Cheesecake Chocolate Brownie Recipe
These Cheesecake Brownies are a mouth watering combination of two dessert favorites. Extra fudgy brownies topped with a creamy cheesecake layer makes for an extra impressive dessert that no will be able to resist.
Cheesecake desserts are the BEST! Make sure to try these amazingNo Bake Banana Cream Pudding Cheesecake, Reese’s Peanut Butter Cup Mini Cheesecakes, and thisTriple Threat Chocolate Cheesecake!
Time. Every since my Chocolate Chip Cookie Cheesecake Barswent viral, I knew this easy recipe was going to be one that you guys would love just as much, if not more.
Coconut Cheesecake Brownies
I mean, how could you not? It combines my two most favorite desserts – cheesecake andbrownies – into one mouthwatering, totally decadent and entirely irresisitble dessert.
What I love about this recipe is that it makes just enough for a party and not so many that you’re secretly stuffing brownies in your face for the next five days. (
I made mine in a 9 inch square pan because I like my brownies to be nice and thick but you can use a 9 x 13 baking dish if you want yours to be thinner. They won’t need quite as much time to bake either.
White Chocolate Raspberry Cheesecake Brownies
For the sake of keeping this recipe nice and easy for the video, I used a boxed brownie mix.I know you love your shortcuts so using a box mix
If you want to use a box mix, that’s totally fine and I included the directions for that in my notes in the recipe below. Basically, f you’re using a brownie mix, just follow the instructions on the box to prepare the brownies and then jump to the the cheesecake layer section and start there. Easy peasy.
I actually prefer to make this with my favorite homemade brownie recipe, which I would hope you will too. It’s the recipe I use inThe BEST Peanut Butter Browniesand Fudgy Toffee Flourless Brownies. Whenever I make these at home, this is what I do, and it’s outrageously good.
Chocolate Cheesecake With Brownie Crust By Beyond.the.butter
These Cheesecake Brownies are a mouth watering combination of two dessert favorites. Extra fudgy brownies topped with a creamy cheesecake layer makes for an extra impressive dessert that no will be able to resist. // Mom On Timeout #cheesecake #brownies #recipe #dessert #desserts #baking #chocolate #recipes
Using a box mix? No problem. Just prepare the brownie batter as directed on the box and proceed with the recipe starting with the cheesecake layer and bake as directed.
Calories: 377 kcal | Carbohydrates: 39 g | Protein: 5 g | Fat: 22 g | Saturated Fat: 15 g | Cholesterol: 69 mg | Sodium: 159 mg | Potassium: 273 mg | Fiber: 2 g | Sugar: 28 g | Vitamin A: 390 IU | Vitamin C: 0.1 mg | Calcium: 97 mg | Iron: 1.7 mgAnytime I hear the words “triple chocolate, ” I’m sold. No need to convince me. And if there was, the words “Triple Chocolate Brownie Cheesecake” would do the trick. This dessert combines all my favorite things! Could anything sound better? This cheesecake had me at hello.
Lighter Cheesecake Brownies Recipe
If you’re looking for the ultimate, sure-to-impress, chocolate dream of a dessert, you’ve found it. Our Triple Chocolate Brownie Cheesecake is our own death-by-chocolate version of cheesecake– pure decadence with a fudgy brownie crust, a creamy, dark chocolate center, and a rich chocolate ganache on top.
I have a thing for cheesecakes. Any type of cheesecake. Did I also mention I have a thing for brownies and chocolate cake? And basically chocolate in all forms? Cheesecake is one of those desserts that can seem sort of intimidating to make because there are a few tricks to getting it just right, but in the end, it’s actually quite simple. We’ve broken down the recipe for this Triple Chocolate Brownie Cheesecake into three parts: the brownie crust, the cheesecake and the ganache topping.
We’ve swapped the traditional graham cracker crust used in most cheesecakes for a brownie crust, which means there is chocolate in literally every bite of this chocolate cheesecake. For the brownie layer, you’ll need:
Cookies And Cream Cheesecake Brownies #sundaysupper
Preheat the oven to 325°F, prep a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper. Thebaking spray and parchment paper will come in extra handy later– do not skip this step!
Melt the chocolate and butter on the stovetop or in the microwave and then stir in the sugar.Before mixing in the eggs and vanilla, make sure the butter/sugar mixture cools down a bit so it doesn’t cook your eggs. While you’re waiting, you can combine the flour, cocoa powder, salt and baking powder in a separate bowl. Add it to the wet mixture after you’ve added the eggs and vanilla.
Start by melting the chocolate and cream on the stovetop or in the microwave.If you’re melting it on the stovetop, make sure your heat is on low/medium to prevent the chocolate from burning.
Chocolate Cheesecake Brownies Recipe
In a separate mixing bowl, beat the cream cheese, sugar and cocoa powder on medium speed until the mixture is smooth and creamy.Add in your eggs, one at a time, mixing well after each egg until the batter is smooth. Add in the salt and vanilla.
Lastly, you’ll add the melted chocolate mixture into the cream cheese, combining the two mixtures until your batter is well blended.Once the brownie layer is done baking and has cooled for about ten minutes, you can pour the cheesecake mixture on top. You’re now ready to seal the outside of the springform pan!
To get the best result when baking this Triple Chocolate Brownie Cheesecake, we use a water bath.It helps control the temperature and prevent the edges from becoming overheated and dry. If you find yourself asking “why does a cheesecake crack?, ” a water bath can help prevent it. You just need to take an extra step to “seal” the pan which is done to keep water from seeping into the pan.
Pumpkin Chocolate Chip Brownie Cheesecake
Once the pan is sealed, place it inside of a larger pan and pour boiling water inside the space between to create the water bath. Bake the cheesecake in the water bath for 45 minutes. Afterward, turn off the oven and slightly crack the oven door, allowing the cheesecake to bake for about 20 minutes longer at this cooler temperature. This will allow the cheesecake to cool down slowly, preventing any cracks!
Place the chopped dark chocolate in a small bowl and heat the cream just to its boiling point.Pour the cream over the chocolate, stirring the mixture as the chocolate melts.
Let the ganache cool slightly so it thickens, and then pour it over the cheesecake layer. Refrigerate the chocolate cheesecake until it is time to serve.
Marbled Chocolate Cheesecake Brownies
We decorated our Triple Chocolate Brownie Cheesecake with chocolate curls for an extra chocolate-y touch! It’s not necessary but it’s an easy step that gives it a beautiful look. Chocolate on top of more chocolate? YES PLEASE!
This chocolate Guinness cake with Bailey’s cream cheese frosting is simply the BEST chocolate cake ever! The cake is tender and moist and the frosting is out-of-this-world.
This spiced pumpkin cheesecake is ultra creamy and delicious. It doesn’t have to be pumpkin season to make this cheesecake, you’re gonna want it all year long.
Brownie Bottom Cheesecake
Brownie bottomed cheesecakes are delicious with all flavors. This chocolate caramel swirl cheesecake has a brownie bottom too. We can’t decide which one we like more.
I love this recipe! My 15 year old son has requested this cheescake as his birthday cake for the past three years. It’s truly decadent! As for the ganache I use a bit more chocolate, about 8-9 oz. Helps with the thickness, and who doesn’t love a bit more ganache topping! I also cheated this year, saved some time and used box brownie mix. Thank you for this recipe!
Kind of disappointed with the directions of this recipe. I decided to test my skills out and try this recipe, even though it looked super time consuming and difficult. First, should the brownie be fully cooked? After 30 minutes mine was still really gooey when I put a toothpick in it. I know it was going back in the oven so I wasn’t sure. I decided to put it back in make sure it was cooked through, which was a almost another 10 minutes. I attempted the water bath and put a ton of foil around the springform pan. Some water still got through although, but I don’t think it did too much to the brownie. The recipe does not say COOL THE CHEESECAKE IN THE PAN AND REFRIGERATE TO LET IT SET. This was so key and I wish I knew. I thought I had the get the ganache on before I put it in the fridge and my beautiful cheesecake got a huge crack in it when I tried to open the pan. I quickly googled and found out my horrible mistake. Finally, the ganache seems too liquidity. I think there is too much cream to chocolate ratio. Ended up looking up a different recipe to fix it. I may be an amateur, but good instructions would have really helped me out here. Very disappointed considering the amount
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