Cheesecake Brownies
If you are a fan of cheesecakes and you also love brownies, deciding which one to make can be quite difficult. So why choose when you can have BOTH? Brownies and cheesecake are both great desserts on their own, but when you combine the two, you get—–Cheesecake brownies!!
This dessert is a masterpiece, and it is very simple to put together. We first start by making the brownie batter which will be the base of this dessert. Then we make a simple cheesecake. It is simple because in this method, we don’t need to wait for the cream cheese to come to room temperature. I soften it in the microwave until it is runny. You can do this on the stove top too. In both cases, make sure it does not boil. Softening the cream cheese this way has 2 advantages-
- The sugar dissolves very easily.
- It won’t crack while baking.
The cheesecake is poured over the brownie batter. And, finally add dallops of your favorite fruit puree. I have used strawberries, but feel free to use any of your favourite berries. Then using a knife or a skewer, swirl the fruit dallops around, blending them to create patterns. And that is it! Then all the 3 layers are baked together.
How to cut cheesecake brownies cleanly?
This can be done using 3 steps:
- Once the cheesecake brownies are out of the oven allow it to come to room temperature and then refrigerate it for 30 minutes. This will allow it to firm up.
- Run the knife under hot water, dry it and then make cuts.
- Wipe the blades between cuts.
The best part about this dessert, is that it can be made ahead of time- few hours to 2 days.
Tips:
- You can save time by using a store-bought brownie mix and prepare it as directed on the box and then proceed to the cheesecake layer.
- Do not use a springform pan! The batter will leak out and you will end up with a horrible mess.
- Preferably use a metallic pan compared to glass.
- Line your pan with parchment paper to easily remove it once baked.
- Do not overbake.
- Avoid leaving it out for too long because the cheesecake layer will start to soften.
This will be a dessert which no one will be able to resist and is sure to be a showstopper.
Check out my other desserts:
Cheesecake Brownies
Ingredients
Strawberry puree:
- 1 cup strawberries (frozen/fresh)
- 2 tablespoons sugar
- 2 tablespoons lemon juice
Brownie base
- 1 cup unsalted butter (melted)
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 tablespoon vanilla extract
- 1 egg
- 1 cup all purpose flour
Cheesecake batter
- 2 blocks cream cheese (500 gm/ 8 oz)
- 1/2 cup sugar
- 1/2 tablespoon vanilla extract
- 2 eggs
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
Instructions
Step 1:
- Line a 9×9-inch or 8×8-inch baking pan with parchment paper leaving a 2-inch overhang along each side. Lightly grease the parchment paper.
Step 2: Straberry Sauce
- In a saucepan on medium heat, add strawberries, sugar and lemon juice.
- Let it cook until the sugar completely dissolves and the strawberries start to soften.
- Gently mash the strawberries, leaving a few chunky bits if desired.
- Remove from heat and set it aside.
Step3: Make the brownie batter
- Preheat oven to 350°F.
- In a bowl add the melted butter, cocoa powder, sugar, salt and vanilla extract. Mix very well using a whisk or hand blender.
- Add in the egg and mix again until smooth.
- Finally add in the flour and FOLD it in until evenly combined.
- Add this brownie batter to the prepared baking pan and level it out.
Step 4: Make the Cheesecake batter
- Melt the cream cheese in the microwave. Do not let it boil!
- Add sugar, vanilla extract, salt and lemon juice and using a stand mixer or hand mixer, mix until the sugar is completely dissolved.
- Add eggs one at a time, allowing each to incorporate before adding the next.
- Spread the cheesecake batter evenly on top of the brownie batter in the pan
- Randomly add dollops of strawberry puree (made in Step 1) to the cheesecake batter and swirl it in with a knife/skewer to create a marbled effect.
Step 5:
- Bake at 350℉ for 10 minutes then REDUCE oven temperature to 325℉ and bake another 40 minutes.
- It is ready when the cheesecake is set in the middle with lightly golden edges or until a toothpick inserted into the center of the brownies comes out clean or with just a few crumbs attached.(add 5-10 minutes more if it is not set)
- Transfer pan to a wire rack and let cool completely in the pan.
- Refrigerate for at least 1 hour then using the parchment paper, gently lift it out of the pan. Slice into desired pieces with a hot dry knife (see Notes below for a clean cut).
Notes
- Use brick cream cheese for this recipe. Do not use the whipped or spreadable type.
- Measure the flour correctly,
- Line the pan well. use two pieces of parchment paper that both extend over the edges of the pan so that when it comes time to remove the brownies you can use the parchment paper as ‘handles’ to lift them out.
- Do not over-bake. A toothpick should NOT come out clean – a few moist sticky bits attached is ideal. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
- Refrigerate these brownies in an airtight container for up to 5 days.
- For clean cut slices: Allow the cheesecake brownies to come to room temperature and then refrigerate it for 30 minutes. This will allow it to firm up. Then run a knife under hot water, dry it and then make cuts. Wipe the blades between cuts.
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