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Slice of Brownie Bottom Raspberry Cheesecake on a plate with a bite taken out of it

Brownie Bottom Raspberry Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12 slices
Calories: 435kcal
Author: Catalina
Brownie Bottom Raspberry Cheesecake is a sinful combination of chocolate and creamy raspberry cheesecake topped with chocolate ganache.


Brownie Bottom:

  • 1 box brownie mix
  • 3 eggs
  • ¼ cup water
  • cup vegetable oil


  • 5 8 ounce packages cream cheese softened
  • 1 ¾ cups white granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla extract
  • 4 eggs room temperature
  • 2 egg yolks room temperature
  • cup sour cream
  • zest of 1 lemon
  • 1 cup raspberry preserves or raspberry sauce

Chocolate Ganache:

  • 2 cups dark or semi-sweet chocolate finely chopped
  • 1 tablespoon light corn syrup
  • 1 cup heavy whipping cream hot


  • 1 ½ cups fresh raspberries


  • Preheat oven to 325F.
  • Grease a 10 1/2-inch springform pan and set aside.

Brownie Bottom:

  • Follow the instructions on the box, the ingredients amounts may differ.
  • Add brownie batter to a greased 10 1/2x3-inch springform pan.
  • Bake for 15-20 minutes, until the top is set, but not fully baked.


  • Beat cream cheese, sugar, flour, and vanilla with an electric mixer until fluffy.
  • Add eggs and egg yolks, beating on low speed just until combined.
  • Stir in sour cream and lemon zest.
  • Pour cheesecake batter into pan over the brownie bottom. Spread with a spatula.
  • Scoop the raspberry sauce or preserves onto the cheesecake batter and gently stir to combine.
  • Bake at 325 degree F for about 1-1/2 hours or until center appears nearly set and does not giggle when shaken.
  • Cool for 15-20 minutes and using a knife loosen crust from sides of pan. Cool 30 minutes more, remove sides of pan.
  • Cool completely before adding the chocolate ganache.

Chocolate Ganache:

  • Add chocolate and corn syrup to a medium bowl.
  • Pour hot heavy cream over the chocolate, let stand for 1 minute and using a spatula stir to combine. Stir well until all the chocolate melts and the mixture is shiny and smooth. If needed, microwave for 30 seconds to melt any remaining small lumps.
  • Let cool to room temperature, but not to harden.
  • Pour chocolate ganache over the cheesecake and distribute evenly using a spatula. Garnish with fresh raspberries.
  • Chill cheesecake for 4 to 24 hours.
  • Serve and enjoy!


Calories: 435kcal | Carbohydrates: 40g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 157mg | Sodium: 60mg | Potassium: 263mg | Fiber: 3g | Sugar: 27g | Vitamin A: 500IU | Vitamin C: 6.5mg | Calcium: 59mg | Iron: 2.7mg