Mexican Brownie Bottom Cheesecake

Opal Jackson-Cakmak Recipe

By Opal Jackson-Cakmak sweetiecoconut


This is a unique cheesecake. Upon first bite, your mouth is filled with cinnamon creamy goodness and a bit of rich brownie. It isn’t until a few chews in that you’re suddenly met with just the slightest punch of cayenne. The contrast is surprising, but something about it just works.

pinch tips: Slow Cooker/Crock Pot Hints


the recipe and directions is below
i made 1/3 of the recipe to yield two 4 ½-inch cheesecakes,

Directions Step-By-Step

for the crust-
-1/2 cup butter, cut into pieces
-4 oz unsweetened chocolate, cut into pieces
-1 cup sugar
-2 eggs
-1 tsp vanilla extract
-1/2 cup flour
-2 tsp cinnamon
-1/2 tsp cayenne pepper
-pinch of salt

for the filling-
-3 (8 oz) packages cream cheese, softened (can use 1/3 less fat)
-3/4 cup sugar
-1 tsp vanilla extract
-1 tbsp cinnamon
-1/2 cup sour cream (can use light)
-3 eggs
1. Preheat oven to 350F. Spray an 8 or 9-inch springform pan with cooking spray.
2. Melt the butter over medium-low heat. Once butter is melted, reduce heat to low and stir in chocolate until melted. Remove from heat and stir in sugar. Add eggs, one at a time, beating after each addition. Add vanilla. Stir in flour, cinnamon, cayenne, and salt, stirring vigorously until batter is smooth.
3. Pour batter into prepared pan and bake for 30 minutes, until the center is barely set. Remove from oven and allow to cool.
4. Reduce oven temperature to 325F.
5. While brownie bottom is cooling, prepare filling. Mix cream cheese, sugar, cinnamon, and vanilla in a mixing bowl until well blended. Stir in sour cream. Add eggs, mixing on low speed, just until blended. Pour batter over cheesecake crust.
6. Place springform pan on a rimmed cookie sheet. Add 3/4-inch of water into the baking sheet. Bake at 325F for 1 hour and 5 minutes, or until center is just set (middle will jiggle slightly). Turn off the oven and crack the oven door. Allow to cool until it can be touched without hot pads. Remove from oven and cool on counter to room temperature.
7. Cover and refrigerate at least 4 hours, or overnight. To serve, run a knife around the rim of the pan to loosen cake before removing outer sides of pan. Slice into pieces and serve.

About this Recipe

Regional Style: Mexican
Hashtags: #cookie, #Cheescake

You May Also Like:


Jan 28, 2012 - Opal Jackson-Cakmak shared this recipe with discussion groups: Recipe Sharing Sweet Tooth
Annette W. greeneyez
Jan 29, 2012
So if making the whole recipe you use a regular spring form pan like with any regular cheesecake? This sounds delicious.
Jean Campbell gwashington1961
Mar 10, 2012
Wow, Opal! What a unique nod to the Mexican blend of flavors. It will certainly be a perfect dessert for a South Western Menu. My family is going to love it.

Thanks, Jean.
Dec 9, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"