Brownie Cheesecake

introduction

This Brownie Cheesecake mixes a fudgy brownie base with a smooth cheesecake top. It tastes rich and sweet. For a lighter snack idea, try blueberry cheesecake protein balls.

why make this recipe

You get two desserts in one. The brownie layer gives chocolate depth. The cheesecake layer adds creaminess and a smooth mouthfeel. It is great for parties and family treats. It also holds well when you make it ahead.

how to make Brownie Cheesecake

Make the brownie layer first and bake it just until it sets. While it cools a little, beat the cheesecake filling until smooth. Pour the filling over the brownie layer and bake until the center is almost set. Chill for several hours to firm up. Slice with a hot knife for clean pieces.

Ingredients :

• 1/2 cup unsalted butter
• 4 oz dark chocolate
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup plain flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 8 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 tbsp plain flour
• 1/4 cup heavy cream

Directions :

1. Preheat the oven to 350°F (175°C).
2. Make the brownie layer: Melt butter and dark chocolate together, then mix in eggs, sugars, flour, cocoa powder, and salt. Pour into a cake tin and bake for 15-20 minutes.
3. Make the cheesecake layer: Beat cream cheese, sugar, vanilla, sour cream, flour, and heavy cream until smooth. Pour over the partially baked brownie layer.
4. Bake the cheesecake for 30-35 minutes until set with moist crumbs on a toothpick.
5. Chill in the fridge for at least 4 hours or overnight.
6. Slice and enjoy!

how to serve Brownie Cheesecake

Serve chilled or just slightly cool. Cut into squares or wedges. Add a dusting of cocoa or a few fresh berries on top. A small scoop of vanilla ice cream pairs well.

how to store Brownie Cheesecake

Cover the cake with plastic wrap or place in an airtight container. Keep it in the fridge for up to 4 days. You can freeze slices for up to 1 month; wrap each piece well and thaw in the fridge before serving.

tips to make Brownie Cheesecake

• Use room temperature cream cheese for a smooth filling.
• Do not overmix the cheesecake layer to avoid too much air.
• Bake the brownie layer until it is set but not fully hard. This helps the layers bond.
• Use a water bath if you want an extra smooth cheesecake (wrap the tin with foil).
• Run a hot knife between cuts for clean slices.

variation (if any)

• Add chopped nuts to the brownie layer for crunch.
• Swirl raspberry jam on top before baking for a fruit note.
• Use milk chocolate instead of dark for a sweeter base.
• Make mini versions in a muffin tin for single servings.

FAQs

Q: Can I use low-fat cream cheese?
A: You can, but the texture may be less rich. Full-fat gives the best texture.

Q: Do I need a springform pan?
A: A springform pan works best. You can use a regular cake tin but line it well for easy removal.

Q: Why did my cheesecake crack?
A: Cracks form from overbaking or fast cooling. Bake until just set and cool slowly in the oven with the door slightly open if needed.

Brownie Cheesecake

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Brownie Cheesecake combines a fudgy brownie base with a smooth cheesecake topping for a deliciously rich dessert.

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Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter
• 4 oz dark chocolate
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup plain flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 8 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 tbsp plain flour
• 1/4 cup heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Make the brownie layer: Melt butter and dark chocolate together, then mix in eggs, sugars, flour, cocoa powder, and salt. Pour into a cake tin and bake for 15-20 minutes.
3. Make the cheesecake layer: Beat cream cheese, sugar, vanilla, sour cream, flour, and heavy cream until smooth. Pour over the partially baked brownie layer.
4. Bake the cheesecake for 30-35 minutes until set with moist crumbs on a toothpick.
5. Chill in the fridge for at least 4 hours or overnight.
6. Slice and enjoy!

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Notes

Serve chilled or just slightly cool. Add a dusting of cocoa or a few fresh berries on top. Pairs well with vanilla ice cream.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 30g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg