Brownie Cheesecake Recipe (2024)

Bake up this decadent, chocolatey Brownie Cheesecake recipe using dry brownie mix, cream cheese, butter, and whipping cream! This is such an easy cheesecake for even beginners to make!

Oh my goodness, I wish you could reach through the screen and take a bite of that cheesecake slice right there! This Brownie Cheesecake recipe is a bit different than the typical cheesecake recipe. For one main reason.

There is brownie mix in the batter!

You read that right! You’ll be using boxed brownie mix to flavor this cheesecake. I know it sounds a little different, but trust me, this cheesecake is absolutely fantastic!

Do I need the ingredients on the box of brownie mix?

No, you’ll be using the brownie mix dry. Just go ahead and ignore the ingredients and instructions on the brownie mix box!

Is heavy whipping cream the same as whipped cream?

No, heavy whipping cream is liquid and is located near the milk and the half and half in the dairy section of the grocery store. It’s also called heavy cream in some areas.

What’s in this recipe?

You’ll need brownie mix, flour, melted butter, cream cheese, and heavy whipping cream. I like to top slices with whipped cream and miniature chocolate chips, but that’s definitely optional as this cheesecake is rich all on its own!

What size brownie mix do I need for this recipe?

You’ll need a box of brownie mix that is 18.3 oz. I typically buy Betty Crocker fudge brownie mix for this recipe as it comes in that exact size.

How to make this recipe:

1. You’ll need to mix up the crust for the cheesecake first. In a small bowl, stir together flour, 3/4 cup of the dry brownie mix, and melted butter. This mixture should be slightly dry and crumbly. Press this mixture into the bottom of a 9 inch round springform pan. Set the pan aside for a few minutes.

2. In a large mixing bowl, beat the cream cheese with a hand mixer until fluffy. Add in the remaining dry brownie mix and heavy whipping cream. Beat again with the hand mixer. Scrape down the sides and bottom to make sure all of the ingredients are mixed together.

3. Spread the cheesecake batter filling into the springform pan over the crust. Use a spatula to make sure it’s evenly in the pan all the way to the edges. Bake in a preheated oven until the center is set and isn’t giggly anymore.

4. Remove from the oven and cool the cheesecake completely.

5. Slice the cheesecake and serve topped with whipped cream and miniature chocolate chips.

What size springform pan is needed?

You’ll need a standard 9 inch sized springform pan for this cheesecake recipe.

How can I tell if the cheesecake is done?

Gently shake the pan. If it’s still giggly in the center of the pan, it’s not done yet. Also, grab a skewer and insert the skewer into the center of the cheesecake. The skewer should come out clean, except for some crumbs. That’s how you’ll know if the cheesecake is done baking!

Storage instructions:

Cover the cheesecake with plastic wrap and keep in the refrigerator for up to three days.

Can this cheesecake be frozen?

Yes! Wrap individual slices in plastic wrap and freeze in a freezer safe plastic bag or container. Thaw in the refrigerator overnight. Warming the frozen cheesecake, either in the microwave or the oven, is not recommended.

My cheesecake is cracked. What should I do?

Nothing! Cheesecake will sometimes crack while baking, it’s totally ok I promise! It doesn’t change the flavor or texture of the cheesecake in any way. That’s why I always like to give the optional topping to cover cracks if you want to. It makes the cheesecake look so much prettier, too!

More recipes you’ll love:

• Chocolate Chip Brownie Ice Cream Pie
• Triple Chocolate Brownie Bites
• Peanut Butter Cup Brownie Pizza
• Cherry Cream Cheese Brownie Crumble

If you liked this recipe, leave a rating and a comment below this post!