Brownie Bottom Cheesecake

Two desserts. One bite. This Brownie Bottom Cheesecake starts with a rich, fudgy brownie base baked right under a smooth vanilla cheesecake, then topped with a glossy layer of melted chocolate ganache. Every slice is layered, chocolatey, and impossible to resist.

The brownie gets its depth from cocoa and real melted chocolate, while the cheesecake stays light with a blend of cream cheese, sour cream, and heavy cream. I love how the ganache melts across the top, like a glossy finish to an already over-the-top dessert. It’s gluten-free, indulgent, and always the first to disappear at gatherings.

Love this layered cheesecake combo? Don’t miss these other decadent favorites like Oreo cake cheesecake, Nutella cheesecake, and red velvet Oreo cheesecake.

Why You'll Love This Recipe

• Two Desserts in One: This brownie bottom cheese delivers the best of both worlds with a rich brownie base and creamy vanilla cheesecake topping in every bite.
• Gluten-Free Friendly: Made with 1:1 gluten-free flour so everyone can enjoy without sacrificing texture or flavor.
• Make-Ahead Ready: Both the brownie and cheesecake layers hold up well when made a day in advance.
• Versatile: Perfect for casual weeknights or special occasions, this cheesecake with brownie fits any dessert table.

Brownie Cheesecake Ingredients

• Semi-Sweet and Milk Chocolate: Use any quality bars for smooth melting. You can mix both types for balanced sweetness or use 4 oz of one if that’s what you have. I also use a Hershey's chocolate bar for the ganache.
• Gluten-Free 1:1 Flour: Use a gluten-free flour blend labeled “1:1” or “measure-for-measure,” which is designed to swap evenly with all-purpose flour in baking.
• Sugar & Brown Sugar: Granulated sugar gives structure and sweetness, while light brown sugar adds moisture and a subtle caramel note to the brownie layer.
• Cocoa Powder: Use unsweetened cocoa powder for deep chocolate flavor. Sift it to remove any lumps and ensure smooth mixing.
• Cream Cheese: Use full-fat blocks of cream cheese and let them come to room temperature to avoid lumps in the cheesecake layer.
• Heavy Cream: Adds silkiness and richness to the cheesecake and is also used in the ganache to create a glossy, smooth chocolate topping. 
• Sour Cream: Adds tang and moisture to the cheesecake layer. Like cream cheese, it blends best when at room temperature.

Be sure to check the recipe card for the full list of ingredients and quantities of each one.

Flavor Variations

• Nutty Crunch: Add ½ cup chopped walnuts or pecans to the brownie layer for extra texture and a toasty flavor.
• Go Dairy-Free: Replace the butter with vegan butter or coconut oil for making the brownies and follow the dairy-free cheesecake portion of this carrot cake cheesecake. Swap the heavy cream in the ganache with coconut cream and use a dairy-free chocolate bar.
• Salted Caramel Drizzle: Add a salted caramel drizzle over the cooled ganache for a caramel chocolate cheesecake twist that perfectly balances rich chocolate with gooey sweetness.
• Espresso Boost: Stir 1 teaspoon of instant espresso powder into the brownie batter to deepen the chocolate flavor with a rich coffee undertone.

How to Make Brownie Bottom Cheesecake 

Make sure your ingredients for the brownie cheesecake recipe are at room temperature for smooth mixing, and preheat your oven to 350°F. Lightly grease your 9-inch springform pan or line it with parchment for easy removal.

1. Step 1: Make the Brownie Batter. Melt the butter and milk chocolate together, then stir in oil and cocoa powder. Whisk in the sugars, eggs, vanilla, and salt until smooth. Fold in the gluten-free flour gently until just combined.
2. Step 2: Bake the Brownie Layer. Pour the brownie batter evenly into your prepared pan. Bake for about 17–19 minutes, until the top looks set but not fully firm. This layer will serve as the decadent base.
3. Step 3: Prepare the Cheesecake Layer. While the brownie bakes, beat the cream cheese until smooth. Add sugar, gluten-free flour, vanilla, heavy cream, eggs, and sour cream, mixing until creamy and fully combined.
4. Step 4: Add Cheesecake Layer and Bake Again. Pour the cheesecake batter over the warm brownie layer carefully. Return the pan to the oven and bake for another 30–35 minutes until the cheesecake is set but still slightly jiggly in the center.
5. Step 5: Make and Add Ganache. Once cooled, melt the Hershey’s chocolate bar with heavy cream until smooth and glossy. Pour the ganache over the cheesecake and chill until set before slicing.

✅ Equipment Tip: I love this Circulon Total Springform Pan because of its heavy gauge steel construction, metal utensil-safe nonstick coating, and the raised concentric circles that make it easy to remove my cakes. It's also easy to clean, which is always a plus.

Expert Tips

• Avoid Over-Mixing the Cheesecake Batter: Mix just until smooth and combined. Over-mixing can incorporate too much air, leading to cracks or a runny texture.
• Pre-Bake the Brownie Layer: Don’t skip this step! Giving the brownie layer a head start ensures it bakes evenly and doesn’t turn soggy under the cheesecake.
• Let the Cheesecake Cool Gradually: Leave the brownie cheesecake in the oven (with the door cracked) after baking to cool slowly. This helps prevent cracks caused by sudden temperature changes.
• Room Temperature Ingredients Matter: Use room-temperature cream cheese, eggs, and sour cream for a smooth, lump-free filling that blends easily.
• Chill Before Slicing: Refrigerate the cheesecake for several hours, or overnight to let the layers fully set. This makes for cleaner cuts and better texture.

Storage Directions 

• Make Ahead: This brownie crust cheesecake dessert is a great make-ahead option. Prepare and bake it the day before your event, then chill overnight for the best texture and flavor.
• Storing: Store leftover chocolate brownie cheesecake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days. The layers hold up well, and the flavors continue to develop.

Brownie Bottom Cheesecake Recipe FAQs

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