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Brownie Bottom Cheesecake

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Ingredients
  

For the Brownie Layer:

  • 1 box brownie mix (18–20 oz) plus eggs, oil, and water as directed, or:
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Cheesecake Layer:

  • 24 oz cream cheese, softened (three 8-oz blocks)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch or 2 teaspoons flour (optional, for stability)
  • Pinch of salt

Optional Toppings:

  • Chocolate ganache or fudge sauce
  • Fresh berries
  • Whipped cream
  • Chocolate curls or chopped nuts

Equipment:

  • 9-inch springform pan (or 9-inch square pan with high sides)
  • Mixing bowls and hand mixer or stand mixer
  • Parchment paper

Instructions
 

  • Prep the pan and oven. Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. This helps prevent sticking and makes for clean slices.
  • Make the brownie batter. If using a mix, prepare as directed. For homemade, melt butter, whisk in sugar, eggs, and vanilla. Sift in cocoa, flour, salt, and baking powder. Stir until just combined. Do not overmix.
  • Bake the brownie base. Spread brownie batter evenly in the pan. Bake for 15–20 minutes, until the top looks set but still slightly underbaked in the center. It will finish cooking under the cheesecake.
  • Lower the temperature if needed. Keep the oven at 325°F or drop to 300°F if your oven runs hot. Cheesecake likes gentle heat for a smooth texture.
  • Beat the cream cheese. In a clean bowl, beat softened cream cheese on medium speed until smooth and fluffy, 1–2 minutes. Scrape the bowl to avoid lumps.
  • Add sugar and salt. Mix in sugar and a pinch of salt until silky. This step helps dissolve the sugar and create a creamy base.
  • Blend in eggs, one at a time. Mix on low speed just until incorporated. Overbeating adds air, which can lead to cracks.
  • Add sour cream, vanilla, and cornstarch. Stir until smooth. The sour cream adds tang and a luscious texture; cornstarch adds extra stability for cleaner slices.
  • Assemble. Pour the cheesecake batter over the warm brownie base. Smooth the top with an offset spatula. Tap the pan gently to release air bubbles.
  • Bake gently. Bake 35–45 minutes, until the edges are set and the center wobbles slightly like Jell-O. Do not overbake. Residual heat will finish the job.
  • Cool slowly. Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Then cool to room temperature on a rack. This gradual cool helps prevent cracks.
  • Chill. Refrigerate at least 4 hours, ideally overnight. This sets the cheesecake and makes slicing easier.
  • Add toppings and serve. Run a thin knife around the edge before releasing the springform. Top with ganache, whipped cream, or berries. Slice with a hot, clean knife for neat edges.