Brownie Cheesecake
Are you ready to indulge in a dessert that combines the fudgy richness of brownies with the creamy delight of cheesecake? Our brownie cheesecake is a showstopper, perfect for special occasions or simply to satisfy your sweet tooth. This heavenly dessert is layered with a chocolate brownie base and a luscious cheesecake filling, creating a delightful contrast of textures and flavors. Let’s dive into the recipe that promises to elevate your dessert game!
Ingredients
- For the brownie base:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 30 minutes, with a baking time of 50-60 minutes, plus cooling time.
Nutritional Value
Each serving of brownie cheesecake (1 slice, approximately 1/12 of the cake) contains about 450 calories, 25g fat, 50g carbohydrates, and 6g protein. This is based on standard ingredient measures and may vary.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a saucepan, melt the butter over low heat, then stir in granulated and brown sugar until combined.
- Remove from heat, and whisk in eggs one at a time, then add vanilla.
- Sift together flour, cocoa powder, and salt, then fold into the wet mixture until just combined.
- Pour the brownie batter into the prepared pan and spread evenly.
- In a large bowl, beat the cream cheese until smooth, then add sugar and mix well.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla and sour cream.
- Pour the cheesecake filling over the brownie base and smooth the top.
- Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Chill in the fridge for at least 4 hours or overnight before serving.
Alternative Ingredients
You can substitute the cream cheese with Greek yogurt for a lighter version. For a gluten-free option, use almond flour in place of all-purpose flour. Dairy-free alternatives like coconut cream can also be used for the cheesecake filling.
Serving and Pairings
This brownie cheesecake is delicious on its own but pairs wonderfully with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce. Coffee or a glass of dessert wine makes a perfect accompaniment.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake can also be frozen for up to 3 months. To reheat, let it thaw in the fridge overnight before serving.
Cooking Mistakes
- Overmixing the cheesecake batter can lead to cracks; mix just until smooth.
- Not cooling the cheesecake slowly in the oven can cause it to crack.
- Using cold ingredients can result in a lumpy filling; ensure all are at room temperature.
- Baking at too high a temperature can dry out the cheesecake.
- Skipping the chilling time affects the texture; patience is key!
Helpful Tips
- Use high-quality chocolate for the brownie base for richer flavor.
- Line the bottom of the pan with parchment paper for easy removal.
- Top with chocolate shavings or fruit for a decorative touch.
- Serve with a side of ice cream for an extra indulgent treat.
- Experiment with flavored extracts in the cheesecake for variety.
FAQs
Can I use a different type of cheese for the cheesecake filling?
Yes, you can use mascarpone or ricotta cheese as alternatives, but the texture and flavor will differ slightly.
How can I tell when the cheesecake is done?
The edges should be firm, while the center will still be slightly jiggly. It will set more as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it perfect for parties.
What can I do if my cheesecake cracks?
If it cracks, you can cover it with whipped cream or a fruit topping for a beautiful finish.
Is it necessary to use a springform pan?
While a springform pan is ideal for easy removal, you can also use a regular cake pan; just be cautious when serving.
Conclusion
This brownie cheesecake is a delectable fusion of two beloved desserts, offering a rich chocolate flavor balanced by creamy cheesecake. Perfect for any occasion, it’s sure to impress friends and family alike. Enjoy this indulgent treat and watch it disappear from your dessert table!
Brownie Cheesecake
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Melt the butter in a saucepan over low heat, then stir in granulated and brown sugar.
- Remove from heat, whisk in eggs one at a time, then add vanilla.
- Sift together flour, cocoa powder, and salt, then fold into the wet mixture.
- Pour the brownie batter into the prepared pan and spread evenly.
- In a large bowl, beat the cream cheese until smooth, then add sugar and mix well.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla and sour cream.
- Pour the cheesecake filling over the brownie base and smooth the top.
- Bake for 50-60 minutes until edges are set but the center is slightly jiggly.
- Cool in the oven with the door ajar for 1 hour, then chill in the fridge for at least 4 hours.
