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Chocolate cheesecake brownies

Updated: Sep 25, 2021

With family in town recently, I took requests for what they wanted me to bake for them. For my sister, we landed on a brownie and knew that cheesecake would be a delicious topping.


I love the combination of cheesecake and brownie (or really anything chocolate mixed into cheesecake) but I wanted to make these extra special. I decided to add a bit of cocoa powder into the cheesecake topping, and was so excited about the result. Sometimes a double chocolate treat can be too much, but in this case the combination was perfect. The texture of the brownie overall adds to the incredible flavor. The brownie itself is perfectly fudgy and dense, and the cheesecake topping is extremely smooth and creamy.


The first time I made these, I tried to make the whole thing without a stand or hand mixer. Though the brownie recipe did need a bit of altering, the base came out really nicely even without the use of a mixer. The cheesecake topping however was a different story. Even with the cream cheese at room temperature, it was too difficult to mix the ingredients smoothly without the help of a mixer. I used a stand mixer, but you could use a hand mixer or even a blender - really whatever you have on hand to fully mix the cheesecake topping!


These can be stored in the fridge or freezer, and the best thing about brownies is they have a lengthy shelf life in either. They'll taste delicious out of the fridge for about 5 days, and will stay fresh in the freezer for enjoyment any time.

Ingredients:

Brownie batter

  • 1 stick unsalted butter (8 tablespoons)

  • 1/2 cup semisweet chocolate

  • 1/3 cup light brown sugar

  • 2/3 cup granulated sugar

  • 2 eggs

  • 1 egg yolk

  • 1 1/2 teaspoon vanilla extract

  • 1 tablespoon vegetable oil

  • 1/2 cup all purpose flour

  • 1/3 cup cocoa powder

  • 1/2 teaspoon salt

Chocolate cheesecake

  • 8oz cream cheese at room temperature

  • 1 egg

  • 2 tablespoons milk

  • 1 teaspoon vanilla extract

  • 1/4 cup + 2 tablespoons granulated sugar

  • 1 tablespoon cocoa powder

Total time: About two hours (optional time to freeze prior to slicing for a few hours)

Prep time: About 20-25 minutes

Bake time: 35-40 minutes

Cooking instructions: First, make your brownie batter. Preheat your oven to 350 degrees. In a large bowl, melt your butter in the microwave. Add in all of your semisweet chocolate, stir to coat your chocolate with the melted butter, and then place back into the microwave for another 15-30 seconds. Leave your mixture be for about a minute, and then stir to combine your chocolate and butter fully.


Into your bowl, add in both sugars and stir to combine using a large spoon or spatula. In a separate small container, add both eggs and your extra yolk. Use a fork or whisk to combine your eggs together for about 30 seconds to a minute. Into your large bowl, add in your eggs, vanilla, and oil. Using your same spatula or large spoon, stir together with speed to combine for about a minute. At this point, you'll incorporate your dry ingredients. I recommend sifting in your flour, cocoa powder, and salt first. I used a mesh strainer rested on top of my large bowl and added in my dry ingredients. Then you can lightly tap the sides of the strainer with one hand while holding the handle in the other to sift your dry ingredients clump free into your wet ingredients. Using the same spatula or large spoon, fold your dry ingredients in. Move slowly here and be sure to only mix as much as necessary.


Reserve about 1/3 cup of your brownie mixture and set aside. Line a 9x9in square pan (or you can use an 8x8 pan and increase the cook time a bit) with parchment paper. I recommend ensuring all sides of the pan are lined, or you can lightly grease. Pour your mixture in and gently spread flat. You can use any flat tool, or even a spoon, to lightly spread your mixture so that it is evenly poured across your pan. Meanwhile, make your chocolate cheesecake topping. Into your stand mixer with the paddle attachment, or you can use a large bowl and hand mixer, add all of your cream cheese. Turn your mixer on at a medium to high speed for 1-2 minutes. Use a spatula to scrape down the sides of your bowl and the paddle attachment. Add in your granulated sugar, and then turn your mixer back on to a high speed for another minute.


Next, add in your milk, eggs, and vanilla extract. Turn your mixer back on at a medium speed for another minute. Scrape down the sides of your bowl, paddle attachment, and the bottom of your bowl. Finally, add your tablespoon of cocoa powder in, and then turn your mixer back on at a medium speed for another minute until fully combined and smooth. Check that your mixture is fully combined, and if needed scrape down the bottom and sides of your bowl and mix one final time.


Finish prepping and baking your brownies. Pour your cheesecake mixture over your brownie batter and spread evenly. Then, grab your 1/3 cup of brownie that you reserved and dollop it across the top of your cheesecake mixture. Use a knife or sharp tool to mix your brownie batter through the top. Move slowly here but don't worry about it looking perfect. The goal is to get pieces of brownie throughout the cheesecake. At the end, you can use your spatula or flat tool to spread the top of your cheesecake.


Your oven should be heated to 350 degrees. Place your brownies into the oven for 35-40 minutes. You'll know it's done when you shake your pan and the cheesecake topping still jiggles just slightly but is set around the edges. Once it's fully baked, allow your chocolate cheesecake brownies to cool for about an hour or so at room temperature. For the easiest slicing, place your brownies into the freezer for a few hours (or overnight) before slicing. At a minimum, freeze your brownies for an hour after coming to room temperature.


When you're ready to slice, you can remove your cheesecake brownies from the pan or slice in the pan. My preference is to slice into 16 squares out of the pan. You can also leave them as larger squares, cutting into 9 pieces total. Once it is sliced, you can store the pieces in the fridge for about 5 days, or store in the freezer to eat any time! I think they taste great just out of the freezer, but I usually give them about 10 minutes at room temperature before enjoying. Carb and serving info: Carbs for full recipe: 398 Carbs per serving (1 of 16) : 25 Carbs per serving (1 of 9): 44

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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