Brownie Bottom Cheesecake (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1 box 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, room temperature
→ Topping
12 -
1 cup heavy whipping cream
13 -
3 tablespoons powdered sugar
14 -
½ cup hot fudge sauce or chocolate ganache
# Instructions:
01 -
Preheat oven to 350°F. Grease 9" springform pan and line bottom with parchment. Mix brownie ingredients and bake 15 minutes until set.
02 -
Beat cream cheese until fluffy. Add sugar, flour, vanilla, sour cream, and heavy cream. Hand-mix in eggs one at a time.
03 -
Pour over brownie layer. Reduce temperature to 325°F and bake 45 minutes. Turn off oven, leave door closed 20 minutes, then crack door 30 minutes.
04 -
Cool to room temperature, then refrigerate 2-3 hours.
05 -
Whip cream with powdered sugar until stiff peaks form. Top cheesecake with whipped cream and hot fudge sauce.
# Notes:
01 -
Mix eggs by hand to prevent cracking
02 -
Slow cooling ensures even cooking
03 -
No water bath needed
04 -
Use 1M tip for decorative whipped cream swirls
05 -
Can be made up to 5 days ahead