Philadelphia Brownie Cheesecake
Indulge in the ultimate fusion of two decadent desserts with this Philadelphia Brownie Cheesecake recipe! This show-stopping treat features a rich, fudgy brownie base topped with a velvety cream cheese layer, all swirled together into a stunning marbled masterpiece. Crafted with simple ingredients like unsweetened chocolate, cream cheese, and a hint of vanilla, this dessert balances the bold intensity of chocolate with the creamy sweetness of cheesecake. Perfectly baked to set yet remain deliciously moist, it’s an impressive make-ahead dessert ideal for any occasion. From its eye-catching presentation to its irresistible flavor, this brownie cheesecake is sure to be a crowd-pleaser. Serve it chilled for the ultimate indulgence in every bite!
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Recipe Information
Ingredients
- 6 oz Unsweetened chocolate
- 0.75 cup Butter
- 2 cups Granulated sugar
- 2 tsp Vanilla extract
- 4 Eggs
- 1 cup All-purpose flour
- 2 packages (8 oz each) Cream cheese (softened)
- 0.5 cup Granulated sugar (for cheesecake layer)
- 0.5 tsp Vanilla extract (for cheesecake layer)
- 1 Egg (for cheesecake layer)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9x13-inch baking pan and line it with parchment paper for easy removal.
Melt the unsweetened chocolate and butter together in a medium saucepan over low heat, stirring constantly to prevent burning. Once melted, remove from heat and allow to cool slightly.
Stir 2 cups of granulated sugar and 2 teaspoons of vanilla extract into the melted chocolate mixture until well combined.
Add the 4 eggs to the chocolate mixture one at a time, mixing well after each addition.
Gradually stir in 1 cup of all-purpose flour until the batter is smooth and fully incorporated.
Spread the brownie batter evenly into the prepared pan, saving about 1/2 cup of the batter for swirling on the top later.
In a separate bowl, beat the softened cream cheese, 1/2 cup of granulated sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy.
Add 1 egg to the cream cheese mixture and beat until fully incorporated and smooth.
Pour the cream cheese mixture evenly over the brownie batter in the pan, spreading it gently with a spatula to create an even layer.
Drop spoonfuls of the reserved brownie batter onto the cheesecake layer. Using a knife or skewer, swirl the brownie batter into the cheesecake layer to create a marbled effect.
Bake the Philadelphia Brownie Cheesecake in the preheated oven for 40-45 minutes, or until the center is just set.
Remove the pan from the oven and allow the dessert to cool completely at room temperature, then refrigerate for at least 3 hours or overnight for best results.
Cut into 16 squares and serve chilled. Enjoy your rich and creamy Philadelphia Brownie Cheesecake!
Nutrition Facts
Calories |
5111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.8 g | 336% | |
| Saturated Fat | 144.5 g | 722% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 677.1 g | 246% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 505.9 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 419 mg | 32% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
