A Heavenly Indulgence: Brownie Bottom Coconut Cream Cheesecake

That sounds like a delicious and decadent dessert! Here’s a recipe idea for a Brownie Bottom Coconut Cream Cheesecake that combines the rich chocolate of brownies, the creamy texture of cheesecake, and the tropical sweetness of coconut:

Brownie Bottom Coconut Cream Cheesecake

Ingredients:

For the Brownie Layer:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/4 tsp baking powder

For the Coconut Cream Cheesecake Layer:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1/2 cup sweetened shredded coconut
• 1/2 cup coconut cream or coconut milk (full-fat)

For the Topping:

• 1 cup sweetened shredded coconut, toasted (for garnish)
• Chocolate ganache or drizzled caramel (optional)

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Brownie Layer:
   • In a bowl, combine melted butter, sugar, eggs, and vanilla extract.
   • Stir in flour, cocoa powder, salt, and baking powder until just combined.
   • Pour the brownie batter into the prepared springform pan, spreading it evenly.
3. Bake the Brownie Layer:
   • Bake the brownie for 15–18 minutes, or until set but still slightly soft in the center. It will firm up as it cools.
   • Remove from the oven and allow it to cool while you prepare the cheesecake layer.
4. Prepare the Coconut Cream Cheesecake Layer:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Add sugar and beat until combined.
   • Beat in the eggs, one at a time, followed by vanilla extract.
   • Mix in the sour cream, shredded coconut, and coconut cream until smooth and well combined.
5. Assemble the Cheesecake:
   • Pour the coconut cheesecake filling over the cooled brownie layer in the springform pan.
   • Spread it evenly and smooth the top.
6. Bake the Cheesecake:
   • Bake for 50-60 minutes, or until the center is set and the top is lightly golden.
   • Turn off the oven and let the cheesecake cool inside for 1 hour. Then, remove from the oven and allow it to cool to room temperature.
   • Refrigerate for at least 4 hours, preferably overnight, to fully set.
7. Add the Toppings:
   • Toast the remaining shredded coconut in a dry skillet over medium heat until golden brown.
   • Sprinkle the toasted coconut over the top of the cheesecake for a crunchy, tropical finish.
   • Optionally, drizzle with chocolate ganache or caramel for extra indulgence.
8. Serve:
   • Slice and enjoy the heavenly combination of brownie, coconut, and cheesecake flavors!

Tips:

• For a stronger coconut flavor, you can add more coconut extract to the cheesecake layer.
• You can prepare the brownie layer in advance and refrigerate it before adding the cheesecake filling.