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- 1 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup sour cream - 1/2 cup chocolate chips (optional) The brownie base gives this dessert a rich, fudgy flavor. I love how the layers blend together. The cheesecake layer is creamy and smooth. It adds a nice contrast to the brownie. Making sure your ingredients are fresh is key. Room temperature cream cheese mixes better. It helps create a smoother cheesecake. Use good quality chocolate chips for the best flavor. This recipe is great for sharing. You can impress your friends with this treat. For the full recipe, check out the link provided. Enjoy your baking! - Preheat your oven to 350°F (175°C). - Grease or line a 9-inch springform pan with parchment paper. This step helps your cake come out easily. - In a medium bowl, combine melted butter and sugar. Mix well until blended. - Incorporate eggs and vanilla, stirring until smooth. - In another bowl, mix dry ingredients: cocoa powder, flour, salt, and baking powder. - Gradually add the dry ingredients to the wet mixture. Stir until just combined. - Pour the brownie batter into the prepared springform pan. Spread it evenly across the bottom. - In a large bowl, beat cream cheese and sugar until smooth. This makes the cheesecake creamy. - Add eggs one at a time, mixing well after each addition. - Stir in vanilla and sour cream until fully combined. - If you like, fold in chocolate chips for extra flavor. - Pour the cheesecake mixture over the brownie layer in the pan. Spread the top smooth with a spatula. - Bake for 45-50 minutes. The center should be set with a slight jiggle. - Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour. This helps prevent cracks. - After cooling, refrigerate for at least 4 hours or overnight. - When ready, remove the sides of the springform pan carefully. - Slice the cheesecake with a hot, dry knife for clean edges. Enjoy your delicious brownie cheesecake delight! For the complete process and ingredient details, check the Full Recipe. To get a great brownie cheesecake, use room temperature ingredients. This helps them mix well. Cold ingredients can lead to lumps in the batter. Next, avoid overmixing. Mix just until you see no dry flour. Overmixing can make your cheesecake dense and tough. To keep your cheesecake smooth, cool it down slowly. After baking, turn off the oven and crack open the door. Let it sit for about an hour. This helps reduce sudden temperature changes that cause cracks. Also, bake at the right heat. Too hot can crack the top, while too cool may leave it undercooked. Make your dessert shine with simple garnishes. Drizzle warm chocolate sauce on top for a sweet touch. Use fresh berries, like strawberries or blueberries, for color and flavor. Place them on top right before serving. This adds freshness and makes it look beautiful. For more ideas, check out the Full Recipe for extra tips! {{image_2}} You can change the taste of your brownie cheesecake by adding different extracts. Almond extract gives a sweet, nutty taste. Mint extract adds a fresh, cool flavor. Each extract can transform the whole dessert. You can also try using different types of chocolate. Dark chocolate adds a rich, bold flavor, while white chocolate makes it sweet and creamy. Mixing these chocolates can create a unique taste that suits your palate. If you need a gluten-free option, use almond flour or gluten-free flour for the brownie base. This keeps it tasty while meeting dietary needs. For a vegan version, substitute eggs with flaxseed meal mixed with water. Swap cream cheese for a vegan cream cheese or blended silken tofu. This way, everyone can enjoy your delicious brownie cheesecake. You can create a beautiful marbled effect in your cheesecake by swirling in different flavors. Try adding peanut butter or fruit purees to the cheesecake layer before baking. This not only looks great but adds fun flavors too. You can also add nuts or fruit pieces to the batter. Chopped walnuts or pecans add crunch. Fresh raspberries or cherries can bring a burst of flavor. These simple add-ins make your dessert even more special. For the complete recipe, check out the Full Recipe section. To keep your brownie cheesecake fresh, store it in the fridge. Use an airtight container to avoid drying out. This will help keep the flavors rich and the texture smooth. I recommend wrapping the cheesecake with plastic wrap before placing it in a container. This extra layer prevents any odors from other foods in the fridge. You can freeze your brownie cheesecake for long-term storage. First, let it cool completely in the fridge. Next, wrap it tightly in plastic wrap. Then, place it in a freezer-safe container. This keeps it fresh and prevents freezer burn. When you are ready to serve, take it out of the freezer. Place it in the fridge to thaw overnight. This slow thawing keeps the texture creamy. If you need it faster, you can leave it at room temperature for about two hours. Just be careful not to let it sit out too long, as it can get too soft. Enjoy the deliciousness! Brownie cheesecake stays fresh for about 5 to 7 days in the fridge. To keep it tasty, store it in an airtight container. This helps prevent it from drying out or absorbing other fridge odors. If you want to make it last longer, you can freeze it. Yes, you can make brownie cheesecake ahead of time. It's perfect for meal prep! I recommend making it up to three days in advance. Just cool it completely before placing it in the fridge. This gives the flavors more time to develop, making it even more delicious! If you need a cream cheese substitute, try using Greek yogurt or a vegan cream cheese. Both options work well. Greek yogurt adds a tangy flavor, while vegan cream cheese is perfect for dairy-free diets. You can also use silken tofu for a lower-calorie option. This blog post walks you through making a delicious brownie cheesecake. We covered ingredients, step-by-step instructions, tips for texture, and variations. You learned how to store this treat for later enjoyment, plus how to answer common questions. By following these steps, you can create a dessert that will impress your friends and family. Enjoy making this tasty recipe and have fun experimenting with flavors!

Brownie Cheesecake

Indulge in the ultimate dessert with this decadent brownie cheesecake recipe! This delicious treat combines a rich brownie base with a creamy cheesecake layer, creating a heavenly dessert that will impress your guests. Perfect for any occasion, this recipe is easy to follow and packed with flavor. Click through to explore the full recipe and learn how to make this chocolatey delight that everyone will love!
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Ingredients
  

For the Brownie Base:

1 cup (200g) granulated sugar

1/2 cup (115g) unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/3 cup (40g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

16 oz (450g) cream cheese, softened

1/2 cup (100g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup (60ml) sour cream

1/2 cup (90g) chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.

    Make the Brownie Base:

      - In a medium bowl, mix the melted butter and sugar until combined.

        - Beat in the eggs one at a time, then stir in the vanilla extract.

          - In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder.

            - Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

              - Pour the brownie batter into the bottom of the prepared springform pan and spread evenly.

                Prepare the Cheesecake Layer:

                  - In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

                    - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.

                      - If using, fold in the chocolate chips for an extra burst of chocolatey goodness.

                        Assemble the Cake: Pour the cheesecake mixture over the brownie layer in the pan, smoothing the top with a spatula.

                          Bake: Bake in the preheated oven for about 45-50 minutes, or until the center is set and the edges are lightly golden. It may have a slight jiggle in the center.

                            Cool: Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to help prevent cracking. Once cooled, refrigerate for at least 4 hours or overnight.

                              Serve: Carefully remove the sides of the springform pan. Slice the cheesecake with a hot, dry knife for clean edges.

                                Garnish (Optional): Serve with a drizzle of chocolate sauce or fresh berries on top for added flavor and an eye-catching presentation.

                                  Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12