Cheesecake brownies are as good as they sound! Rich chocolatey brownies topped with a thick layer of cheesecake make are the decadent way to satisfy your sweet tooth! Recipe includes a how-to video!
Preheat your oven to 350F (175C) and line a 9x9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.
Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
12 Tablespoons unsalted butter, 4 oz semisweet or dark chocolate baking bar¹
Immediately add cocoa powder and instant coffee (if using) and stir until combined.
½ cup natural unsweetened cocoa powder, ½ teaspoon instant coffee
Add sugars and stir well.
1 cup granulated sugar, ½ cup light brown sugar, firmly packed
Add eggs and vanilla extract and stir very well.
2 large eggs, 1 teaspoon vanilla extract
Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
½ teaspoon salt, 1 cup all-purpose flour, ¾ cup semisweet chocolate chips
Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer:
Cheesecake Layer:
Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
16 oz cream cheese, ½ cup granulated sugar
Stir in sour cream.
¼ cup full-fat sour cream
Add eggs and vanilla extract and stir until combined.
2 large eggs, ½ teaspoon vanilla extract
Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
Return to 350F (175C) oven and bake another 25-28 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
Remove from oven and allow to cool at room temperature until no longer warm. Transfer to refrigerator and chill 3-4 hours before slicing and serving. If desired, drizzle sliced cheesecake brownies with additional melted chocolate chips before serving.
Video
Notes
Chocolate
You may substitute chocolate chips for the chocolate baking bar. You will not need to chop them.
Instant Coffee
This won’t make your brownies taste like coffee so much as it will enhance their rich chocolate flavor.
Chocolate Brownie Swirl
I don’t love doing a brownie swirl on the surface of my cheesecake brownies. It rarely works well for me, but many people asked me how to do it so: You will simply reserve ¼ cup of brownie batter, then once you’ve layered your cheesecake over the brownies, stir the brownie batter really well (pop it in the microwave for 5 seconds if it’s stiff and not spreadable) and dollop over the cheesecake batter. Use a knife to swirl through the batter and cheesecake. Baking time will not change. I demonstrate this (and my inability to make it look good!) in the video.
Storing
Store in an airtight container in the refrigerator for up to 5 days. Cheesecake brownies may also be frozen. Wrap well then store in an airtight container in the freezer for several months. The best way to thaw is to allow them to sit overnight in the refrigerator.