Brownie Bottom Cheesecake Delight (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1 standard box brownie mix
02 -
2 large eggs
03 -
3 tablespoons water
04 -
½ cup vegetable oil
→ Cheesecake Layer
05 -
16 ounces cream cheese, softened
06 -
⅔ cup granulated sugar
07 -
1 tablespoon all-purpose flour
08 -
1 teaspoon vanilla extract
09 -
¼ cup sour cream, room temperature
10 -
1¼ cups heavy whipping cream, divided into ¼ cup and 1 cup
11 -
2 large eggs, room temperature
→ Topping
12 -
3 tablespoons powdered sugar
13 -
½ cup hot fudge or chocolate sauce, for serving
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Grease a 9-inch springform pan and line the bottom with parchment paper.
03 -
In a mixing bowl, combine brownie mix, eggs, water, and oil according to the instructions on the box.
04 -
Transfer brownie batter to the prepared pan and bake for 15 minutes until the top is set.
05 -
Meanwhile, beat cream cheese until light and fluffy using a hand or stand mixer. Add granulated sugar and mix until combined. Add flour, vanilla extract, sour cream, and ¼ cup heavy cream, and mix to combine. Add eggs one at a time, stirring gently by hand until incorporated.
06 -
Pour the cheesecake mixture over the baked brownie crust. The brownie does not need to be cooled beforehand.
07 -
Reduce the oven temperature to 325°F.
08 -
Return the springform pan to the oven and bake for 45 minutes. Turn off the oven and leave the door closed for 20 minutes. Crack the door and let cool for an additional 30 minutes.
09 -
Remove cheesecake from the oven, cool to room temperature, and chill in the refrigerator for 2 to 3 hours.
10 -
Whip the remaining 1 cup of heavy cream with powdered sugar until stiff peaks form.
11 -
Top the cheesecake with whipped cream and drizzle with hot fudge sauce before serving.