
Cookies
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.

Cook
35 minutes
Servings
32 bars
Level
Easy
Brownie Base
- ¾ cup (1½ sticks) Challenge Unsalted Butter
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 1½ teaspoons vanilla
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
Cream Cheese Topping
- 2 (8 oz) packages Challenge Cream Cheese, softened
- ½ cup sugar
- 2 teaspoons lemon juice
- 2 large eggs
- 1 oz. (1 square) semi-sweet chocolate, melted
Brownie Base
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1Preheat oven to 350° F. Butter a 9x13-inch baking pan or two 8x8-inch square pans.
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2Cream butter and sugars until fluffy.
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3Beat in eggs and vanilla.
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4Combine flour, cocoa, and salt. Fold dry ingredients into creamed mixture by hand to moisten dry ingredients and avoid dusting; then mix until well blended.
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5Spread mixture into prepared pan.
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6Bake 15 to 17 minutes or until the center of the brownies are mostly set.
Cream Cheese Topping
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1Blend cream cheese and sugar until well blended.
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2Add lemon juice and mix well.
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3Add eggs mixing just until blended.
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4Pour cream cheese topping evenly over brownie base.
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5Drizzle 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.
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6Bake 20 minutes or until center is almost set. Cool to room temperature then refrigerate for 4-5 hours. Cut into bars.