Description
Learn how to make the perfect cheesecake brownie base with this easy recipe! Rich, fudgy brownies meet creamy cheesecake in a delicious,…
Ingredients
For the Brownie Layer:
- 1 cup (226g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup (95g) all-purpose flour
For the Cheesecake Layer:
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Optional Add-ins:
- ½ cup chocolate chips
- ½ teaspoon espresso powder (for richer flavor)
- Swirls of caramel, peanut butter, or fruit preserves
Instructions
- Preheat the Oven – Set your oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper and lightly grease it.
- Prepare the Brownie Batter:
- In a large bowl, whisk together melted butter, sugar, and cocoa powder.
- Stir in eggs and vanilla extract until well combined.
- Fold in flour and salt, mixing until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Prepare the Cheesecake Layer:
- In another bowl, beat cream cheese and sugar until smooth.
- Mix in the egg and vanilla extract until fully incorporated.
- Gently spread the cheesecake mixture over the brownie layer.
- Create a Swirl Effect (Optional):
- Use a knife or skewer to create swirls between the two layers.
- Bake:
- Place the pan in the oven and bake for 30-35 minutes or until the cheesecake is set.
- Cool & Chill:
- Allow the brownies to cool at room temperature, then refrigerate for at least 2 hours before slicing.
- Slice & Serve:
- Use a sharp knife for clean cuts and enjoy your cheesecake brownie base!
Notes
- For extra fudgy brownies, slightly underbake them and allow them to set in the fridge.
- Let all ingredients reach room temperature before mixing for a smooth cheesecake layer.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices for up to 3 months.
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