Decadent Brownie Bottom Cheesecake
Rich, fudgy brownie meets creamy vanilla bean cheesecake in one decadent dessert.
Ingredients
Ingredients
- 1 box chocolate brownie mix about 18.3 oz
- 4 large eggs divided
- 1/2 cup vegetable oil
- 1/4 cup water
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 350°F and grease a 9-inch springform pan, coating the bottom and sides well.
- In a medium bowl, combine the brownie mix, 2 eggs, vegetable oil, and water; stir until the batter is smooth and no dry mix remains.
- Pour the brownie batter into the prepared pan, smooth the top, and bake for 30 minutes, until the top is set and a toothpick inserted near the center comes out with moist crumbs.
- While the brownie layer bakes, prepare the cheesecake; in a large bowl, beat the softened cream cheese and sugar until completely smooth and creamy.
- Add the remaining 2 eggs to the cream cheese mixture one at a time, mixing on low speed just until incorporated after each addition.
- Stir in the vanilla bean paste until the cheesecake batter is smooth and uniform.
- When the brownie base is done, remove it from the oven and reduce the oven temperature to 325°F; let the brownie layer cool for about 10 minutes until warm but not hot.
- Gently pour or spoon the cheesecake batter over the warm brownie layer, starting in the center and spreading it evenly to the edges.
- Return the pan to the oven and bake at 325°F for 50 minutes, until the edges are set and the center still has a slight jiggle when gently shaken.
- Remove the cheesecake from the oven, place the pan on a wire rack, and run a thin knife around the inside edge to loosen it from the sides.
- Cool completely at room temperature, then cover the pan and chill the cheesecake in the refrigerator for at least 4 hours, or until fully cold.
- Release the springform ring, slice with a sharp knife wiped clean between cuts, and serve chilled or at room temperature; drizzle with chocolate sauce if desired.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake layer.
- Room-temperature eggs help the cheesecake batter mix smoothly and bake more evenly.
- Do not overbake the cheesecake; the center should still wobble slightly when done.
- For cleaner slices, chill the cheesecake overnight and use a hot, dry knife to cut.
- Store leftovers covered in the refrigerator for up to 5 days.
- Room-temperature eggs help the cheesecake batter mix smoothly and bake more evenly.
- Do not overbake the cheesecake; the center should still wobble slightly when done.
- For cleaner slices, chill the cheesecake overnight and use a hot, dry knife to cut.
- Store leftovers covered in the refrigerator for up to 5 days.