Rich, creamy cheesecake with a brownie base, swirled with brownie batter throughout.
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brownie bottom cheesecake
Hello hello! Today we’re doing something delicious: combining two desserts into one. It all starts with a fudge brownie bottom. That gets topped with a rich, creamy, tangy vanilla bean cheesecake and swirled with two layers of fudge brownies. And because you can never have enough chocolate, it’s all topped off with a whipped ganache. The best part? The brownies in the cheesecake stay super fudgy even after baking!
There are quite a few steps to this cheesecake but the great news is it’s the perfect make-ahead dessert since you’ll have to chill the cheesecake for at least 8 hours before serving. Below you’ll find some tips and tricks that (I hope) are helpful for getting the perfect cheesecake. Happy baking!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Use room temperature ingredients:
It’s important that your ingredients are at room temperature so that they can easily incorporate with each other. Take out your cream cheese, egg, and heavy cream 1-2 hours before starting the cheesecake.
how to get a crinkle top on brownies
The secret to perfectly crackled tops is actually quite simple! All you need to do is whisk together the eggs and sugar to get them nice, light and fluffy prior to adding them to the rest of the brownie batter. Whipping up the eggs and sugar brings more air into the batter, which after baking collapses, forming that perfectly crackled top.
bloom your cocoa powder
The secret to getting more flavor out of your cocoa powder? Bloom it! The process of blooming your cocoa is simple. Just mix hot espresso or water into your cocoa powder prior to adding it into your recipe. Doing so exposes cocoa solids in the cocoa powder and in turn brings out more of their flavor. In this recipe, we’ll do that by mixing the cocoa powder in with the hot butter and chocolate.
how to avoid cracks in a cheesecake
Here are my 4 best tips for avoiding cracks in your cheesecake –
- Mix the batter carefully – after adding in the eggs, you’ll want to make sure to only mix the batter until the eggs are fully incorporated. This will make sure we don’t add too much air into the batter, which will help keep the batter dense and avoid cracks forming on top.
- Tap the cheesecake on the counter – giving your cheesecake a few good taps on the counter prior to baking helps remove air bubbles that could cause cracks on top.
- Bake your cheesecake in a water bath – this helps to evenly bake the cheesecake from all sides.
- Cool your cheesecake in the oven – once your cheesecake is done baking, turn off the oven and leave the door of the oven just *slightly* ajar. Let the cheesecake sit like that for one hour before transferring it to the fridge. This process allows your cheesecake to slowly come down to room temperature rather than quickly going from 350F to room temperature, which makes it less likely that the top will crack.
how to tell when your cheesecake is done baking
Cheesecake is done baking when it’s only slightly wobbly in the center. I like to temp my cheesecake as a more accurate way to tell when it’s done. A thermometer stuck into the middle of the cheesecake should read 155 fahrenheit / 68 celsius.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for brownie bottom cheesecake:
brownies:
- All purpose flour: lends some structure to the brownies and makes them slightly chewy. A 1:1 gluten free flour would work well here if needed.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, or a dairy free butter stick (not oil) just be sure to omit the extra salt from the brownies if you’re using a salted butter.
- Semi-sweet chocolate chips: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
- Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
- Dutch processed cocoa powder: lends a deeper chocolate flavor to the brownies than natural cocoa. You can use natural cocoa, just note that your brownies will be lighter in color and slightly less “chocolatey”
- Eggs: binds the brownie batter together, adds moisture to the brownies, and is the main contributor in getting that perfectly crackled top.
cheesecake:
- Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.
- Eggs: binds the batter together.
- Granulated sugar: for sweetness and helps lock in moisture.
- Corn starch: for thickening up the cheesecake. You can substitute in 2 tbsp. of flour in its place if needed.
- Heavy whipping cream: for moisture and richness. You could use sour cream in its place as well.
- Vanilla bean paste: for flavor.
- Lemon juice: for brightening up the flavor of the cheesecake – fresh or bottled works perfectly here.
whipped ganache:
- Heavy whipping cream: thins out the ganache.
- Semi-sweet chocolate: use your favorite chocolate or chocolate chips here! I used semi-sweet chocolate chips.
how to make brownie cheesecake
Here are some shots of making this brownie bottom cheesecake. You can find the full recipe at the end of this blog post!
- Start with the brownies! Melt the butter with the chocolate, then mix in the cocoa powder.
- Whip up the eggs with the sugar.
- Mix the chocolate mixture into the egg mixture.
- Then gently fold in the flour and salt. Bake 1/2 of the brownie batter in the springform pan for 15 minutes.
- Beat together the cream cheese, sugar, and cornstarch until light and fluffy.
- Beat in the eggs and vanilla until just combined, followed by the heavy cream
- Pour 1/2 of the cheesecake batter on top of the baked brownie. Place dollops of 1/2 of the remaining brownie batter on top of the cheesecake, then swirl it around.
- Repeat with the remaining cheesecake and brownie batter, then bake!
brownie bottom cheesecake recipe q&a
what size cake pan do I need?
You’ll need a 7″ springform pan for this cheesecake. You can use a 8″ springform, just note that your cheesecake will be thinner and will require a little less bake time. I wouldn’t recommend using a non-springform pan because it will be more difficult to get the cheesecake out of the pan, but if you’re okay with just serving the cheesecake from the pan, then a non-springform pan will work.
Can I make a larger version of this cheesecake?
Definitely! Here’s what you’ll need to make a 9″ or 10″ version of this cheesecake –
Brownies:
113g unsalted butter
180g semi-sweet chocolate chips
24g dutch processed cocoa powder
200g granulated sugar
2 eggs
80g all purpose flour
1/2 tsp. salt
Vanilla Bean Cheesecake:
675g cream cheese
225g granulated sugar
1 & 1/2 tbsp. cornstarch
3 eggs
170g heavy whipping cream
1 tbsp. vanilla bean paste
1 & 1/2 tbsp. lemon juice
Whipped Ganache:
170g heavy whipping cream
170g semi-sweet chocolate
How should I store cheesecake?
The cheesecake should be out at room temperature for no more than 2 hours. Keep the cheesecake covered and stored in the fridge, where it will keep well for up to 5 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Brownie Cheesecake
Ingredients
Fudge Brownie Base & Swirl
- 56 g unsalted butter (4 tbsp.)
- 90 g semi-sweet chocolate chips (½ c.)
- 12 g dutch processed cocoa powder (2 tbsp.)
- 100 g granulated sugar (½ c.)
- 1 egg
- 40 g all purpose flour (⅓ c.)
- ¼ tsp. salt
Vanilla Bean Cheesecake
- 450 g cream cheese room temperature (two 8-oz bricks)
- 150 g granulated sugar (¾ c.)
- 1 tbsp. cornstarch
- 2 eggs room temperature
- 110 g heavy whipping cream room temperature (½ c.)
- 2 tsp. vanilla bean paste
- 1 tbsp. lemon juice fresh or bottled
Whipped Ganache
- 150 g heavy whipping cream (⅔ c.)
- 130 g semi-sweet chocolate (¾ c.)
Instructions
Fudge Brownies
- Preheat the oven to 350°F / 175°C. Line the bottom of a 7" springform pan with parchment paper by placing the paper on the base, then snapping the pan together.
- In a medium-sized microwave safe bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
- Whisk in the cocoa powder, then add in the egg and sugar and whisk vigorously until well combined (~1 min.)
- Add in the flour and salt. use a rubber spatula to lightly fold the mixture together just until no flour streaks remain.
- Pour a little less than ½ of the brownie batter into your lined springform pan. Smooth it out into an even layer, then bake for 10-15 minutes, until the brownies have set. In the meantime, start the cheesecake.
Cheesecake
- Add the cream cheese, sugar, and cornstarch to a large mixing bowl (or to a stand mixer fitted with the paddle attachment.)
- Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes, until no lumps remain.
- Add the two eggs into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
- Add in the heavy cream, vanilla, and lemon juice, and again beat on low speed just until the mixture is cohesive.
- Tap the bowl with the cheesecake filling on the counter a few times to get rid of any air bubbles.
- Pour ½ of the cheesecake filling over the baked brownie. Use ½ of the remaining brownie batter to dollop over the cheesecake, then use a knife to gently swirl the brownie batter into the cheesecake.
- Gently pour in the remaining cheesecake batter, smoothing it into an even layer. Dollop the remaining brownie batter over the cheesecake, and swirl it again.
- Fill a 10" cake pan, or any larger pan that can reasonably fit the 7" springform inside of it, a third of the way with hot water. Wrap tin foil around the bottom of your springform pan to avoid the possibility of water seeping into the springform.
- Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 60-70 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 155°F / 68°C. If the cheesecake starts to brown while baking, gently place a piece of tinfoil over the top of the pan.
- Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.
Whipped Ganache
- Place the chocolate into a small mixing bowl and set aside.
- Bring the cream to a simmer – either on the stovetop, or by placing the cream in a large microwave safe measuring cup and heating it until it starts to bubble up.
- Pour the cream over the chocolate, and mix until smooth.
- Transfer the ganache to the freezer, and stir every 5-10 minutes until it has significantly thickened up.
- Once the ganache has cooled and thickened, use a hand mixer to lightly whip up the mixture until it is fluffy and has lightened in color
- Transfer the ganache to a piping bag fitted with your desired tip, and pipe it around the cheesecake. Serve and enjoy!
Notes
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
Hi, quick question…
On what temperature are we baking full pan? Its written for inside temperature but i didn’t see this..
Hi! It’s 350F/175F – the same temp you bake the brownie “crust” at 🙂
This is the most absolutely best recipe for a cheesecake!! It is beyond delicious and have all the elements that are people pleasing. Well done!! It’s definitely a keeper of a recipe. Thank you for sharing.
Ah thank you so much Stacey, I’m so happy you like the recipe!! ☺︎
Delicious! Made it for my sister’s bday and she loved it. The middle brownie swirl layer sank so the bottom was thicker in parts but that’s not a bad thing lol
Thank you so much Janis, I’m so happy you and your sister enjoyed the recipe – happy belated birthday to her! 🙂