Brownie Bottom Cheesecake Bars

These Brownie Bottom Cheesecake Bars combine two classic desserts in one irresistible treat — a dense, fudgy brownie base topped with a smooth, tangy cheesecake layer.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Brownie bottom caramel cheesecake, Brownie Bottom Cheesecake Bars, Brownie bottom chocolate chip cheesecake, Brownie cheesecake bars, Brownie cheesecake bars recipe, Brownie cheesecake Bars with box brownie mix, Brownie cheesecake pie

Prep Time: 20

Cook Time: 40

Chilling Time: 2

Total Time: 3

Servings: bars

Calories: 310kcal

Cost: $11

Equipment

1 9x13-inch baking pan (Metal pan preferred for even baking)
1 Parchment paper (For easy removal and clean slicing)
2 Mixing bowls (Separate for brownie and cheesecake layers)
1 Electric hand mixer (For smooth cheesecake filling)
1 Rubber spatula (To spread and layer batters)
1 Sharp knife (For clean cuts after chilling)

Ingredients

Brownie Layer

1 box (18 oz) brownie mix - or make from scratch
2 sticks (1 cup) melted butter - if making homemade
2 cups granulated sugar
4 large eggs
1¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt
½ cup chocolate chips - optional

Cheesecake Layer

16 oz cream cheese - softened to room temperature
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 pinch salt
2 tablespoons sour cream - optional, for tang

For Swirling (optional)

3 tablespoons melted chocolate - or reserved brownie batter
¼ cup reserved brownie batter - for marble top

Instructions

Preheat oven to 350°F (177°C). Line a 9x13 inch pan with parchment paper for easy removal.
Prepare brownie mix according to package or whisk melted butter, sugar, eggs, flour, cocoa powder, vanilla, and salt until smooth. Reserve ¼ cup batter for swirling.
Spread brownie batter evenly in pan. Do not bake yet.
Beat cream cheese and sugar until smooth (about 3 min). Add eggs one at a time, then vanilla, flour, and salt. Mix until creamy. Fold in sour cream if using.
Pour cheesecake mixture over brownie base. Drop spoonfuls of reserved brownie batter on top. Use a toothpick to swirl gently for a marbled effect.
Bake 35–40 minutes or until edges are set and center slightly jiggles. Do not overbake.
Cool at room temperature for 1 hour, then refrigerate at least 3 hours or overnight before slicing.
Lift bars from pan using parchment, slice with a clean knife between cuts, and serve chilled.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition