Perfectly Fudgy Homemade Cheesecake Brownies

These Perfectly Fudgy Homemade Cheesecake Brownies are really the ultimate triple-threat dessert.

Made with three delicious layers, fudgy brownie, tangy cheesecake, and silky ganache, these brownies are really an unparalleled crowd-pleaser.

Why this recipe works

This recipe takes a basic fudgy brownie up a notch by topping it with a tangy cheesecake layer that is covered with a silky ganache topping for a melt-in-your-mouth dessert.

Here is what else you will like about this recipe.

• This recipe feature three basic layers that are easy to put together.
• Simple ingredients are used to make this dessert.
• This recipe can be made in a little over an hour.
• These brownies are perfect as a dessert or when shared with others at a gathering such as a potluck or a celebration.

Have you tried my recipe for Fudgy Cosmic Brownies?

Those decadent brownies are topped with colorful 'cosmic colored' candies. Both this recipe for cheesecake brownies and that recipe for cosmic brownies feature fudgy brownies topped with a chocolate ganache topping.

Using a good quality unsweetened cocoa powder can make your brownies even more decadent. You can find good quality unsweetened cocoa powder here.

What you need to make triple layered brownies.

Brownies

• Flour Regular all purpose flour.
• Baking Powder For leavening.
• Salt Can omit if you are using salted butter.
• Unsweetened Cocoa Powder.
• Butter. Your butter should be melted.
• Sugar Regular granulated white sugar.
• Eggs At room temperature.
• Vanilla For a bit of flavor balance.

Cheesecake Layer

• Cream Cheese Full fat cream cheese that is softened.
• Sugar
• Egg
• Vanilla Extract

Ganache Layer

• Chocolate Chips Use Semi-Sweet Chocolate Chips for optimal melting.
• Heavy Whipping Cream

How to make brownies with cheesecake

• Prep Time 20 minutes .
• Bake Time 50 minutes .
• Servings 12 .
• How to serve : Serve these brownies as is with a glass of milk on the side or with a scoop of ice cream on the side.
• Notes: You will need 9x13" baking dish, mixing bowls, rubber spatula or similar item, whisk, and tablespoon to make this.

1. Prepare. Prep your baking dish parchment paper that overhangs the sides of the dish. Also, preheat your oven to 325f.
2. Dry Ingredients. In a medium sized bowl, us a whisk to combine together the flour, baking powder, and salt.
3. Beat. In a large mixing bowl, beat together the sugar, melted butter, and unsweetened cocoa powder until well combined. Then stir in the eggs and vanilla extract.
4. Combine. Scrape down the sides of your mixing bowl and then add the dry ingredients from the first bowl. Mix the ingredients until just combined.
5. Transfer. Transfer the ingredients from the mixing bowl to your prepared baking dish, evenly spreading the batter out.
6. Cheesecake Layer In a clean mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl and then stir vanilla extract and egg. Use a tablespoon to drop dollops of the mixture over the brownie batter in the baking dish. You can use a butter knife or toothpick to gently swirl the mixture on top of the brownie batter.
7. Bake. Bake the brownies with cheesecake on top for 40-50 minutes or until a toothpick comes out clean when inserted in the center. Then allow the brownies to cool to room temperature.
8. Ganache. To make the ganache you can use the double boiler method or microwave method. In a microwave safe bowl, melt together the chocolate chips and heavy cream, stopping to stir every 30 seconds, until smooth and melted.
9. Spread Carefully and evenly spread the creamy ganache over the cooled cheesecake brownies. Allow the ganache to fully cool.
10. Serve. Once the brownies have fully cooled, you can use the overhanging parchment paper to lift the brownies out of the baking dish. Then slice the brownies into individual pieces and serve.

Tips for making the best brownies with cheesecake.

Use quality ingredients that are fresh and at the optimal temperature for use. This is especially true with your dry ingredients and your eggs.

More helpful tips for you.

1. Resist the urge to over-mix the ingredients. When combining your wet and dry ingredients, mix them until just combined.
2. Your cream cheese should be softened to room temperature for best results in this recipe. This will make it easier to swirl it on top of the brownies.
3. Lastly, for clean slices, use a sharp knife and dip the knife in hot water first. Wipe the knife completely dry, make one clean slice (pressing straight down, not sawing), and wipe the blade clean after every single cut.

FAQ

• My cream cheese layer seems kind of thin. It is best to use a full-fat cream cheese in this recipe as full-fat cream cheese has the best structure to hold up to being layered and baked with.
• Can I use a boxed brownie mix for the base?
  Absolutely. You can save some time by using a "fudge-style" boxed mix. You can follow the box instructions to make the brownies.
• How do I dollup the cheesecake layer over the brownie batter?
  This should be a delicate and careful move as you do not want to mix the two layers together. Use a large spoon to drop dollops of the cheesecake mixture on top of the brownie batter in eight large spots. Then use a toothpick or a butter knife to draw "S" shapes through the batter. It does not have to be perfect swirls as the layer will be covered with the ganache anyway.
• My ganache seems to be too thin. You can thicken up the ganache by stirring in a few more chocolate chips or refrigerate the ganache for a few minutes.

Variations.

• For a bit of crunch, stir in crumbled pretzels or chopped nuts.
• Make a peanut butter ganache by replacing a quarter cup of the cream cheese smooth peanut butter.
• After the ganache has set for 10 minutes, sprinkle kosher or sea salt on top of the ganache to help bring out the other flavors.

How to store brownies with ganache topping.

Once the ganache has fully cooled, the brownies can be stored in an airtight container. When properly stored, the brownies should keep for up to a week refrigerated or frozen for up to a few months. When storing the brownies in layers, it is best to use parchment or wax paper between the layers.

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