Cheesecake Brownies

Why You’ll Love This Recipe

If you’re someone who loves the richness of a chocolate brownie but also has a soft spot for cheesecake, these Cheesecake Brownies will become your new favorite. The chewy, fudgy brownie base pairs beautifully with the smooth, creamy cheesecake topping, creating the perfect balance of flavors. Not only are they absolutely delicious, but they also look stunning with their marbled design. This dessert is easy to make, and it’s guaranteed to be a crowd-pleaser!

Ingredients

• ½ cup (1 stick) unsalted butter, melted

• 8 oz semi-sweet chocolate, chopped

• ¾ cup granulated sugar

• ¼ cup brown sugar, packed

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup all-purpose flour

• ¼ teaspoon salt

• ½ cup sour cream

For the cheesecake layer:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper.

2. In a microwave-safe bowl, melt the butter and chopped chocolate together in the microwave, stirring every 30 seconds until smooth.

3. Once melted, stir in both sugars until fully combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

4. Add the flour and salt to the chocolate mixture, and stir until just combined.

5. Pour the brownie batter into the prepared baking pan and smooth it out evenly.

6. For the cheesecake layer, beat together the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until fully incorporated.

7. Drop spoonfuls of the cheesecake mixture onto the brownie batter and gently swirl them together using a knife or toothpick to create a marbled effect.

8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.

9. Let the brownies cool in the pan for at least 30 minutes before transferring them to the refrigerator to chill for at least 2 hours before cutting into squares.

Servings and Timing

• Servings: 16 squares (depending on your preferred portion size)

• Preparation time: 20 minutes

• Cook time: 30-35 minutes

• Cooling time: 2 hours

Variations

• Add-ins: Add some chocolate chips, nuts (like walnuts or pecans), or even a swirl of caramel for extra flavor.

• Flavored Cheesecake Layer: Add lemon zest or vanilla bean paste to the cheesecake layer for a unique twist.

• Gluten-Free Version: Use a gluten-free flour blend to make the brownies gluten-free.

Storage/Reheating

• Storage: Store Cheesecake Brownies in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: You can freeze the brownies for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container.

• Reheating: For the best texture, enjoy them chilled or at room temperature. If you prefer them warm, you can microwave individual squares for about 10-15 seconds.

FAQs

1. Can I use dark chocolate instead of semi-sweet chocolate?

Yes, you can use dark chocolate if you prefer a more intense chocolate flavor. Just make sure it’s around 60-70% cocoa content for the best result.

2. Can I substitute the sour cream in the brownie batter?

Yes, you can substitute sour cream with Greek yogurt or buttermilk for a similar creamy texture.

3. How do I know when my Cheesecake Brownies are done?

The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.

4. Can I make these Cheesecake Brownies ahead of time?

Yes! These brownies can be made a day or two in advance. In fact, chilling them overnight allows the flavors to meld together perfectly.

5. How should I cut the brownies?

For clean cuts, use a sharp knife and wipe it between cuts to avoid any messy edges. You can also heat the knife slightly by running it under hot water.

6. Can I add other flavors to the cheesecake layer?

Definitely! You can add fruit purees (like raspberry or strawberry), or even chocolate chips to the cheesecake layer for a fun twist.

7. Can I make this recipe in a larger pan?

Yes, you can double the recipe and bake it in a 9x13-inch pan. Just be sure to adjust the baking time as it may take longer to bake through.

8. Can I make this recipe without eggs?

You can try using an egg substitute like flaxseed meal or a commercial egg replacer, but it may alter the texture of the brownies.

9. How long do these brownies last?

When stored properly in the fridge, Cheesecake Brownies will last for about 4-5 days. You can also freeze them for longer storage.

10. Can I use a different type of sugar?

Yes, you can use coconut sugar or other granulated sugar alternatives, but it may slightly change the flavor and texture.

Conclusion

Cheesecake Brownies are the perfect combination of two beloved desserts—rich chocolate brownies and creamy cheesecake. With their decadent layers and irresistible flavor, they’re sure to be a hit whether you’re serving them at a party or enjoying a cozy treat at home. Make a batch today and indulge in this easy-to-make, delicious dessert!

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Cheesecake Brownies

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Cheesecake Brownies are a decadent dessert that perfectly combines the richness of chocolate brownies with the creamy, tangy goodness of cheesecake. This indulgent treat is sure to impress at any gathering, offering a beautiful layered effect and a delightful contrast in textures.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 2 hours 55 minutes
• Yield: 16 squares
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ cup (1 stick) unsalted butter, melted

8 oz semi-sweet chocolate, chopped

¾ cup granulated sugar

¼ cup brown sugar, packed

3 large eggs

1 tsp vanilla extract

½ cup all-purpose flour

¼ tsp salt

½ cup sour cream

8 oz cream cheese, softened

¼ cup granulated sugar (for cheesecake layer)

1 large egg (for cheesecake layer)

1 tsp vanilla extract (for cheesecake layer)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper.
2. In a microwave-safe bowl, melt the butter and chopped chocolate together in the microwave, stirring every 30 seconds until smooth.
3. Once melted, stir in both sugars until fully combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. Add the flour and salt to the chocolate mixture, and stir until just combined.
5. Pour the brownie batter into the prepared baking pan and smooth it out evenly.
6. For the cheesecake layer, beat together the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until fully incorporated.
7. Drop spoonfuls of the cheesecake mixture onto the brownie batter and gently swirl them together using a knife or toothpick to create a marbled effect.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.
9. Let the brownies cool in the pan for at least 30 minutes before transferring them to the refrigerator to chill for at least 2 hours before cutting into squares.

Notes

• Add-ins: Add some chocolate chips, nuts (like walnuts or pecans), or even a swirl of caramel for extra flavor.
• Flavored Cheesecake Layer: Add lemon zest or vanilla bean paste to the cheesecake layer for a unique twist.
• Gluten-Free Version: Use a gluten-free flour blend to make the brownies gluten-free.
• Storage: Store Cheesecake Brownies in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: You can freeze the brownies for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container.
• Reheating: For the best texture, enjoy them chilled or at room temperature. If you prefer them warm, you can microwave individual squares for about 10-15 seconds.

Nutrition

• Serving Size: 1 square
• Calories: 200
• Sugar: 20g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg