Brownie Bottom Cheesecake (Double Chocolate)

The chocolate cheesecake with a slice cut out of it.

Brownie Bottom Cheesecake (Double Chocolate)

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings servings

Calories 617kcal

Author Slow The Cook Down

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.

Nutrition