Chocolate Cheesecake Brownies

  • Serves: Makes one 9-inch square baking pan
  • Baking Temp (degrees F): 325
  • Views: 8167
  • Comments: 7


Brownies and photo by sugarpie © Sarah Phillips
Review from sugarpie, Premium Member: "It's an awesome recipe, very easy. Not too complicated. The brownies turned out absolutely great and my friends and family went nuts over them. The brownie base was moist and fudgy and cheesecake very light and moist. You don't  even have to trim the edges like you would for some brownie recipes. The brownie and cheesecake batters do not mix as the brownie batter is dense enough to buttress the cheesecake batter. They will bake perfectly together."
COOKIE RECIPE HELP

INGREDIENTS
Brownie Base:
6 ounces semi-sweet or bittersweet baking chocolate; any cacao percentage
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon instant espresso powder
1/3 cup unbleached all-purpose flour; spoon into measuring cup and level to rim

Cheesecake Topping:
8 ounces cream cheese, softened; I prefer Philadelphia Brand
1/2 cup sugar
2 tablespoons unsalted butter, softened
2 large eggs, at room temperature
3 tablespoons heavy cream or whole milk
1 tablespoon unbleached all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 ounces semisweet or bittersweet baking chocolate; any cacao percentage

INSTRUCTIONS
Make the brownie base:
1. Preheat oven to 325 degrees F. Line a 9-inch square baking pan with aluminum foil and spray foil with nonstick cooking spray.

2. Place chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.

3. Beat sugar and butter in a large mixing bowl until light and fluffy, using electric mixer fitted with a paddle attachment at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and salt.

4. With a large spoon, stir in melted chocolate, espresso powder and flour. Spread batter in prepared pan.

Make the cheesecake topping:
1. Beat cream cheese, sugar and butter in large bowl until creamy and smooth, using electric mixer at medium speed. Add eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour cheesecake mixture over the chocolate layer.

2. Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.

3. Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer.

4. Bake for 35 to 40 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill several hours or overnight before cutting into 2-inch squares.

STORAGE
Store refrigerated in an airtight container for 2 to 4 days or freeze up to 3 weeks.

Recipe adapted from Godiva Brand Chocolate

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