Cheesecake Brownies
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
35 mins
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Additional Time
2 hrs
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Total Time
3 hrs 5 mins
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Servings
16 squares
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Calories
378 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Cheesecake Brownies
Description
This recipe for Cheesecake Brownies begins with a classic chocolate brownie base using melted butter and semisweet chocolate, cocoa powder, sugar, eggs, and vanilla. The addition of instant coffee subtly enhances the chocolate depth without imparting coffee flavor. After blending, the batter spreads into a parchment-lined pan and is partially baked.
While the brownies bake, a rich cheesecake topping is prepared from softened cream cheese, sugar, sour cream, beaten eggs, and vanilla. This mixture is layered over the brownie base and returned to the oven to bake until the top begins to set. The result is brownies with a moist, dense center beneath a creamy cheesecake topping.
Optional chocolate chips may be folded into the brownie batter for extra chocolate pockets. Swirling some brownie batter on top of the cheesecake before baking can create marbled effects, although results may vary.
Store these brownies in an airtight container in the refrigerator for up to five days or freeze for several months, thawing overnight in the refrigerator before serving. This helps retain texture and flavor.
Ingredients
Brownies:
- 12 Tablespoons butter cut into 12 pieces, unsalted
- 4 oz semisweet chocolate baking bar coarsely chopped, or dark
- ½ cup unsweetened cocoa powder natural
- ½ teaspoon instant coffee optional, see note
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- 2 large egg room temperature preferred
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup semisweet chocolate chips optional
Cheesecake:
- 16 oz cream cheese softened, use brick-style full-fat cream cheese only
- ½ cup granulated sugar
- ¼ cup sour cream full-fat
- 2 large egg lightly beaten
- ½ teaspoon vanilla extract
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.
Notes
- Instant coffee enhances chocolate richness without adding coffee flavor.
- You may substitute chocolate chips for the chopped chocolate bar to save prep time.
- Swirling reserved brownie batter on top of cheesecake creates a marbled effect but is optional and may not always produce desired patterns.
- Store brownies refrigerated up to 5 days or freeze well for several months, thawing overnight before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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