Black Bottom Cheesecake

Oh wow, guess what? I just found the yummiest dessert ever. It’s called Black Bottom Cheesecake! I love how the rich chocolate layer hugs the creamy cheesecake. It’s like a tasty hug in every bite. I get all excited just thinking about it!

Trust me, you won’t stop at one slice. It’s like a little party in my mouth. My friends beg me to share! So, go ahead and treat yourself. Let’s grab a fork and dive in. Black Bottom Cheesecake is waiting for us!

Why You’ll Love This Recipe

• Two Desserts in One – Enjoy the best of both worlds: a chewy brownie bottom with a velvety cheesecake topping.
• Beginner-Friendly – No need to be a pro baker! This recipe is straightforward and doesn’t require a water bath.
• Perfect for Any Occasion – Ideal for birthdays, dinner parties, or simply satisfying your sweet tooth.
• Customizable – Add chocolate chips, swirl in fruit purees, or top with whipped cream for extra flavor.

What You Need to Know Before You Start

Prep & Bake Time:

• Prep Time: 20 minutes
• Bake Time: 45 minutes
• Total Time: About an hour

Servings:

This recipe makes 12 servings, but you can easily double it for a larger batch.

Difficulty Level:

Beginner-friendly with simple steps for a foolproof result.

Required Kitchen Tools

To make this Black Bottom Cheesecake, you’ll need:

• Mixing Bowls – One for the brownie layer, one for the cheesecake mixture.
• Hand Mixer or Stand Mixer – To create a smooth and creamy cheesecake layer.
• 9-inch Springform Pan or Square Baking Dish – Ensures easy removal after baking.
• Spatula – For spreading the layers evenly.
• Measuring Cups and Spoons – For precise ingredient measurements.

Ingredients for Black Bottom Cheesecake

Here’s everything you need to make this indulgent dessert. Exact measurements are in the recipe card below.

For the Brownie Layer (Bottom):

• Boxed Brownie Mix – Any favorite brand works.
• Vegetable Oil – Adds moisture to the brownie base.
• Water – Helps bring the batter together.
• Eggs – Provides structure and richness.

For the Cheesecake Layer (Top):

• Cream Cheese – Use full-fat, softened cream cheese for the best texture.
• Granulated Sugar – Sweetens the cheesecake layer.
• Vanilla Extract – Enhances flavor.
• Sour Cream – Adds a slight tang and smooth consistency.
• Eggs – Binds the ingredients and creates a creamy texture.

Variations and Customizations

• Add Chocolate Chips: Stir mini chocolate chips into the cheesecake layer for extra richness.
• Swirl in Raspberry Puree: Create a marbled effect by swirling in fruit puree before baking.
• Oreo Twist: Mix crushed Oreos into the brownie layer for a cookies-and-cream vibe.
• Nutty Crunch: Fold in chopped walnuts or pecans for added texture.

Step-by-Step Instructions

1. Prepare the Brownie Layer

1. Preheat Oven – Set your oven to 325°F (163°C) and grease a 9-inch springform pan or line it with parchment paper.
2. Mix the Brownie Batter – In a large bowl, combine the brownie mix, vegetable oil, water, and eggs according to the package instructions.
3. Spread the Batter – Pour the brownie batter into the prepared pan, spreading it evenly.
4. Pre-Bake – Bake the brownie layer for 10-12 minutes—just enough to set it slightly without fully cooking. This ensures it stays fudgy while supporting the cheesecake layer.

2. Make the Cheesecake Layer

1. Beat the Cream Cheese – In a separate bowl, use a hand mixer or stand mixer to beat the cream cheese until smooth.
2. Add Sugar and Vanilla – Mix in the granulated sugar and vanilla extract, beating until combined.
3. Incorporate the Sour Cream – Add the sour cream, mixing until smooth and creamy.
4. Add Eggs One at a Time – Crack in the eggs, mixing just until incorporated. Avoid overbeating, as this can create air bubbles in the cheesecake.

3. Assemble and Bake

1. Pour the Cheesecake Layer – Gently spread the cheesecake mixture over the partially baked brownie layer. Smooth the top with a spatula.
2. Bake – Return the pan to the oven and bake for 35-40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
3. Cool Gradually – Turn off the oven and let the cheesecake sit inside with the door slightly open for 10-15 minutes to prevent cracking.
4. Chill – Transfer to the refrigerator and chill for at least 4 hours (overnight is best) for the flavors to develop.

Serving and Decoration

How to Serve Black Bottom Cheesecake

This cheesecake is delicious on its own, but you can elevate it with some simple additions:

• Chocolate Drizzle: Melt some dark or milk chocolate and drizzle over the top.
• Whipped Cream: A dollop of freshly whipped cream adds a light contrast to the rich cheesecake.
• Fresh Berries: Top with raspberries, strawberries, or blueberries for a refreshing twist.
• Caramel Sauce: A drizzle of caramel enhances the chocolatey brownie base.
• Crushed Cookies or Nuts: Sprinkle crushed Oreos or toasted pecans on top for added texture.

Storage and Make-Ahead Tips

Storing Leftovers

• Refrigerator: Store the cheesecake in an airtight container in the fridge for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap, then store them in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving.

Make-Ahead Tips

• Prepare in Advance: Since cheesecake tastes best after chilling, make it a day ahead for the best texture.
• Freeze for Later: Bake, cool, and freeze the entire cheesecake for a stress-free dessert whenever you need it.

Nutrition Information

Serving Size	1 slice (out of 12)
Calories	380-420 kcal
Carbohydrates	45g
Protein	6g
Fat	22g
Saturated Fat	12g
Cholesterol	85mg
Fiber	2g
Sugar	32g
Sodium	230mg

Note: Nutrition values may vary based on the brand of brownie mix used.

Black Bottom Cheesecake FAQs

1. Why did my cheesecake crack?

Cracking happens when the cheesecake cools too quickly. Let it sit in the oven with the door slightly open after baking to prevent this.

2. Can I use homemade brownie batter instead of a mix?

Yes! If you prefer homemade, use your favorite brownie recipe and partially bake it before adding the cheesecake layer.

3. How do I know when the cheesecake is done baking?

It should be slightly jiggly in the center but firm around the edges. Overbaking can cause it to be dry.

4. Can I make this without a springform pan?

Yes, you can use a 9-inch square pan, but it may be harder to remove the cheesecake cleanly. Lining it with parchment paper helps.

5. How long should I chill the cheesecake before serving?

At least 4 hours, but overnight is best for the flavors to develop.

Conclusion

Black Bottom Cheesecake is a delicious fusion of rich, fudgy brownie and creamy cheesecake, making it a dessert that stands out for any occasion. Whether you enjoy it plain or with toppings, it’s an easy-to-make treat that delivers big on flavor.

Try this recipe and let me know how it turns out! If you have any favorite cheesecake variations, share them in the comments.