One way to combine cheesecake and brownies is in a batch of cheesecake brownies. It’s a fantastic combination of rich cream cheese and decadent chocolate that is also very portable and easy to enjoy. But it’s not the only way to enjoy this combination of ingredients. I put them together in the form of a cheesecake with a brownie base, delivering more brownie and more cheesecake in each bite – and giving you a dessert with a real wow factor on top o it.
This dessert is put together in two parts. First, the brownie base is baked in a springform pan, then a no-baked cheesecake batter is poured on top of it. I like the no-bake cheesecake for this recipe because it has a slightly lighter texture than some cheesecakes, which really highlights the difference between the creamy cheesecake and the dense brownies. The cheesecake still has that luscious, smooth texture to it that you would expect from a cheesecake, it just has a hint of airiness that helps it melt on the tongue and contrast with the chewy brownies.
You can prepare this whole dessert in advance, as it needs time to chill and allow the cheesecake to set up before serving. The cheesecake only needs a couple of hours in the fridge to set up, but you can easily prepare this the night before you want to serve it so you don’t have to do any last minute preparation. For a unique twist, if you want something a little different that just a classic vanilla and chocolate combination, add in a teaspoon of mint extract along with the melted chocolate in the cheesecake batter for a mint chocolate marble dessert!
Chocolate Marble Black Bottom Cheesecake
1/2 cup butter, softened
2-oz unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
3 tbsp cocoa powder
1/4 tsp salt
Preheat oven to 350F. Line the base of a 9-inch round springform pan with aluminum foil or parchment paper. Lightly grease the sides of the pan.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined, then pour batter into prepared pan.
Bake for 30 minutes, until brownies are set and a toothpick inserted into the middle of the pan comes out with only a few moist crumbs, not liquid batter, attached. Cool completely in the pan before adding cheesecake topping.
No Bake Marble Cheesecake
16-oz cream cheese, softened
3/4 cup sugar
3/4 cup half and half, or milk
2 tsp vanilla extract
2 tbsp water
1/4-oz unflavored powdered gelatin (2 1/2 tsp or 1 packet)
2-oz dark chocolate, melted
In the food processor, whiz together softened cream cheese, sugar until combined, scraping the sides of the mixing bowl with a spatula to ensure even consistency. Add in milk and vanilla and continue to process until smooth, scraping down the sides of the bowl as needed.
In a small microwave-safe bowl, combine water and gelatin. Microwave for 15-20 seconds and whisk thoroughly to dissolve gelatin.
Turn on the food processor and with the motor running, slowly pour the gelatin mixture into the cream cheese mixture until filling is smooth. Pour about 2 cups of vanilla batter into springform pan with cooled brownie base.
Turn on the food processor and with the motor running, slowly pour the melted chocolate into remaining batter until smooth and well combined. Pour chocolate batter over vanilla batter, swirling it over the surface. Gently drag a butter knife through the batter to create swirls.
Refrigerate cheesecake for 2-3 hours, or until completely set.
Undo springform pan and use a sharp, damp knife to cut the cheesecake before serving.