Cheesecake Topped Brownies

This recipe confuses us. Does the cheesecake topping make the brownies more awesome or does the brownie base make the cheesecake more awesome? Help us decide. Either way, it's an incredible edible mashup of two classic desserts.

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Cheesecake Topped Brownies

Brownie Base

  1. ¾ cup (1½ sticks) Challenge Unsalted Butter
  2. 1 cup sugar
  3. 1 cup brown sugar
  4. 4 eggs
  5. 1½ teaspoons vanilla
  6. 1 cup all-purpose flour
  7. ¾ cup unsweetened cocoa powder
  8. ½ teaspoon salt

Cream Cheese Topping

  1. 2 (8 oz) packages Challenge Cream Cheese, softened
  2. ½ cup sugar
  3. 2 teaspoons lemon juice
  4. 2 large eggs
  5. 1 oz. (1 square) semi-sweet chocolate, melted

Brownie Base

  1. 1

    Preheat oven to 350° F. Butter a 9x13-inch baking pan or two 8x8-inch square pans.

  2. 2

    Cream butter and sugars until fluffy.

  3. 3

    Beat in eggs and vanilla.

  4. 4

    Combine flour, cocoa, and salt. Fold dry ingredients into creamed mixture by hand to moisten dry ingredients and avoid dusting; then mix until well blended.

  5. 5

    Spread mixture into prepared pan.

  6. 6

    Bake 15 to 17 minutes or until the center of the brownies are mostly set.

Cream Cheese Topping

  1. 1

    Blend cream cheese and sugar until well blended.

  2. 2

    Add lemon juice and mix well.

  3. 3

    Add eggs mixing just until blended.

  4. 4

    Pour cream cheese topping evenly over brownie base.

  5. 5

    Drizzle melted chocolate in small pools over the cream cheese topping. Use the tip of knife to drag through the chocolate in a grid pattern. Swirl slightly to give a marbled effect.

  6. 6

    Bake 20 minutes or until center is almost set. Cool to room temperature then refrigerate for 4-5 hours. Cut into bars.

Source: Challenge Home Economist

Comments

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Excellent recipe, best of 2 world, cream cheese topping is the best, but can cut the amount of sugar down to 1/4 cup

5

Donna YS

I never thought about combining brownies with cheesecake ! Yummy!

5

Jennifer Batzel

I can't wait to try

0

Stephanie

I baked this recipe in a 9 X 13 pan. The brownies were very good. I like the cakey texture. Browniie did not come out as thick as pictured. Still would make them again.

5

Susan

Is there a substitution I could use for the Lemons? It in other words are they really needed for the cheesecake?

5

Jaiden

@Jaiden If you prefer, you can certainly skip the lemon juice.

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