Cheesecake brownies are a dessert made from the best of two worlds. Decadent cheesecake swirled inside rich fudgey brownie batter and baked to caramelized perfection. These are definitely a crowd pleaser, so be sure to make extra as they will disappear before you know it!
Halloween has come and gone and it’s the beginning of a new month. Although, I have to say, this Halloween was my very favorite. It was B’s first time Trick-or-Treating and it was the best thing in the world.
I’ve decided Trick-or-Treating in apartments is WAY better than going from house to house. For one thing, if there’s bad weather it doesn’t matter! I’ve had so many of my Halloween nights rained out, but in apartments you’re always inside. For another, and not all buildings do this, our apartment complex has a sign up sheet for people who actually want to hand out candy. If you sign up, you get a poster to stick on your door letting people know. This way, no one has to hide from Trick-or-Treaters, and kids aren’t disappointed when people don’t want to hand out candy.
B was dressed as a little fairy. We weren’t sure if we were going to take her Trick-or-Treating this year, so I was conflicted on getting her a costume. However, I had some left over fairy wings that happened to match one of her little dresses perfectly. I also had some jewelry that I’ve kept from proms past that she was able to wear. Everyone gave her compliments and I was so proud to hear her little voice say “treat treat” (trick or treat, but really don’t we all actually mean treat treat?). I can’t wait until next year to take her again. But, in the mean time, brownies…
These cheesecake brownies are one of my favorite desserts. Usually, I would only stick to making either cheesecake OR brownies because this seems like it would be too much work. Let me tell you, it surely is not! You do need 3 bowls, but that’s about as complicated as it gets. One is a flour mixture, one is melted chocolate chips and butter, and the other is some cream cheese with sugar and an egg.
I gave my neighbors some and then tried to save some for RB for when he came home. I tried so very hard. He only got one cheesecake brownie piece. It may have even been only half a cheesecake brownie piece. They’re just too yummy.
The very coolest thing about cheesecake brownies is that the two batters cook at the same rate, at the same temperature. It’s truly amazing. The only downside is that these cheesecake brownies need TIME TO COOL. They need at least four hours to harden up completely, so you might consider making these the night before so they have time to adequately set. I tried to feed missionaries unset cheesecake once. It was embarrassing, but they still ate it!
So as I mentioned, it starts with three bowls. One bowl has flour, baking powder and salt in it. The second bowl has chocolate chips and butter. The third has room-temp cream cheese, sugar, vanilla, and an egg. Having a Baby B isn’t necessary.
Mix the flour bowl, melt the chocolate bowl, and beat the cream cheese bowl. Easy peasy.
Stir in some eggs, vanilla, and sugar into the chocolate bowl. Mix the flour and chocolate mixtures. Layer them with blobs of the cream cheese mixture: brownie, cream cheese blobs, brownie, cream cheese blobs.
Swirl them with a knife. Zig zag up and down then back and forth. Bake at 325 F degrees. in a foil lined 8″ square pan for 50-60 minutes.
This is what it looks like baked. The edges will be raised and slightly cracked. You want the the center to still be fudgey, but the cream cheese mixture to be brown and caramelized on top. If a toothpick comes out clean, then it’s been baked too long.
Chill the cheesecake brownies for 4 hours or over night, then cut into pieces and enjoy!
Here's What You Need:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate pieces (Use dark chocolate pieces for deeper flavor)
- 1/2 cup unsalted butter, melted
- 1 cup white sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 8 oz. package of cream cheese, room temperature
- 1/4 cup white sugar
- 1/2 teaspoon vanilla
- 1 egg yolk
Here's What You Do:
- Heat oven to 350 F degrees. Line an 8" square baking pan with foil, spray with non-stick, and set aside.
- In medium bowl, mix flour, baking powder, and salt. Set aside.
- In a large microwave-safe bowl, melt chocolate and butter in microwave for bursts of 30 seconds on full power, stirring in between.
- Add sugar, vanilla, and eggs (one at a time, mixing fully in between) to melted chocolate. Stir until fully integrated.
- Add flour mixture to chocolate mixture and stir just until mixed.
- In a third bowl, beat cream cheese, sugar, vanilla and egg yolk with hand-held beaters or by hand until fully mixed.
- Pour half of brownie mixture into baking pan. Layer spoonfuls of cream cheese mixture randomly on top (use half). Add the other half of brownie mixture and repeat with cream cheese mixture.
- Use a knife to swirl mixture together.
- Bake for 50-60 minutes. The sides will be puffed and slightly cracked, but a toothpick in the center will pull out with some crumbs still attached.
- Chill for four hours or overnight.
- Cut into pieces and serve.
Cheesecake brownies will keep in the fridge for 3 days. Cover tightly in plastic wrap.