Cheesecake Brownies
Cheesecake Brownies have delicious layers of fudgy brownie and creamy cheesecake. Add some fresh berries, and you’ve got one epic springtime dessert.
Servings 12 servings
Ingredients
For the Brownie Base:
- 6 tablespoons Challenge Unsalted Butter room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
For the Cheesecake Layer:
- 3 8-ounce packages Challenge Cream Cheese, room temperature
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
Instructions
For the Brownie Base:
- Preheat oven to 350°F. Spray an 9x9-inch baking pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream butter and sugars until light and fluffy, about 2 minutes.
- Beat in eggs and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, cocoa, and salt. Fold dry ingredients into creamed mixture by hand and mix until well blended.
- Spread mixture into prepared pan. Bake 15 to 17 minutes or until the center of the brownies are mostly set. Allow brownies to cool on a cooling rack while preparing the cheesecake layer.
For the Cheesecake Layer:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat the cream cheese and sugar until combined. Beat in eggs and vanilla and mix until fully incorporated.
- Pour cheesecake batter evenly over the brownie base.
- Bake in preheated oven for 45-50 minutes or until the cheesecake is almost set. They edges should appear to be completely set, but the center should have a slight jiggle to it.
- Cool to room temperature then refrigerate for 4-5 hours. Cut into bars and serve with fresh berries.