Brownie Bottom Cheesecake (Print Version)
# Ingredients:
→ Brownie Base
01 -
3 tablespoons water
02 -
½ cup vegetable oil
03 -
2 eggs, large and at room temperature
04 -
1 box of ready-to-use brownie mix
→ Cheesecake Layer
05 -
¼ cup heavy cream
06 -
⅔ cup white sugar
07 -
16 oz softened cream cheese (two 8 oz packs)
08 -
2 eggs, added one at a time
09 -
1 teaspoon vanilla flavoring
10 -
¼ cup sour cream, not chilled
11 -
1 tablespoon regular flour
→ Topping
12 -
½ cup chocolate ganache or warm fudge sauce to serve
13 -
3 tablespoons powdered sugar
14 -
1 cup heavy cream for whipping
# Instructions:
01 -
Set your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides lightly.
02 -
Mix the brownie mix, eggs (2 total), water, and oil as directed. Pour into your pan and bake for 15 minutes until firm.
03 -
Blend the cream cheese until it’s light. Stir in the sugar next. Add sour cream, flour, vanilla, and cream (¼ cup) afterward. Fold in the eggs one by one carefully with a spoon.
04 -
Pour the cheesecake mixture on top of the brownie. Lower the oven to 325°F and bake for 45 minutes. Turn off oven heat. Leave the cheesecake inside for 20 minutes, then open the door a crack and let it sit for 30 minutes more.
05 -
Once cool at room temperature, pop it in the fridge and leave it for 2-3 hours to chill.
06 -
Whip the cream with powdered sugar until thick. Spread gently on the cheesecake and drizzle over some warm ganache or fudge when serving.
# Notes:
01 -
Fold in eggs by hand to avoid overmixing.
02 -
Cooling slowly will help stop cracking on top.
03 -
No need for a water bath here.
04 -
Will stay good in the fridge for five days.