This moist cheesecake brownie topped with a delicious and mouthwatering creamy cheesecake layer and a fudgy brownie are a great treat to commence your day on a good mood.
I made these for my mother on the Easter Vigil and she just fell in love with the combined excellent taste of this fudgy and creamy brownie cheesecake. This recipe is lip-smacking and absolutely incredible!
If you looking forward to something that will uplift your spirits you and take back on track, try to incorporate this recipe into your meals to restore your happy mood.
The recipe is very easy and takes only minutes and it’s ready. Enjoy!
Please scroll down below to see the full printable recipe for this delicious dessert recipe!
Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!
6tablespoonsChallenge Unsalted Butterroom temperature
1/2cup1/2 cup packed light brown sugar
2largeeggs, room temperature
1teaspoonpure vanilla extract
1/4cup + 2 tablespoonsunsweetened cocoa powder
FOR THE CHEESECAKE
3(8-ounce) packagesChallenge Cream Cheeseroom temperature
3largeeggs, room temperature
2teaspoonspure vanilla extract
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.