Chocolate Cheesecake Brownie Bars are more than just a dessert; they are a culinary revelation, a harmonious blend of two beloved classics designed to capt captivate your taste buds from the very first bite. I am incredibly excited to share this recipe for what I believe is the ultimate treat, offering an irresistible combination of rich, fudgy brownie and creamy, tangy cheesecake. Imagine the decadent depth of dark chocolate perfectly balanced by the light, refreshing swirl of cheesecake – it’s truly a symphony of flavors and textures that leaves a lasting impression.
While the brownie itself boasts a fascinating origin story from late 19th-century America, and cheesecake holds an even more ancient lineage, the fusion into these delightful bars represents a modern marvel. It’s a testament to the idea that some of the best culinary creations come from daring to combine familiar comforts into something extraordinary. People adore this dish not only for its incredible taste—the interplay of sweet and slightly tart—but also for its utterly satisfying texture: a dense, chewy brownie base topped with a smooth, velvety cheesecake layer. Each square is a perfect portion of pure indulgence, making these Chocolate Cheesecake Brownie Bars incredibly popular for gatherings, potlucks, or simply as a well-deserved personal treat.
This recipe offers the best of both worlds, bringing together the comforting familiarity of a brownie with the sophisticated elegance of a cheesecake, all in an easy-to-serve bar format. Get ready to bake a dessert that will undoubtedly become a new favorite in your kitchen!
Ingredients:
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For the Rich, Fudgy Brownie Layer:
- 1 cup (2 sticks / 226g) unsalted butter, premium quality, cut into 1-inch pieces. I find that good butter truly makes a difference in the richness of our Chocolate Cheesecake Brownie Bars.
- 4 ounces (113g) unsweetened chocolate, high-quality baking chocolate, finely chopped. This provides the deep, intense chocolate flavor that balances the sweetness.
- 2 ounces (57g) semi-sweet chocolate, finely chopped. This adds a touch of extra sweetness and complexity to the chocolate profile.
- 1 ¾ cups (350g) granulated sugar. This gives us the perfect level of sweetness and contributes to that desirable crackly top.
- 4 large eggs, at room temperature. Room temperature eggs emulsify better with other ingredients, leading to a smoother batter.
- 1 teaspoon pure vanilla extract. Don’t skimp on the vanilla; it enhances all the other flavors in these decadent Chocolate Cheesecake Brownie Bars.
- 1 cup (125g) all-purpose flour, spooned and leveled. Proper measuring here is key to avoiding dense or crumbly brownies.
- ½ teaspoon salt. A crucial ingredient, salt balances the sweetness and brings out the chocolate flavor.
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For the Creamy, Tangy Cheesecake Swirl:
- 16 ounces (2 blocks / 452g) full-fat cream cheese, softened to room temperature. This is non-negotiable for a smooth, lump-free cheesecake layer.
- ½ cup (100g) granulated sugar. Just enough to sweeten the cheesecake without overpowering the brownie.
- 1 large egg, at room temperature. Again, room temperature helps with emulsification.
- 1 teaspoon pure vanilla extract. Essential for that classic cheesecake aroma and taste.
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For Garnishing (Optional, but highly recommended for a finished touch):
- 1 ounce (28g) semi-sweet chocolate, melted, for drizzling, or finely chopped for sprinkling.
- A sprinkle of flaky sea salt, just a pinch, to enhance the flavors and add a beautiful visual touch to your Chocolate Cheesecake Brownie Bars.
Preparing Your Baking Essentials
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Preheat and Prepare Your Pan: First things first, let’s get our oven ready. Preheat your oven to 350°F (175°C). While that’s heating up, prepare a 9×13-inch baking pan. I like to line mine with parchment paper, leaving an overhang on the two longer sides. This creates “sling” handles, which makes it incredibly easy to lift our glorious Chocolate Cheesecake Brownie Bars out of the pan once they’re cooled. Lightly grease the exposed sides of the pan with butter or non-stick spray, just to be extra sure nothing sticks.
Why the parchment paper sling?
Using a parchment paper sling is a game-changer for cutting clean, beautiful Chocolate Cheesecake Brownie Bars. It prevents sticking and makes the entire removal process seamless, ensuring your bars come out intact and presentation-ready.
Crafting the Fudgy Brownie Base
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Melt the Chocolates and Butter: In a medium heatproof bowl, combine the 1 cup of cut unsalted butter, 4 ounces of unsweetened chocolate, and 2 ounces of semi-sweet chocolate. You can do this over a double boiler (a bowl set over a pot of simmering water, making sure the bowl doesn’t touch the water) or carefully in the microwave. If using the microwave, heat in 30-second intervals, stirring well after each, until the mixture is smooth and fully melted. It’s important to stir constantly to prevent the chocolate from seizing or burning. Set this decadent chocolate mixture aside to cool slightly. We want it warm, not piping hot, when we add it to the other ingredients. This step is foundational for the rich, deep chocolate flavor of our Chocolate Cheesecake Brownie Bars.
Allowing to cool: A crucial step!
If the chocolate mixture is too hot when you add the eggs, you risk scrambling them, and nobody wants eggy brownies! Slightly cooled ensures a smooth, well-emulsified batter.
- Whisk Eggs and Sugar to Perfection: In a large mixing bowl, crack your 4 large room temperature eggs and add the 1 ¾ cups of granulated sugar. Using a whisk, beat these together vigorously for about 2-3 minutes, until the mixture is thick, pale yellow, and slightly frothy. You’ll notice the sugar crystals beginning to dissolve and the mixture becoming somewhat ribbon-like. This aeration step is what gives our brownies that signature crackly top and chewy texture. Don’t skip this, it’s a secret to truly amazing Chocolate Cheesecake Brownie Bars!
- Incorporate Vanilla and Melted Chocolate: Once your egg and sugar mixture is airy and pale, pour in the slightly cooled melted chocolate and butter mixture. Add the 1 teaspoon of pure vanilla extract. Gently fold these ingredients together using a spatula or a whisk on low speed, just until they are fully combined and the mixture is uniformly dark and glossy. Be careful not to overmix at this stage; we want to retain that lovely airy texture we built.
- Gently Fold in Dry Ingredients: Sift the 1 cup of all-purpose flour and ½ teaspoon of salt directly over the wet ingredients. Using a rubber spatula, carefully fold the dry ingredients into the wet mixture. Mix only until no streaks of flour remain. Overmixing the flour will develop the gluten too much, leading to tough, dense brownies instead of the fudgy, tender Chocolate Cheesecake Brownie Bars we’re aiming for. A light hand here is key!
- Prepare for the Cheesecake: Pour about two-thirds (roughly 425-450g) of the brownie batter into your prepared 9×13-inch baking pan. Spread it evenly to cover the bottom of the pan. Set the remaining one-third of the brownie batter aside for later; we’ll be using it for that beautiful swirled effect on top!
Whipping Up the Creamy Cheesecake Swirl
- Soften and Cream the Cream Cheese: In a separate medium-sized mixing bowl, place your 16 ounces of softened cream cheese. It’s absolutely essential that the cream cheese is at room temperature to prevent lumps. If you forgot to take it out, you can microwave it for 10-15 seconds, checking frequently, until just soft. Using an electric mixer (handheld or stand mixer with paddle attachment), beat the cream cheese on medium speed for about 1-2 minutes until it’s perfectly smooth and creamy with no lumps. Scrape down the sides of the bowl frequently to ensure everything gets incorporated. This forms the luscious foundation of the cheesecake layer in our Chocolate Cheesecake Brownie Bars.
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Add Sugar, Egg, and Vanilla: To the creamed cream cheese, add ½ cup of granulated sugar, the 1 large room temperature egg, and 1 teaspoon of pure vanilla extract. Beat on low speed until just combined. Increase the speed to medium and beat for another 1 minute, until the mixture is light, fluffy, and completely smooth. Again, be sure to scrape down the sides of the bowl to ensure all ingredients are fully incorporated. We don’t want to overmix this, as too much air can cause the cheesecake to crack during baking.
The magic of room temperature ingredients:
Using room temperature ingredients for both the brownie and cheesecake layers is fundamental. It ensures smooth batters, proper emulsification, and ultimately, a superior texture for your Chocolate Cheesecake Brownie Bars.
Assembling and Swirling Your Chocolate Cheesecake Brownie Bars
- Layering the Cheesecake: Carefully spoon the entire creamy cheesecake mixture over the brownie batter that’s already in the pan. Gently spread it out with an offset spatula or the back of a spoon, creating an even layer over the brownie. Be gentle to avoid disturbing the brownie base too much.
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Creating the Signature Swirl: Now for the fun part that makes these “Chocolate Cheesecake Brownie Bars” so visually appealing! Take the remaining one-third of the reserved brownie batter. You can dollop it in small spoonfuls over the cheesecake layer. I like to drop about 8-10 evenly spaced dollops.
The art of the swirl:
Once the brownie dollops are in place, take a butter knife or a skewer and gently swirl through the layers, creating beautiful patterns. Try to cut through both the cheesecake and brownie layers, but don’t overmix to the point where the distinct layers disappear. A few gentle S-shapes and figure-eights will give you that classic marble effect. This is where the “swirl” in Chocolate Cheesecake Brownie Bars truly comes to life!
The Baking Journey
- First Bake: Carefully place your pan into the preheated 350°F (175°C) oven. Bake for approximately 30-35 minutes. At this point, the edges of the brownie bars will be set, but the center might still be a bit jiggly, especially in the cheesecake swirl. This is perfectly normal.
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Reduce Heat and Continue Baking: After the initial bake, reduce the oven temperature to 325°F (160°C). Continue baking for another 20-25 minutes, or until the edges are nicely set, the cheesecake layer looks mostly firm, and a toothpick inserted into the brownie portion (avoiding the deepest cheesecake parts) comes out with moist crumbs, but no wet batter. A slight jiggle in the very center of the cheesecake is okay, as it will continue to set as it cools. Do not overbake! Overbaking will lead to dry, crumbly Chocolate Cheesecake Brownie Bars, and we want fudgy and creamy!
How to tell if they’re done?
The visual cues are important. Look for slightly puffed edges, a mostly firm cheesecake top (it won’t be perfectly still like jello, but it shouldn’t look liquid), and when you gently press the edge, it should feel set. The aroma will also be incredible!
Cooling, Chilling, and Slicing Your Perfect Chocolate Cheesecake Brownie Bars
- Gradual Cooling is Key: Once baked, remove the pan from the oven and place it on a wire rack. Let the Chocolate Cheesecake Brownie Bars cool in the pan at room temperature for at least 2-3 hours. This slow cooling process is crucial for the cheesecake layer to fully set and helps prevent cracks. Patience is a virtue here!
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The Essential Chill: After cooling to room temperature, cover the pan loosely with plastic wrap and transfer it to the refrigerator. Chill for a minimum of 4 hours, but ideally overnight. This extended chilling time is non-negotiable for the best texture and for clean, precise slices. Trust me, the wait is absolutely worth it for perfectly set Chocolate Cheesecake Brownie Bars.
Why the long chill?
Chilling allows the cheesecake layer to firm up completely and the brownie to become extra fudgy. This makes for a delightful contrast in textures and ensures your bars hold their shape beautifully when sliced.
- Slicing for Perfection: Once thoroughly chilled, use the parchment paper sling to lift the entire slab of Chocolate Cheesecake Brownie Bars out of the pan and onto a cutting board. For the cleanest cuts, use a large, sharp knife. Heat the knife under hot water, wipe it dry, and then make each cut. Clean the knife between each slice for truly pristine edges. I usually cut them into 12-16 squares or rectangles, depending on how generous I’m feeling!
- Garnish and Serve: If you’re feeling fancy, melt the extra 1 ounce of semi-sweet chocolate and drizzle it decoratively over the chilled bars. A sprinkle of flaky sea salt can also elevate the flavors beautifully, adding a lovely textural and taste contrast. These Chocolate Cheesecake Brownie Bars are truly a showstopper!
- Storage: Store any leftover Chocolate Cheesecake Brownie Bars in an airtight container in the refrigerator for up to 5-7 days. They are equally delicious straight from the fridge or allowed to come to room temperature for about 15-20 minutes before serving, which can soften the brownie slightly. Enjoy every single rich, creamy bite of these incredible Chocolate Cheesecake Brownie Bars!
Conclusion:
So, there you have it! We’ve journeyed together through the delightful process of creating what I genuinely believe is one of the most irresistible desserts you’ll ever bake. If you’re looking for a treat that truly stands out, something that marries the rich, fudgy intensity of a classic brownie with the creamy, tangy sophistication of cheesecake, then these are undeniably a must-try. The combination isn’t just a simple mix; it’s a harmonious symphony of textures and flavors that dance on your palate. Imagine that first bite: the slight crackle of a perfectly baked brownie edge, yielding to a dense, chewy interior, followed almost immediately by the silky smoothness of the cheesecake layer, all culminating in that deep, satisfying chocolate finish. It’s an experience that goes beyond just eating a dessert; it’s a moment of pure culinary bliss, and trust me, your taste buds will thank you profusely for introducing them to this masterpiece. These aren’t just any ordinary baked goods; these Chocolate Cheesecake Brownie Bars are a showstopper, a crowd-pleaser, and an absolute game-changer for anyone who appreciates truly decadent sweets.
I can’t emphasize enough how wonderfully balanced these bars are. The subtle tartness of the cheesecake brilliantly cuts through the sweetness of the brownie, preventing either element from being overwhelming and instead creating a perfectly rounded flavor profile. It’s that exquisite balance that makes them so addictive, ensuring that one piece is never quite enough. You’ll find yourself reaching for another, and another, and perhaps even hiding a few for yourself! Whether you’re a seasoned baker or just dipping your toes into the world of homemade treats, this recipe is designed to deliver impressive results with manageable steps, making the reward even sweeter. The sheer joy of seeing these beautifully swirled bars emerge from your oven, filling your kitchen with an intoxicating aroma, is a reward in itself, even before you’ve had that first glorious taste. They are simple enough for a weeknight indulgence yet elegant enough to grace any special occasion dessert table with undeniable flair.
Serving Suggestions to Elevate Your Experience:
While these bars are absolutely divine on their own, served at room temperature or slightly chilled, there are so many ways to enjoy them that can truly elevate the experience. For an extra touch of indulgence, try warming a slice slightly in the microwave for 10-15 seconds; the brownie becomes even fudgier and the cheesecake just a touch softer. Pair a warm piece with a scoop of premium vanilla bean ice cream, allowing the melting ice cream to create a delightful sauce around the bar. A dollop of freshly whipped cream, perhaps infused with a hint of espresso or a touch of orange zest, also makes a fantastic accompaniment. For those who love a fruity contrast, a drizzle of raspberry coulis or a scattering of fresh berries like raspberries or strawberries can add a vibrant splash of color and a lovely tart counterpoint to the rich chocolate and cream cheese. Don’t forget a dusting of high-quality cocoa powder or a sprinkle of flaky sea salt right before serving to really make those flavors pop!
Creative Variations to Spark Your Culinary Imagination:
And if you’re feeling adventurous and want to put your own spin on things, the possibilities for variations are endless! Consider adding a swirl of peanut butter or a nut butter of your choice to the cheesecake layer for an extra dimension of flavor and creaminess – a truly delightful twist. You could also incorporate different types of chocolate chips into the brownie batter, like white chocolate or dark chocolate chunks, for varied textures and flavor intensities. For a bit of crunch, fold in some chopped pecans or walnuts into the brownie batter. A sprinkle of mini marshmallows on top during the last few minutes of baking could create a gooey, toasted effect, reminiscent of s’mores. Or, for the truly daring, a hint of spice, like a pinch of cayenne pepper in the brownie batter, can add an unexpected and exciting warmth that will leave everyone guessing (and wanting more!). Feel free to experiment with different extracts as well; almond extract in the cheesecake layer or peppermint extract in the brownie could create entirely new, equally delicious experiences.
My dearest fellow bakers, I truly hope that this recipe inspires you to get into the kitchen and create something truly special. These Chocolate Cheesecake Brownie Bars are more than just a dessert; they’re a testament to how incredible homemade treats can be when simple, high-quality ingredients are combined with a little love and care. I wholeheartedly encourage you to give this recipe a try, whether it’s for a family gathering, a potluck with friends, or simply as a well-deserved treat for yourself after a long week. You won’t regret it! Once you’ve baked them, I would absolutely love to hear about your experience. Did you make any exciting variations? What was your favorite serving suggestion? Please share your baking triumphs, your photos, and your thoughts in the comments below. Let’s celebrate the joy of baking together. Happy baking, and may your kitchen be filled with the wonderful aroma of these incredible bars very soon!
Chocolate Cheesecake Brownie Bars: Fudgy, Creamy Perfection
Chocolate Cheesecake Brownie Bars are more than just a dessert; they are a culinary revelation, a harmonious blend of two beloved classics designed to captivate your taste buds from the very first bite. This recipe offers an irresistible combination of rich, fudgy brownie and creamy, tangy cheesecake. Imagine the decadent depth of dark chocolate perfectly balanced by the light, refreshing swirl of cheesecake – it’s truly a symphony of flavors and textures that leaves a lasting impression.
Ingredients
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2 cups Oreo crumbs
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4 tbsp unsalted butter, melted
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24 oz cream cheese, softened
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1 cup granulated sugar
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1/2 cup unsweetened cocoa powder
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8 oz chocolate bar, melted
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1/2 cup heavy cream (for filling)
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1 tsp pure vanilla extract
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4 large eggs, room temperature
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1 cup semi-sweet chocolate chips
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1/2 cup heavy cream (for topping)
Instructions
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Step 1
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for ‘sling’ handles. Lightly grease exposed sides. -
Step 2
In a bowl, combine 2 cups Oreo crumbs and 4 tbsp melted unsalted butter. Press mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove and set aside. -
Step 3
In a large mixing bowl, beat 24 oz softened cream cheese until smooth. Add 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 8 oz melted chocolate bar, 1/2 cup heavy cream, and 1 tsp pure vanilla extract. Beat on low speed until just combined. Add 4 large room temperature eggs one at a time, mixing until just incorporated after each addition. Do not overmix. -
Step 4
Pour the cheesecake filling over the pre-baked Oreo crust in the pan. Carefully place into the preheated 350°F (175°C) oven. Bake for 30-35 minutes. Reduce oven temperature to 325°F (160°C) and continue baking for another 20-25 minutes, or until edges are set and center is mostly firm with a slight jiggle. -
Step 5
Remove from oven and cool in the pan on a wire rack at room temperature for at least 2-3 hours. Cover loosely with plastic wrap and refrigerate for a minimum of 4 hours, ideally overnight, for best setting and clean slicing. -
Step 6
In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring until smooth and melted. Once the cheesecake bars are thoroughly chilled, drizzle the chocolate topping decoratively over them. -
Step 7
Using the parchment paper sling, lift the chilled cheesecake bars onto a cutting board. For clean cuts, use a hot, sharp knife, wiping it clean between each slice. Cut into 12-16 squares or rectangles. -
Step 8
Store leftover Chocolate Cheesecake Brownie Bars in an airtight container in the refrigerator for up to 5-7 days. Enjoy chilled or at room temperature.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
