Mexican Brownie Bottom Cheesecake

I hope you’re all enjoying these guest posts as much as I am. Today’s is kinda awesome. Mexican Brownie Bottom Cheesecake. Um, yes. Yes, please. Immediately. Natalie of Perry’s Plate clearly knows what she’s talking about when it comes to Mexican food, so I vote that you all make this immediately and then send me some. I’m the girl on the big boat with the bright red sunburn. Shouldn’t be hard to find me at all.

I’m so excited to share a recipe today on Buns in My Oven! Karly’s vacation reminded me think of the one and only cruise I went on to Mexico. I decided to share this Mexican Brownie-Bottomed Cheesecake because after visiting Cancun for three days, I’m practically an expert on Mexican food.

Seriously. We ate nachos, fish tacos, and pina coladas. No cheesecake, but they totally eat cheesecake in Mexico. I’m 47% sure of it.

This spiced chocolate-cinnamon cheesecake is a cross between my husband’s favorite brownie-bottom cheesecake and a Mexican chocolate ice cream cake I made for our birthdays last year. And guess what? There’s cayenne in the brownie crust. I love the combination of chocolate and cinnamon and the addition of cayenne pepper gives it a tingly warmth that complements the smooth coolness from the cheesecake. We even dusted some cayenne on the top for an extra kick. Absolutely delish!


Mexican Brownie Bottom Cheesecake

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 10
Calories: 633 kcal

Brownies and cheesecake, all in one!


For the crust:
  • 1/2 c butter cut into pieces
  • 4 oz unsweetened chocolate cut into pieces
  • 1 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 c flour
  • 2 tsp cinnamon
  • 1/2 tsp cayenne pepper optional
  • pinch of salt
  • 1/2 c semisweet or milk chocolate chips optional
For the filling:
  • 24 ounces cream cheese softened
  • ¾ c sugar
  • 1 tsp vanilla
  • 1 T cinnamon
  • ½ c sour cream
  • 3 eggs
  • More cayenne pepper for garnish if desired


  1. Preheat oven to 350 degrees F. Prepare an 8 or 9-inch springform pan with non-stick spray.
  2. To prepare the crust, melt the butter over med-low heat. When butter is melted, reduce heat to low and add chocolate, stirring constantly until melted. Remove from heat and stir in sugar. Add eggs one at a time, mixing between each addition. Add vanilla. Stir in the flour, cinnamon, cayenne, and salt, and stir vigorously for 30 seconds until batter is smooth. Stir in chocolate chips, if using.
  3. Pour batter into prepared pan and bake for 30 minutes, until the center is barely set. Remove from oven and allow to cool. Store at room temperature until filling is ready.
  4. Reduce oven heat to 325 degrees F or preheat again, if necessary.
  5. To prepare the filling, mix cream cheese, sugar, cinnamon, and vanilla with mixer until well blended, scraping down the sides of the bowl as necessary. Blend in sour cream. Add eggs, mixing on low speed just until blended. Pour over brownie crust.
  6. Place springform pan on a rimmed cookie sheet and place in the oven. Pour about 3/4-inch of water into the baking sheet. Bake at 325 for 1 hour and 5 minutes or until center is almost set. The very center of the cheesecake should jiggle slightly, but the outer 3 inches or so should be firm. Turn oven off and crack oven door. Leave cheesecake to cool until it's OK to pick up without hot pads. Transfer to the counter-top until cooled to room temperature. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  7. Run knife or metal spatula around rim of pan to loosen cake. Remove outer rim of pan, slice, and serve with a dusting of cayenne, if desired. Makes about 12 servings.

Recipe Notes

1. You can use a 10-15 ounce package of brownie mix instead of making the brownies from scratch. Just add the cinnamon and cayenne to the dry ingredients and bake in the springform pan as directed on the package.

Sources: Adapted from The Perfect Scoop by David Lebovitz and a Pillsbury Annual Recipe cookbook.

Nutrition Facts
Mexican Brownie Bottom Cheesecake
Amount Per Serving (1 slice)
Calories 633 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 25g156%
Cholesterol 188mg63%
Sodium 349mg15%
Potassium 241mg7%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 43g48%
Protein 9g18%
Vitamin A 1445IU29%
Vitamin C 0.1mg0%
Calcium 129mg13%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.