cheesecake brownies…

People love cheesecake, people love brownies…so why not make combine them and make one hell of a dessert? I have heard of cheesecake brownies, but I have never attempted to make them. However, last week I was feeling uninspired and decided to search for this concoction on foodgawker. There were several recipes that came up, but for some reason the one from Rosa’s Yum Yums reeled me in. I think it was the serene mint green background in her picture or maybe it was the fact that her brownies were beautifully marbled! After reading her blog entry, I realized I had all the ingredients so I got to baking! I did alter this recipe a little bit to meet my needs, but you can click here to see the original recipe that Rosa adapted from Gourmet Magazine. The original recipe yields an 8×8 batch, I doubled that recipe to fill a 9×13 pan. This recipe is seriously amazing, I guarantee people will be hounding you for the recipe, so have some on hand!
Cheesecake Brownies
Makes 32 brownies.
Ingredients for the “Brownie Batter”:
2 Sticks unsalted butter, cut into pieces
5 ounces unsweetened chocolate, chopped
2 cups superfine sugar*
2 large eggs
1 tsp pure vanilla extract
1 pinch salt
1 1/3 cup all purpose flour
1 tsp baking powder

Ingredients for the “Cheesecake Batter”:
2 (8 ounce) packages cream cheese; softened
2/3 cup superfine sugar*
2 large egg yolks
1/2 tsp pure vanilla extract

Method for the “Brownie Batter”:
1. Put an oven rack in the middle of the oven and preheat oven to 350° F.
2. Line a 9×13 inch square baking pan with foil and butter.
3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. (I used the microwave)
4. Remove from heat, pour into a big bowl and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined and shiny.
5. Whisk in flour and baking powder until just combined and spread in baking pan.

Method for the “Cheesecake Batter” and for baking the brownies:
6. Whisk together the cheesecake batter ingredients in a small bowl until smooth.
7. Dollop over brownie batter, then swirl in with a knife or spatula.
8. Bake until the edges are slightly puffed and center is just set, about 45 minutes.
9. Let cool on a wire rack.
*Note- If you do not have superfine sugar, just throw some granulated sugar in the food processor for a few seconds. Also, these are pretty sweet, so you could definitely cut down the amount of sugar in the brownie batter!

32 Responses to “cheesecake brownies…”

  1. Cristine — March 18, 2009 at 2:44 am

    Oh how you tempt me! Looks amazing!

  2. Miette — March 18, 2009 at 4:40 am

    So scrumptious… Very yummy !

    Cheers,

    Miette

  3. Laura P. — March 18, 2009 at 5:19 am

    yum, I love cheesecake brownies! : )

  4. Debbie — March 18, 2009 at 7:28 am

    Looks delicious!

  5. Maria — March 18, 2009 at 7:50 am

    Beautiful brownies! I love the swirl!

  6. Ingrid — March 18, 2009 at 11:17 am

    Oh, yeah! You are so right cheesecake and brownies make one heck of a dessert. Yours looks good….pretty smart to double the recipe and make MORE!
    ~ingrid

  7. Emily — March 18, 2009 at 2:47 pm

    my diet has officially just gone out the window. i’m talking myself out of licking the screen. those look ridiculously good.

    xo

    emily

    http://wideopenspaces.squarespace.com/

  8. Risa — March 18, 2009 at 4:19 pm

    I seriously wan to lick the screen!

  9. Cross Country Bakers — March 18, 2009 at 4:32 pm

    WOW! Those look amazingly good!!! YUM!!!

    The DeL Sisters

  10. thereddeer — March 18, 2009 at 4:32 pm

    I am bookmarking this now – I love cheesecake and brownies! A winning combination.

  11. oneordinaryday — March 18, 2009 at 4:35 pm

    These remind me of the cream cheese brownies my mom used to make, only she topped them with a layer of ganache. So darn good. Great pictures!!
    Michelle
    http://oneordinaryday.wordpress.com/

  12. Teanna — March 19, 2009 at 7:45 am

    Those are seriously out of control! Seriously.

  13. Ruth Ellis — March 19, 2009 at 12:55 pm

    Oh wow! I don’t even want to think about how bad for me these would be, but they look sooooooo good – think they might have just shot their way up to the top of my baking hit list :o)

  14. Pamela — March 19, 2009 at 8:06 pm

    These just look achingly delicious!

  15. Elyse — March 19, 2009 at 10:19 pm

    Mmm, your pictures have me totally hungry for these brownies right now. They are just gorgeous, and combining two of life’s best desserts is never a bad thing!

  16. vibi — March 20, 2009 at 6:53 am

    Slurp!

  17. NikiTheo — March 20, 2009 at 10:35 am

    Oh yum….

  18. Erin — April 4, 2009 at 6:52 pm

    These were amazing. I made them Thursday and blogged about them (and you!) here: http://nagle5.blogspot.com/2009/04/cheesecake-brownies.html

    Thanks for sharing this amazing recipe!

  19. Jeremy — June 2, 2009 at 11:00 pm

    This is mouth watering with all its glamor. My brothers are crazy about cheese. I think they will like it for summer time treat, would make for the family and give them a surprise.

  20. 25seconds — July 23, 2009 at 8:06 pm

    I made this recipe for a family picnic….ABSOLUTELY WONDERFUL! Thank you.

  21. Sarah — December 15, 2009 at 11:09 am

    hey, can I know how much is 2 sticks of unsalted butter? preferably in grams. thanks =)

    Sarah

  22. Lauren — March 1, 2010 at 1:48 pm

    These came out delicious!
    There is something inviting about cold cheesecake, so I decided to put a few of them them in the fridge after they cooled. Let me tell you they were even better the next day. The cheesecake was more “cheesecakey” . I think I like them even better chilled :)

  23. designjr — March 12, 2010 at 5:35 pm

    yum! cheesecake and brownie – what a combination :)

  24. k.roberts — June 25, 2010 at 3:17 am

    Hey Sarah!

    A stick of butter is a 1/2 cup (113.4 g)

    Can’t wait to try these for my upcoming summer potluck …

  25. Michelle Hoang — August 12, 2011 at 7:13 pm

    I’m really confused about the “superfine” sugar.. so would it be Powdered Sugar? or is Granulated Sugar fine?

    • Jamie — August 12th, 2011 at 7:21 pm

      Michelle-
      Granulated sugar comes in a super fine granule size. If you can’t find it, simply use regular sugar. Thanks for stopping by.
      -Jamie

  26. paige — August 17, 2012 at 8:51 am

    looks amazing! :)
    is there no save to recipe box on this page..?

    • Jamie — August 20th, 2012 at 5:27 pm

      Paige-
      We are still working o update all of the older recipes with the save recipe feature. Unfortunately, we have not gotten to this one yet. Thanks for stopping by.
      Jamie

  27. Dawn — December 27, 2013 at 2:38 pm

    could you use 5 oz cocoa powder instead of chopping chocolate?

    • Jamie — January 10th, 2014 at 11:42 am

      Dawn, I wouldn’t. The texture will be completely different.
      – Jamie

  28. Bonnie — January 30, 2014 at 12:50 am

    These look amazing…will be making them for a friends birthday! Thanks for sharing!

    • Jamie — January 31st, 2014 at 1:21 pm

      Bonnie-

      That’s fantastic! Please stop back and let us know your experience with the recipe. Have a great day and thank you so much for following MBA!

      -Jamie

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