Brownie Bottom Cheesecake
The ultimate dessert mashup! A rich, fudgy brownie layer is topped with creamy, smooth cheesecake, then finished with a drizzle of hot fudge sauce. Two desserts in one irresistible slice.
Ingredients:
1 box (18.3 oz) brownie mix, plus ingredients called for on box (eggs, oil, water)
16 oz (2 blocks) cream cheese, softened
2 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
¼ cup hot fudge sauce
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick cooking spray.
2. Prepare the brownie batter according to package directions. Pour the brownie batter evenly into the prepared pan.
3. Bake the brownie layer for 15 minutes, until the brownies are set across the top.
4. While the brownie layer bakes, make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5. Add the sugar, eggs, and vanilla extract. Mix well until fully combined and smooth.
6. Scoop the cream cheese mixture over the partially baked brownie layer. Gently spread to cover the brownie batter evenly.
7. Bake at 350°F for 30 minutes, then reduce the oven temperature to 325°F and bake for an additional 15 minutes.
8. Remove from the oven and let cool to room temperature in the pan. Do not remove the springform pan until completely cooled.
9. Once cooled, remove the springform pan. Scoop the hot fudge sauce into a piping bag (or a zip-top bag with the corner cut off) and pipe onto the top of the cheesecake in a decorative pattern.
10. Slice and serve. Refrigerate any leftovers.
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes (plus cooling) | Yield: 10-12 servings
Nutrition Facts (per serving, based on 12 servings):
Calories: 410 kcal | Protein: 7g | Carbohydrates: 48g | Fat: 22g | Fiber: 1g | Sugar: 36g | Sodium: 280mg
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