Can’t decide whether to eat cheesecake or brownies? Why not both! These Cheesecake Brownies have a layer of creamy vanilla cheesecake between two layers of fudgy brownie. Pure indulgence!
Be sure to try my Fudgy Brownie recipe if you’re looking for a classic brownie recipe!
Fudgy Cheesecake Brownies are two desserts in one!
This dessert combines smooth cheesecake and chocolate brownies into one amazing treat. They’re amazingly decadent, but they’re also really easy to make!
The brownie layers are extremely soft and the cheesecake in the center adds a touch of tanginess and lots of creaminess. The combination looks and tastes wonderful. And the best part: you’ll never have to choose between cheesecake and brownies again!
Recipe ingredients
These cheesecake brownies use basic ingredients you probably already have, but the brownies are anything but simple. Here’s what you’ll need to make these heavenly treats:
For the brownie layers
- Butter
- Granulated sugar
- Egg
- Cocoa powder: Use unsweetened cocoa powder for richer, more chocolatey brownies.
- Baking powder
- Kosher salt
- Vanilla extract
- All-purpose flour
For the cheesecake layer
- Cream cheese: Bring the cream cheese to room temperature.
- Granulated sugar
- Vanilla extract
- Sour cream: Adding sour cream makes the cheesecake layer super tasty and creamy!
- Egg
How to make cheesecake brownies
These decadent brownies are definitely beginner-friendly. All you have to do is make the brownie batter, make the cheesecake batter, layer it, and bake!
Prepare the brownie batter
- Prepare for cooking: Preheat the oven to 180°C. Line a 9×13 baking pan with parchment papercoat it lightly with nonstick spray and set aside.
- Melt the butter: In a big one casserole over medium heat, melt the butter.
- Add sugar: Once the butter is melted, add 2 cups granulated sugar and stir constantly until the sugar is combined and begins to dissolve and become shiny, but not bubbly. The temperature should reach 120°F. Remove the pan from the heat.
- Beat the eggs and dry ingredients: In a large bowl, whisk together the eggs, cocoa powder, baking powder, salt and vanilla. The mixture will be very thick. Add the hot butter mixture and continue to beat until almost smooth.
- Add Flour: Using a rubber spatula or wooden spoon, add flour until well combined, about 50 strokes. Set the brownie mixture aside.
Prepare the cheesecake batter
- Combine cream cheese and sugar: In your bowl food processor equipped with paddle attachmentmix cream cheese and sugar together on medium speed for 1 minute, until smooth and smooth.
- Add the remaining ingredients: Add the vanilla, sour cream, and eggs and continue mixing for another minute, until smooth, scraping the sides of the bowl as necessary.
Assemble the Brownies!
- Layer of brownie and cheesecake batter: Spread 2/3 of the brownie batter into the prepared pan. Pour the cheesecake mixture over the brownie batter and spread it evenly over the top. Spoon the rest of the brownie batter over the cheesecake layer.
- Rotate the top: Using a butter knife, fold the brownie batter into the cheesecake mixture.
- Baking: Bake for 35-40 minutes, until the top is set. Allow the brownies to cool completely in the pan, then cover and place in the refrigerator for at least 2 hours.
- Cut and Serve: When ready to serve, cut the brownies into bars and enjoy!
Tips for the best cheesecake brownies
- Cool before serving: Before cutting and serving your brownies, let them cool completely and place them in the refrigerator to harden for at least 2 hours. This will allow the cheesecake to set and make cutting the brownies much easier.
- Bring the cream cheese to room temperature: Make sure the cream cheese has come to room temperature before you start making the cheesecake batter. This will help everything blend together smoothly.
- Uses high quality ingredients: If you use high-quality cream cheese and vanilla extract in your cheesecake, you’ll end up with the tastiest cheesecake layer ever. High-quality cocoa powder will also give you the best brownie layers.
- Don’t overcook: Be careful not to overbake these cheesecake brownies. Start checking the cooking at the 35 minute mark. Your brownies will be done when a toothpick inserted into the center comes out clean or with a couple of loose crumbs.
Serving Ideas
- Top with whipped cream: To add a light and delicious finishing touch to your brownies, garnish them with a dollop of whipped cream.
- Serve with ice cream: Try pairing your brownie cheesecake with a scoop of my easy 2-ingredient vanilla ice cream.
- Add caramel: Top your brownies with a drizzle of this quick and easy homemade caramel sauce.
- Add Chocolate Chips: To make these brownies even more chocolatey, try adding chocolate chips to the brownie batter.
How to store homemade brownies
These brownies should be stored in the refrigerator in an airtight container. They are best if consumed within 3 days. You can enjoy your brownies cold or heat them for a few seconds in the microwave.
Can you freeze cheesecake brownies?
Want to save your brownies for a rainy day? You can store them in an airtight container in the freezer to make them last longer. Frozen brownies will stay fresh for about a month. Simply defrost them overnight in the refrigerator before serving.
Looking for more brownie recipes? Try these:
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Description
These rich people Cheesecake Brownies have a layer of creamy vanilla cheesecake between two layers of fudgy brownie. These simple homemade brownies are pure delight!
For the brownie layers
- 1 cup butter
- 2 cups granulated sugar
- 4 large eggs
- 1 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tbsp vanilla extract
- 1 cup all purpose flour
For the cheesecake layer
- 2 (8 ounce) packages cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 2 large eggs
For the brownie batter
- Preheat the oven to 180°C. Line a 9×13 baking pan with baking paper, lightly coat with nonstick spray and set aside.
- In a large saucepan over medium heat, melt the butter. Once melted, add 2 cups granulated sugar and stir continuously until the sugar is combined and begins to melt and become shiny, but not bubbly. The temperature should reach 120°F. Remove the pan from the heat.
- In a large bowl, whisk together the eggs, cocoa powder, baking powder, salt and vanilla. The mixture will be very thick. Add the hot butter mixture and continue to beat until almost smooth.
- Using a rubber spatula or wooden spoon, add flour until well combined, about 50 strokes. Set the brownie mixture aside.
For the cheesecake batter
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese and sugar on medium speed for 1 minute, until smooth and smooth.
- Add the vanilla, sour cream, and eggs and continue mixing for another minute, until smooth, scraping the sides of the bowl as necessary.
For the Assembly
- Spread 2/3 of the brownie batter into the prepared pan. Pour the cheesecake mixture over the brownie batter and spread it evenly over the top. Spoon the rest of the brownie batter over the cheesecake layer. Using a butter knife, fold the brownie batter into the cheesecake mixture.
- Bake for 35-40 minutes, until the top is set. Allow the brownies to cool completely in the pan, then cover and place in the refrigerator for at least 2 hours.
- When serving, cut into bars.
Notes
Store airtight in the refrigerator for up to 3 days.
Freeze airtight for up to 30 days.
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