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Homemade Brownie Bottom Cheesecake Bars with rich chocolate ganache, featuring fudgy brownie layers, creamy cheesecake filling, and glossy melted chocolate on top.

Brownie Bottom Cheesecake Bars

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Preheat oven to 350°F (177°C). Line a 9x13 inch pan with parchment paper for easy removal.
  2. 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.
  3. Spread brownie batter evenly in pan. Do not bake yet.
  4. 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.
  5. Pour cheesecake mixture over brownie base. Drop spoonfuls of reserved brownie batter on top. Use a toothpick to swirl gently for a marbled effect.
  6. Bake 35–40 minutes or until edges are set and center slightly jiggles. Do not overbake.
  7. Cool at room temperature for 1 hour, then refrigerate at least 3 hours or overnight before slicing.
  8. Lift bars from pan using parchment, slice with a clean knife between cuts, and serve chilled.

Nutrition

Serving: 1barCalories: 310kcalCarbohydrates: 34gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 26gVitamin A: 420IUCalcium: 40mgIron: 1.5mg

Notes

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

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