Brownie Bottom Cheesecake
This rich and creamy cheesecake sits atop a fudgy brownie base, blending two dessert classics into one irresistible treat. Perfect for any special occasion or indulgent craving!
Ingredients:
For the Brownie Layer:
1 18 oz box brownie mix plus ingredients as listed on the box
1/2 cup chocolate chips optional
For the Cheesecake Layer:
16 oz cream cheese, softened 燎
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs, room temperature 讀
1 tsp vanilla extract
Instructions:
1 Prepare the Pan: Preheat the oven to 350F 175C. Grease a 9-inch springform pan and line the bottom with parchment paper.
2 Make the Brownie Layer: Prepare the brownie batter as directed on the package. Stir in chocolate chips if desired, then pour the batter into the springform pan. Spread evenly and bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Reduce oven temperature to 325F 160C and let the brownie layer cool for 10 minutes.
3 Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla, and beat until well combined.
4 Assemble and Bake: Pour the cheesecake batter over the brownie layer, spreading evenly. Bake at 325F for 45-50 minutes, until the edges are set but the center is slightly jiggly.
5 Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour inside the oven, then remove it and let cool completely on the counter. Once at room temperature, refrigerate for at least 4 hours or overnight.
6 Serve: Remove the sides of the pan, drizzle with chocolate or caramel sauce, and top with whipped cream if desired. Slice and enjoy!
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