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Cheesecake brownie {easy recipe}
Andréa
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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Prep Time
15
mins
Cook Time
45
mins
Total Time
1
hr
Course
Dessert, Sweets and Sweet Baking
Cuisine
American
Servings
12
brownies
Calories
611
kcal
Equipment
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C
brownie tin 9 x 9 inch (22.5 x 22.5 cm)
Ingredients
Metric
US Customary
1x
2x
3x
Chocolate brownie
▢
225
grams
butter
unsalted
▢
225
grams
chocolate chips
▢
75
grams
cocoa
▢
200
grams
sugar
▢
200
grams
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
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.
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