Creamy Cheesecake and Chocolatey Brownies: Cheesecake Brownies
My Cheesecake Brownies recipe is made with a quick and easy, fudgy, chocolate-chip-studded brownie layer and is topped off with a thick layer of real, rich cheesecake!
Recipe:
Ingredients
Brownies:
12 Tablespoons unsalted butter, cut into 12 pieces (170g)
4 oz semisweet or dark chocolate baking bar¹, coarsely chopped (113g)
½ cup natural unsweetened cocoa powder (50g)
½ teaspoon instant coffee (optional, see note)
1 cup granulated sugar (200g)
½ cup light brown sugar firmly packed (100g)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips (150g), optional
Cheesecake:
16 oz cream cheese, softened, use brick-style full-fat cream cheese only (453g)
½ cup granulated sugar
¼ cup full-fat sour cream (65g)
2 large eggs, lightly beaten
½ teaspoon vanilla extract
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Instructions
00:00 Introduction
00:26 Preheat your oven to 350F (175C) and line a 9x9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.
00:36 Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
01:22 Immediately add cocoa powder and instant coffee (if using) and stir until combined.
01:56 Add sugars and stir well.
02:07 Add eggs and vanilla extract and stir very well.
02:53 Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
03:40 Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer:
Cheesecake layer
04:00 Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
04:32 Stir in sour cream.
04:43 Add eggs and vanilla extract and stir until combined.
04:52 Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
06:31 Return to 350F (175C) oven and bake another 25-28 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
06:42 Remove from oven and allow to cool at room temperature until no longer warm. Transfer to refrigerator and chill 3-4 hours before slicing and serving.
Notes
¹Chocolate
You may substitute chocolate chips for the chocolate baking bar. You will not need to chop them.
Instant coffee
This won’t make your brownies taste like coffee so much as it will enhance their rich chocolate flavor.
Chocolate brownie swirl
I don’t love doing a brownie swirl on the surface of my cheesecake brownies. It rarely works well for me, but many people asked me how to do it so: You will simply reserve ¼ cup of brownie batter, then once you’ve layered your cheesecake over the brownies, stir the brownie batter really well (pop it in the microwave for 5 seconds if it’s stiff and not spreadable) and dollop over the cheesecake batter. Use a knife to swirl through the batter and cheesecake. Baking time will not change. I demonstrate this (and my inability to make it look good!) in the video.
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Cream Cheese Cake Recipe
200g room temperature cream cheese, 30g sugar
2 room temperature eggs
Brownie Recipe
250g dark couverture chocolate
100 g butter
Instant black coffee 1 tea bag (about 1~2g)---Can be omitted
2 eggs, 80g brown sugar, 80g white sugar
All-purpose flour 50g, cocoa powder 30g
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5-Layer Brownie Cookie Cheesecake
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Dark Chocolate Cheesecake Brownies (Fudgy)
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How to Make The Best Cheesecake Brownies
These cheesecake brownies are so delicious! They’re full of chocolate, fudgy goodness with the rich, creamy zing of cheesecake. Grab a brownie buddy because these are too good to keep to yourself!
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✅Ingredients
BROWNIE:
• 1/2 cup salted butter melted + 2 tablespoons
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup melted milk chocolate chips
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
CHEESECAKE:
• 8 ounces cream cheese
• 1/4 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
✅Instructions
00:03:28 - Quick recap Cheesecake Brownies recipe
1️⃣ 00:00:13 - Preheat oven to 350 degrees F. Line a metal 9x9 pan with parchment paper.
2️⃣ 00:00:30 - Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
3️⃣ 00:00:47 - Add in eggs and vanilla extract. Whisk 1 minute. Whisk in melted chocolate until combined and smooth.
4️⃣ 00:01:28 - Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Pour into prepared pan and smooth out.
5️⃣ 00:01:56 - Make the cheesecake batter: use a hand mixer to whip together cream cheese and sugar until smooth, about 90 seconds. Add in egg and vanilla extract. Mix until combined, about 30 seconds.
6️⃣ 00:02:28 - Drizzle cheesecake batter on top of brownie batter in 9x9 pan. Use a knife or a toothpick to swirl designs, if desired.
7️⃣ 00:02:57 - Bake in the preheated oven for 35-40 minutes. Let cool completely before slicing.
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The ULTIMATE cheesecake brownie combination!
I think this is the ULTIMATE cheesecake brownie combination!
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The recipe I followed was from: The Pioneer Woman
Nonstick cooking spray
1 c. plus 2 tbsp. unsalted butter
4 oz. unsweetened chocolate, chopped
5 tbsp. unsweetened cocoa powder
3/4 c. packed light brown sugar
2 c. granulated sugar, divided
6 large eggs, at room temperature, divided
4 1/2 tsp. vanilla extract, divided
1 3/4 c. all-purpose flour
1/2 tsp. kosher salt, plus a pinch
12 oz. cream cheese, at room temperature
1/3 c. sour cream
1 tbsp. milk
1. Preheat the oven to 325°F. Grease a 13-by-9-inch baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches on the long sides. Grease the parchment with cooking spray.
2. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Remove the saucepan from the heat. Whisk in the cocoa powder until smooth. Stir in the brown sugar and 1 1/2 cup of the granulated sugar.
3. Whisking constantly, add 5 of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in 3 teaspoons of the vanilla. Add the flour and 1/2 teaspoon of the salt and whisk until completely smooth; the mixture will be very thick. Set aside 2/3 cup of the brownie batter in a small bowl. Spoon the remaining batter into the lined pan, using a spatula to spread it in an even layer. Place the pan in the freezer for 10 minutes.
4. In a large bowl using an electric mixer, beat the cream cheese, remaining 1/2 cup of granulated sugar, pinch of salt, and remaining 1 1/2 teaspoons of vanilla at medium speed until fully incorporated and creamy, 30 seconds to 1 minute. Beat in the sour cream until well combined. Add the remaining egg and mix until fully combined.
5. Carefully pour the cheesecake mixture over the cold brownie layer; spread into a smooth layer. Add the milk to the reserved 2/3 cup brownie batter, stirring until well combined. Dollop the brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep to disturb the brownie layer.
6. Bake until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK), 50 to 55 minutes. Cool completely on a wire rack, about 3 hours. Cut into 16 bars.