Brownie Bottom Cheesecake

"What can I say? Yummy if you love cheesecake-like me :) I found with this recipe, if you refrigerate for 4 hours or overnight, the taste is just as delicious."
photo by a user photo by a user
Ready In:
1hr 25mins




  • Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan.
  • Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
  • Blend in sour cream.
  • Add eggs, mixing on low speed just until blended.
  • Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan.
  • (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  • Refrigerate 4 hours or overnight.

Questions & Replies

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  1. A great and yummy idea, however, I would highly suggest not cooking the brownies all the way. After the cheesecake was baked, the brownies were too hard. Next time I'll bake for 1/2 as long as directed!
  2. Initially, I didnt think much of this recipe. Thought it would be "plain" ... nothing spectacular(Im not a chocolate nut). BOY was I mistaken!! I made this for a friend and we were all WOW'D... The combination of the brownie and cheesecake is outstanding! NOTE: I used the option of a "fudge" brownie instead of "cake" brownie.. great choice!
  3. This was delicious! I baked the brownie base in a regular rectangular pan and poured the cheesecake mixture into that as well as I wanted to make squares. Of course there was way to much cheesecake mixture for that (I don't know why I didn't think of that!), so if I did that again I would reduce the cheesecake mix to 1/3. The cheesecake wasn't quite as sweet as I would like so I drizzled the squares with some caramel sauce. Also I had to reduce the baking time because of the way I baked the recipe. The leftover mix was used to make lovely little mini cheesecakes.


<p>I live in&nbsp;Tennessee &nbsp;and am just the ole typical southern cook. I learned from the best, my mom! She has inspired me for years on her expertise dishes. I enjoy challenging dishes, trying new dishes, and coordinating great wines with each meal. I am not afraid to alter recipes to my tasting and have a knack for confidence in the kitchen. By day, I am a medical secretary. I love my family and love to travel. I love to entertain and mingle among family and friends. I am at peace mostly with the beach.</p>
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