Go Back
alt=" "

Black and White Cheesecake Brownies

Yield: 24 Bars (9X13-inch pan)
Prep Time: 2 hours 25 minutes
Cook Time: 50 minutes
Total Time: 3 hours 15 minutes

Ingredients

Brownie Batter:

  • 1 ¼ cups (284 g) butter, (2 1/2 sticks), softened (I use salted)
  • 2 cups (424 g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (284 g) all-purpose flour
  • ¾ cup (64 g) natural unsweetened or Dutch-process cocoa powder

Cheesecake Batter:

  • 8 ounces (227 g) cream cheese, softened
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup (57 g) powdered sugar

Instructions 

  • Line a 9X13-inch metal baking pan with parchment, letting the parchment extend a couple inches on each long side (to make it easier to remove the bars after baking). Lightly grease the bottom and sides with nonstick cooking spray.
  • For the brownie batter: in a large bowl, cream butter and granulated sugar with an electric mixer until smooth. Add the eggs, vanilla, baking soda and salt, and beat until smooth, scraping down sides of bowl. Add the flour and cocoa powder and mix until evenly combined.
  • Reserve 1 cup of the brownie batter; refrigerate. Press remaining brownie batter into the bottom of prepared pan. Refrigerate for 30 minutes (or freeze for 15 minutes).
  • Preheat the oven to 325 degrees F.
  • Bake the brownies set and edges are puffed, 22-25 minutes. The brownies should still be very soft (they'll bake more in the next step). Let cool completely.
  • For the cheesecake batter: mix the cream cheese, egg, vanilla and powdered sugar until smooth and well-combined. Spread the mixture over the brownie base.
  • Crumble reserved dough in tablespoon size pieces over the top. Bake until the cheesecake filling is set, 25 to 30 minutes. Let cool completely and then refrigerate until chilled. Cut into squares and serve chilled or at room temperature.

Notes

Pan: I've only ever baked these bars in a metal pan. Sometimes brownies take longer to bake in a glass pan.
Original Recipe: I've updated this recipe with a few minor changes. The original recipe called for 2 cups + 2 tablespoons flour. I've found it works just as well to use a straight 2 cups.