9-inch springform pan
Mixing bowl
Hand Mixer
Notes
I used a 440g package of Betty Crocker Chocolate Chunk brownie mix.
How to Make Brownie Bottom Cheesecake
Start by mixing the brownies from the package according to the directions on the box. You’ll likely need an egg, oil and water. Spread the brownie mixture on the bottom of a 9-inch springform pan that you’ve greased with cooking spray.
Bake for 30 minutes at 350F. I recommend placing the springform pan on top of a baking sheet just incase anything leaks.
At the 30 minute mark, your brownies should be cooked thoroughly and set in the pan. You can use a tester and it should come with just a few dry crumbs attached to it for the perfect brownie consistency.
It’s important to note that the brownie will not cook any longer once the cream cheese mixture is added to it. Bake the brownies as if you’d be baking them and eating them by itself.
The bake time may change depending on the brownie mix you choose. Check the box directions and see what it says to bake with a 9×9 pan and use that time. Most boxes are around 30 minutes.
Add the cream cheese, eggs, sugar and vanilla to a large bowl. Beat together until smooth.
Spread the cream cheese mixture on top of the baked brownie mixture. The brownie does not need to cool before adding the cheesecake mixture.
Reduce the heat to 325F and bake for another 50 minutes. The cheesecake should be set and starting to become golden on the edges. It will be jiggly in the pan.
Remove from the oven and let cool completely before releasing the springform pan. I let mine cool a few hours.
Drizzle with some chocolate ice cream sundae sauce or whipped cream, if you wish!
Nutrition
Serving: 1g | Calories: 301kcal | Carbohydrates: 19g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 110mg | Sodium: 224mg | Sugar: 15g
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