Do you love brownies? Do you love cheesecake? Well, today I have combined the two to create these delicious Cheesecake Brownies! A thick and fudgy brownie layer topped with a creamy, thick layer of cheesecake. And I’ve topped it off by swirling some more brownie into the cheesecake layer. Absolutely divine!
This recipe is another quick and easy one to throw together. Simply make the brownie batter in one bowl, and the cheesecake batter in another, bake the brownies until almost done, top with the cheesecake, swirl some brownie batter into it, and bake again. Cool to room temperature, and then refrigerate. Done!
Yield: 16 bars
Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination!
2 and 1/4 cups (540g) full fat cream cheese, softened
1/2 cup (100g) caster/granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/4 cup (30g) plain/all-purpose flour
For the Brownies
Preheat the oven to 180C/350F/Gas 4. Line the bottom and sides of an 8x8" baking pan with aluminium foil, leaving an overhang on two opposite sides. Set aside.
Whisk together the butter, sugar, salt, and cocoa powder. Stir in the vanilla extract, then mix in the eggs, one at a time. Fold in the flour until fully incorporated, beating until thick and shiny, about 40 - 50 strokes.
Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into the prepared pan, and spread out evenly. Bake for 15 - 20 minutes, or until the centre of the brownies is mostly set. Allow to cool in the pan on a wire rack whilst preparing the cheesecake.
For the Cheesecake
Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg, then fold in the vanilla extract, and flour.
Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick, create swirls.
Bake for 20 - 30 minutes or until the cheesecake centre is almost set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 - 5 hours. Cut into bars, and serve.
You can store the brownies in an airtight container in the fridge for up to a week, or freeze them for up to 2 – 3 months. Thaw overnight in the fridge before serving.