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.
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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 these Disappearing Marshmallow Brownies.
Have you ever made a Brownie Bottom Cheesecake?
Brownie Bottom Cheesecake
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!
Ingredients
- 1 box (440g/15.25oz) brownie mix
- 2 (250g/8oz) packages cream cheese, softened
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350F.
- 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 325F. 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.
Notes
I used a 440g package of Betty Crocker Chocolate Chunk brownie mix.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 301Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 110mgSodium: 224mgCarbohydrates: 19gFiber: 0gSugar: 15gProtein: 6g
Jean Eschrich says
I made the brownie cheese cake for Mothers Day.. EVERYONE LOVED IT. Thanks for the easy and good recipe.
Sue Jarrett says
Will the brownies overcook since they are already cooked?
Stacie says
No, they don’t overcook. The baking stops for them when the cheesecake layer is put on.
Sue says
I made this today (actually the cheesecake is cooking now) I plan on serving this tomorrow. Reading through the comments I’m concerned about the brownie layer getting hard after one comment that said this happened following refrigerating it. I can’t leave it set out till then so hope that does not happen. Also is it ok to not take out of the springform pan till tomorrow?
Carrie says
What to know if you can leave in spring form pan overnight and before you refrigerate should cut around the pan to loosen cake and can you remove bottom of spring pan and leaving in all night
Karen L Kramer says
Does this need to be refrigerated after making it or is it something that can go to a summer picnic where there it is not able to be refrigerated?
Stacie says
Because of the cream cheese it should be refrigerated to store it. It would likely be ok for a couple of hours. If you had a cooler to put it in that should work!
L says
Hello… super new to baking.. wont baking the brownies for such a long time dry them out?? I tried making brownies on their own for a half hour and were try dry 🙁
Stacie says
The brownies stop baking once the cheesecake mixture goes on top. I found if I put both layers in at the same time, the brownies won’t bake properly.
Whitney says
Oh my gosh, I HAVE to try this for my mom.
Lindsay Boone says
Can I use a pie dish instead of the spring foam pan?
Stacie says
Yes, you can. Make it’s a deep dish pie shell though.
Jeannine M Darrigo says
I made it . It turned out awesome . However the cheesecake layer only took 25 minutes to bake
Jeannine M Darrigo says
I made these for work . They came out awesome. The cheesecake layer only took 25 minutes to bake.
Kelly says
Can you use a 9×13 pan
Stacie Vaughan says
I haven’t made it personally with a 9×13. I would be more apt to try a square pan so the baking time and measurements won’t change. You could try it though and adjust the baking time. Let me know how it works out if you do try it that way.