The Brownie cheesecake below is the best of two desserts… fluffy brownies topped with a creamy cheesecake!
INGREDIENTS
BROWNIE MIX
3/4 cup (94g) all-purpose flour
3 tablespoons of dark cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon of salt
2 large eggs, at room temperature
1 cup (200g) granulated sugar
6 tablespoons (3/4 stick) of butter, softened
1 teaspoon of vanilla
CHEESECAKE MIX
2 packages (16 oz.) cream cheese, softened
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1 teaspoon of vanilla
SOUR CREAM TOPPING
1/2 cup sour cream, at room temperature
2 teaspoons of confectioner’s sugar
INSTRUCTIONS
INSTRUCTIONS
Preheat the oven to 350°F.
BROWNIE MIX
In a large bowl add flour, cocoa, baking powder, salt. Beat the ingredients until they are completely incorporated.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the eggs, sugar, butter and vanilla until light and fluffy.
With the mixer turned off, add the flour mixture. Turn on the mixer to low heat and mix until the ingredients are well combined.
Pour brownie mix into the bottom of a 9-inch spring prepared pan.
Bake for 12 minutes. Meanwhile, prepare the cheesecake mixture.
CHEESECAKE MIX
In a large bowl, beat the cream cheese. Add sugar and mix until creamy. Then slowly add the eggs and vanilla, beating until smooth.
Spread the cheesecake mixture over the brownie mixture. (The brownie mixture will not be fully prepared).
Bake for another 40 minutes at 350°F. Allow to cool before removing from pan.
SOUR CREAM TOPPING
Combine sour cream and sugar from the confectioners; spread on the cheesecake. Cover and refrigerate for at least 4 hours. I recommend to let it cool down during the night.