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!
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 9x13 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
Mexican Brownie Bottom Cheesecake
Ingredients
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
Instructions
- 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).
Notes
Nutrition
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
