Friends, I’m back to share a decadent twist on two classic desserts – rich, fudgy brownies swirled with creamy cheesecake. As a baker at Food and Meal who lives for that sweet, chocolatey life, brownies hold a special place in my heart. There’s just something about their soft, fudgy centers and crackly tops that brings me immense satisfaction.
And ever since I was a child, I’ve adored the sweet tang and velvety texture of cheesecake too. So when daydreaming new treat ideas, combining my two favorite desserts into one mega-indulgent brownie cheesecake hybrid seemed like a no-brainer! Now I can’t wait for you all to experience these delightful squares, swirled with a lush cheesecake ribbon that cuts through the intense chocolatey richness.
Baking to me is all about spreading joy through food, whether it’s for a special occasion or just a little weekday pick-me-up with coffee or tea. And these brownie cheesecake bars deliver major happiness in each buttery, chocolate-and-cream-cheese-infused bite! So gather your loved ones, preheat your ovens, and let’s get baking, friends! Indulge to your heart’s content.
Cheesecake Brownies Recipes
Cheesecake Brownies
Ingredients
Brownie:
- 1/2 cup all purpose flour plus 2 tablespoons
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
- 6 oz chocolate chips semi-sweet
- 2 sticks butter 1 cup
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon instant coffee granules
- 3 oz mini chocolate chips
For the cheesecake topping:
- 4 oz Philadelphia cream cheese at room temperature
- 1 egg
- 5 tablespoons granulated sugar
- 2 tablespoons flour
Instructions
- Preheat oven to 350 F. Butter and flour an 8 inch square brownie pan.
- Mix 1/2 cup all purpose flour, baking powder, cocoa powder, sea salt, and set aside. Melt 6 oz chocolate chips and the two sticks of butter in the microwave and allow to cool for a few minutes.
- In a large bowl, beat the eggs, 1 cup sugar, coffee granules, and vanilla extract with a whisk until frothy. Incorporate the chocolate and butter mixture into the beaten eggs and stir with a spatula until well combined. Add the flour mixture. Toss the 3 oz mini chocolate chips with the remaining 2 tablespoons flour and add to the brownie mix. Spread mixture evenly in the prepared pan.
- Mix the ingredients for the cream cheese topping in a bowl and spread evenly on top of the brownie mixture. You can use a knife to create swirls at this point.
- Bake for 35 minutes. Cool brownies on a rack.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Instant Pot Cheesecake Brownies
Begin by meticulously preparing the cooking arena – a 7-inch round springform pan, greased and lined, eager to cradle the delectable layers. Witness the transformation of chocolate chips and butter into a velvety elixir, as they melt seamlessly either in a microwave-safe bowl or a double boiler, invoking an irresistible aroma.
The symphony begins with the brownie batter, a fusion of sugar, eggs, vanilla extract, and the luscious melted chocolate, harmoniously dancing into a smooth concoction. In a separate bowl, the cheesecake batter takes center stage, boasting the creamy elegance of softened cream cheese, sugar, egg, and vanilla extract. The layers unfold – a canvas painted with half the brownie batter, draped with the silky cheesecake blend, crowned with the remaining brownie batter, a masterpiece in the making.
Crafting a foil sling becomes your secret weapon, ensuring a graceful exit for the springform pan from the Instant Pot after its grand performance. The pressure cooking spectacle ensues – water, trivet, foil-wrapped pan, lid sealed, and a 35-minute crescendo of high-pressure anticipation.
As the Instant Pot releases its grip, a natural pressure release dance unfolds for 10 minutes, followed by a manual release, setting the stage for the grand finale. The Cheesecake Brownies gracefully exit the Instant Pot, awaiting their moment in the spotlight. Patiently cooling to room temperature, they embark on a night of refrigeration, the final act to achieve their perfect set.
Tips for making Cheesecake Brownies
Serving Suggestions
Embark on a culinary adventure by accompanying your Cheesecake Brownies with a side of Quinoa Salad, where the earthiness of quinoa intertwines with vibrant vegetables, offering a textural contrast to the velvety dessert. Alternatively, the allure of a Dragon Roll beckons—a sushi masterpiece that mirrors the layers and complexity found in these brownies.
Venture into the realm of contrasting textures with Tempura Sauce, enhancing the experience by introducing a crispy and savory element. For a sweet ending to this gastronomic escapade, delve into the enchanting world of Hazelnut Milk, its nutty essence harmonizing with the fudgy decadence of the brownies.
Cooking Tips
One key thing is to make sure your brownie base bakes just long enough to set but still remains super moist and fudgy. Underbaked brownies won’t properly support all those luscious cream cheese swirls. I like to gently press the top around the 20 minute mark to test doneness instead of relying solely on timing.
When adding the cheesecake swirl, don’t worry about perfection! Rough dollops of cream cheese make for extra ooey-gooey pockets of tangy sweetness throughout each bite. And feel free to get creative with flavors by blending in lemon or vanilla extract, a sprinkle of cinnamon, or even chocolate chips into the cheesecake layer.
Finally, let the finished brownies chill properly before cutting. I know, the agony! But letting them set allows clean slices that show off the dramatic marbling effect. The patience pays off in fudgy, creamy squares of heaven!
Frequently Asked Questions about Cheesecake Brownies
- Can I use a different pan if I don’t have a springform pan for my Instant Pot? Yes, you can use a regular cake pan as long as it fits in your Instant Pot. Be sure to line it with parchment paper for easy removal.
- Can I make these Cheesecake Brownies ahead of time? Absolutely! These brownies can be made a day in advance and stored in the refrigerator until you’re ready to serve.
- Can I freeze leftovers? Yes, you can freeze leftover Cheesecake Brownies. Wrap them tightly in plastic wrap and then aluminum foil before placing them in the freezer. They can be stored for up to three months.
- How do I prevent the cheesecake layer from cracking? To minimize the risk of cracking, avoid overmixing the cheesecake batter, and don’t overcook the brownies in the Instant Pot. Let the brownies cool gradually to room temperature after cooking.
- Can I use a different type of chocolate in the brownie batter? Certainly! Experiment with different types of chocolate, like dark or semi-sweet, to tailor the flavor to your preference. Just ensure it’s suitable for melting and baking.
Conclusion
As I bring this cheesecake brownie post to a close, I hope I’ve inspired you all to indulge in this decadent yet easy treat! With just a box brownie mix and a swirl of creamy, tangy cheesecake, you can create the ultimate marbled dessert that is sure to impress.
Be sure to visit Food and Meal for the full recipe details and more sweet inspiration. We’re always dreaming up new twists on classic desserts to satisfy every craving here at Food and Meal! And if you can’t get enough of these brownie-cheesecake squares, stay tuned for more mashup recipes coming soon.
Now if you’ll excuse me, I see a few leftover cheesecake dollops calling my name! Cheesecake brownies today, cheesecake cookies tomorrow! However you choose to enjoy them, just sit back and let the chocolate and cream cheese bliss wash over you. Thanks for baking along with me, friends!
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.