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Cream Cheese Cheesecake Brownies
Cream Cheese Cheesecake Brownies
- Recipe Submitted by maryjosh on 03/15/2019
Ingredients List
- CREAM CHEESE FILLING:
- 8 ounces cream cheese, softened to room temperature
- 2/3 cup sour cream
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- BROWNIE BATTER:
- 9 ounces (about 1 1/2 cups) semisweet or bittersweet chocolate, finely chopped (see note above)
- 16 tablespoons (2 sticks, 8 ounces) butter
- 2 cups (15 ounces) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cup (6.75 ounces) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Directions
Preheat the oven to 325 degrees F. Line a 9X13-inch baking pan with aluminum foil, lightly grease the foil with cooking spray, and set aside.
In a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), whip the softened cream cheese until smooth. Add the sour cream, sugar, and flour. Mix on medium speed until well-combined, scraping down the sides of the bowl as needed. Set aside.
For the brownie batter, combine the chocolate and butter in a large microwave-safe bowl. Microwave for 1-minute intervals at 50% power, stirring in between, until the chocolate and butter are melted and the mixture is smooth (don't overheat).
Stir in the sugar, eggs and vanilla, and whisk until well-combined.
Add the flour, baking powder, and salt. Mix until combined, just until no dry streaks remain.
Spread 1/2 of the batter evenly into the prepared pan; it will be a thin layer.
Dollop the cream cheese batter in large spoonfuls over the brownie batter. Spread into a somewhat even layer (doesn't have to be perfect).
Microwave the reserved batter for 10-15 seconds. Give it a good stir and drizzle or dollop it over the cream cheese layer.
If desired, use a knife to swirl the brownie batter through the cream cheese filling, leaving a thin border around the edges (I don't always swirl; sometimes I just leave it in dollops, but swirling will give a more even cheesecake to brownie texture).
Bake the brownies for 35-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely in the pan and then refrigerate until chilled, 2-3 hours, for easier cutting. Gently lift the brownies out of the pan with the foil overhang, cut into squares and serve (or refrigerate cut brownies until ready to serve).
In a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), whip the softened cream cheese until smooth. Add the sour cream, sugar, and flour. Mix on medium speed until well-combined, scraping down the sides of the bowl as needed. Set aside.
For the brownie batter, combine the chocolate and butter in a large microwave-safe bowl. Microwave for 1-minute intervals at 50% power, stirring in between, until the chocolate and butter are melted and the mixture is smooth (don't overheat).
Stir in the sugar, eggs and vanilla, and whisk until well-combined.
Add the flour, baking powder, and salt. Mix until combined, just until no dry streaks remain.
Spread 1/2 of the batter evenly into the prepared pan; it will be a thin layer.
Dollop the cream cheese batter in large spoonfuls over the brownie batter. Spread into a somewhat even layer (doesn't have to be perfect).
Microwave the reserved batter for 10-15 seconds. Give it a good stir and drizzle or dollop it over the cream cheese layer.
If desired, use a knife to swirl the brownie batter through the cream cheese filling, leaving a thin border around the edges (I don't always swirl; sometimes I just leave it in dollops, but swirling will give a more even cheesecake to brownie texture).
Bake the brownies for 35-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely in the pan and then refrigerate until chilled, 2-3 hours, for easier cutting. Gently lift the brownies out of the pan with the foil overhang, cut into squares and serve (or refrigerate cut brownies until ready to serve).
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