Cheesecake Brownies
User Reviews
4.9
2,424 reviews
Excellent
Cheesecake Brownies
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Rich, and fudgy brownies crowned with a light and fluffy cheesecake topping swirled with chocolate.
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Ingredients
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 yolk room temperature
- 1 tablespoon brewed coffee
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 tablespoon hot water plus more if needed
For the Cheesecake Topping:
- 2 (8-ounce/227g) blocks cream cheese room temperature
- ½ cup granulated sugar (100g)
- 1 pinch salt
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
Instructions
For the Brownie Base:
- Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with butter or baking spray and line it with parchment paper.
- In a large microwave-safe bowl, combine the butter and 1 cup of chocolate chips and microwave in 20-second intervals, stirring between each one, until fully melted and combined, about 2 minutes. Whisk in the cocoa powder. Add the sugar, eggs, egg yolk, coffee, and vanilla, and whisk until well combined.
- Add the flour and salt, and stir together with a spatula until just combined. Reserve ½ cup of brownie batter in a small bowl. Stir the remaining ⅓ cup of chocolate chips into the remaining batter, and spread the batter into the prepared pan.
- Bake for 20 minutes for super fudgy brownies or 30 minutes for more cakey brownies. Meanwhile, stir the hot water into the reserved batter. The batter should still be thick but slowly pour off a spoon. Add more water if needed.
For the Cheesecake Topping:
- While the brownie base is baking, make the cheesecake topping by placing the cream cheese, sugar, and salt in a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the whisk attachment on medium speed until very smooth and light, about 2 minutes.
- Reduce the speed to low and add the eggs in one at a time. Scrape down the bowl, then beat in the vanilla. Carefully pour the cheesecake topping over the par-baked brownie base. (No need to cool the brownie first.)
- Dollop the reserved brownie batter over the cheesecake topping. Using a skewer or the tip of a knife, carefully swirl the batter through the cheesecake mixture.
- Continue baking for 10 minutes.
- Reduce the oven temperature to 325°F and bake for another 20 to 25 minutes or until the cheesecake topping is puffed around the edges and the center wobbles slightly. Place the pan on a wire rack to cool completely. Refrigerate for 1 hour before slicing.
Notes
- oasted nuts
- If you don’t have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you’ll be good to go!
- Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Adding the cocoa to the warm butter/chocolate mixture "blooms" it which gives you a more intense chocolate flavor.
- Don’t over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the cheesecake on the edges puff up a it just begin to crack.
- Room temperature cream cheese is a must for a smooth topping. Don't be afraid to let the mixer run to really cream it before adding the sugar in.
- Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for a bit of crunch and flavor.
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
120mg
(40%)
Sodium
233mg
(10%)
Potassium
264mg
(8%)
Fiber
4g
(16%)
Sugar
51g
(102%)
Vitamin A
597IU
(12%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Brownies
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 233mg | 10% |
| Potassium | 264mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 51g | 102% |
| Vitamin A | 597IU | 12% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
2,424 reviews
Excellent
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