Jump to recipeTorie Cox is a food stylist and recipe developer with a passion for baking and all things sweet. She enjoys traveling for sporting events and going for walks with her BFF, a senior dog named Lacey.
Cheesecake Brownies
This swirled bar is the best of both desserts.
By Hannah Klinger
Recipe by Torie Cox
Yields:
16 serving(s)
Prep Time:
30 mins
Total Time:
4 hrs 25 mins
Cheesecake brownies are proof that you can, in fact, make brownies even better. (Doesn't cheesecake make everything better?) This sweet treat tops fudge-y brownies with fluffy cheesecake, then swirls the two together so you get a little of both in every bite. Here's a trick to keep the layers flat and even: Freeze the bottom layer of brownie batter in the pan for a few minutes before adding the cheesecake, swirling, and baking. Add these to your list of Christmas desserts or enjoy these bars anytime the craving strikes for a chocolate dessert.
How do you know when cheesecake brownies are done?
As the bake time winds down, the best way to determine if brownies are done is by grabbing a toothpick. Insert it in the middle of the brownies and pull it out. If batter covers the pick, the brownies need to bake for a bit longer. However, if just a few moist crumbs are attached, the brownies are done.
What can you add to cheesecake brownies?
For festive holiday flair, sprinkle chopped peppermints over the top of the finished brownies. Or top with toasted, chopped nuts for some crunch any time of year.
Do cheesecake brownies need to be refrigerated?
Any dessert with a fair amount of dairy, like cream cheese, should be refrigerated in an airtight container once baked and cooled. Luckily, these brownies taste even better when chilled!
What does sour cream add to a cheesecake?
Sour cream lightens the cream cheese and egg mixture for a cheesecake that has a fluffier texture and a bit more tang. That tang is the perfect match for rich, chocolate-y brownies.
What makes a brownie fudgy verses cakey?
Fudgy brownies will have more fat (butter and chocolate) and liquid (eggs) than flour so the brownies stay dense and moist when baked. Cakey brownies have more flour, so they bake up taller and lighter. For cheesecake brownies, fudgy is the best choice: They're sturdy enough to hold that top cheesecake layer and rich enough to balance the cheesecake tang.
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Ingredients
Nonstick cooking spray
- 1 cup
plus 2 tbsp. unsalted butter
- 4 oz.
unsweetened chocolate, chopped
- 5 Tbsp.
unsweetened cocoa powder
- 3/4 cup
packed light brown sugar
- 2 cups
granulated sugar, divided
- 6
large eggs, at room temperature, divided
- 4 1/2 tsp.
vanilla extract, divided
- 1 3/4 cups
all-purpose flour
- 1/2 tsp.
kosher salt, plus a pinch
- 12 oz.
cream cheese, at room temperature
- 1/3 cup
sour cream
- 1 Tbsp.
milk
Directions
- Step 1Preheat the oven to 325°F. Grease a 13-by-9-inch baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches on the long sides. Grease the parchment with cooking spray.
- Step 2 In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Remove the saucepan from the heat. Whisk in the cocoa powder until smooth. Stir in the brown sugar and 1 1/2 cup of the granulated sugar.
- Step 3Whisking constantly, add 5 of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in 3 teaspoons of the vanilla. Add the flour and 1/2 teaspoon of the salt and whisk until completely smooth; the mixture will be very thick. Set aside 2/3 cup of the brownie batter in a small bowl. Spoon the remaining batter into the lined pan, using a spatula to spread it in an even layer. Place the pan in the freezer for 10 minutes.
- Step 4In a large bowl using an electric mixer, beat the cream cheese, remaining 1/2 cup of granulated sugar, pinch of salt, and remaining 1 1/2 teaspoons of vanilla at medium speed until fully incorporated and creamy, 30 seconds to 1 minute. Beat in the sour cream until well combined. Add the remaining egg and mix until fully combined.
- Step 5Carefully pour the cheesecake mixture over the cold brownie layer; spread into a smooth layer. Add the milk to the reserved 2/3 cup brownie batter, stirring until well combined. Dollop the brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep to disturb the brownie layer.
- Step 6Bake until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK), 50 to 55 minutes. Cool completely on a wire rack, about 3 hours. Cut into 16 bars.
Tip: Store the brownies in an airtight container, refrigerated, for up to three days.
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