Brownie Bottom Cheesecake (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 standard box of brownie mix
02 -
½ cup vegetable oil
03 -
3 tablespoons water
04 -
2 large eggs, room temperature
→ Cheesecake Layer
05 -
16 oz cream cheese, softened (2 - 8 oz. packages)
06 -
⅔ cup granulated sugar
07 -
1 tablespoon all-purpose flour
08 -
1 teaspoon vanilla extract
09 -
¼ cup sour cream, room temperature
10 -
¼ cup heavy whipping cream
11 -
2 large eggs
→ Topping
12 -
1 cup heavy whipping cream
13 -
3 tablespoons powdered sugar
14 -
½ cup hot fudge sauce or chocolate ganache for serving
# Instructions:
01 -
Preheat oven to 350°F. Grease a 9" springform pan and line the bottom with parchment paper.
02 -
Combine brownie mix, 2 eggs, water, and oil according to box instructions. Transfer to pan and bake for 15 minutes until set.
03 -
Beat cream cheese until fluffy. Add sugar and beat to combine. Mix in flour, vanilla, sour cream, and ¼ cup heavy cream. Stir in eggs by hand one at a time.
04 -
Pour over brownie layer. Reduce oven to 325°F and bake 45 minutes. Turn off oven, keep door closed 20 minutes, then crack door 30 minutes more.
05 -
Cool to room temperature then chill in refrigerator 2-3 hours.
06 -
Whip remaining cream with powdered sugar until stiff peaks form. Top cheesecake with whipped cream and drizzle with hot fudge sauce.
# Notes:
01 -
Mix eggs by hand to prevent cracking
02 -
Slow cooling helps prevent cracks
03 -
No water bath needed
04 -
Keeps in refrigerator up to 5 days