Introduction
Cheesecake brownies combine two of the best desserts into one decadent treat—rich, fudgy brownies topped with a smooth and tangy cheesecake layer. The perfect balance of flavors and textures, these brownies are a crowd-pleaser and ideal for any occasion. Whether you’re hosting a party or just craving something indulgent, these cheesecake brownies will never disappoint. The harmonious combination of the dense chocolatey brownie base and the creamy, airy cheesecake topping makes each bite irresistible.
The History of Cheesecake Brownies
While brownies have been a beloved dessert since the late 19th century, the concept of cheesecake brownies seems to have emerged more recently as an innovative twist on the classic brownie recipe. Cheesecake itself has origins dating back to ancient Greece, but the modern American cheesecake as we know it evolved in the 19th and 20th centuries. Combining these two beloved desserts into a single treat was a brilliant invention that became widely popular in the 1980s and 1990s, particularly in the United States, where it quickly became a go-to dessert for bakers looking to add something special to their brownie recipes.
Ingredients Breakdown
For the Brownie Layer:
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Step-by-Step Recipe
Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
To make the brownie layer, in a large bowl, whisk together the melted butter and sugar until well combined. Add the cocoa powder, baking powder, and salt, and whisk until smooth. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the flour and stir until just combined. Pour the brownie batter into the prepared pan and smooth it out into an even layer.
For the cheesecake layer, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract and beat until combined. Spoon the cheesecake mixture on top of the brownie batter in dollops. Using a knife or a skewer, swirl the cheesecake mixture into the brownie batter to create a marbled effect.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan for at least 30 minutes before transferring to the refrigerator to chill for at least an hour before cutting into squares.
Tips for the Perfect Cheesecake Brownies
For the perfect cheesecake brownies, make sure the cream cheese is softened to room temperature before using it in the cheesecake layer—this ensures a smooth and lump-free mixture. Don’t overmix the brownie batter; a few flour streaks are fine, as overmixing can result in dense brownies. When swirling the cheesecake into the brownie batter, be careful not to overdo it; you want a marbled effect, not a fully blended mixture. Chill the brownies in the fridge for at least an hour after baking for the best texture.
Variations and Customizations
Add-ins can take cheesecake brownies to the next level. Try folding in chocolate chips, crushed nuts like walnuts or pecans, or swirls of caramel for added flavor. For a fruity twist, consider adding a layer of raspberry or strawberry jam between the brownie and cheesecake layers. If you love a little crunch, sprinkle the top with crushed graham crackers before baking to mimic the crust of a cheesecake. Gluten-free eaters can substitute the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.
Health Considerations and Nutritional Value
While cheesecake brownies are a rich and indulgent treat, they are not the healthiest dessert option. They are high in sugar and fat due to the butter, cream cheese, and sugar content. However, they can be enjoyed in moderation as part of a balanced diet. For a lighter version, you could experiment with reducing sugar or using lower-fat cream cheese. Keep in mind, however, that these adjustments may slightly alter the flavor and texture of the brownies.
FAQ
Can I make these cheesecake brownies ahead of time?
Yes, you can prepare cheesecake brownies ahead of time. They store well in the refrigerator for up to 3 days, making them an excellent make-ahead dessert. Just ensure they are properly sealed in an airtight container to prevent them from drying out.
Can I freeze cheesecake brownies?
Yes, you can freeze cheesecake brownies. Wrap them tightly in plastic wrap and store them in a freezer-safe container. They can be frozen for up to 3 months. To enjoy, simply let them thaw in the refrigerator overnight or at room temperature for a few hours.
Can I use a different type of cocoa powder for the brownies?
You can use different types of cocoa powder, such as Dutch-process cocoa or raw cacao powder, though this may slightly change the flavor and color of the brownies. Dutch-process cocoa will result in a smoother, milder taste, while raw cacao will provide a more intense chocolate flavor.
Cheesecake Brownies
Ingredients
Brownie Batter
- 1 ½ sticks unsalted butter 170g
- 10.5 oz dark chocolate 300g
- 3 large eggs
- 1 ¼ cups granulated sugar 250g
- 1 cup all-purpose flour 120g
- ½ teaspoon salt
Cheesecake Layer
- 13 oz cream cheese 370g, room temperature
- 1 ½ cups powdered sugar 180g
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F / 180°C (or 170° fan-assisted) and line a 9-inch square baking pan with parchment paper.
- Prepare the Brownie Batter
- Whip the eggs and sugar together until the mixture becomes light and thick, similar to custard.
- 3 Eggs, 1 ¼ cups Granulated Sugar
- Melt the butter and chocolate together in the microwave, heating in 30-second intervals.
- 1 ½ sticks Unsalted Butter, 10.5 oz Dark Chocolate
- Add the melted chocolate and butter mixture into the egg and sugar mixture, stirring until fully combined.
- Fold in the flour and salt until the mixture is smooth.
- 1 cup All-purpose Flour, ½ teaspoon Salt
- Set aside a small portion of the brownie batter (about ⅓ cup, or more if you prefer more brownie on top), then pour the remaining batter into the prepared pan.
- Make the Cheesecake Layer
- Combine all cheesecake ingredients in a bowl and beat together until smooth.
- 13 oz Cream Cheese, 1 ½ cups Powdered Sugar, 1 teaspoon Vanilla Extract, 2 Eggs
- Pour the cheesecake mixture on top of the brownie batter. Add dollops of the reserved brownie batter on top and swirl it into the cheesecake layer using a knife or spoon to create a marbled effect.
- Bake
- Bake for 30 to 35 minutes or until the edges of the cheesecake start to turn golden. There should still be a slight wobble in the center of the cheesecake. For gooey brownies, bake for the minimum time; for firmer brownies, extend the baking time a few minutes longer.
- Allow the brownies to cool completely before slicing—this step is crucial!
Notes
For the best results when slicing the cheesecake brownies, chill them in the fridge for about an hour before cutting. Use a warmed knife for super clean slices, making sure to wipe it off between each cut.