Cheesecake Brownies

Name: Cheesecake Brownies
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 5 min
Yield: 16 squares
Ingredients: 12 12 Tablespoons unsalted butter; 4 4 oz semisweet or dark chocolate baking bar¹; ½ ½ cup natural unsweetened cocoa powder; ½ ½ teaspoon instant coffee; 1 1 cup granulated sugar; ½ ½ cup light brown sugar, firmly packed; 2 2 large eggs; 1 1 teaspoon vanilla extract; ½ ½ teaspoon salt; 1 1 cup all-purpose flour; ¾ ¾ cup semisweet chocolate chips; 16 16 oz cream cheese; ½ ½ cup granulated sugar; ¼ ¼ cup full-fat sour cream; 2 2 large eggs; ½ ½ teaspoon vanilla extract

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4.9

120 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
3 hrs 5 mins
Servings
16 squares
Calories
378 kcal
Course
Dessert, Baked Goods
Cuisine
American

Cheesecake Brownies

Angela Watkins

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Cheesecake brownies are as good as they sound! Rich chocolatey brownies topped with a thick layer of cheesecake make are the decadent way to satisfy your sweet tooth! Recipe includes a how-to video!

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Ingredients

Servings

Brownies:

12 12 Tablespoons unsalted butter cut into 12 pieces
4 4 oz semisweet or dark chocolate baking bar¹ coarsely chopped
½ ½ cup natural unsweetened cocoa powder
½ ½ teaspoon instant coffee optional, see note
1 1 cup granulated sugar
½ ½ cup light brown sugar, firmly packed
2 2 large eggs room temperature preferred
1 1 teaspoon vanilla extract
½ ½ teaspoon salt
1 1 cup all-purpose flour
¾ ¾ cup semisweet chocolate chips optional

Cheesecake:

16 16 oz cream cheese softened, use brick-style full-fat cream cheese only
½ ½ cup granulated sugar
¼ ¼ cup full-fat sour cream
2 2 large eggs lightly beaten
½ ½ teaspoon vanilla extract

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Instructions

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.
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.
Immediately add cocoa powder and instant coffee (if using) and stir until combined.
Add sugars and stir well.
Add eggs and vanilla extract and stir very well.
Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
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:

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).
Stir in sour cream.
Add eggs and vanilla extract and stir until combined.
Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
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.
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. If desired, drizzle sliced cheesecake brownies with additional melted chocolate chips before serving.

Equipments used:

Notes

You may substitute chocolate chips for the chocolate baking bar. You will not need to chop them.
This won’t make your brownies taste like coffee so much as it will enhance their rich chocolate flavor.
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.
Store in an airtight container in the refrigerator for up to 5 days. Cheesecake brownies may also be frozen. Wrap well then store in an airtight container in the freezer for several months. The best way to thaw is to allow them to sit overnight in the refrigerator.

Nutrition Information

Show Details

Serving 1square Calories 378kcal (19%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 24g (37%) Saturated Fat 14g (70%) Trans Fat 1g Cholesterol 97mg (32%) Sodium 187mg (8%) Potassium 170mg (5%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 729IU (15%) Vitamin C 1mg (1%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 16squares

Amount Per Serving

Calories 378 kcal

% Daily Value*

Serving	1square
Calories	378kcal	19%
Carbohydrates	39g	13%
Protein	5g	10%
Fat	24g	37%
Saturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	97mg	32%
Sodium	187mg	8%
Potassium	170mg	4%
Fiber	2g	8%
Sugar	30g	60%
Vitamin A	729IU	15%
Vitamin C	1mg	1%
Calcium	56mg	6%
Iron	2mg	11%