Cheesecake Brownies

Cheesecake Brownies

from rebekahlowin.com
1 servings

Because my preferred cheesecake genre is…cheesecake *brownies.* To make these, I used a box brownie base and Preppy Kitchen's cheesecake topping with a few tweaks to the baking process.

Ingredients

  • Boxed brownie mix batter, prepared
  • 16 ounces room temperature cream cheese
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 1 tablespoon vanilla extract
  • 2 eggs
  • To garnish (optional): Blueberries and strawberry leaves

Directions

  1. 1

    Bake prepared brownie batter in a 9×9-inch square pan or similarly sized rectangular pan (the only noticeable difference will be the thickness of the resulting brownie and cheesecake layer) for 10 minutes at 350° F, just until a thin crust forms. Remove from the oven and let cool while you prepare the topping.

  2. 2

    Use a hand mixer to whisk together the cream cheese at medium speed for 3 minutes until fluffy. Reduce speed to low and mix in the sugar. Add salt and vanilla. Finally, add the eggs, one at a time, fully incorporating and scraping the bowl down in between.

  3. 3

    Pour the mixture onto the brownie base, spread out, bang pan on counter a few times to release any air bubbles, then bake for 10 minutes at 350° and another 30-33 minutes at 325°.

  4. 4

    Decorate with blueberries and strawberry leaves. I prefer them chilled for a few hours in the fridge! Consistency is better and fudgier.