Why Make This Recipe
Brownie Cheesecake is the perfect dessert for many occasions, from birthdays to family gatherings. This recipe combines two beloved treats—rich, fudgy brownies and smooth, creamy cheesecake—into one delicious slice. You get the best of both worlds, and it’s sure to impress everyone at the table!
How to Make Brownie Cheesecake
Ingredients:
- 1 cup Butter (Melted for the brownie base)
- 1 1/4 cups Granulated sugar (For both the brownie and cheesecake layers)
- 3/4 cup Cocoa powder (Unsweetened for the brownie base)
- 1 tsp Baking powder (For the brownie base)
- 1 1/2 cups All-purpose flour (For the brownie base)
- 3 large Eggs (For both the brownie and cheesecake layers)
- 1 tsp Vanilla extract (For the cheesecake layer)
- 8 oz Cream cheese (Softened for the cheesecake layer)
- 1/2 cup Sour cream (Optional, for added richness to cheesecake)
- 1 tsp Salt (For both layers to balance the sweetness)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan with butter or line it with parchment paper.
- In a bowl, mix the melted butter, granulated sugar, cocoa powder, and eggs until well combined.
- Stir in the flour and baking powder until the batter is smooth, with no lumps remaining.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake the brownie base for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownie base cools, prepare the cheesecake layer. In a mixing bowl, beat the softened cream cheese, granulated sugar, eggs, vanilla, and sour cream (if using) until smooth and creamy.
- Once the brownie layer has cooled slightly, gently pour the cheesecake mixture over the brownie base and smooth the top with a spatula.
- Return the pan to the oven and bake at 325°F (160°C) for 35–40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Let the brownie cheesecake cool to room temperature before refrigerating it for at least 4 hours, or overnight.
- Serve chilled, and enjoy your delicious brownie cheesecake!
How to Serve Brownie Cheesecake
Serve your Brownie Cheesecake chilled, cut into squares, and topped with a dollop of whipped cream or a sprinkle of cocoa powder. You can also add some fresh berries for a pop of color and flavor.
How to Store Brownie Cheesecake
To keep your Brownie Cheesecake fresh, cover it tightly with plastic wrap or store it in an airtight container. It can stay in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months.
Tips to Make Brownie Cheesecake
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Allow the brownie base to cool before adding the cheesecake layer to prevent it from melting.
- Use room temperature eggs for better mixing.
- If you want a richer cheesecake, do not skip the sour cream.
Variation
You can add different toppings to your Brownie Cheesecake, like chocolate sauce, caramel, or nuts. For a different flavor, try adding a swirl of peanut butter or raspberry jam to the cheesecake mixture before baking.
FAQs
Can I use a different size pan for this recipe?
Yes, you can use a different size pan, but adjust the baking time. A larger pan will require less time, while a smaller pan will need more time.
Can I make this dessert ahead of time?
Absolutely! Brownie Cheesecake is perfect for making a day in advance. It tastes even better after a day in the fridge.
What should I do if my cheesecake cracks?
If your cheesecake starts to crack, it may be overcooked. Ensure to bake it just until it’s set but jiggly. You can also cover any cracks with whipped cream or chocolate sauce for a delicious fix!
Brownie Cheesecake
- Total Time: 95 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious combination of rich, fudgy brownies and smooth, creamy cheesecake, perfect for any occasion.
Ingredients
- 1 cup Butter (melted for the brownie base)
- 1 1/4 cups Granulated sugar (for both the brownie and cheesecake layers)
- 3/4 cup Cocoa powder (unsweetened for the brownie base)
- 1 tsp Baking powder (for the brownie base)
- 1 1/2 cups All-purpose flour (for the brownie base)
- 3 large Eggs (for both the brownie and cheesecake layers)
- 1 tsp Vanilla extract (for the cheesecake layer)
- 8 oz Cream cheese (softened for the cheesecake layer)
- 1/2 cup Sour cream (optional for added richness to cheesecake)
- 1 tsp Salt (for both layers to balance the sweetness)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan with butter or line it with parchment paper.
- In a bowl, mix the melted butter, granulated sugar, cocoa powder, and eggs until well combined.
- Stir in the flour and baking powder until the batter is smooth, with no lumps remaining.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake the brownie base for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownie base cools, prepare the cheesecake layer. In a mixing bowl, beat the softened cream cheese, granulated sugar, eggs, vanilla, and sour cream (if using) until smooth and creamy.
- Once the brownie layer has cooled slightly, gently pour the cheesecake mixture over the brownie base and smooth the top with a spatula.
- Return the pan to the oven and bake at 325°F (160°C) for 35–40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Let the brownie cheesecake cool to room temperature before refrigerating it for at least 4 hours, or overnight.
- Serve chilled, and enjoy your delicious brownie cheesecake!
Notes
For best results, allow the brownie base to cool before adding the cheesecake layer. Use room temperature ingredients for better mixing.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
