Description
Delicious strawberry cheesecake brownies with a rich brownie base and creamy cheesecake topping, swirled with strawberry pie filling.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- ½ cup (64 g) all-purpose flour, unbleached
- ⅓ cup (40 g) Dutch-processed cocoa powder (unsweetened)
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (113 g) unsalted butter, melted and cooled
- 16 ounces (2 packages) cream cheese, softened to room temperature
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cups (383 g) strawberry pie filling
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. Grease the parchment paper lightly to prevent sticking and allow for easier removal of the cheesecake brownies after baking.
- Step 2: In a large bowl, whisk together 1 cup (200 g) granulated sugar, ½ cup (64 g) all-purpose flour, ⅓ cup (40 g) Dutch-processed cocoa powder, ¼ teaspoon kosher salt, and ¼ teaspoon baking powder. In a separate medium bowl, whisk 2 large eggs, 1 teaspoon vanilla extract, and ½ cup (113 g) melted unsalted butter that has cooled for about 10 minutes to avoid cooking the eggs, until smooth. Combine the wet mixture with the dry ingredients and mix until the batter has a thick, fudge-like consistency.
- Step 3: Spread the brownie batter evenly into the prepared pan. Ensure the mixture has an even layer to form a solid base for the cheesecake topping.
- Step 4: Using a hand mixer, beat together 16 ounces (2 packages) softened cream cheese, 2 large eggs, 1 cup (200 g) granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt until smooth and free of lumps. Be sure the cream cheese is at room temperature before mixing for a creamy consistency.
- Step 5: Carefully spread the cheesecake mixture evenly over the brownie layer in the pan, smoothing gently to keep the layers separate.
- Step 6: Spoon dollops of 1 ½ cups (383 g) strawberry pie filling over the cheesecake layer. Using a knife or skewer, gently swirl the strawberry filling into the cheesecake layer. Avoid over-mixing or disturbing the brownie layer beneath to maintain distinct layers.
- Step 7: Bake in the preheated oven for 35 to 40 minutes, until the center is set but still slightly jiggles when the pan is gently shaken. Remove from oven and let cool at room temperature for about 1 hour. Then refrigerate the cheesecake brownies for at least 4 hours or overnight to allow the layers to solidify for easier slicing.
Notes
- Room Temperature: Store cheesecake brownies in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight to maintain texture and flavor.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for best texture.
- Freezing: Wrap brownies tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
- Use unsalted butter that is melted and cooled for about 10 minutes before adding to the batter to keep the brownie layer moist and prevent cooking the eggs.
- Beat the cream cheese mixture with a hand mixer for 2-3 minutes to ensure it is smooth and lump-free.
- Spoon the strawberry pie filling onto the cheesecake layer just before baking to keep the strawberry swirl distinct and visually appealing.
- Avoid overbaking the cheesecake layer to prevent cracks: it is done when it is firm but still jiggles slightly in the center after 35-40 minutes.
- If cracks appear on the cheesecake surface, reduce baking time slightly next time or check the oven temperature for accuracy.
- Look for bright red, ripe strawberries in the pie filling or homemade filling for the best fruity flavor and color.
- Choose full-fat cream cheese at room temperature to achieve a rich and creamy cheesecake layer.
- Use high-quality Dutch-processed cocoa powder for a deep chocolate flavor in the brownie base.
Nutrition
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A