Indulge in the perfect fusion of rich, fudgy brownies and creamy cheesecake with this delightful recipe. These cheesecake brownies are a heavenly treat that combines two beloved desserts into one irresistible bite. Perfect for any occasion, they are sure to impress your family and friends.
Most of the ingredients for this recipe are common pantry staples, but you might need to pick up cream cheese if you don't have it on hand. Make sure to get the full-fat version for the best texture. Additionally, unsweetened cocoa powder is essential for that deep chocolate flavor, so don't substitute it with sweetened cocoa mix.
Ingredients For Cheesecake Brownies Recipe
Butter: Provides moisture and richness to the brownies.
Granulated sugar: Sweetens both the brownie and cheesecake layers.
Eggs: Adds structure and helps bind the ingredients together.
Vanilla extract: Enhances the flavor of both the brownie and cheesecake layers.
Unsweetened cocoa powder: Gives the brownies their deep chocolate flavor.
All-purpose flour: Provides structure to the brownies.
Salt: Balances the sweetness and enhances the overall flavor.
Cream cheese: Creates the creamy cheesecake layer.
Granulated sugar: Sweetens the cheesecake layer.
Egg: Adds structure to the cheesecake layer.
Vanilla extract: Enhances the flavor of the cheesecake layer.
Technique Tip for This Recipe
When swirling the cheesecake mixture and brownie batter, use a butter knife or a skewer to create a marbled effect. Make sure not to overmix, as you want distinct layers of cheesecake and brownie for a visually appealing and delicious result.
Suggested Side Dishes
Alternative Ingredients
melted unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, adding a subtle coconut flavor that complements the chocolate.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that provides similar binding properties.
vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that pairs well with chocolate.
unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative for those avoiding caffeine.
all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, though it may make the brownies denser.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.
softened cream cheese - Substitute with Greek yogurt: Greek yogurt is a lower-fat option that still provides creaminess and tanginess.
granulated sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor, though you may need to adjust the liquid content in the recipe.
large egg - Substitute with chia egg: Mix 1 tablespoon of chia seeds with 3 tablespoons of water. This is another vegan alternative that works well as a binder.
vanilla extract - Substitute with maple extract: Maple extract provides a unique flavor twist that complements the other ingredients.
Other Alternative Recipes
How to Store / Freeze Your Brownies
Allow the cheesecake brownies to cool completely at room temperature. This ensures that they set properly and are easier to handle.
Once cooled, cut the brownies into squares using a sharp knife. For cleaner cuts, wipe the knife with a damp cloth between slices.
Place the brownie squares in an airtight container. If stacking them, separate each layer with parchment paper to prevent sticking.
Store the container in the refrigerator. The cheesecake brownies will stay fresh for up to 5 days, maintaining their rich, creamy texture.
For longer storage, wrap each brownie square individually in plastic wrap. This helps preserve their moisture and flavor.
Place the wrapped brownies in a freezer-safe bag or container. Label with the date to keep track of freshness.
Freeze the cheesecake brownies for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight or at room temperature for a few hours.
For a quick treat, microwave a frozen brownie for 20-30 seconds. This will give you a warm, gooey delight in no time.
To enhance the flavor, serve the cheesecake brownies with a dollop of whipped cream or a scoop of vanilla ice cream.
How to Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Place the cheesecake brownies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the texture of both the brownie and cheesecake layers.
Microwave Method: Place a cheesecake brownie on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if needed. Be cautious not to overheat, as the cream cheese layer can become too soft.
Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the cheesecake brownies on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes, checking halfway through to ensure they don't overcook. This method is great for achieving a slightly crisp edge while keeping the inside moist.
Steam Method: If you have a steamer, place the cheesecake brownies on a heatproof plate and steam for about 5 minutes. This method helps retain moisture and prevents the brownies from drying out.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the cheesecake brownies in the basket, making sure they are not overlapping. Heat for about 5-7 minutes. This method can give a slight crisp to the edges while keeping the inside soft and gooey.
Double Boiler Method: If you want to be extra gentle, place the cheesecake brownies in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or aluminum foil and heat for about 10 minutes. This method ensures even heating without drying out the brownies.
Best Tools for This Recipe
Oven: Used to bake the cheesecake brownies at the specified temperature.
8x8 inch baking pan: The container where the brownie batter and cheesecake mixture are layered and baked.
Mixing bowl: Used to combine the ingredients for both the brownie batter and the cheesecake mixture.
Whisk: Helps in blending the melted butter, sugar, eggs, and vanilla extract until smooth.
Sifter: Ensures the cocoa powder, flour, and salt are free of lumps and evenly distributed in the batter.
Spatula: Useful for spreading the cheesecake mixture over the brownie batter and for scraping down the sides of the mixing bowls.
Electric mixer: Makes beating the cream cheese until smooth and mixing the cheesecake ingredients easier and quicker.
Knife: Used to swirl the brownie batter and cheesecake mixture to create a marbled effect.
Toothpick: Helps check if the brownies are done by inserting it into the center to see if it comes out clean.
Cooling rack: Allows the baked cheesecake brownies to cool evenly before cutting them into squares.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Use a stand mixer: A stand mixer can quickly and efficiently mix your batter and cheesecake mixture, saving you valuable time.
Room temperature items: Ensure butter and cream cheese are at room temperature for easier mixing and smoother results.
Line the pan: Use parchment paper to line your baking pan for easy removal and less cleanup.
One-bowl method: Minimize dishes by using the same bowl for mixing the brownie batter and cheesecake mixture.
Cheesecake Brownies Recipe
Ingredients
Brownie Batter
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder unsweetened
- ½ cup all-purpose flour
- ¼ teaspoon salt
Cheesecake Layer
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan.
- In a mixing bowl, combine melted butter and sugar. Add eggs and vanilla extract, and whisk until smooth.
- Sift in cocoa powder, flour, and salt. Stir until just combined. Pour half of the brownie batter into the prepared pan.
- In another bowl, beat the cream cheese until smooth. Add sugar, egg, and vanilla extract, and mix until creamy.
- Spread the cheesecake mixture over the brownie batter in the pan. Drop spoonfuls of the remaining brownie batter on top and swirl with a knife.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting into squares.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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