This Brownie Bottom Cheesecake is so easy to make that you’ll feel like you are cheating! Enjoy the rich chocolate brownie bottom layer topped with a creamy and sweet cheesecake filling. Use a brownie mix to save on time!
Brownie Bottom Cheesecake
This luscious recipe combines two of my favorite desserts: brownies and cheesecake. Together, they are a match made in heaven.
With only five ingredients, you’ll have this dessert whipped up for your family to enjoy in no time at all.
I’m a huge sucker for cheesecake anything. I’ll eat it any way you give it to me…within reason, of course. Brownies and cheesecake are like PB and jam. Yummy on their own, but absolute perfection together.
I made this cheesecake for my family and it didn’t even last an hour! I swear the guys just devoured it before I could even snag a piece. I did, don’t you worry, but I had to hide it in the fridge under some paper towel.
Brownie Bottom Cheesecake Ingredients
You’ll only need FIVE ingredients to whip up this beauty.
- Brownie mix
- Cream cheese
- Eggs
- Sugar
- Vanilla
I used Betty Crocker Chocolate Chunk Brownie Mix in this recipe. I love the chocolate bits spread throughout for an extra decadent delight.
How to Make Brownie Bottom Cheesecake
Start by mixing the brownies from the package according to the directions on the box. You’ll likely need an egg, oil and water. Spread the brownie mixture on the bottom of a 9-inch springform pan that you’ve greased with cooking spray.
Bake for 30 minutes at 350F. I recommend placing the springform pan on top of a baking sheet just incase anything leaks.
At the 30 minute mark, your brownies should be cooked thoroughly and set in the pan. You can use a tester and it should come with just a few dry crumbs attached to it for the perfect brownie consistency.
It’s important to note that the brownie will not cook any longer once the cream cheese mixture is added to it. Bake the brownies as if you’d be baking them and eating them by itself.
The bake time may change depending on the brownie mix you choose. Check the box directions and see what it says to bake with a 9×9 pan and use that time. Most boxes are around 30 minutes.
Add the cream cheese, eggs, sugar and vanilla to a large bowl. Beat together until smooth.
Spread the cream cheese mixture on top of the baked brownie mixture. The brownie does not need to cool before adding the cheesecake mixture.
Reduce the heat to 325F and bake for another 50 minutes. The cheesecake should be set and starting to become golden on the edges. It will be jiggly in the pan.
Remove from the oven and let cool completely before releasing the springform pan. I let mine cool a few hours.
Drizzle with some chocolate ice cream sundae sauce or whipped cream, if you wish!
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Can You Freeze Cheesecake
Yes, you can! Wrap it in either foil or plastic wrap first and keep it for up to 6 weeks in the freezer. Thaw before you serve.
Freezing cheesecake is a great way to always have dessert on hand if you have visitors or get a craving for sweets.
Cheesecake Recipes
We love our cheesecake! Check out these other sweet recipes:
- Pecan Pie Cheesecake – Creamy cheesecake filling is topped by a sweet layer of caramel pecans. This easy dessert recipe is one for the record books!
- Cappuccino Cheesecake – Rich creamy cappuccino flavoured cheesecake filling is nestled on top of a chocolate Oreo crumb crust.
- Peanut Butter Cheesecake Brownies – A rich fudgy brownie layer is topped by a smooth peanut butter cheesecake filling. This dessert tastes out of this world!
- White Chocolate Pumpkin Cheesecake – Ultra smooth, creamy and perfectly rich, this cheesecake will quickly become a family favourite!
- Saint Lucian Chocolate Cheesecake – This might be the best cheesecake you’ve ever tried! It’s mind-blowing, perfect and just the right amount of sweetness.
You’ll also want to try Salted Caramel Brownies, Black Forest Cheesecake, Twix Cheesecake, Strawberry Cheesecake Bars and Disappearing Marshmallow Brownies.
Have you ever made a Brownie Bottom Cheesecake?
Brownie Bottom Cheesecake
Ingredients
- 1 box brownie mix 440g/15.25oz box
- 2 packages cream cheese 250g/8oz packages, softened
- 2 large eggs
- ½ cup sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F.
- Mix brownies from package according to package directions. Spread mixture on the bottom of a 9-inch greased springform pan.
- Bake the brownie mixture for 30 minutes. Remove from oven.
- Add cream cheese, eggs, sugar and vanilla to a large bowl. Beat together until smooth. Spread on top of baked brownie mixture.
- Reduce heat to 325°F. Bake for 50 minutes or until the cheesecake is set and jiggly.
- Let cool completely before removing from pan. Serve with chocolate sauce, if desired.
Kitchen Tools
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Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Victoria says
First time making this tonight, absolutely delighted with how it came out, tastes like it came from a bakery. I added a few extra drops of vanilla in the cream cheese filling.
Victoria says
Just made this recipe today for Christmas. My question is after it’s completely cooled can I freeze it. Should I leave it whole or cut it into portions before freezing?
Stacie Vaughan says
Yes, you can freeze it. Either way is fine. Just make sure they are wrapped properly. Wrap in plastic wrap and then wrap again aluminum foil.
Faye says
Can I freeze the brownie bottom cheesecake ..and how should I do it ..
Stacie Vaughan says
Hi Faye, Yes, you can freeze it either the whole cheesecake or cut into slices. Wrap in plastic wrap and then wrap again in aluminum foil. It should keep up to 3 months in the freezer.
Nicosha says
How
Many eggs in cream cheese mixture
Stacie Vaughan says
I use 2 eggs.
Nancy says
This was tasty, but I think the next I wouldn’t bake the brownie until done the first time because it’s too hard to cut and tastes overdone
Danielle Palazzo says
That’s what I was thinking! Bake it all together. I haré over done brownies.
Arlene says
I made this for a friend’s birthday and she loved it! She can’t eat gluten, so I used a gluten free brownie mix from Aldi, mixed some mini chocolate chips into the cheesecake batter, and sprinkled some more mini chips over the top.
I set the cheesecake pan inside a large pan in the over which I put about an inch of water into; the steam from the water keeps the top from cracking.
NJ says
Loved it……served with fresh raspberries and even hubby who normally doesn’t eat desserts loved it. I was going to freeze 1/2 but instead we’re eating it daily until finished! I used sugar free brownie mix and Splenda instead of sugar.
Virginia says
Do you store in refrigerator when it is cooled?
Stacie Vaughan says
Yes, I would because of the cheesecake layer.
Carol says
Can it be made in 9×13 pan ?
Double and time to bake
Stacie Vaughan says
I think you could alter it to bake in a 9×13 pan. I would double the ingredients and then keep a close eye on it while it’s baking. I’m not sure the exact times since I haven’t made it that way. It would need more time. Check it at the recommended times in the recipe and then use your best judgment at how much extra time it would need.
Jacqui says
My pregnant granddaughter loves brownies and cheesecake. Imagine her surprise when I made both of them together.
I will make this a holiday tradition going forward. I even thought to put a topping on the cheesecake to pretty it up.
thanks for the recipe
I think I’ll try the *fools cake* next