Last Updated on November 14, 2020 by Slow The Cook Down
Rich, decadent and creamy, this double chocolate cheesecake is hands down delicious! Made with a boxed brownie crust which is then layered with the most creamy and tangy chocolate cheesecake topping. This make ahead baked dessert is a real show stopper!
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Three things you can never have enough of are wine, cheesecake and chocolate. Lucky for you I've got two of those things covered right here with this yummy dessert, so all you need to do is pour yourself a glass of red!
This chocolate brownie bottom cheesecake is so good you guys! I don't have much of a sweet tooth, but I could not stop eating this! The chewy brownie crust is topped the most silky of chocolate cheesecakes and every bite is seriously heaven sent!
Even better, this recipe is stupid simple! The base is made with a store bought brownie box mix and it really takes no time whip up. You just need the patience to let it cool before diving in head first!
If you are a cheesecake lover, be sure to check out my Cranberry and Orange Cheesecake and Lemon & Blueberry Cheesecake
Ingredients
Luckily you don't need any fancy ingredients to make this delicious dessert!
- Brownie Mix: Use your favorite store bought mix for this recipe, along with the ingredients to make it. If you have a favorite brownie recipe, you can of course use that.
- Cream cheese: Use a full fat cream cheese for the creamiest cheesecake. Make sure that it's softened before you use it so that it incorporates well and it's silky smooth.
- Plain yogurt: I always like to add a little yogurt to my cheesecakes. It adds a nice tang and helps to balance out the sweetness.
- Eggs: Use fresh eggs and organic / free run if you can.
- Chocolate: I used semi-sweet chocolate chips for the cheesecake and then drizzled over some white chocolate on top.
How to make chocolate brownie bottom cheesecake
Be sure to scroll down for the full recipe!
- Mix up the brownie mix following the package instructions (photo 1).
- Bake in a springform tin until done and let cool (photo 2).
- Mix the ingredients for the cheesecake filling together (photo 3).
- Pour over the brownie crust and bake (photo 4).
Frequently Asked Questions
Once chilled, wrap the cheesecake in plastic wrap and keep it in the fridge. It will keep well for around 5 days. If you can, keep it in it's springform tin for as long as possible, this will help it to stop drying out. The flavors of the cheesecake will develop even more after a day, so I always opt for making it ahead of time.
Freezing is a really great option to extend the life of the cheesecake, and it will keep well for up to up to 2 months. If you can, keep it in the springform pan and wrap it with plastic wrap and foil. Thaw frozen cheesecake in the fridge overnight before serving.
Don't fret, if the top of your cheesecake cracks it will still taste amazing! It's important not to over mix the cheesecake filling, it should be nice and smooth, but resist the urge to keep on mixing it or it will become too thin. Mix it by hand and avoid the food processor.
Cheesecakes need to be cooked at a low temperature, and when baked, they need to cool slowly so that the filling doesn't contract too quickly. Once it's cooked, turn the oven off and leave the door slightly ajar so that it slowly cools to room temperature.
If you are super worried about your cheesecake cracking, you can bake it in a water bath.
Variations
This cheesecake is pretty delicious as it is, but if it's too much chocolate for you, you can use a plain cheesecake mix if you prefer. You can also use a no bake cheesecake mix on top of the brownie crust. If you have a gluten intolerance, simply use a gluten-free brownie mix.
To serve
A slice of this chocolate brownie bottom cheesecake can be served on a plate with a fork ha ha!
I like to drizzle over some melted white chocolate, but you can skip that if you prefer. Serve up a slice topped with fresh raspberries or blueberries, and a dollop of whipped cream is never a bad idea!
Recipe Notes and Tips
- Soften your cream cheese before using it. It will help create a nice smooth texture and you won't risk over mixing it.
- Let the brownie bottom cool completely before pouring over the cheesecake.
- It's best to mix the cheesecake by hand rather than using a mixer. Cheesecakes can crack if they are over mixed, you want the ingredients to just be combined.
- Once the cheesecake has baked, turn the oven off, open the door and keep the cheesecake on the rack. This will mean it cools slowly and is less likely to sink and crack.
- Let the cheesecake cool completely in the fridge before removing the ring from the springform pan and slicing.
- To make this dessert gluten-free, use gluten-free brownie mix.
- You can cut down on fat content and calories if you use a low fat cheese, but it won't be as creamy.
More Easy Desserts
- Blackberry and Cherry Crumble
- Chocolate Pots with a Pretzel Topping
- Layered Eton Mess with Summer Fruits
- Sweet Puff Pastry Pinwheels
I love hearing from you!! If you have tried this chocolate brownie bottom cheesecake, be sure to scroll down, give it a star rating and let me know what you thought!
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Brownie Bottom Cheesecake (Double Chocolate)
Ingredients
- 1 box brownie mix (plus the wet ingredients needed) (I used a 18.3oz / 519g box, you can use a smaller one for a thinner crust)
- 2.5 cups cream cheese (softened) (600g) (21 oz)
- ¾ cup granulated sugar (250g) (9 oz)
- ½ cup plain yogurt (at room temperature) (150g) (5.3 oz)
- 3 eggs beaten
- 2 cups semi-sweet chocolate chips (300g)
- 2 tablespoons white chocolate chips
- 1 tablespoon oil (coconut or vegetable)
Instructions
- Make up the brownie mix in a large bowl as per the packet instructions.
- Grease a springform pan and pour in the brownie mix. Bake in the oven as directed on the package (mine was for 40 minutes).
- Let the brownie base cool completely.
- Pre-heat the oven to 325ºf / 180ºc
- In a large bowl, mix the cheese and sugar together. Once it is well mixed, add the yogurt and then slowly add the eggs and mix. Don't use a whisk, as you don't want too much air in the mixture.
- Melt the semi-sweet chocolate chips. Let it cool slightly and then fold into the cheesecake mixture until combined.
- Pour the mixture on to the brownie crust.
- Bake for 40 to 50 minutes, until the outside is firm, but the cheesecake still has a slight wobble in the middle.
- Turn the oven off and leave the cheesecake in the oven to slowly cool.
- Chill in the fridge before serving.
Notes
- It's best to mix the cheesecake by hand rather than using a mixer. Cheesecakes can crack if they are over mixed, you want the ingredients to just be combined.
- Once the cheesecake has baked, turn the oven off, open the door and keep the cheesecake on the rack. This will mean it cools slowly and is less likely to sink and crack.
- Let the cheesecake cool completely before removing the ring from the springform pan and slicing.
- To make this dessert gluten-free, use gluten-free brownie mix.
- You can cut down on fat content and calories if you use a low fat cheese, but it won't be as creamy.
- Nutritional values are based on one of twelve servings and are an estimate.
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