Brownie Bottom Cheesecake: The Perfect Two-in-One Dessert

Who doesn’t love the combination of brownies and cheesecake? Well, get ready to indulge in the best of both worlds with this delicious and easy-to-make Brownie Bottom Cheesecake! With its fudgy brownie bottom and creamy cheesecake layer, it’s a treat that will have everyone fooled into thinking you’ve been baking all day. And to top it off, a sweet and tangy sour cream glaze that adds an extra touch of decadence.

Brownie Bottom Cheesecake

A Simple Recipe with Fabulous Results

Don’t let the three-part recipe intimidate you. This dessert is much easier to make than it sounds. Just make sure to use room temperature ingredients like eggs, butter, cream cheese, and sour cream for the best results.

If you decide to use a boxed brownie mix for the bottom layer, simply follow the package instructions, but pour only half the batter into the pan. Save the rest for a delicious half sheet of brownies.

How to Make the Ultimate Brownie Bottom Cheesecake

Let’s get started! In a large bowl, whisk together flour, cocoa, baking powder, and salt. In a separate bowl, beat the eggs, sugar, butter, and vanilla until fluffy. Then, add the flour mixture and mix until well combined. Pour this brownie batter into a parchment-lined 9-inch springform pan and bake for about 12 minutes. While the brownie layer bakes, prepare the cheesecake layer.

Brownie Bottom Cheesecake

To make the cheesecake layer, beat the cream cheese until smooth, then add sugar, eggs, and vanilla, beating until creamy. Carefully spread the cheesecake mixture over the partially baked brownie layer and bake for another 40 minutes at 350°F. The cheesecake is done when it’s mostly set but still slightly jiggly in the center. It will firm up as it cools. Let it cool completely before adding the sour cream topping.

The Perfect Sour Cream Topping

The sour cream topping is the icing on the cake, literally! It not only adds a wonderful sweet and tangy flavor, but it also helps to cover any imperfections on the surface of the cheesecake. Mix together sour cream and confectioners’ sugar, then spread it evenly over the top of the cooled cheesecake.

Brownie Bottom Cheesecake

Now comes the hardest part: waiting! Let the cheesecake chill in the refrigerator for at least four hours, preferably overnight, to allow all the flavors to meld together. Trust me, the wait will be worth it!

How to Store Your Brownie Bottom Cheesecake

As tempting as it may be to devour the entire cheesecake in one sitting, it’s not always possible. Thankfully, there are ways to store this delightful dessert for later enjoyment. Simply cover the cheesecake and keep it in the refrigerator for up to three days. Be sure to tightly wrap it in plastic wrap or store it in an airtight container to maintain its freshness.

Alternatively, you can also freeze the cheesecake without the sour cream topping. Just wrap it tightly in plastic wrap and place it in a zipped freezer bag or wrap it in aluminum foil. Don’t forget to label and date it! When ready to serve, thaw it overnight in the refrigerator and add the sour cream topping before serving.

Brownie Bottom Cheesecake

More Mouthwatering Recipes

If you can’t get enough of delicious desserts, here are a few more recipes you might enjoy:

Marshmallow Whipped Cream {Cool Whip Copycat}

Indulge in a light and fluffy topping that’s perfect for desserts, fruits, or whatever your heart desires. With just three ingredients, you can have a delightful and sweetened whipped cream anytime you need it!

White Chocolate Raspberry Cookies

Soft and delicious, these cookies combine the creamy sweetness of white chocolate with tangy raspberries, creating an irresistible treat. It’s like a raspberry and cream dessert in cookie form!

Muffin Tin Braided Blueberry Rolls

Experience the beauty of braided blueberry rolls baked to golden perfection in a muffin tin. These fruity, irresistible rolls are great for breakfast, dessert, or simply paired with a cup of coffee or tea. You can even make them in an air fryer!

More recipes

Brownie Bottom Cheesecake Recipe


Brownie Mixture

  • ¾ cup (94g) all-purpose flour
  • 3 tablespoons dark cocoa powder
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (3/4 stick) softened butter
  • 1 teaspoon vanilla extract

Cheesecake Mixture

  • 2 packages (16 ounces) cream cheese, softened
  • 2 large eggs, at room temperature
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract

Sour Cream Topping

  • ½ cup sour cream, at room temperature
  • 2 teaspoons confectioners’ sugar


  1. Preheat the oven to 350°F.

Brownie Mixture

  1. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
  2. In the bowl of a stand mixer or using a handheld mixer, beat the eggs, sugar, butter, and vanilla extract until light and fluffy.
  3. With the mixer off, add the flour mixture to the egg mixture. Turn on the mixer and mix on low until well combined.
  4. Pour the brownie mixture into a prepared 9-inch springform pan.
  5. Bake for 12 minutes while you prepare the cheesecake mixture.

Cheesecake Mixture

  1. In a large bowl, beat the cream cheese until smooth.
  2. Add the sugar and mix until creamy.
  3. Slowly add the eggs and vanilla extract, beating until smooth.
  4. Carefully spread the cheesecake mixture on top of the partially baked brownie layer. The brownie layer will not be fully set.
  5. Bake for another 40 minutes at 350°F. Let the cheesecake cool before removing it from the pan.

Sour Cream Topping

  1. Combine sour cream and confectioners’ sugar in a small bowl.
  2. Spread the sour cream mixture over the cooled cheesecake.
  3. Cover the cheesecake and refrigerate for at least 4 hours or overnight before serving.

Did you make this recipe? Don’t forget to take pictures and share them on Instagram! Mention me @iambaker and use the hashtag #YouAreBaker.

Reader Comments

  • Do you recommend a water bath for this recipe? I do that with my regular cheesecake recipes.
  • Can you double this recipe in the same springform pan? Or would it be better to have 2 separate ones?

I would recommend using two separate pans if you want to double the recipe. Happy baking!