Irresistible Brownie Cheesecake Recipe with Creamy Swirls

Experience the delightful convergence of fudge and cream cheese in this Brownie Cheesecake Recipe, a perfect crowd-pleaser.

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Prep Time 30

Cook Time 20

Cooling Time 2

Total Time 2 50

Servings: 9 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Brownie Layer

3 ounces Unsweetened Chocolate Deep cocoa flavor; can substitute with semi-sweet chocolate for a sweeter taste.
6 tablespoons Unsalted Butter Adds richness and moisture; use salted butter if unsalted is unavailable, but reduce added salt.
1 cup Granulated Sugar Sweetens the brownie layer; brown sugar can be used for a deeper flavor.
2 large Eggs Provides structure and moisture; make sure they are at room temperature for smooth mixing.
1 teaspoon Vanilla Extract Enhances sweetness and flavor; use pure vanilla extract for better taste.
½ cup All-purpose Flour Provides structure; for gluten-free, substitute with a 1:1 gluten-free flour blend.
¼ teaspoon Baking Soda Acts as a leavening agent; ensure it is fresh for best results.
¼ teaspoon Kosher Salt Balances sweetness and enhances flavors; sea salt can be substituted.
2 tablespoons Water Adjusts the brownie batter's consistency; use milk for a richer mix.
2 tablespoons Semi-sweet Chocolate Chips Adds texture and extra chocolate flavor; you can mix in milk chocolate or dark chocolate chips.

Cheesecake Layer

8 ounces Cream Cheese Creates the cheesecake layer; ensure it's softened for easier mixing.
¼ cup Granulated Sugar Sweetens the cheesecake layer; can reduce for a less sweet cheesecake.
1 large Egg Helps bind the cheesecake mixture.

Equipment

Oven
Mixing Bowls
Double Boiler
8x8-inch Baking Pan
Spatula
Whisk

Method

Step-by-Step Instructions

Preheat the oven to 350°F (177°C) and adjust the rack to the lower third position.
Line an 8x8 inch baking pan with aluminum foil and lightly grease it with non-stick spray or butter.
Melt unsweetened chocolate and unsalted butter together over a double boiler until smooth.
Whisk granulated sugar into the melted chocolate mixture, then add eggs one at a time, followed by vanilla extract. Gradually fold in flour, baking soda, and salt.
Scoop out ½ cup of the brownie batter, mix in 2 tablespoons of water, and set aside for swirls.
Beat softened cream cheese until smooth, then mix in granulated sugar, room temperature egg, and vanilla extract until combined.
Spread brownie batter evenly in the prepared pan, then add cheesecake mixture on top. Dollop reserved brownie batter to create swirls.
Bake in the preheated oven for 20 minutes, cover with foil, rotate, and continue baking until a toothpick comes out with moist crumbs.
Cool the brownies in the pan for 1.5 to 2 hours before slicing into squares.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Expert tips include ensuring room temperature ingredients, watching the baking time to maintain fudginess, and using hot water to clean your knife for clean cuts.

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