Description
Indulge in this divine Brownie Bottom Cheesecake, featuring a rich brownie base topped with a creamy cheesecake layer.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup sour cream
- 2 large eggs
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a medium bowl, mix together the granulated sugar, cocoa powder, flour, and salt. Stir in the melted butter, eggs, and 1 teaspoon of vanilla extract until well combined. Pour the brownie batter into the prepared springform pan and spread it evenly.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until combined. Add the sour cream, eggs, and 1/4 cup granulated sugar, mixing until smooth and creamy.
- Pour the cream cheese mixture over the brownie layer in the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.
Notes
- For a richer flavor, consider adding chocolate chips to the brownie layer.
- You can also top the cheesecake with fresh berries or a drizzle of chocolate sauce for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg