove the brownie from the oven.
- In a medium mixing bowl, combine the cream cheese, whipped cream, sugar, and vanilla extract. Mix everything together until it's smooth
- Stir in the eggs and spread the cheesecake mixture on top of the baked brownie. You don't need to let the brownie cool down before topping it with the cheesecake.
- Bake the cheesecake for 50 minutes, or until it is firm and only slightly jiggly in the middle
- Let the cheesecake cool down in the oven for 1 hour, with the oven door open a crack. (This will help prevent the cheesecake from cracking.)
- Remove your cheesecake from the oven, let cool down to room temperature, and then put it into the fridge for at least 3 hours to overnight.
- Cut into 12 slices and drizzle chocolate sauce over each slice once plated, if desired.
Notes
- Place parchment paper on the bottom of the springform pan before assembling to help remove the cake easily.
- Bake the brownie layer according to package directions; use a toothpick test to confirm doneness before cheesecake topping.
- After adding cheesecake layer, bake until just set with a slightly jiggly center to avoid overbaking.
- Cool the cheesecake slowly by leaving the oven door ajar for one hour to prevent cracking.
- Refrigerate completely before slicing and serving to achieve clean cuts and firm texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 400kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 273mg | 11% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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