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Brownie Cheesecake Bars

Brownie cheesecake bars with a thick layer of real cheesecake on top!
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 24 squares
Author Sam Merritt

Ingredients

Brownie

Cheesecake

  • 32 oz cream cheese softened (907g)
  • 1 cup sugar (200g)
  • 1/2 cup sour cream
  • 3 eggs
  • 1 tsp vanilla extract

Chocolate Drizzle (optional)

  • 1/2 cup semisweet chocolate chips or dark chocolate melting wafers (85g)

Instructions

  • Preheat oven to 325F
  • Prepare brownie batter according to Best Ever Brownies instructions (or package instructions, if using box-mix).
  • Spread evenly into the bottom of a greased and floured 9x13 pan (alternatively, line the pan with foil and then lightly spray with cooking spray -- this will make it easy to lift the brownie/cheesecake out of the pan and make clean cuts once its cooled).
  • Bake on 325F for 20 minutes, or until center is almost set (it should not still be liquid, and the edges will appear somewhat cooked).
  • As the brownie layer bakes, prepare your cheesecake.

Cheesecake

  • In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure it is mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally, it should be creamy and well-mixed).
  • Add sour cream & mix well, stopping once to scrape down the sides before mixing again.
  • Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition)
  • Stir in vanilla extract.
  • Once brownie layer has finished baking (do not turn off your oven), evenly, gently, spread the cheesecake over the brownie layer.
  • Bake on 325F for 40 minutes, or until center is set (not liquidy, bounces back to the touch).
  • Allow to cool to room temperature, and then place in refrigerator for at least 6 hours before cutting and serving.

Chocolate Drizzle (optional)

  • After cooling and cutting cheesecake squares, melt chocolate in a microwave-safe bowl on 15 second increments (stir well in-between) until melted.
  • Use a spoon to drizzle chocolate over bars or, for neater design pour chocolate into a Ziploc bag and snip off a small corner.  Immediately pipe over squares as desired. 
  • Return to refrigerator for several minutes until chocolate sets.