Cheesecake Brownie Recipe
This Cheesecake Brownie recipe bakes a layer of creamy cheesecake between fudgy chocolate brownies. A hugely flavorful dessert for potlucks, parties, or an anytime treat.
Servings: 20
Ingredients
For the Brownies:
- ⅔ cup all purpose flour
- ¼ teaspoon table salt
- ½ teaspoon baking powder
- 2 ounces unsweetened chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 8 tablespoons salted butter, cut into pieces
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs
For the Cheesecake Filling:
- 16 ounces regular cream cheese, softened to room temp
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large egg yolks
Instructions
- Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees F. Line pan with extra long sheets of heavy duty foil so that there is an overhang after pressing foil into the corners/sides of pan. This helps to easily remove entire pan of baked brownies. Butter the foil bottom and sides. Set aside.
- Whisk the flour, salt and baking powder together in a small bowl; set aside.
- In a heavy saucepan, combine the chocolate and butter. Melt on low heat and constantly stir until completely melted and smooth. Whisk in the sugar and vanilla extract; allow the mixture to cool slightly.
- Whisk in the eggs, one at a time, fully incorporating each before adding the next. Continue to whisk until the mixture is completely smooth. Add the dry ingredients, using a rubber spatula to fold until just incorporated.
- Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolks together in a small bowl until evenly blended.
- Pour half the brownie batter into the prepared pan, spreading it in an even layer. Gently spread the cream cheese mixture over the batter. Lay the remaining brownie batter over cream cheese filling.
- Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted 1-inch from the edge (not the center) comes out with several moist crumbs adhering to it, about 45-50 minutes. It will not seem fully done, but will set nicely upon cooling.
- Cool completely on a wire rack until room temperature. Once cool, chill at least 3 hours.
- Remove brownies using foil overhang, transferring entire dessert onto a cutting board. Cut into squares and serve; a sharp serrated bread knife works well.
Notes
- Swap the bittersweet chocolate for semi-sweet chocolate if you prefer a sweeter brownie.
- Toss in a handful of chopped walnuts or chocolate chips for extra texture.
- Serving Tip: For the cleanest cuts and best flavor, slice and serve these straight from the fridge using a sharp serrated knife.
- Storage: Store your cut brownie squares in an airtight container in the refrigerator for up to four days. Keeping them chilled helps maintain the creamy cheesecake layer's firm texture.
- Freezer Storage: These brownies freeze wonderfully for up to two weeks. Wrap individual squares tightly in plastic wrap and place them inside a freezer-safe container or bag so they are ready whenever a craving hits.
- This recipe is part of our Dessert Bar Recipes collection.
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Nutrition (per serving)
Calories: 256kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 159mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 509IU | Calcium: 42mg | Iron: 1mg