Cheesecake Brownies
User Reviews
5
Cheesecake Brownies
Description
This cheesecake brownies recipe begins with preparing a fudgy brownie batter using melted unsalted butter and semisweet chocolate chips, mixed with sugar, eggs, vanilla extract, flour, cocoa powder, and salt. A portion of the batter is reserved to swirl with the cheesecake layer. The remaining batter is folded with additional chocolate chips before being spread in a parchment-lined square pan coated with cooking spray.
The cheesecake layer is made by beating softened cream cheese with sugar, an egg, and vanilla until smooth and creamy. This mixture is poured over the brownie batter in the pan. The reserved brownie batter is spooned on top in dollops, then swirled gently with a wooden skewer or butter knife to create a marble effect.
Baked at 350°F, the brownies develop a fudgy texture beneath a soft, tangy cheesecake layer. The combination of rich chocolate and creamy cheesecake creates a dessert with contrasting flavors and textures. The recipe emphasizes using high-quality semisweet chocolate chips (not Nestle) and room-temperature cream cheese for best results.
Ingredients
For the brownie layer
- 1/2 cup butter cut into cubes, unsalted
- 1 3/4 cups semisweet chocolate chips divided use, do not use Nestle
- 1/2 cup granulated sugar
- 2 egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- cooking spray
For the cheesecake layer
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 egg
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Coat the parchment lined pan with cooking spray.
- For the brownies: Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
- Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
- Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined.
- Reserve 1/4 of of the brownie batter in a separate bowl.
- Fold the remaining chocolate chips into the larger amount of the brownie batter.
- Spread the larger amount of batter evenly into the prepared pan.
- For the cheesecake filling: Place the cream cheese and sugar in a bowl. Beat with a mixer for 2-3 minutes or until smooth and creamy. Add the egg and vanilla extract, then beat until smooth.
- Pour the cheesecake mixture over the brownie batter in the pan.
- Add 1 tablespoon of very hot water to the reserved brownie batter. Stir until smooth.
- Dollop the brownie batter over the cheesecake. Use a skewer or knife to swirl the two batters together.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean or with just a few crumbs attached.
- Cool the brownies completely.
- Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.
Notes
- Use semisweet chocolate chips from brands like Guittard or Ghirardelli; avoid Nestle chips as they don’t melt smoothly.
- Room temperature cream cheese ensures a smooth cheesecake batter without lumps.
- Swirl batters with a wooden skewer or butter knife for a marbled appearance.
- Microwave cream cheese gently to soften if needed before mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 83mg | 28% |
| Sodium | 128mg | 5% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 565IU | 11% |
| Calcium | 46mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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