Name: Brownie Cheesecake
Prep time: 15 min
Cook time: PT-487893H47M9S
Total time: 5 h
Cuisine: American
Ingredients: 1 cup melted butter (for brownie base); 1 ¼ cups granulated sugar (divided for both layers); ¾ cup unsweetened cocoa powder (for brownie base); 1 tsp baking powder (for brownie base); 1 ½ cups all-purpose flour (for brownie base); 3 large eggs (2 for brownie base, 1 for cheesecake layer); 8 oz cream cheese, softened (for cheesecake layer); ½ cup sour cream (optional, for cheesecake layer); 1 tsp vanilla extract (for cheesecake layer); 1 tsp salt (for both layers)

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Short Description

A decadent dessert that marries the rich, fudgy goodness of brownies with a silky, creamy cheesecake layer—resulting in an irresistible, indulgent treat that’s both familiar and show-stopping.

Why You’ll Love This Recipe

Best of both worlds: Deep chocolate brownie meets lush cheesecake in one elegant bar.
Simple yet impressive: Classic pantry ingredients come together in a dessert that looks gourmet.
Perfect texture contrast: Dense fudgy base topped with cool, velvety cheesecake.
Make-ahead magic: Needs chilling time, making it perfect for prepping the night before.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup melted butter (for the brownie base)
1 ¼ cups granulated sugar (used in both layers)
¾ cup unsweetened cocoa powder (for the brownie base)
1 teaspoon baking powder (for the brownie base)
1 ½ cups all-purpose flour (for the brownie base)
3 large eggs (for both the brownie and cheesecake layers)
8 oz cream cheese, softened (for the cheesecake layer)
½ cup sour cream (optional, adds extra richness to the cheesecake)
1 teaspoon vanilla extract (for the cheesecake layer)
1 teaspoon salt (balances sweetness in both layers)

Directions

Preheat the Oven & Prep Pan
Preheat oven to 350 °F (175 °C). Grease a 9-inch baking pan or line it with parchment paper.
Make the Brownie Base
In a bowl, mix together melted butter, sugar, cocoa powder, and 2 eggs. Stir in flour, baking powder, and salt until smooth. Pour batter into the prepared pan and spread evenly.
Bake the Brownie Layer
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie base cool slightly while you make the cheesecake layer.
Make the Cheesecake Layer
In another bowl, beat the softened cream cheese with remaining egg, sugar, vanilla extract, and sour cream (if using) until smooth and creamy.
Assemble & Bake
Pour the cheesecake mixture over the slightly cooled brownie base. Smooth the top gently with a spatula. Reduce oven temperature to 325 °F (160 °C) and bake for 35–40 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
Cool & Chill
Allow the brownie cheesecake to cool to room temperature. Refrigerate for at least 4 hours—or overnight—for clean slicing and optimal texture.
Serve
Slice into squares and serve chilled. A cold fork and a warm beverage make for a divine pairing.

Servings And Timing

Yield: One 9-inch square—about 12 rich, satisfying bars
Prep Time: ~15 minutes
Bake Time: ~20–25 minutes (brownie) + ~35–40 minutes (cheesecake)
Chill Time: At least 4 hours (full flavor and texture set)
Total Time: Approximately 5 hours (including chilling), best made ahead

Variations

Swirl melted white or dark chocolate into the cheesecake layer before baking for a marbled effect.
Skip the sour cream for a tangier straight-up cheesecake layer.
Add a tablespoon of espresso powder to the brownie batter for a mocha twist.
Sprinkle chopped nuts or crushed Oreos on top before chilling for added crunch.
Drizzle caramel or berry sauce when serving for extra decadence.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days—these bars are even better as they age.
Freezer: Freeze in an airtight container for up to one month. Thaw in the fridge before serving.
Serving tip: Use a sharp, hot knife (run under warm water and wipe off) for clean slices.

FAQs

Can I omit the sour cream?

Yes—while it smooths and enriches the cheesecake, you can leave it out for a firmer, tangier layer.

Can I make this gluten-free?

Absolutely—swap in a 1:1 gluten-free flour blend in place of all-purpose flour.

Why does the cheesecake need to be slightly jiggly when done?

It continues to set as it chills—overbaking leads to cracks or a dry texture.

Can I use reduced-fat cream cheese?

You can, but full-fat yields the most luscious and creamy results.

Can I bake this as cupcakes?

Yes—fill lined muffin tins halfway with brownie batter, bake briefly, then top with cheesecake dollops and return to the oven.

How do I get a glossy top on the cheesecake layer?

Bake in a water bath or place a pan of hot water on the lower rack to create a steamy oven environment.

Can I add flavor extracts?

Yes—add lemon, almond, or mint extract (start with ¼ tsp) to the cheesecake layer for a subtle twist.

Is swirling necessary?

No—but it adds visual drama and flavor contrast that makes serving extra fun.

Why chill in the fridge and not eat right away?

Cooling solidifies both layers into perfect texture and makes slicing neat and clean.

Can I use dark chocolate in the brownie?

Yes—mix in melted or chopped dark chocolate (¼ to ½ cup) into the batter for a fudgier, richer base.

Conclusion

Brownie Cheesecake combines the best of two iconic desserts into one elegant bar that delights in every bite—from texture to flavor to presentation. Make it ahead for effortless, sumptuous serving, whether for family treats or impressive dessert offerings. Let me know if you’d like ideas on toppings or visual styling tips!

Maggie