This Mexican Brownie Bottom Cheesecake is the BEST Cinco de Mayo dessert. A Mexican spiced brownie is topped with an easy homemade cheesecake. You can’t go wrong with brownies AND cheesecake!
This week we are celebrating Cinco de Mayo (“fifth of May”) which is when everyone likes to use it as an excuse to chow down on some delicious Mexican food. I have a new one for you today! Mexican Brownie Bottom Cheesecake!
Last week we were invited to a friend’s for dinner where she served Carne Asada tacos, rice and beans. She asked if I would bring the dessert and I knew I wanted it to complement the meal. This Mexican Brownie Bottom Cheesecake was waiting for me in my long list of bookmarked recipes and became the perfect fit!
For this cheesecake, you first bake the brownie batter then prepare the cheesecake and bake it over top the brownie crust. It’s a lengthy recipe, but step-by-step it is very easy. Plan ahead, though, because it does need to chill at least 4 hours once it’s done! In other words, plan to make this the day before you eat it.
You might think it strange to add spices to the brownie mix, but do not skip it. The combination of the cinnamon, cayenne and chocolate is simply irresistible with the cheesecake. It’s what gives this cheesecake dessert it’s Mexican flair!
For the sake of time and convenience, I used a 9×13 boxed brownie mix for the crust which worked out beautifully. If you would like the recipe for homemade brownie crust, then click over to the original recipe source linked at the end of the recipe card.
Items that will help you make this recipe:
Mixing Bowls
Hand Mixer
Springform Pan
Rimmed Baking Pan
This Mexican Brownie Bottom Cheesecake is the BEST Cinco de Mayo dessert. A Mexican spiced brownie is topped with an easy homemade cheesecake. You can't go wrong with brownies AND cheesecake!
- Boxed brownie mix family size (for a 9- x 13-inch pan)
- Ingredients listed on the brownie box
- 2 teaspoons cinnamon
- 1/2 teaspoon cayenne pepper optional
- 1/2 cup chocolate chips optional
- 3 8 oz packages cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1/2 cup sour cream
- 3 eggs
- Cayenne pepper for garnish if desired
- Preheat oven to 350˚F.
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Preheat oven to 350˚F. Grease an 8- or 9-inch springform pan with non-stick spray.
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Mix the brownies according to the package directions, mixing in the spices to the dry ingredients. Stir in the chocolate chips. Pour the batter into the prepared springform pan and bake for the directed time. Allow to cool to room temperature.
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Meanwhile, reduce oven heat to 325˚F. In the bowl of a stand mixer or using a hand mixer, beat the cream cheese, sugar, cinnamon, and vanilla until well blended, scraping down the sides of the bowl as necessary. Stir in the sour cream. Mix in the eggs on low speed until just blended. Pour the mixture over the brownie crust.
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Place the springform pan on a rimmed cookie sheet and place in the oven. Pour about 3/4-inch of water into the baking sheet, so it surrounds the springform pan. Bake at 325˚F for 1 hour and 5 minutes or until the center is almost set. The center of the cheesecake should jiggle slightly, but the outer 3 inches or so should be firm. (Mine took about 1 hour and 15 minutes.)
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Turn off the oven and crack open the oven door. Leave the cheesecake to cool in the oven until you are able to pick up the pan without using oven mitts. Transfer the pan to the counter-top and let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
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Run a knife around the rim of the pan to loosen the cake. Remove the outer rim of the pan, slice, and serve with a dusting of cayenne pepper (optional).
Source: Buns in my Oven, originally Perrys’ Plate
Mexican Brownie Bottom Cheesecake
Yield: 10 – 12 servings
For the crust:
Boxed brownie mix, family size (for a 9- x 13-inch pan)
Ingredients listed on the brownie box
2 teaspoons cinnamon
1/2 teaspoon cayenne pepper (optional)
1/2 cup chocolate chips (optional)
For the cheesecake:
3 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon cinnamon
1/2 cup sour cream
3 eggs
Cayenne pepper for garnish, if desired
Preheat oven to 350˚F. Grease an 8- or 9-inch springform pan with non-stick spray.
For the crust:
Mix the brownies according to the package directions, mixing in the spices to the dry ingredients. Stir in the chocolate chips. Pour the batter into the prepared springform pan and bake for the directed time. Allow to cool to room temperature.
For the cheesecake:
Meanwhile, reduce oven heat to 325˚F. In the bowl of a stand mixer or using a hand mixer, beat the cream cheese, sugar, cinnamon, and vanilla until well blended, scraping down the sides of the bowl as necessary. Stir in the sour cream. Mix in the eggs on low speed until just blended. Pour the mixture over the brownie crust.
Place the springform pan on a rimmed cookie sheet and place in the oven. Pour about 3/4-inch of water into the baking sheet, so it surrounds the springform pan. Bake at 325˚F for 1 hour and 5 minutes or until the center is almost set. The center of the cheesecake should jiggle slightly, but the outer 3 inches or so should be firm. (Mine took about 1 hour and 15 minutes.) Turn off the oven and crack open the oven door. Leave the cheesecake to cool in the oven until you are able to pick up the pan without using oven mitts. Transfer the pan to the counter-top and let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Run a knife around the rim of the pan to loosen the cake. Remove the outer rim of the pan, slice, and serve with a dusting of cayenne pepper (optional).
Source: Buns in my Oven, originally Perrys’ Plate
sweetsugarbelle says
May 2, 2011 at 3:59 AMTHIS IS WONDERFUL!!!! i have made it a habit to add a little chile powder and a touch of cinnamon to chocolate cake mixes when I make cupcakes. It sounds wierd, but it’s subtle and nice! I actually did it this weekend! This is a keeper! Passing it on to MOM, I know she will make it {I stick to cookies, lol!}
Lauren at Keep It Sweet says
May 2, 2011 at 2:23 PMThis cheesecake looks like an amazing way to celebrate!
Memoria says
May 3, 2011 at 2:58 PMCinco de mayo is a Mexican holiday, not a holiday celebrated in other Spanish-speaking countries (at least not officially). It is celebrated in the U.S. as well, but not just by Mexicans, as you can see by all the blogs posting Mexican-related (or Tex-Mex-related) dishes.
Anyway, this cheesecake looks great. I’ll have to make it with homemade brownie base and with cream instead of sour cream, but everything else looks perfect. Great photos!
Alli says
May 3, 2011 at 3:02 PMThis looks like the perfect cinco de mayo dessert. I always struggle with desserts to compliment mexican meals and this looks incredibly perfect.
jenna laughs says
May 3, 2011 at 7:18 PMOH MY GOODNESS! I am in love with this. I adore cinnamon and chocolate, it adds such a lovely warm flavor. Then you add a cheesecake on top… be still my heart. This is officially on my “must try” list.
Christina @ Sweet Pea's Kitchen says
May 3, 2011 at 8:05 PMOh man….this seriously looks amazing! I love the kick that the cayenne pepper gives desserts. 🙂
Natalie @ Perrys' Plate says
May 4, 2011 at 8:02 AMI’m glad you liked this cheesecake! We thought it was fantastic! Thanks for linking up…. what a perfect week to post 🙂
Mary @ Delightful Bitefuls says
May 17, 2011 at 8:40 AMThis look crazy delicious! Bookmarked to make soon!
New to your blog; happy I found you!
Mary xo
Delightful Bitefuls
Nikki says
May 17, 2011 at 8:55 AMMary, you will love this! Happy we found each other! 🙂
Mauricio Ballesteros says
December 5, 2011 at 2:12 AMHello;
I will try this recipie soon… but, How mexican is this recipie?
If we think about the origin of some of the ingrediets used here, we could say it is a dessert with mexican soul.
Chocolate (xocolatl), Vainilla, which was named like this by the Spaniards because of the similiarity (not if flavour but in form) to their ‘vaina’, but due to its smaller size they called it Vainilla (or small ‘vaina’)… and if you replace the sugar used by agave nectar, then you have a dessert full with mexican soul.
Congratulations for your blog.
Mauricio Ballesteros
Arihuá SL
Madrid, Spain
Lisa @ Sweet as Sugar Cookies says
January 20, 2012 at 7:57 PMI love your recipe. Pinning it.
Chris says
January 30, 2012 at 8:30 PM…and the brownies are fine after baking for that long?
Nikki says
January 31, 2012 at 10:12 AMYes! That was my initial question before making this the first time, too. 🙂 But, they are kept moist from the cheesecake and water bath. I’ve made this a few times since this post and each time the brownies are perfect!
Beth says
May 28, 2013 at 10:27 AMNikki,
Do I need to put foil around the pan before I put it in the water bath, or do I want the water to seep in a little to keep the brownies moist? Thanks!
Nikki says
May 28, 2013 at 11:47 AMHi Beth,
I never do! 🙂
Anonymous says
May 29, 2013 at 7:42 PMThanks, Nikki! It is in the oven as I type! Can’t wait to try it.
Tiffany says
February 21, 2014 at 10:00 AMLooks delicious! I want to make the recipe using 4 mini spring form pans or less…How would the timing work if I decide to do this? Also, how many mini spring form pans would you recommend to use?
Nikki says
February 23, 2014 at 7:57 AMHi Tiffany! That sounds like a fun idea, but unfortunately since I haven’t tried using smaller pans, myself, I do not have any sound advice for you. I do know that the baking time will be significantly shorter. It may take some trial and error, and watching the oven closely! Please come back and let us know how it goes! 🙂