Cheesecake brownies {easy recipe}

These cheesecake brownies are a really easy recipe. The ultimate chocolate brownie is combined with a creamy cheesecake topping. Two winners combined into one dish. What a delicious combination!

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This easy cheesecake brownies recipe is simple to make and the best of both worlds. Because if you can't decide whether you make a cheesecake or a brownie, now you can prepare it all in one delicious recipe. That's enjoying twice!

• Use dark chocolate instead of milk chocolate. In that case, the recipe can become too sweet.
• Let the brownie cool completely before you cut it, otherwise, it will be way too moist and the brownie will stick to your knife.

• These brownies can be prepared at least 1 day in advance. Keep them in the refrigerator, in a closed container, until use.
• You can freeze your brownies. Keep them in an air-tight container in the freezer up to two weeks.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

Cheesecake brownie {easy recipe}

These cheesecake brownies are a really easy recipe. The ultimate chocolate brownie is combined with a creamy cheesecake topping. Two winners combined into one dish. What a delicious combination!

5 of 13 votes

Printen Pin Recept

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Dessert, Sweets and Sweet Baking

Cuisine: American

Author: Andréa

Servings: 12 brownies

Author: Andréa

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• brownie tin 9 x 9 inch (22.5 x 22.5 cm)

Ingredients

Chocolate brownie

• 225 grams butter unsalted
• 225 grams chocolate chips
• 75 grams Dutch unprocessed cocoa
• 200 grams sugar
• 200 grams dark brown sugar
• 2 eggs size L
• 1 egg yolk size L
• 1 tablespoon coffee
• 1 teaspoon vanilla extract
• 125 grams flour
• 1 teaspoon salt

Cheesecake topping

• 500 grams cream cheese room temperature
• 100 grams sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 eggs size L

Metric - US Customary

Ingredients you need per step are listed below the step in Italic

Instructions

Preparation

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Brownies

• Take a pan and fill it with about 2 inches of water. Hang a heat-proof bowl into it (which doesn't touch the water) and bring the water to a boil.
• Add 1 cup of chocolate chips and the butter to the bowl and let it melt.
• Take the bowl of the heat.
• Stir well and add the cocoa and salt.
• Mix on low speed.
• Then add both sugars and mix for 1 minute at medium speed.
• Add the eggs one by one. Add the second egg when the first one is fully incorporated. At last mix the egg yolk through the batter.
• Pour the vanilla extract and coffee into the bowl and mix for 1 minute on medium speed.
• Turn the mixer on low speed and add the flour. Mix until the flour is just incorporated then turn the mixer off.
• Add the remaining chocolate chips and stir them through the batter with a spatula.
• Put the batter in the brownie form and flatten the top.

Cheesecake topping

• Put the cream cheese in a bowl and mix for 4 minutes on high speed until it's creamy.
• Add the sugar, salt, and vanilla extract and mix for another 2 minutes.
• Put the eggs in, one by one. Add the second egg when the first is fully incorporated.
• Mix for 1 minute on medium speed.
• Spread the cheesecake topping on the brownie batter.
• Optional: with the tip of your knife swirl through both batters. The layers will slightly mix which gives a beautiful pattern on the top.
• Bake 10 minutes at 350 degrees Fahrenheit (175 degrees Celsius). Then lower the temperature to 325 degrees Fahrenheit (160 degrees Celsius).
• Take the brownie from the oven and let it cool to room temperature.
• Slice in 12 squares.

Notes

• Use dark chocolate instead of milk chocolate. In that case, the recipe can become too sweet.
• Let the brownie cool completely before you cut it, otherwise, it will be way too moist and the brownie will stick to your knife.

Nutrition

Calories: 611kcal | Carbohydrates: 68g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 526mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1171IU | Iron: 2mg