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Brownie Bottom Cheesecake

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Indulge in the ultimate dessert experience with this Brownie Bottom Cheesecake. Featuring a rich, fudgy brownie base topped with a creamy, tangy cheesecake layer, this treat offers a delightful contrast in both texture and flavor. Perfect for special occasions or as a decadent end to any meal, this dessert is sure to impress.

Ingredients

For the Brownie Layer:

  • 1 (18-ounce) box brownie mix
  • Ingredients as per brownie mix instructions (typically oil, water, and eggs)
  • 1/2 cup chocolate chips (optional)

For the Cheesecake Layer:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

  • Brownie Layer: Prepare the brownie batter according to the package instructions. Stir in chocolate chips if using. Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let it cool slightly. Reduce the oven temperature to 325°F (160°C).

  • Cheesecake Layer: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream, eggs, and vanilla extract, and mix until well combined. Pour this mixture over the cooled brownie layer, spreading it evenly.

  • Bake: Place the pan back into the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

  • Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours, preferably overnight, to allow it to set completely.

  • Serve: Once chilled, remove the cheesecake from the springform pan. Slice and serve as is, or top with your favorite sauces or whipped cream.

Notes

  • Room Temperature Ingredients: Ensure that all refrigerated ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.

  • Avoid Overmixing: Mix the cheesecake batter just until the ingredients are combined to prevent incorporating too much air, which can cause cracks.

  • Water Bath Alternative: To prevent cracks without using a traditional water bath, place a baking tray filled with water on the rack below the cheesecake during baking to create a humid environment.

  • Cooling Process: Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Find it online: https://yumfamilyrecipes.com/brownie-bottom-cheesecake/