Cheesecake Brownie Bottom (Print Version)
# Ingredients:
→ Base Layer
01 -
1 box brownie mix, standard size
02 -
3 tbsp water
03 -
2 eggs, large, at room temp
04 -
1/2 cup vegetable oil
→ Cheesecake Filling
05 -
2 blocks cream cheese (16 oz total), softened
06 -
1 tsp vanilla extract
07 -
1 tbsp flour (all-purpose)
08 -
2 eggs, large
09 -
2/3 cup white sugar
10 -
1/4 cup sour cream, room temp
11 -
1/4 cup heavy cream
→ Top Layer
12 -
1/2 cup hot fudge or chocolate ganache for drizzling
13 -
3 tbsp powdered sugar
14 -
1 cup heavy cream for topping
# Instructions:
01 -
Set the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease it.
02 -
Stir together brownie mix, oil, water, and eggs, following box directions. Pour into the pan and bake for 15 minutes until slightly firm.
03 -
Whip cream cheese till creamy. Add sugar, then mix in vanilla, flour, sour cream, and cream. Gently fold in eggs one at a time.
04 -
Adjust oven temp to 325°F and pour the cheesecake batter over brownies. Bake for 45 minutes. Turn the oven off. Leave the door closed for 20 minutes, then crack it slightly for another 30 min.
05 -
Let it cool to room temperature, then put it in the fridge for 2-3 hours to set.
06 -
Beat the remaining cream with powdered sugar till stiff. Spread on top, then drizzle hot fudge or ganache. Slice and enjoy!
# Notes:
01 -
Gently mix eggs to avoid air bubbles.
02 -
Slowly cooling prevents surface cracks.
03 -
No steam bath required.
04 -
Keeps fresh in the fridge for 5 days.