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Easy Peasy Brownie Cheesecake

  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 01:20
  • Total Time: 06:00
  • Yield: 1 1x
  • Category: Cheesecakes
  • Cuisine: United States
  • Diet: Vegetarian


The best possible combination of two great sweet treats – Brownie meets Cheesecake and the result is a Brownie Cheesecake. D’oh! A match made in heaven! :)



For the brownie base:
1/2 cup (120g) butter
4.2 oz. (120g) semi-sweet chocolate
1 cup (200g) sugar
1 pinch of salt
2 medium eggs
1/4 cup (60ml) regular milk
3.5 oz. (100g) all-purpose flour

For the cheesecake layer:
18 oz. (500g) cream cheese
1/2 cup (125g) sour cream
3/4 cup (150g) sugar
3 medium eggs
1 tsp. vanilla extract

For the decoration:
some fresh raspberries
some whipped cream (optional)


1. Preheat the oven to 350˚F (180°C). Grease a 9-inch springform tin lightly tin and dust it with some flour. Set aside.

2. Add the butter and chocolate to a small saucepan and heat up to melt both slowly. Remove from the heat and add sugar and salt – stir until well combined. Add the eggs and milk and mix in. Sift the flour into the saucepan and fold in  – do not overmix. Transfer the batter to the springform tin and smooth out the top. Bake the brownie layer for about 25 minutes.

3. While the brownie layer is baking you can prepare the filling. Add cream cheese, sugar, eggs, and vanilla extract to a large bowl and mix until well combined. Add the sour cream and mix to combine. Remove the brownie layer from the oven and reduce the heat to 320°F (160°C). Add the cream cheese mixture on top of the brownie and spread evenly. Tap the springform tin to release air bubbles. Place the cake on the lowest rack of the oven and bake for another 45-55 minutes – the center of the cheesecake should still wobble slightly.

4. Turn off the oven and open the door. Let the cake cool down inside the oven for about 10 minutes, then take it out and use a sharp knife to go around the cake to loosen it from the tin. Let cool down on a wire rack. When completely cooled, place the cake in the fridge for at least 4 hours or overnight. Decorate the cake with raspberries to your liking and serve.


If the surface of the cheesecake has cracks, you can hide them with a layer of whipped cream – just spread it on top and then continue decorating with the raspberries ;)

Keywords: cheesecake, brownie, chocolate, cake