Layered Brownie Cheesecake

Dessert

Nov 29

Written By Kyle Schermbeck

I secretly hope that cheesecake will become a vegetable, so that I can eat it as much as I crave it. It may be the most perfect dessert, and for a while I’ve been wanting to get into the layered cheesecake game. This Layered Brownie Cheesecake has a brownie crust, a traditional cheesecake layer and then an equal layer of perfectly whipped vanilla whipped cream. Katie says this one is a 10/10 and I would have to agree with her. Enjoy!

Jump to Recipe

“So, what are we making?”

I was really nervous to make my first cheesecake. There seems to be so many rules, you need a special type of pan, weird combinations of ingredients, and what the heck is a water bath? But, after a few tries, I think I’ve found my groove, and know that you can too! And, if you don’t have a stand mixer, you can use an electric mixer!

My first tip is to bring all of your ingredients to room temperature - all of them - even the milk and eggs. This helps the creaming process and ensures everything is evenly incorporated. Next, mix your ingredients a little bit longer than you think you need to. The more you combine your ingredients, the more creamy and smooth your cheesecakes will be.

Now, let’s talk about that water bath. I actually don’t use them anymore - there a real pain, and I’m not sure the hassle really does anything for the flavor. It’s meant to prevent the top from cracking, but if you let your cheesecake cool in the oven with the door shut, the top of your cake should stay nice and smooth.

This one comes together quick. It starts with your favorite boxed brownie mix. Why mess with something that’s already perfect? Then, after that cools, add in your cheesecake filling and let it do its job in the oven. Finally, whipped cream makes everything better, so these cheesecake gets a healthy layer! Enjoy!

“What do I need?”

Brownie Layer

1 box brownie mix. Cook as directed!

Cheesecake Layer

16 ounces cream cheese, softened

2 eggs

2 teaspoons vanilla

1/2 cup sugar

2 tablespoons brown sugar

2 tablespoons sour cream

1/4 cup heavy cream

Whipped Cream

1 cup heavy cream

2 tablespoons sugar

1 teaspoon vanilla

“How do I make these?”

Step One: Prepare a 10-inch springform pan by greasing the sides and bottom well. Preheat oven to the temperature required for your brownies.

Step Two: Prepare the brownies as described on the box, and pour the batter into the prepared pan. Place the springform pan on a cookie sheet, and then place in oven. Cook until done, likely 40-45 minutes. Let cool. Bring oven temperature to 325 degrees.

Step Three: After the brownies are cooled, prepare your cheesecake filling. In the bowl of a stand mixer, cream together 16 ounces of room temperature, softened cream cheese, 1/2 cup sugar, and 2 tablespoons brown sugar. Cream together until light, fluffy and smooth - about 5 minutes.

Step Four: Then, add in 2 room temperate eggs, 1 at a time. Letting each egg be fully incorporated until adding the next. Then, add in 2 tablespoons sour cream, 2 teaspoons vanilla, and 1/4 cup heavy cream. Combine until mixture is smooth, creamy and free of lumps - about 5 minutes.

Step Five: Pour cheesecake batter over the cooled brownies. Spread into an even layer. Lightly tap the pan on the counter to release any air bubbles. Bake at 325 degrees for 45-60 minutes, or until the cheesecake is just slightly jiggly in the center. Once cheesecake is done, turn the oven off and let the cheesecake cool in the oven with the door completely shut. About 90 minutes.

Step Six: After the cheesecake is done cooling, bring it out of the oven, and let it come to room temperature. Once completely cooled, cover and refrigerate for 6-8 hours.

Step Seven: To prepare your whipped cream, add in 1 cup heavy cream, 2 tablespoons sugar and 1 teaspoon vanilla to the bowl of the stand mixer. Whisk together until stiff peaks form - 4 to 5 minutes. If you have extra time, you can place your bowl in the freezer before making the whipped cream. This will help the cream become more stiff. Once whipped cream is made, spread it into an even layer on top of your cheesecake. Cover and chill for 1-2 hours and then serve. Enjoy!