Layered Cheesecake Brownies
Submitted by pmow
Layered cheesecake brownies stack a dense semisweet chocolate brownie base under a tangy sour cream cheesecake topping. Finished with fresh berry sauce or chocolate ganache for serious dessert ambition.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minThese are not your average marbled cheesecake brownies. The two layers stay distinct rather than swirled, with a rich, dense chocolate brownie base on the bottom and a true cheesecake layer (eggs, sugar, sour cream and all) on top. The result is essentially two desserts in one slice.
The brownie layer freezing trick is the key. While you mix the cheesecake, the brownie base sits in the freezer to firm up. This prevents the wet cheesecake batter from sinking into the brownie below and creating a soggy interface between layers. Skipping this step gives you a muddled, swirled result instead of clean stripes.
8 ounces of melted semisweet chocolate gives the brownie base its serious chocolate punch. This is more chocolate per square inch than a typical brownie recipe, which means the cheesecake layer doesn’t overwhelm the chocolate. Both layers stand up to each other in every bite.
Chef Tips
- Use a foil-lined pan with non-stick spray. The foil overhang lets you lift the whole slab out for easy slicing.
- Bring the cream cheese fully to room temperature. Cold cream cheese leaves lumps that no beating will smooth out.
- Chill the baked bars at least 2 hours before cutting. Warm cheesecake brownies tear and smear. Cold ones slice cleanly.
Variations
- Top with fresh raspberry or strawberry sauce for a contrasting berry note.
- Drizzle warm chocolate ganache over the top for triple-chocolate intensity.
- Add ¼ teaspoon of espresso powder to the brownie layer for deeper chocolate flavor.
Ingredients
Directions
BROWNIE LAYER: Beat the butter in a bowl for 1 minute until smooth, gradually beat in the sugar and then the eggs, one at a time.
Add the vanilla, salt and the melted chocolate.
Quickly beat in the flour just until blended.
Scrape this mixture evenly into the prepared pan that was foil lined and sprayed with a non-stick spray.
Freeze until you have the cheesecake mixture complete.
CHEESECAKE LAYER: Take the cream cheese and the butter and blend well.
Add the sugar and the flour and the eggs, beat until very fluffy, then add the sour cream and vanilla.
Pour this over the top of the brownie mixture.
Place into the oven for 45 minutes.
When cooled top with a fresh berry sauce or a rich chocolate Ganache.
Comments
