Cheesecake Brownies

If you’re craving a rich, decadent dessert that’s the best of both worlds, look no further than these Cheesecake Brownies! Think fudgy, chocolatey brownies topped with a creamy, tangy cheesecake layer—each bite is a little piece of heaven. The contrast between the dense, rich brownie base and the light, fluffy cheesecake swirl on top is pure perfection. Perfect for those days when you want to impress without too much fuss!

Why You’ll Love These Cheesecake Brownies

• Double the dessert: Chocolate brownies and cheesecake—what’s not to love?
• Easy to make: With just a few ingredients, you’ll be serving up a crowd-pleaser in no time.
• Two layers of goodness: The brownie base is rich and fudgy, while the cheesecake topping is light and creamy.
• Customizable: Add a swirl of fruit, nuts, or chocolate chips to the cheesecake layer for extra flavor.

Ingredients for Cheesecake Brownies

Here’s what you’ll need for these dreamy dessert squares:

For the Brownie Base:

• Butter: Melted, to keep the brownies moist and fudgy.
• Sugar: Granulated, for sweetness and texture.
• Eggs: Helps bind the brownies and adds richness.
• All-purpose flour: The base for a perfect chewy texture.
• Cocoa powder: Unsweetened, to give those brownies their deep chocolate flavor.
• Baking powder: To help the brownies rise.
• Salt: A pinch to balance the sweetness.
• Vanilla extract: Adds a lovely aroma and depth of flavor.

For the Cheesecake Layer:

• Cream cheese: Softened, to make the cheesecake layer smooth and creamy.
• Sugar: For a sweet contrast to the rich brownie base.
• Egg: Helps the cheesecake layer set.
• Vanilla extract: For that signature cheesecake flavor.
• Sour cream: Adds a tangy kick that pairs perfectly with the sweetness.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.

Make the Brownie Base

In a mixing bowl, combine the melted butter and sugar. Stir in the eggs, one at a time, until fully incorporated. Add the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until well combined.

Make the Cheesecake Layer

In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add the egg and mix until fully combined. Stir in the sour cream and mix until the mixture is smooth.

Layer the Brownies and Cheesecake

Pour the brownie batter into the prepared pan and spread it out evenly. Carefully drop spoonfuls of the cheesecake mixture over the brownie batter. Use a knife or skewer to swirl the two layers together for a marbled effect.

Bake and Cool

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). Allow the brownies to cool completely in the pan. Once cooled, chill in the fridge for at least 2 hours to set the cheesecake layer before cutting.

Serve and Enjoy

Once chilled, slice into squares and serve chilled. Enjoy the rich combination of creamy cheesecake and fudgy brownies!

Nutrition Facts (Per Serving – Serves 12)

• Calories: ~280
• Protein: 4g
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 27g
• Sugar: 21g
• Fiber: 2g
• Sodium: 180mg
• Cholesterol: 75mg

Tips & Tricks

• Let them cool: Don’t skip the chilling step. It helps the cheesecake layer firm up and makes the brownies easier to cut.
• For extra flavor: Try adding chocolate chips to the brownie batter or a swirl of fruit preserves to the cheesecake mixture.
• Make them gluten-free: Use a gluten-free all-purpose flour mix to make these brownies gluten-free.

Serving Suggestions

• With a dollop of whipped cream: For an extra indulgent touch.
• A side of fresh berries: The tang of fresh fruit pairs wonderfully with the richness of the brownies.
• A scoop of vanilla ice cream: Because everything’s better with ice cream!

FAQs

Q1: Can I use a different size pan?

A1: Yes, but you may need to adjust the baking time depending on the pan size. A smaller pan will give you thicker brownies, while a larger one will make them thinner.

Q2: Can I make these ahead of time?

A2: Yes, they can be made up to 3 days ahead and stored in the fridge. They actually taste even better the next day!

Q3: Can I freeze these brownies?

A3: Yes! Freeze the brownies in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.

Q4: How do I prevent the cheesecake layer from cracking?

A4: Avoid overbaking. When the center is set but still slightly jiggly, it’s done.

Q5: Can I add fruit to the cheesecake layer?

A5: Absolutely! Fresh or jammy fruit like raspberries, strawberries, or blueberries would be delicious swirled into the cheesecake.

Q6: Can I make these without sour cream?

A6: Yes, you can substitute with Greek yogurt or a bit of heavy cream for a similar tangy flavor.

Q7: What if I don’t have parchment paper?

A7: Grease the pan well with butter and lightly flour it to help the brownies come out easily.

Q8: Can I use low-fat cream cheese?

A8: You can, but the texture may not be as creamy and rich.

Q9: How do I store leftovers?

A9: Store leftovers in an airtight container in the fridge for up to 3 days.

Q10: Can I make this recipe gluten-free?

A10: Yes! Just swap in a gluten-free flour blend in place of regular flour.

concllusion

These Cheesecake Brownies are the perfect treat when you want something indulgent without the hassle of making two separate desserts. Rich, creamy, and oh-so-satisfying, these brownies will win over anyone who takes a bite. Whether you’re hosting a dinner party or just treating yourself, these cheesecake brownies are guaranteed to impress.

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