If you’re looking for a show-stopping dessert that delivers pure chocolate indulgence in every bite, this Brownie Bottom Chocolate Cheesecake is exactly what you need. It combines two classics—rich fudgy brownies and creamy chocolate cheesecake—into one stunning dessert that feels bakery-level but is simple enough for any home baker to master.

The bottom layer bakes into a soft, moist brownie base while the milk-chocolate cheesecake bakes gently on top, creating two perfectly defined layers that slice beautifully once chilled. The result is a decadent, smooth, chocolate-on-chocolate treat that pairs wonderfully with whipped cream or fresh berries.

Whether you’re celebrating a special occasion or simply craving something luxurious, this dessert never fails to impress.

Ingredients

Brownie Crust

• 3/4 cup (94 g) all-purpose flour
• 3 tablespoons Dutch-processed cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon kosher salt
• 2 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 6 tablespoons (85 g) unsalted butter, room temperature
• 1 teaspoon vanilla

Cheesecake Filling

• 1/2 cup (119 g) heavy cream, room temperature
• 1 cup (168 g) milk chocolate chips
• 2 packages (8 oz each) cream cheese, room temperature
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Topping

• Whipped topping, optional for serving

Instructions

Prepare the Pan

1. Preheat the oven to 350°F (175°C).
2. Lightly spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.

Make the Brownie Crust

3. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the eggs, sugar, butter, and vanilla until light and fluffy.
5. Add the dry ingredients and mix on low until combined.
6. Spread the brownie batter evenly into the prepared pan.
7. Bake for 12 minutes. The brownie layer will still look soft and slightly underbaked—this is perfect.
8. While the brownie base bakes, prepare the cheesecake layer.

Make the Cheesecake Layer

9. In a microwave-safe bowl, heat the heavy cream and chocolate chips in 20-second intervals, stirring between each, until smooth.
10. In a stand mixer, beat the cream cheese until soft and creamy.
11. Add the sugar and cocoa powder, mixing until well incorporated.
12. Add the eggs one at a time, mixing and scraping down the sides of the bowl as needed.
13. Fold in the melted chocolate mixture until smooth.
14. Stir in the vanilla extract.
15. Pour the cheesecake batter over the partially baked brownie crust.

Bake the Cheesecake

16. Bake for 65–70 minutes. The edges should be set while the center should still have a slight jiggle when the pan is gently moved.
17. Let the cheesecake cool completely at room temperature.
18. Transfer to the refrigerator and chill for at least 4 hours or overnight for the best texture.

Serving

Slice the cheesecake once fully chilled and add a dollop of whipped topping if desired. The richness of the chocolate pairs beautifully with the light creaminess of the topping.

Tips for Success

• Use room-temperature ingredients to ensure a smooth, lump-free filling.
• Don’t overbake the brownie layer; it finishes cooking when the cheesecake bakes.
• If the cheesecake browns too quickly on top, loosely tent with foil halfway through baking.
• Chill thoroughly before slicing—this helps the layers set and creates clean, beautiful slices.

Variations

• Dark Chocolate Version: Swap milk chocolate chips for dark chocolate for deeper flavor.
• Peanut Butter Swirl: Add a few dollops of warmed peanut butter to the top before baking and swirl gently.
• Espresso Boost: Add 1 teaspoon of instant espresso to the brownie batter for extra richness.

Storage

• Refrigerate leftovers in an airtight container for up to 5 days.
• For longer storage, freeze individual slices wrapped tightly in plastic and place in an airtight container or freezer bag for up to 2 months. Thaw in the fridge overnight.

Nutrition

Serving: 1 piece | Calories: 450 kcal

Brownie Bottom Chocolate Cheesecake

---

• Author: Sophia

Print Recipe

Pin Recipe

Ingredients

Ingredients

• Brownie Crust

¾ cup (94 g) all-purpose flour

3 tablespoons Dutch-processed cocoa powder

¼ teaspoon baking powder

⅛ teaspoon kosher salt

2 large eggs, room temperature

1 cup (200 g) granulated sugar

6 tablespoons (¾ stick / 85 g) unsalted butter, room temperature

1 teaspoon vanilla

• Filling

½ cup (119 g) heavy cream, room temperature

1 cup (168 g) milk chocolate chips

2 blocks (8 ounces each) cream cheese, room temperature

½ cup (100 g) granulated sugar

2 tablespoons regular unsweetened cocoa powder

2 large eggs, room temperature

1 teaspoon vanilla extract

• Topping

whipped topping, for garnish

---

Instructions

Instructions

• Preheat the oven to 350°F. Lightly spray a 9-inch springform pan and line the bottom with parchment paper.

Brownie Crust

• To a large bowl, add flour, cocoa powder, baking powder, and salt. Whisk together ingredients until they are fully incorporated. Set aside.
• In the bowl of a stand mixer with the paddle attachment or in a large bowl using a hand-held mixer beat the eggs, sugar, butter, and vanilla until light and fluffy.
• With the mixer off, add the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
• Pour the brownie mixture into the pan and bake for 12 minutes. The crust will not be fully baked when removed from the oven. Meanwhile, prepare the cheesecake mixture.

Filling

• To a microwave-safe bowl, add heavy cream and chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
• In a stand mixer with the paddle attachment, beat the cream cheese until creamy and smooth.
• Beat in the sugar and cocoa powder until smooth.
• Add the eggs, one at a time, mixing until combined. Stop to scrape down the sides of the bowl as needed.
• Fold in the melted chocolate mixture.
• Add the vanilla and stir to combine.
• Pour the batter on top of the partially baked brownie crust.
• Bake for 65-70 minutes. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
• Remove the cheesecake from the oven and let it cool to room temperature.

• When ready, transfer the cheesecake to the refrigerator to chill for 4 hours up to overnight, or until set.

Serve topped with whipped cream.