Cheesecake Brownies

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These Cheesecake Brownies are a genius hybrid dessert, with a fudgy brownie base and creamy cheesecake topping, you can have the best of both all in one bite.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Skill Level: Intermediate

Servings: servings

Author: Rena

Ingredients

Brownie:

1 cup superfine (caster) sugar
½ cup coconut or vegetable oil
2 tsp vanilla extract
2 large eggs at room temp
½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking powder

Cheesecake:

16 oz cream cheese room temperature
½ cup superfine (caster) sugar
2 large eggs room temperature
1 tbsp vanilla extract

Optional decoration:

chopped dark chocolate

Instructions

For the brownie layer:

Preheat the oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper.
In a mixing bowl, use an electric mixer to beat the 1 cup superfine (caster) sugar, ½ cup coconut or vegetable oil, 2 tsp vanilla extract and 2 large eggs until creamy.
In a small bowl combine the ½ cup all-purpose flour, ½ cup unsweetened cocoa powder and ½ tsp baking powder.
Add the flour mixture over the egg mixture and using a spatula, stir to incorporate.
Set aside 1/2 cup of the brownie batter. Pour the remaining batter into the prepared pan and evenly spread. Bake for 20-25 minutes.

For the cheesecake layer:

In a mixing bowl, use an electric mixer and beat on low, the 16 oz cream cheese, ½ cup superfine (caster) sugar, 2 large eggs and 1 tbsp vanilla extract, until smooth.
Once the cooking time for the brownie is done, carefully remove from the oven. Reduce the heat to 325°F.
Pour the cheesecake mixture over the brownie base. Dot on the reserved brownie batter and lightly swirl it into the cheesecake mixture. Return to the oven and bake for 20-25 minutes, until the cheesecake layer is set.
Once done, open the oven's door and allow the brownie to cool in the oven.
Slice and decorate with chopped dark chocolate, if desired.

Notes

Storage:

Let the brownies cool completely then transfer to an airtight container. Store in the fridge for 3-5 days or the freezer for up to 3 months. Thaw in the fridge overnight before eating.

Variations and Tips:

Raspberry Cheesecake Brownies: Sprinkle a couple of handfuls of raspberries over the cheesecake layer just before you do the second bake.
Peanut Butter Cheesecake Brownies: After you dot the reserved brownie batter over the cheesecake layer, dot on a few tablespoons of natural peanut butter then gently swirl both in before baking.
Make sure you don't overbake the brownie layer on the first bake! They'll get a bit more time in the oven once the cheesecake layer is on top so you don't want them to dry out.
For best results, make sure that your eggs and cream cheese are at room temperature before starting to make the recipe. This will make sure that everything mixes up smoothly.
Letting the brownies cool in the switched-off oven with the door ajar will prevent the cheesecake layer from cracking.
For the cleanest cuts, let the brownies cool completely (even better if they're fridge-cold) and use a sharp knife, wiping the blade clean between cuts, to slice into squares.

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