Brownie Bottom Cheesecake is a soft and ultra-delicious dessert, the perfect fusion of two of the most emblematic desserts of American pastry: it is made up of a brownie bottom that houses the filling of a classic New York cheesecake, made with cream cheese, eggs, sugar, vanilla and cream.
The whole thing is then covered in a voluptuous dark chocolate ganache: the result is an incredibly soft, creamy and delicious cake, perfect to serve at the end of a meal during a dinner with dearest friends, but also ideal for celebrating a birthday or a special occasion.
What is a Brownie Bottom Cheesecake?
The “brownie bottom cheesecake” is really a hybrid dessert, bringing together two of America’s classic sweets: the chocolate brownie and the creamy cheesecake. Brownies themselves date back to the late 19th century in the U.S., with early forms appearing in cookbooks like Fannie Farmer’s in the 1890s. Cheesecake—especially the cream-cheese version that we know today—became popular in the 20th century, particularly with innovations such as the use of cream cheese in New York-style cheesecakes.
Combining these two into one dessert is a more modern variation—one that plays on contrasts of texture (fudgy brownie base, rich cream cheese topping) and flavor (deep chocolate + tang), and reflects America’s culture of dessert mash-ups. Over time it's become popular in home baking, cafes, and bake sales as a way to get the best of both worlds: the dense chocolate indulgence of brownie with the smooth richness of cheesecake.
Pro Tips for The Best Brownie Bottom Cheesecake
- The brownie base depends on rich chocolate flavor, so choose good dark chocolate (at least 60–70% cocoa). Avoid cheap baking chocolate for the best taste.
- When combining the brownie ingredients, mix just until smooth. Overmixing incorporates too much air, which can make the base dry instead of fudgy.
- Make sure cream cheese, eggs, and sour cream (if used) are at room temperature. This ensures a silky-smooth cheesecake batter without lumps.
- After baking, let the cheesecake cool in the oven with the door slightly open for about an hour before refrigerating. This prevents sudden temperature changes that cause cracks.
- Refrigerate for at least 6–8 hours, ideally overnight. This allows the flavors to meld and the layers to set perfectly.
- When cutting, dip your knife in hot water and wipe it clean between slices for bakery-perfect presentation.
Can I Use Brownie Mix to Make The Bottom?
Yes, you can use a boxed brownie mix for the bottom of a brownie cheesecake—it’s a great time-saver and still gives you that fudgy chocolate base. Just prepare the mix as directed, parbake it slightly before adding the cheesecake layer, and continue baking as usual.
How Do I Avoid a Soggy Bottom?
To avoid a soggy bottom, parbake the brownie layer for a few minutes before adding the cheesecake mixture—this helps set it and prevents excess moisture from seeping in. Also, let the brownie cool slightly before pouring on the cheesecake batter, and make sure your pan is well-lined to keep everything crisp.
Can I Add Anything Else to The Filling?
Absolutely! You can add extras like chocolate chips, crushed cookies, swirls of peanut butter or caramel, or even fruit purees such as raspberry to the cheesecake filling.
What Else Can I Use as a Topping?
Instead of chocolate ganache, you can top your brownie cheesecake with fresh berries, whipped cream, caramel sauce, fruit compote, or even a dusting of powdered sugar for a lighter finish.
What is The Best Pan to Bake The Cheesecake In?
The best pan for baking a brownie cheesecake is a springform pan, since its removable sides make it easy to release the delicate layers without damaging them. Choose a heavy-duty, leakproof one (9-inch is standard), and wrap the bottom in foil if using a water bath to prevent leaks.
How Do I Know When the Cheesecake is Baked?
You’ll know your cheesecake is baked when the edges are set but the center still has a slight jiggle when gently shaken. It shouldn’t be liquid, but a little wobble in the middle is perfect—it will firm up as it cools. Overbaking can cause cracks and a dry texture.
Why Did My Cheesecake Crack?
Cheesecakes often crack from overbaking, cooling too quickly, or incorporating too much air into the batter. To prevent this, bake just until the center is slightly jiggly, let it cool gradually in the oven with the door ajar, and mix the batter gently at low speed to avoid excess air bubbles.
Can I Make Cheesecake Bars Out of This Recipe?
Yes, you can turn this brownie cheesecake into bars by baking it in a rectangular pan instead of a springform. Line the pan with parchment for easy removal, reduce the baking time slightly, and once chilled, cut into squares or rectangles for perfectly portioned bars.
Does Brownie Cheesecake Need to Be Refrigerated?
Yes, brownie cheesecake needs to be refrigerated because of the cream cheese filling. Once cooled, cover it and store in the fridge, where it will stay fresh for about 4–5 days while keeping its creamy texture.
Can I Make This Ahead of Time?
Yes, brownie cheesecake is perfect for making ahead of time. In fact, chilling it for at least 6–8 hours—or even overnight—helps the flavors develop and the layers set properly, making it easier to slice and serve the next day.
Does It Freeze Well?
Yes, brownie cheesecake freezes well. Once fully cooled, wrap it tightly in plastic wrap and foil or place it in an airtight container. It will keep in the freezer for up to 2 months—just thaw it overnight in the refrigerator before serving for the best texture.
How to Store Any Leftovers
Store leftover brownie cheesecake covered in the refrigerator, either in an airtight container or tightly wrapped with plastic wrap or foil. It will stay fresh for 4–5 days, and you can serve slices cold or let them sit at room temperature for 15–20 minutes before enjoying for a creamier texture.
Ingredients
How to Make Brownie Bottom Cheesecake
To make the brownie bottom cheesecake, start by mixing cocoa, flour, sugar and baking powder in a bowl, then add the eggs and start mixing with a whisk.
To make the brownie bottom cheesecake, start by mixing cocoa, flour, sugar and baking powder in a bowl, then add the eggs and start mixing with a whisk.
Melt the butter in a saucepan or in the microwave, then pour it into the mixture, continuing to stir.
Melt the butter in a saucepan or in the microwave, then pour it into the mixture, continuing to stir.
Add the vanilla extract and a pinch of salt, then mix until you obtain a smooth, lump-free mixture.
Add the vanilla extract and a pinch of salt, then mix until you obtain a smooth, lump-free mixture.
Line a 22cm (9-inch) diameter springform pan with baking paper, then pour the mixture into the bottom of the pan and level it with a spatula to form an even layer. Then bake the base in a preheated oven at 340°F/170°C for 20-25 minutes.
Line a 22cm (9-inch) diameter springform pan with baking paper, then pour the mixture into the bottom of the pan and level it with a spatula to form an even layer. Then bake the base in a preheated oven at 340°F/170°C for 20-25 minutes.
Meanwhile, prepare the filling: combine the cream cheese, ricotta, sugar, vanilla and cornstarch in a bowl.
Meanwhile, prepare the filling: combine the cream cheese, ricotta, sugar, vanilla and cornstarch in a bowl.
Mix with an electric whisk at maximum speed, then add the eggs, one at a time, mixing all the ingredients well.
Mix with an electric whisk at maximum speed, then add the eggs, one at a time, mixing all the ingredients well.
Finally, add the fresh liquid cream: you will get a smooth and velvety filling.
Finally, add the fresh liquid cream: you will get a smooth and velvety filling.
Remove the base from the oven and cover it with the filling you just prepared.
Remove the base from the oven and cover it with the filling you just prepared.
Level the cream. Bake at 170°C/340°F for about 60 minutes. Place the pan on the lowest rack; if the surface is still browning, cover it with aluminum foil. When baked, the filling will be soft and slightly wobbly. Turn off the oven, crack the door slightly to let the steam escape, and let the cheesecake rest for about 30 minutes.
Level the cream. Bake at 170°C/340°F for about 60 minutes. Place the pan on the lowest rack; if the surface is still browning, cover it with aluminum foil. When baked, the filling will be soft and slightly wobbly. Turn off the oven, crack the door slightly to let the steam escape, and let the cheesecake rest for about 30 minutes.
At this point, remove the cheesecake from the oven and let it rest and cool completely.
At this point, remove the cheesecake from the oven and let it rest and cool completely.
Take care of the topping: roughly chop the chocolate, collect it in a bowl and add the very hot cream.
Take care of the topping: roughly chop the chocolate, collect it in a bowl and add the very hot cream.
Mix well to melt the chocolate and obtain a smooth and shiny ganache.
Mix well to melt the chocolate and obtain a smooth and shiny ganache.
Pour the ganache over the cheesecake, covering the entire surface well, then place the cake in the refrigerator for at least 3 hours.
Pour the ganache over the cheesecake, covering the entire surface well, then place the cake in the refrigerator for at least 3 hours.
Once the resting time has elapsed, transfer the dessert onto a serving plate..
Once the resting time has elapsed, transfer the dessert onto a serving plate..
Enjoy!
Enjoy!
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