Bake Cheesecake Recipes Brownie Cheesecake Fusion
When I first made this brownie cheesecake, I wasn’t sure if I was baking a cake or breaking some kind of sacred dessert law. Brownies and cheesecake in one bite feels like cheating, doesn’t it? Yet here we are, and trust me, no one’s complaining. The fudgy bottom with the creamy cheesecake top creates this beautiful contrast that makes your fork keep going back for more.
I’ve tried many cheesecake brownies from box recipes before, but this homemade version has something extra. It brings together the charm of unique cheesecake recipes with the indulgence of chocolate cheesecake recipes. The chocolate base holds up the velvety cream cheesecake layer in such a way that you can’t help but smile at each slice.
If you’ve ever searched for a recipe for cheesecake that balances comfort with wow-factor, this is it. It’s not complicated, either—it feels like one of those easy cheesecake recipes you’ll come back to again and again. In the end, what you get is a dessert that feels personal, impressive, and ridiculously delicious.
Servings: 12 slices
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar (for cheesecake layer)
- 2 large eggs (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
Instructions
- Preheat oven to 350°F and line a 9x13-inch pan with parchment paper.
- In a large bowl, whisk together melted butter, sugar, eggs, vanilla, cocoa powder, flour, and salt until smooth.
- Pour most of the brownie batter into the pan, reserving about 1/2 cup for topping.
- In another bowl, beat cream cheese, sugar, eggs, and vanilla until smooth and creamy.
- Spread the cheesecake mixture evenly over the brownie batter in the pan.
- Dollop the reserved brownie batter on top and swirl with a knife for a marbled effect.
- Bake for 45-50 minutes, until the center is set but still slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours before slicing.