Brownie Cheesecake
A delightful fusion of rich, fudgy brownies and creamy cheesecake, perfect for gatherings and special treats.
Ingredients
For the Brownie Base
- 1 cup Butter, Melted
- 1 1/4 cups Granulated sugar For both the brownie and cheesecake layers
- 3/4 cups Cocoa powder, Unsweetened
- 1 tsp Baking powder
- 1 1/2 cups All-purpose flour
- 3 large Eggs For both the brownie and cheesecake layers
- 1 tsp Salt For both layers to balance the sweetness
For the Cheesecake Layer
- 1 tsp Vanilla extract
- 8 oz Cream cheese, Softened
- 1/2 cup Sour cream, Optional For added richness
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan with butter or line it with parchment paper.
- In a bowl, mix the melted butter, sugar, cocoa powder, and eggs. Stir in the flour and baking powder until smooth.
- Pour the brownie batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
Making the Cheesecake Layer
- While the brownie base cools, prepare the cheesecake layer. Beat the softened cream cheese, sugar, eggs, vanilla, and sour cream (if using) until smooth and creamy.
- Once the brownie layer has cooled slightly, pour the cheesecake mixture over the brownie base and smooth the top with a spatula.
Baking
- Return the pan to the oven and bake at 325°F (160°C) for 35–40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Let the brownie cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
Serving
- Serve chilled. Cut into squares and place them on dessert plates, optionally topping with whipped cream or fresh berries.
Notes
Ensure the cream cheese is softened to avoid lumps in the cheesecake layer. Don't overbake the cheesecake; it should be slightly jiggly in the center when done. For a richer flavor, consider adding chocolate chips to the brownie layer.