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Cheesecake Brownies Recipe

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4.3 from 6 reviews

Indulge in the perfect combination of rich, fudgy brownies and creamy cheesecake with these delightful Cheesecake Brownies. Featuring a smooth cream cheese layer atop a moist brownie base, topped with a drizzle of melted chocolate, this dessert offers a luscious texture contrast and irresistible flavor, perfect for parties or satisfying any sweet tooth craving.

Ingredients

Brownie Base

  • 1 package brownie mix (plus eggs, oil, and water as required by the mix package)

Cheesecake Layer

  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 3 eggs

Topping

  • 2 ounces chocolate chips (about 1/3 cup)

Instructions

  1. Prepare the oven and pan: Adjust the oven rack to the lowest position and preheat oven to 350°F (175°C). Create a foil sling by layering one 13-inch and one 9-inch sheet of foil in a 9x13 inch baking pan, arranging them perpendicular so that extra foil hangs over the edges. Press foil into corners and up the sides, smoothing it to fit snugly. Spray the foil with nonstick cooking spray to prevent sticking.
  2. Make and bake brownie base: Prepare the brownie mix according to package instructions using the specified eggs, oil, and water. Pour the batter into the prepared pan and bake for about 15 minutes, or until the top is shiny and the center is almost set but still soft.
  3. Prepare the cheesecake mixture: In a stand mixer fitted with a paddle attachment, beat softened cream cheese, sugar, and vanilla extract on medium speed until smooth and combined. Add sour cream and blend until incorporated. Add eggs one at a time, mixing on low speed after each addition until just combined, ensuring a creamy, smooth batter.
  4. Assemble and bake: Pour the cheesecake batter over the partially baked brownie base, filling the pan almost to the top. Return to the oven and bake for about 40 minutes, or until the center is nearly set with just a slight jiggle. Remove from oven and carefully run a knife or spatula around the edges to loosen the cheesecake bars from the pan.
  5. Cool and chill: Allow the brownies to cool at room temperature, then refrigerate for at least 4 hours or overnight to fully set. Before serving, let them stand for 30 minutes at room temperature for best texture.
  6. Add chocolate drizzle: Melt chocolate chips in the microwave using 30-second increments on 50% power, stirring between intervals until smooth. Drizzle melted chocolate evenly over the cheesecake brownie bars. Let the chocolate set and harden before slicing and serving.
  7. Serve: Lift the brownies out of the pan using the foil sling, slice into 24 squares, and enjoy the rich, creamy, and decadent dessert.

Notes

  • Use a foil sling in the baking pan for easy removal of the bars.
  • Sour cream adds moisture and tang to the cheesecake layer, enhancing flavor and texture.
  • Chocolate chips provide a nice finishing touch with a rich, sweet drizzle.
  • Make sure not to overbake the cheesecake layer to keep it creamy and smooth.
  • Allow chilling time for proper setting and better slicing.

Find it online: https://dishcooks.com/cheesecake-brownies-recipe/