Deliciously Sprinkled

Cheesecake Brownies

Cheesecake Brownies

I love brownies. And I love cheesecake. And these Cheesecake Brownies are two of my favorite desserts in one!

These Cheesecake Brownies start out with a basic brownie recipe that is layered with a cream cheese filling and then swirled to create layers of cheesecake within the brownie.

Not only are these brownies pretty to look at, they are delicious and as always super simple to make.

Cheesecake Brownies

JUST A FEW BAKING TIPS:

LINE YOUR BAKING PAN: To make it super easy for you to cut these brownies into squares, line your 13×9 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the brownies have cooled lift the brownies out of the pan, folding down the aluminum foil sides. Use a sharp knife to cut these brownies into squares and enjoy!

 CREAM CHEESE MIXTURE: For the cream cheese mixture, make sure that you beat the cream cheese, sugar, and egg until smooth, you don’t want to see any lumps of cream cheese. That’s why it’s important to set your cream cheese out on the counter for about 1 hour before you start baking, this will make it easier to mix the cream cheese.

SWIRLING THE CHEESECAKE: I like to use an ice cream scooper to scoop the cream cheese mixture on top of the brownie batter. Then using a knife, swirl the cream cheese mixture into the brownie batter before baking.

STEP-BY-STEP GUIDE ON HOW TO MAKE THESE CHEESECAKE BROWNIES:

cheesecake brownies

Cheesecake Brownies

Yield: 15 Brownies

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Total Time: 50 minutes

Print Print

Ingredients:

BROWNIES:
  • 1 cup (2 sticks) butter
  • 4 ounces semisweet chocolate bars, chopped
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
CHEESECAKE:
  • 12 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg

Directions:

PRE-STEP: Preheat oven to 350F degrees. Line 9x13 inch baking pan with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Set aside.

STEP 1: In a medium bowl, melt butter and chopped semisweet chocolate together. Let cool slightly.

STEP 2: Stir in sugar and eggs.

STEP 3: Whisk in flour, cocoa powder, and salt.

STEP 4: Pour brownie batter into prepared pan. Set aside.

MAKE CHEESECAKE:

STEP 5: Using an electric mixer, beat cream cheese, sugar and egg until smooth.

STEP 6: Swirl the cream cheese mixture into the brownie batter in the pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting into squares.

NOTES:

*STORE: Store leftover brownies in an airtight container in the refrigerator for up to 1 week.

CFKC_Sticker

  • Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
  • In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts.
 
I’m working with OXO to bring you this brownie recipe!

Products Used to Make this Recipe:

*may contain affiliate links

One Response to “Cheesecake Brownies”

  1. Medha @ Whisk & Shout — October 27, 2015 at 7:59 pm

    These look fabulous- pinning!

Leave a Comment