If you’re a fan of both brownies and cheesecake, this Brownie Cheesecake recipe is your new go-to dessert. Combining the rich, fudgy texture of brownies with a velvety cheesecake topping, this treat is sure to impress family and friends. Whether you’re planning a special occasion or just need a sweet indulgence, this Brownie Cheesecake delivers on all fronts. Here’s everything you need to know to create this irresistible dessert.
Why You’ll Love This Brownie Cheesecake Recipe
This Brownie Cheesecake recipe offers a delectable blend of textures and flavors that will satisfy any sweet tooth. The base features a rich, chocolatey brownie, while the topping adds a creamy, smooth cheesecake layer. Here’s why this recipe stands out:
- Dual Layers of Deliciousness: Enjoy the best of both worlds with a decadent brownie base and a luscious cheesecake topping.
- Perfectly Balanced Flavors: The combination of semisweet chocolate, Dutch-processed cocoa, and vanilla creates a harmonious flavor profile that is both indulgent and satisfying.
- Customizable Delight: Add your favorite mix-ins like nuts, toffee bits, or crushed candy for an extra crunch and flavor twist.
If you’re looking for more sweet treats, you might also enjoy our Maple Brown Sugar Cookies or our Banana Chocolate Chip Cookies.
Ingredients and Preparation Tips
To achieve the perfect Brownie Cheesecake, ensure you have all the essential ingredients ready. Here’s a breakdown of the key components:
- Brownie Base: Start with unsalted butter, semisweet chocolate chips, Dutch-processed cocoa powder, and a blend of granulated and brown sugars. Eggs, egg yolk, brewed coffee, and vanilla extract contribute to the rich flavor and moist texture. Don’t forget all-purpose flour and a pinch of salt for the perfect consistency.
- Cheesecake Topping: Cream cheese, granulated sugar, and a pinch of salt are whipped together to create a smooth and creamy topping. Eggs and vanilla extract are added for flavor and stability.
Preparation Tips:
- Temperature Matters: Ensure your cream cheese is at room temperature to achieve a smooth and creamy cheesecake topping. If you’re making a cheesecake from scratch, you might find our Philadelphia Cheesecake Recipe useful.
- Proper Mixing: Beat the cream cheese mixture until it’s very smooth before adding eggs to avoid lumps in the cheesecake.
- Layering: Carefully dollop the reserved brownie batter over the cheesecake mixture and swirl with a skewer for a beautiful marbled effect.
Baking Instructions
- Prepare the Pan: Lightly grease a 9-inch square baking pan and line it with parchment paper for easy removal and cleanup.
- Bake the Brownie Base: Bake the brownie base until it’s just set. The exact baking time will vary depending on whether you prefer fudgy or cakey brownies. For more chocolate goodness, try our Coconut Flour Brownies.
- Add the Cheesecake Topping: Spread the cheesecake mixture over the partially baked brownie base, then swirl with reserved brownie batter for a beautiful marbled look.
- Finish Baking: Bake until the cheesecake topping is puffed and the center slightly wobbles. Let it cool completely and refrigerate for at least an hour before slicing.
Tips for the Best Brownie Cheesecake
- Don’t Overmix: For the best texture, avoid overmixing the brownie batter and cheesecake mixture.
- Check for Doneness: Unlike traditional cakes, brownies won’t test clean with a skewer. Look for puffed edges and a set center.
- Experiment with Add-Ins: Customize your dessert by adding toasted nuts, candy bits, or even crushed candy canes for extra flavor and texture.
If you’re in the mood for more dessert ideas, check out our Easy Fall Desserts or Pumpkin Pie Cake Recipe.
This Brownie Cheesecake recipe is a must-try for anyone who loves indulgent desserts with a twist. With its rich brownie base and creamy cheesecake topping, it’s perfect for any occasion. Whether you’re hosting a dinner party or simply treating yourself, this dessert will not disappoint. Follow these tips and tricks to create a dessert that will become a new favorite in your recipe collection.
Cheesecake Brownies Recipe
12
servings15
minutes1
hour503
kcalIngredients
For the Brownie Base:
1 cup unsalted butter, cubed (227g)
1⅓ cups semisweet chocolate chips, divided (240g)
¾ cup Dutch-processed cocoa powder
1 cup granulated sugar (200g)
1 cup brown sugar (220g)
2 large eggs, room temperature
1 egg yolk, room temperature
1 tablespoon brewed coffee
1 tablespoon vanilla extract
1 cup all-purpose flour (120g)
1 teaspoon salt
1 tablespoon hot water, more if needed
- For the Cheesecake Topping:
2 blocks cream cheese (8 ounces/227g each), room temperature
½ cup granulated sugar (100g)
Pinch of salt
2 large eggs, room temperature
1 tablespoon vanilla extract
Directions
For the Brownie Base:
- Preheat your oven to 350°F. Grease a 9-inch square pan and line it with parchment paper.
- In a microwave-safe bowl, melt the butter and 1 cup of chocolate chips. Stir every 20 seconds until smooth, around 2 minutes. Mix in the cocoa powder.
- Add both sugars, the eggs, yolk, coffee, and vanilla. Whisk until well blended.
- Stir in the flour and salt gently. Set aside ½ cup of batter. Add the remaining chocolate chips to the rest of the batter and pour it into the pan.
- Bake for 20-30 minutes, depending on your preferred fudgy or cakey texture. Mix hot water into the reserved batter; it should still be thick but pourable.
- For the Cheesecake Topping:
- While the brownies bake, beat the cream cheese, sugar, and salt until smooth and fluffy, about 2 minutes.
- On low speed, mix in the eggs one at a time. Add the vanilla and scrape down the bowl as needed.
- Pour the cheesecake mixture over the brownie layer. Dollop the reserved brownie batter on top and swirl with a knife or skewer.
- Bake at 325°F for another 20-25 minutes or until the edges puff up and the center wobbles slightly. Cool on a rack, then refrigerate for 1 hour before slicing.
Notes
- If you don’t have an 8×8 inch pan, use foil to create walls in a smaller dish. Line it with parchment paper.
- Be sure to measure your flour correctly. Too much will make the brownies less fudgy. Use a scale if possible, or fluff the flour, spoon it into the cup, and level it off with a knife.
- Mixing the cocoa with the warm butter and chocolate brings out a deeper chocolate flavor.
Don’t over-bake. Unlike cake, brownies won’t have a springy center, and a skewer won’t come out clean. They’re done when the center is set, and the cheesecake edges puff up and crack a bit.
Use room temperature cream cheese for a smooth topping. Let the mixer run to get it really creamy before adding sugar.
For extra texture and flavor, toss in toasted nuts, candy cane pieces, toffee, or candies like M&Ms.
