why make this recipe
Brownie cheesecake combines two favorite desserts into one rich and creamy treat. The fudgy brownie base pairs perfectly with the smooth cheesecake layer, creating a delightful contrast in textures and flavors. It’s perfect for special occasions, family gatherings, or any time you need a sweet pick-me-up. Plus, it’s easy to make, so even beginner bakers can impress their friends and family!
how to make Brownie Cheesecake
Ingredients:
- 1/2 cup unsalted butter
- 4 oz dark chocolate
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup plain flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 tbsp plain flour
- 1/4 cup heavy cream
Directions:
- Preheat the oven to 350°F (175°C).
- Make the brownie layer: Melt the butter and dark chocolate together in a bowl. Mix in the eggs, granulated sugar, brown sugar, plain flour, cocoa powder, and salt until fully combined. Pour this mixture into a greased cake tin and bake for 15-20 minutes.
- Make the cheesecake layer: In another bowl, beat the softened cream cheese, granulated sugar, vanilla extract, sour cream, flour, and heavy cream until smooth. Pour this mixture over the baked brownie layer.
- Continue baking for another 30-35 minutes, or until set, checking with a toothpick for moist crumbs.
- Chill in the fridge for at least 4 hours or preferably overnight to set completely.
- Once chilled, slice and enjoy your delicious brownie cheesecake!
how to serve Brownie Cheesecake
Serve brownie cheesecake chilled, directly from the fridge, for the best taste and texture. You can add whipped cream or fresh berries on top for an extra treat. It’s perfect for parties, family gatherings, or as a dessert after dinner.
how to store Brownie Cheesecake
Store any leftover brownie cheesecake in an airtight container in the fridge. It will keep well for about 4-5 days. If you want to keep it longer, you can freeze it. Wrap individual slices in plastic wrap and place them in a freezer bag, where they can last for up to 3 months.
tips to make Brownie Cheesecake
- Make sure the cream cheese is at room temperature before mixing. This will help create a smooth cheesecake layer.
- Do not overbake the cheesecake layer; it should be set with a little jiggle in the middle.
- Allow the cheesecake to chill thoroughly; this enhances the flavor and texture.
variation
You can add chocolate chips to the brownie layer for extra chocolate flavor. For a fruity twist, consider adding swirls of berry puree on top of the cheesecake before baking.
FAQs
Can I make this brownie cheesecake ahead of time?
Yes! This cheesecake is great for making a day in advance. It tastes even better after sitting in the fridge overnight.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but it will result in a sweeter brownie layer. Dark chocolate gives a richer flavor.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or buttermilk for a similar creamy texture and tang.
Brownie Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Make the brownie layer: Melt the butter and dark chocolate together in a bowl. Mix in the eggs, granulated sugar, brown sugar, plain flour, cocoa powder, and salt until fully combined. Pour this mixture into a greased cake tin and bake for 15-20 minutes.
- Make the cheesecake layer: In another bowl, beat the softened cream cheese, granulated sugar, vanilla extract, sour cream, flour, and heavy cream until smooth. Pour this mixture over the baked brownie layer.
- Continue baking for another 30-35 minutes, or until set, checking with a toothpick for moist crumbs.
- Chill in the fridge for at least 4 hours or preferably overnight to set completely.
- Serve brownie cheesecake chilled, directly from the fridge, for the best taste and texture. You can add whipped cream or fresh berries on top for an extra treat.
- Store any leftover brownie cheesecake in an airtight container in the fridge. It will keep well for about 4-5 days. If you want to keep it longer, you can freeze it. Wrap individual slices in plastic wrap and place them in a freezer bag, where they can last for up to 3 months.
