Blackout Brownie Bottom Cheesecake

Blackout Brownie Bottom Cheesecake ~ Stand aside graham cracker crust, this cheesecake has been bottomed out with a soft brownie crust. Like a one-two punch, the brownie and cheesecake pairing makes for a delicious knockout combination.

Brownie Cheesecake, Cheesecake,
Blackout Brownie Cheesecake

I don’t know what it is about brownies, but brownies or the addition of them to anything clears a dessert plate faster than almost any of my other desserts.

I think it has someting to do with brownies being one of those classic comfort sweets that is universally enjoyed. Add the cheesecake and it becomes the yin to the yang of this dessert.

A few notes:
1. Use a water bath to bake this. My first run without the water bath left me a dry and hard brownie bottom due to it being baked twice, once for the brownie itself and twice for baking the cheesecake.
2. I also find that a water bath often prevents a cheesecake from cracking on the top.
3. This can be prepared a day ahead and refrigerated. Remove from the refrigerator 45 minutes prior to serving.
4. Another close variation of this dessert in a bar form is my Black and White Brownies.

Blackout Brownie Bottom Cheesecake
{Printer Version} Blackout Brownie Bottom Cheesecake BakersRoyale Postb 300x263 Blackout Brownie Bottom Cheesecake

Preheat oven to 350 degrees. Click here for tips on how to create a proper waterbath.

Ingredients:

Brownie Bottom Layer:
½ cup unsalted butter, plus 2 tablespoon for greasing
4oz bittersweet chocolate in small chunks
1 cup sugar
2 eggs, beaten
¼ cup milk
1 cup flour, plus some for dusting

Cheesecake Layer:
2 ¼ cup cream cheese
2/3 cup sugar
3 eggs beaten
1 1/2 tsp vanilla extract
1/2 plain yogurt
INSTRUCTIONS:

Brownie Bottom Layer:
1. Melt the butter and chocolate over low heat, stirring frequently until smooth. Remove from heat and mix in sugar.
2. Add eggs, milk and mix well. Gently stir in flour just until incorporated.
3. Spoon into 9in springform pan that has been greased and floured. Reduce oven temperature to 325 degrees and place springform in the water bath.  Bake for 25 minutes.

Cheesecake Layer:

1. Mix cream cheese, sugar, eggs and vanilla extract until well blended.
2. Fold in yogurt and pour over bottom layer.
3. Place springform pan in simmering water bath. Bake for 45-55 minutes or until center is set.

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8 thoughts on “Blackout Brownie Bottom Cheesecake”

  2. I can’t believe how lucky I am to find this!!!! – I invited my friends to gather at my terrace tomorrow evening for some wine and my baked cake… I asked them to choose what they would like – either chocolate brownies (as I simply adore them myself and it became a tradition to bake them once a month) or a cheescake (never tried) – and for my big regret they told that this time they want a cheescake…unless I want brownies much more…So I was planning to make both :)
    Could you garantee me this would “kill” them? :)
    I believe it’s amazing (although it’s a pitty a bit, that I can’t see the cut…). Anyway, I would be grateful if you could specify what do you mean “2 1/3 creamcheese”? What amount is it? :) (I am from Lithuania, so it might be that I simply don’t recognise your “measures” :))

  3. 2 1/4 WHAT of cream cheese? Cups? Packages? I’m not that experienced with cheesecake . .. . but, I definitely want to try this recipe!! :)

  4. Hi Shannon,

    Thanks for bringing that to my attention. That’s 2 1/4 cup of cream cheese. Have fun baking this.

    Naomi

  5. Viktorija,

    Sorry for the oversight. It’s 2 1/4 cup of cream cheese. Check out my Black and White brownie bars as well. It’s roughly the same idea in a bar form.

    Happy Baking,
    Naomi

  6. I want this now!!!!!!!!! YUM! It looks perfect. Thanks for the great tips and explanations.

    BTW, I made the triple (double version) citrus bars the other day. I don’t remember if I told you already.

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