Irresistible Fudgy Cheesecake Brownies: The Ultimate Two-Layer Dessert
Imagine sinking your teeth into a dessert that perfectly marries two beloved classics: the rich, decadent fudginess of a brownie and the smooth, creamy tang of a cheesecake. These Cheesecake Brownies deliver exactly that, offering an unbelievably delicious experience in every bite. They feature a deeply chocolatey, fudgy brownie base topped with an exquisitely smooth and creamy cheesecake layer. Despite their impressive appearance and complex flavor profile, this recipe is surprisingly easy to follow, making it your go-to dessert for any occasion, from a casual girl’s night to a festive holiday gathering.
This post is sponsored by PHILADELPHIA Cream Cheese. As always, all opinions are mine.
If you’ve ever wondered what could possibly elevate a classic brownie, the answer is a luxurious, creamy layer of cheesecake. These cheesecake brownies are a true revelation, taking a simple dessert to gourmet heights without demanding professional baking skills. The harmonious combination of textures and flavors is simply irresistible. You get the intensely rich and moist brownie texture, perfectly complemented by the light, tangy, and velvety smooth cheesecake. It’s a match made in dessert heaven that truly does not disappoint!
The secret to these sensational bars lies in their perfectly balanced layers. The brownie base is designed to be incredibly chocolatey and fudgy, providing a robust foundation. Above this, the cheesecake layer is crafted to be exceptionally smooth, almost melting in your mouth. While a simple drizzle of melted chocolate adds an elegant touch, the versatility of these bars allows for endless customization. Consider topping them with a vibrant homemade strawberry sauce, a rich and buttery salted caramel sauce, or a cloud of fluffy homemade whipped cream. Each option adds another dimension of flavor and visual appeal, making these brownies adaptable to any palate or occasion.
These decadent bars are a fantastic choice for virtually any celebration. Picture them as the star dessert at a lively girl’s night, a thoughtful treat for Mother’s Day, a charming addition to baby showers, or a delightful highlight for any holiday throughout the year. Their universal appeal and relative ease of preparation make this a fabulous recipe to have in your repertoire, ready to impress and satisfy whenever the craving for something extraordinary strikes. It’s a comforting yet sophisticated dessert that promises smiles and contented sighs year-round.
Essential Ingredients for Perfect Cheesecake Brownies
Despite their luxurious two-layer structure, these cream cheese brownies boast a surprisingly straightforward ingredient list. The key lies in selecting quality components that work together to create an unforgettable dessert. Here’s a detailed look at what you’ll need and why each ingredient plays a crucial role in achieving the perfect fudgy brownie and creamy cheesecake layers:
- Unsalted Butter: For the brownie layer, unsalted butter is highly recommended. This allows you complete control over the total salt content in your brownies, preventing them from becoming overly salty. If you only have salted butter on hand, remember to reduce the amount of added salt in the recipe by 1/4 teaspoon for every stick (1/2 cup) of butter used. Butter contributes significantly to the fudgy texture and rich flavor of the brownie base, ensuring it’s moist and decadent.
- All-Purpose Flour: This forms the structural backbone of your brownie. When measuring flour, always use the “spoon and level” method: gently spoon the flour into your measuring cup until it’s overflowing, then level it off with a straight edge (like the back of a knife). Scooping flour directly from the bag can compact it, leading to too much flour and brownies that are dry, dense, or undesirably cakey rather than fudgy.
- Unsweetened Cocoa Powder: This is the magic behind the brownies’ deep, intense chocolate flavor and rich dark color. Using unsweetened cocoa powder allows the sweetness to be precisely controlled by the added sugar. You can use natural unsweetened cocoa powder or Dutch-processed cocoa powder for different nuances in flavor and color – natural gives a slightly fruitier chocolate flavor, while Dutch-processed is smoother and darker.
- Salt: A small but mighty ingredient, salt is essential for balancing the sweetness in both the brownie and cheesecake layers. More importantly, it acts as a flavor enhancer, intensifying the chocolate notes in the brownie and bringing out the subtle tang of the cheesecake, ensuring neither layer tastes flat or overly sweet.
- PHILADELPHIA Cream Cheese: The undisputed star ingredient for the cheesecake layer! For a truly smooth, rich, and creamy cheesecake, the quality of your cream cheese is paramount. I exclusively recommend using bricks of PHILADELPHIA Cream Cheese. Their consistent texture and superior quality are unmatched, resulting in a cheesecake that is flawlessly smooth and incredibly creamy without any grittiness. Having used PHILADELPHIA Cream Cheese for years, I can confidently say it’s the secret to a perfect cheesecake layer.
- Sour Cream: This ingredient plays a vital role in achieving the desired texture for the cheesecake. Sour cream adds a delightful subtle tang that brightens the cheesecake’s flavor and contributes to a lighter, airier, and less dense consistency. It helps create a cheesecake layer that is incredibly smooth and velvety, preventing it from becoming too thick or heavy.
- Granulated Sugar: Sweetness is key, and granulated sugar is used in both the brownie and cheesecake layers. In the brownies, it provides sweetness and contributes to the moist, fudgy texture. In the cheesecake, it perfectly balances the tang of the cream cheese and sour cream, creating a harmonious sweet and tangy flavor profile.
- Eggs & Pure Vanilla Extract: Eggs are crucial for structure in both layers, binding the ingredients together and contributing to the overall texture. In the brownies, they help create chewiness and fudginess. In the cheesecake, they provide essential structure and creaminess, preventing it from crumbling. Pure vanilla extract, added to both layers, enhances all the other flavors, lending a warm, aromatic depth that completes the dessert. Ensure your eggs are at room temperature for both layers for optimal mixing and emulsion.
Crafting Your Perfect Cheesecake Brownies: A Step-by-Step Guide
Creating these delightful two-layer bars is simpler than you might think. We’ll start with the rich, fudgy brownie base, then move on to the creamy cheesecake topping. Precision and attention to detail at each stage will ensure a spectacular result.
Building the Fudgy Brownie Layer:
- Prepare Your Baking Pan: Begin by preheating your oven to 350°F (177°C). Line a 9×13-inch baking pan with either parchment paper or aluminum foil. A crucial tip for easy removal and cleanup is to leave some overhang on the sides – this creates “handles” to lift the cooled brownies out of the pan effortlessly. Lightly spray the lined pan with nonstick cooking spray to prevent any sticking.
- Combine Wet Ingredients: In a large mixing bowl, gently whisk together your melted unsalted butter and granulated sugar until they are thoroughly combined and smooth. It’s essential to allow your melted butter to cool slightly before adding it to the sugar. This step ensures that when you incorporate the eggs, the residual heat from the butter won’t “scramble” them, which can lead to an undesirable texture. Once cooled, whisk in the four large, room-temperature eggs and the pure vanilla extract until everything is fully incorporated and the mixture is light and uniform.
- Incorporate Dry Ingredients: For the smoothest brownie batter, it’s highly recommended to sift your dry ingredients. Sift the all-purpose flour, unsweetened cocoa powder, and salt directly into the wet mixture. Sifting prevents any large lumps of flour or cocoa from forming in your batter, ensuring a consistent and tender crumb in your finished brownies. Mix until just combined; be careful not to overmix, as this can develop the gluten in the flour and result in tough, dry brownies.
- Pre-bake the Brownie Base: Pour the luscious brownie batter into your prepared pan and spread it evenly. The next critical step is to pre-bake this brownie layer. Bake at 350°F (177°C) for approximately 20-22 minutes, or until the top of the brownies is just set. A toothpick inserted into the center might come out with a few moist crumbs, but the surface should feel firm. Pre-baking the brownie base is crucial because it allows the brownie to set sufficiently to support the creamy cheesecake layer without becoming soggy or sinking into it. This also helps create distinct, beautiful layers.
- Cool Briefly: Remove the partially baked brownie layer from the oven and set it aside to cool for 5 to 10 minutes while you prepare the cheesecake layer. Keep the oven temperature at 350°F (177°C), as you’ll be putting the pan back in shortly.
Crafting the Velvety Cheesecake Layer:
While your brownie layer cools, you can swiftly assemble the cheesecake topping. This layer relies on just five simple yet impactful ingredients: PHILADELPHIA Cream Cheese, sour cream, granulated sugar, eggs, and pure vanilla extract.
- Cream Cheese and Sour Cream: In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and an electric hand mixer), begin by beating the softened PHILADELPHIA Cream Cheese and room-temperature sour cream together. This initial step is vital to achieve a perfectly smooth, lump-free cheesecake batter. Beat until the mixture is light, airy, and completely combined, scraping down the sides of the bowl as needed.
- Sweeten and Flavor: Next, mix in the granulated sugar and pure vanilla extract until they are fully incorporated into the cream cheese mixture. Continue to scrape down the sides of the bowl to ensure all ingredients are evenly distributed.
- Add Eggs Carefully: The final step for the cheesecake batter is to incorporate the eggs. Add the three room-temperature large eggs one at a time, mixing on a low speed until each egg is just combined. Overmixing the eggs can introduce too much air into the batter, which can cause the cheesecake to puff up excessively during baking and then crack as it cools. Gentle mixing ensures a dense, smooth, and crack-free cheesecake.
- Final Bake: Pour the prepared cheesecake filling directly over the pre-baked brownie layer, spreading it gently into one even layer. Return the pan to the preheated 350°F (177°C) oven and bake for an additional 25 to 30 minutes. You’ll know the bars are done when the edges of the cheesecake are set and appear slightly firm, but the center still has a slight jiggle to it when gently shaken. This “jiggly center” indicates that the cheesecake is cooked through but remains wonderfully creamy.
- Cooling and Chilling: Remove the pan from the oven and allow the cheesecake brownies to cool completely on a wire rack at room temperature for about 2 hours. This gradual cooling process is crucial for preventing cracks. Once cooled to room temperature, cover the pan tightly with plastic wrap and transfer it to the refrigerator. Allow the bars to chill for a minimum of 3 to 4 hours, or ideally, overnight. Thorough chilling ensures the cheesecake sets properly, making it easier to slice and enhancing its firm, creamy texture.
- Serve and Enjoy: Once completely chilled, use the parchment paper or foil overhang to lift the entire slab of cheesecake brownies out of the pan. Place it on a cutting board, slice into desired squares, and if desired, drizzle with a little melted chocolate for an extra touch of elegance and flavor. Return to the refrigerator for 10-15 minutes to allow the chocolate to set, then serve these magnificent, two-layer treats and savor every moment!
Frequently Asked Questions (FAQ’s)
How to Store Cream Cheese Brownies?
To maintain their freshness and creamy texture, store these cheesecake brownies in an airtight container in the refrigerator. They will remain delicious for up to 4 days. Always ensure they are covered to prevent them from drying out or absorbing other flavors from the fridge.
Can I Freeze Them?
Absolutely! These cheesecake brownies freeze exceptionally well, making them an ideal dessert to prepare ahead of time. To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator. I recommend drizzling them with melted chocolate or any other desired topping on the day you plan to serve them for the best presentation and texture.
What Type of Cream Cheese Should I Use?
For the best possible results – a cheesecake layer that is incredibly smooth, dense, and creamy – I cannot emphasize enough the importance of using block-style cream cheese. Specifically, PHILADELPHIA Original Cream Cheese in brick form is highly recommended. Avoid whipped or spreadable cream cheese from tubs, as these have a different consistency and higher water content, which will negatively impact the texture of your cheesecake. Opting for full-fat cream cheese will also deliver the richest flavor and most luxurious mouthfeel.
Expert Baking Tips for Flawless Cheesecake Brownies
- Sift Dry Ingredients for Brownies: For a consistently smooth and tender brownie, always sift your all-purpose flour, cocoa powder, and salt. This step eliminates any lumps and ensures the dry ingredients are evenly distributed, leading to a perfectly textured brownie without pockets of unmixed powder.
- Don’t Overbake the Brownie Layer: When pre-baking the brownie layer, only bake until the top is just set. It should still look slightly underdone and a toothpick inserted might come out with moist crumbs, but no wet batter. Overbaking the brownie at this stage can result in a dry base once it goes back in the oven with the cheesecake layer.
- Achieve Room Temperature Ingredients for Cheesecake: This is perhaps the most crucial tip for a velvety cheesecake. Ensure your cream cheese, sour cream, and eggs are all at true room temperature. Cold ingredients don’t emulsify properly, leading to a lumpy batter and a less smooth cheesecake texture. If you’re short on time, you can quickly bring eggs to room temperature by placing them in a bowl of warm water for 5-10 minutes.
- Mix Cheesecake Gently: When preparing the cheesecake batter, avoid overmixing, especially after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to puff up dramatically in the oven and then crack as it cools. Mix on low speed until just combined for a dense, creamy, and smooth finish.
- Cool Gradually: Do not skip the gradual cooling steps. Letting the bars cool completely at room temperature on a wire rack before refrigerating prevents drastic temperature changes that can lead to cracks in the cheesecake layer. Patience here is key for a beautiful, intact dessert.
- Proper Slicing for Clean Edges: For neat, professional-looking slices, make sure the cheesecake brownies are thoroughly chilled. Use a large, sharp knife, warming it in hot water and wiping it clean between each cut. This technique ensures clean edges and prevents the cheesecake from sticking to the blade.
More Decadent Brownie Recipes to Indulge In!
- ClassicHomemade Fudgy Brownies
- Irresistible Salted Caramel Brownie Bites
- Chewy Brownie Cookies
- Tangy Raspberry Cheesecake Brownies
- Decadent Peanut Butter Cup Brownies
Cheesecake Brownies
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Ingredients
For the brownie layer:
- 1 cup (230 grams) unsalted butter , melted and slightly cooled
- 2 cups (400 grams) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 cup (85 grams) unsweetened cocoa powder
- 1/2 teaspoon salt
For the cheesecake layer:
- 3 packages (8-ounces each) PHILADELPHIA Original Cream Cheese , softened to room temperature
- 1/2 cup (120 grams) sour cream , room temperature
- 2/3 cup (135 grams) granulated sugar
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- Optional: 2 ounces semi-sweet chocolate , melted
Instructions
To make the brownie layer:
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Preheat oven to 350°F (177°C). Line a 9×13 baking pan with aluminum foil or parchment paper, leaving an overhang on the sides for easy lifting. Spray lightly with nonstick cooking spray, and set aside.
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In a large mixing bowl, whisk together the melted (and slightly cooled) unsalted butter and granulated sugar until well combined. Whisk in the room-temperature eggs and pure vanilla extract until fully combined and smooth. Sift in the all-purpose flour, unsweetened cocoa powder, and salt, mixing until just combined and no dry streaks remain. Avoid overmixing.
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Pour the brownie batter into the prepared pan and smooth it out into one even layer. Bake at 350°F (177°C) for 20-22 minutes or until the top of the brownies is just set. A toothpick may come out with moist crumbs.
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Remove from the oven and set aside to cool for 5-10 minutes while you prepare the cheesecake layer. Keep oven temperature at 350°F (177°C).
To make the cheesecake layer:
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the softened PHILADELPHIA Cream Cheese and room-temperature sour cream together until completely smooth and lump-free.
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Then, mix in the granulated sugar and pure vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed to ensure even mixing.
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Mix in the room-temperature eggs, one at a time, on low speed until each one is just combined. Be careful not to overmix to avoid incorporating too much air.
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Pour the creamy cheesecake filling on top of the pre-baked brownie layer and gently spread it into one even layer.
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Return to the oven and bake at 350°F (177°C) for 25-30 minutes, or until the edges of the cheesecake are set but the center still shows a slight jiggle when gently shaken.
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Remove from the oven and cool completely on a wire rack at room temperature (approx. 2 hours). Then, cover tightly with plastic wrap and refrigerate for 3-4 hours, or until the bars are completely chilled and set.
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Once chilled, use the parchment or foil overhang to lift the bars from the pan. Cut into squares, drizzle with the optional melted chocolate, and place back in the refrigerator for 10-15 minutes or until the chocolate is firm. Serve and enjoy!
Notes
Freezing Instructions: Bars will freeze well for up to 3 months. For best results, thaw overnight in the refrigerator. I suggest drizzling them with melted chocolate the same day you plan to serve them for optimal freshness and appearance.
Room Temperature Ingredients: It’s best to use room temperature ingredients for both layers of this recipe. I suggest setting out your butter, cream cheese, sour cream, and eggs at least 1-2 hours ahead of time to ensure they come to room temperature before you begin baking. This will result in a smoother batter and better texture.
Cream Cheese: For the smoothest, creamiest cheesecake layer, I strongly recommend using block-style PHILADELPHIA Original Cream Cheese. Avoid using whipped or tub cream cheese for this recipe.