Brownie Cheesecake is the ultimate dessert for anyone who can’t decide between rich, fudgy brownies and creamy cheesecake. With a decadent layer of dense, chocolatey brownies topped with a smooth, velvety cheesecake filling.
Tips and Tricks for Perfect Brownie Cheesecake
Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. Cold cream cheese can result in lumps, and cold eggs can make the batter hard to mix.
Do Not Overmix: When swirling the brownie and cheesecake layers together, be careful not to overmix. The idea is to create a marbled effect, not to combine the two completely.
Use a Water Bath: For a creamier cheesecake texture, you can bake the cheesecake in a water bath. Wrap the bottom of your pan with aluminum foil to prevent water from seeping in and place it in a larger pan filled with hot water. This method ensures even baking.
Check for Doneness: Because of the combination of brownie and cheesecake layers, the baking time can vary slightly. The cheesecake layer should be set, but it will continue to firm up as it cools.
Variations on Brownie Cheesecake
- Chocolate Chip Brownie Cheesecake: Add a handful of chocolate chips to the brownie batter for extra chocolaty goodness. You can use dark chocolate or milk chocolate chips depending on your preference.
- Oreo Brownie Cheesecake: Incorporate crushed Oreo cookies into the brownie batter or add a layer of crushed Oreos in between the cheesecake and brownie layers for an added crunch and flavor.
- Fruit-Topped Brownie Cheesecake: After baking, top your brownie cheesecake with fresh fruit such as berries, sliced peaches, or cherries. This adds a refreshing contrast to the richness of the brownie and cheesecake layers.
- Nutty Brownie Cheesecake: Fold in chopped nuts such as walnuts or pecans into the brownie batter for added texture and flavor. A sprinkle of chopped nuts on top of the cheesecake layer adds a lovely crunch.
How to Serve Brownie Cheesecake
Brownie cheesecake is best served chilled. To cut the cheesecake into neat slices, dip your knife into hot water and wipe it between cuts. This will give you clean slices and prevent the cheesecake from sticking to the knife. You can also drizzle a bit of caramel or chocolate sauce over the top for extra decadence.
For a more indulgent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream. The rich combination of flavors makes it a perfect dessert for any special occasion or even just a casual treat after dinner.
How to Store Brownie Cheesecake
Brownie cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover the cheesecake tightly with plastic wrap or store it in an airtight container to maintain its freshness.
If you have leftovers or want to make the cheesecake ahead of time, you can freeze it for up to 2 months. To freeze, wrap the cheesecake in plastic wrap and then foil before placing it in a freezer-safe container. When you’re ready to serve, allow it to thaw in the refrigerator overnight before slicing and serving.
Recipe FAQs
Can I use a different type of pan for this recipe? Yes, you can use a 9-inch round or square pan. Just be sure to adjust the baking time accordingly, as a thinner or thicker pan may require slight modifications to the bake time.
Can I make this without eggs? You can try substituting eggs with flax eggs or egg replacers. Keep in mind that this may affect the texture of both the brownie and cheesecake layers.
Can I make the brownie and cheesecake layers separately? While it’s possible to make each layer separately and then assemble them, this recipe is designed to bake the layers together for the best texture and flavor. The cheesecake layer bakes beautifully on top of the brownie base, creating a unique and cohesive dessert.
Brownie Cheesecake
Brownie Cheesecake is the ultimate dessert for anyone who can’t decide between rich, fudgy brownies and creamy cheesecake. With a decadent layer of dense, chocolatey brownies topped with a smooth, velvety cheesecake filling.
Ingredients
For the Cheesecake Batter:
- 1 pkg (250g) cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 1 large egg, room temperature
For the Brownie Batter:
- 5 oz (142g) bittersweet chocolate (70% cocoa), coarsely chopped
- 6 tbsp (84g) unsalted butter
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- ⅓ cup (50g) all-purpose flour
- 1 tbsp (6g) cocoa powder
Instructions
- Preheat your oven to 350°F and line a 9x9-inch (or 8x8-inch) pan with parchment paper, leaving a 2-inch overhang.
- Make the Cheesecake Batter: Beat cream cheese with an electric mixer until smooth. Add sugar and vanilla, beating until glossy. Beat in the egg until smooth, then set aside.
- Make the Brownie Batter: Melt the chocolate and butter together over low heat (or in the microwave in short bursts). Whisk eggs, sugar, and salt until thick and pale, then add the warm chocolate mixture. Fold in the flour and cocoa powder until smooth. Reserve about ⅓ cup of brownie batter.
- Spread the remaining brownie batter into the pan. Top with the cheesecake batter, and then dollop reserved brownie batter on top. Swirl with a knife for a marbled effect.
- Bake for 10 minutes at 350°F, then reduce the temperature to 325°F and bake for 15-20 minutes for a 9-inch pan (or 3-5 extra minutes for an 8x8-inch pan) until puffed and the cheesecake is set with lightly golden edges.
- Let the pan cool completely, then refrigerate for at least 1 hour. Slice with a hot dry knife for clean cuts.
This brownie cheesecake recipe is a crowd-pleaser that’s sure to satisfy your cravings for something both indulgent and luxurious. Whether you stick to the classic recipe or try one of the variations, you can’t go wrong. Happy baking!
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