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Brownie Cheesecake: An Incredible Ultimate Recipe You'll Adore

Brownie Cheesecake: An Incredible Recipe You’ll Love

Experience the perfect fusion of rich brownies and creamy cheesecake in this delightful Brownie Cheesecake.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 16 oz Cream Cheese Use low-fat for a lighter version.
  • ¼ cup Sour Cream Greek yogurt can be a substitute.
  • ½ cup Granulated Sugar Brown sugar can add caramel flavor.
  • 2 large Eggs Use room-temperature eggs.
For the Brownie Base
  • ½ cup Butter Use unsalted butter.
  • ½ cup All-Purpose Flour Gluten-free flour can be used.
  • ½ cup Cocoa Powder Use unsweetened cocoa for best results.
  • 1 tsp Vanilla Extract Pure vanilla is recommended.
  • 1 pinch Salt Sea salt or kosher salt will enhance flavor.
Optional Toppings
  • ½ cup Chocolate Chips For added texture.
  • 1 cup Fresh Berries For a refreshing contrast.
  • 1 cup Chocolate Ganache Drizzle for richer flavor.

Equipment

  • Oven
  • springform pan
  • mixing bowls
  • electric mixer
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Melt ½ cup of unsalted butter and whisk in ¾ cup of granulated sugar and ½ cup of cocoa powder until smooth. Mix in 2 large eggs, then fold in ½ cup of all-purpose flour and a pinch of salt.
  2. Spread the brownie batter into a greased 9-inch springform pan and bake for 20-25 minutes. Check with a toothpick for a few moist crumbs.
  3. Reduce oven temperature to 325°F (160°C). Beat 16 oz. of cream cheese until smooth, then gradually add ½ cup of sugar, ¼ cup of sour cream, and 1 tsp vanilla. Add 2 eggs one at a time, mixing on low speed.
  4. Pour the cheesecake filling over the cooled brownie layer. Smooth out the top, tap the pan to release air bubbles.
  5. Bake for 40-50 minutes. The cheesecake should have a slight jiggle in the center.
  6. Turn off the oven and crack the door to cool the cheesecake for about an hour.
  7. Transfer to the refrigerator and chill for several hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 800IUCalcium: 70mgIron: 1.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing the cheesecake batter.

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