Brownie Bottom Cheesecake with Raspberries

**Brownie Bottom Cheesecake with Raspberries**

*A Decadent Dessert with a Fudgy Base, Creamy Cheesecake Layer, and Fresh Berry Brightness*

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### Introduction

If you’ve ever had trouble deciding between a fudgy brownie and a creamy cheesecake, this **Brownie Bottom Cheesecake with Raspberries** is your perfect solution. It’s a rich, indulgent dessert that pairs two beloved favorites into one show-stopping treat. The bottom layer is a thick, chewy brownie, while the top layer is a silky cheesecake speckled with vibrant raspberries, providing the perfect balance of sweet, tangy, and chocolatey.

Ideal for celebrations or any occasion that calls for a decadent dessert, this recipe is designed to be impressive but totally achievable at home. We’ll walk through making each layer from scratch, assembling them, and baking the cheesecake to creamy perfection.

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### Ingredients

#### For the Brownie Bottom:

* ½ cup (1 stick) unsalted butter

* 1 cup granulated sugar

* 2 large eggs

* 1 teaspoon vanilla extract

* ⅓ cup unsweetened cocoa powder

* ½ cup all-purpose flour

* ¼ teaspoon salt

* ¼ teaspoon baking powder

#### For the Cheesecake Layer:

* 2 (8 oz) blocks cream cheese, room temperature

* ⅔ cup granulated sugar

* 2 large eggs

* ½ teaspoon vanilla extract

* ½ cup sour cream (or Greek yogurt for a lighter version)

* 1 cup fresh raspberries (plus a few extra for garnish)

#### Optional Garnish:

* Powdered sugar

* Whipped cream

* Additional fresh raspberries

* Chocolate shavings or curls

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### Instructions

#### Step 1: Prepare the Pan

1. Preheat your oven to 325°F (163°C).

2. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter or nonstick spray. Wrapping the outside of the pan in foil (especially the bottom) is recommended to prevent leaks if using a water bath later.

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#### Step 2: Make the Brownie Bottom

1. **Melt Butter:** In a microwave-safe bowl, melt the butter. Let it cool slightly.

2. **Mix Wet Ingredients:** Add sugar, eggs, and vanilla to the butter and whisk until smooth and creamy.

3. **Add Dry Ingredients:** Stir in the cocoa powder, flour, salt, and baking powder. Mix until just combined—do not overmix.

4. **Spread in Pan:** Pour the brownie batter into the prepared pan and smooth it out evenly.

5. **Bake:** Bake for 18–20 minutes, just until the top is set but not fully baked through. You want it slightly underdone so it doesn’t dry out during the second baking phase. Remove from the oven and allow to cool slightly while you prepare the cheesecake layer.

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#### Step 3: Make the Cheesecake Filling

1. **Beat Cream Cheese:** In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and lump-free, about 2–3 minutes.

2. **Add Sugar:** Add the sugar and beat until fully incorporated and fluffy.

3. **Incorporate Eggs:** Add the eggs one at a time, beating on low speed and scraping down the sides of the bowl after each addition.

4. **Add Vanilla and Sour Cream:** Mix in the vanilla extract and sour cream until just combined. Do not overmix at this stage to avoid incorporating too much air.

5. **Fold in Raspberries:** Gently fold in the raspberries using a spatula, being careful not to crush them.

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#### Step 4: Assemble and Bake

1. **Add Cheesecake Layer:** Carefully pour the cheesecake mixture over the partially baked brownie bottom. Smooth the top with a spatula.

2. **Optional Water Bath:** For a crack-free top, place the springform pan inside a larger pan and add hot water around it (about halfway up the sides).

3. **Bake:** Bake for 45–55 minutes, or until the edges are set and the center is just slightly jiggly.

4. **Cool:** Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.

5. **Chill:** Remove from the oven, let it cool completely on the counter, then refrigerate for at least 4 hours or overnight.

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#### Step 5: Garnish and Serve

Before serving, top the cheesecake with a few extra raspberries, dust with powdered sugar, or pipe a border of whipped cream around the edges. A few chocolate shavings can also elevate the presentation.

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### Tips for Success

* **Use room temperature ingredients** for the cheesecake filling to ensure smooth blending.

* **Don’t skip the cooling stages**—a gentle cool-down prevents cracking.

* **Fresh raspberries** work best, but if using frozen, thaw and pat them dry first to avoid excess moisture.

* **Let the cheesecake rest overnight** if possible. It’s even more flavorful and firm the next day.

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### Storage

* Store in the refrigerator, covered, for up to 5 days.

* Freeze individual slices by wrapping them in plastic wrap and foil. Thaw in the fridge overnight before serving.

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### Final Thoughts

This **Brownie Bottom Cheesecake with Raspberries** is a beautiful blend of two desserts with complementary textures and flavors. The gooey brownie base supports the light, creamy cheesecake, while tart raspberries bring a fruity freshness to every bite. Perfect for dinner parties, holidays, or when you're simply craving something rich and elegant.

Would you like a version with white chocolate or a gluten-free brownie base?