Mexican Brownie Bottom Cheesecake

Opal Jackson-Cakmak


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.


★★★★★ 2 votes



Add to Grocery List

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

How to Make Mexican Brownie Bottom Cheesecake


  • 1Ingredients:
    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
  • 2Directions:
    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.

Printable Recipe Card

About Mexican Brownie Bottom Cheesecake

Regional Style: Mexican
Hashtags: #cookie, #Cheescake

Show 7 Comments & Reviews

14 Best Chocolate Cupcake Recipes

14 Best Chocolate Cupcake Recipes

Kitchen Crew @JustaPinch

Mmm, there’s just something magical about a tasty chocolate cupcake that just makes our mouths water. We searched high and low on Pinterest for some seriously awesome chocolate cupcake recipes...

Flavorful Blueberry Recipes To Brighten Your Day

Flavorful Blueberry Recipes to Brighten Your Day

Kitchen Crew

The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...

17 Easy Bundt Pan Recipes

17 Easy Bundt Pan Recipes

Kitchen Crew @JustaPinch

From breakfast to dinner to dessert, there’s a delicious bundt pan recipe for you! We promise, there’s nothing bundt yummy recipes for you below. Great Grandma's Best Banana Bread “One...