Brownie Cheesecake
These brownie cheesecake bars are the best of both worlds. The base is a chocolate brownie - either made form scratch or you can use a box mix. Then there's a layer of smooth, creamy cheesecake.
Servings 18 pieces
Ingredients
Brownie Layer*
- 1 cup unsalted butter , melted
- 2 cups granulated sugar
- 1 cup cocoa powder
- ½ teaspoon salt
- 3 large eggs , room temperature
- 1 cup flour
Cheesecake Layer
- 24 oz cream cheese , softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 1 tablespoon cornstarch
- 4 large eggs
Instructions
Make the Brownie
- Preheat the oven to 325F degrees.
- Line a 9x13 inch baking pan with aluminium foil and lightly grease.
- In a large bowl mix together the melted butter, sugar, cocoa powder and salt.
- Stir in the vanilla extract and eggs.
- Gently fold in the flour.
- Pour the batter into the prepared pan and bake for 15-20 minutes, or until the top is just set, but still shiny. (It will still be wobbly). Remove from the oven.
Make the Cheesecake
- As the brownie is baking, make the cheesecake layer.
- Beat together the cream cheese and sugar until soft.
- Mix in the sour cream, vanilla & cornstarch. Turn off the mixer and scrape down the sides of the bowl.
- With the mixer on low, carefully beat in the eggs until just combined.
- Spoon the batter overtop of the baked brownie layer, and spread evenly. Be careful, the pan will be hot.
- Place in the preheated oven and bake for 30-35 minutes or until the top is just set and has a slight wobble when you nudge the pan.
- Turn off the oven, open the oven door and cool in the oven for 30 minutes.
- Take the cheesecake out of the oven and cool until it reaches room temperature. Wrap the pan with clingfilm or aluminium foil and chill in the fridge for at least 4 hours or overnight.
- Cut into slices and top with pie filling or fresh fruit to serve.
Notes
*If using boxed brownie mix, prepare the brownie according to package instructions and then continue with step 6.