Brownie Cheesecake

$- 1 cup (200g) granulated sugar - 1/2 cup (115g) unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup (40g) unsweetened cocoa powder - 1/2 cup (65g) all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 16 oz (450g) cream cheese, softened - 1/2 cup (100g) granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup (60ml) sour cream - 1/2 cup (90g) chocolate chips (optional) - Chocolate syrup - Fresh berries This brownie cheesecake combines rich flavors and smooth textures. The brownie base offers a deep chocolate taste, while the cheesecake layer adds creaminess. You can also add chocolate chips for an extra treat. Use the full recipe for detailed steps to create this delicious dessert. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9-inch springform pan. You can grease the pan lightly or line it with parchment paper. Both methods help the cake come out easily. In a medium bowl, mix one cup of sugar with half a cup of melted butter. Stir until combined. Next, add two large eggs, one at a time. Mix well after each egg. Then, add one teaspoon of vanilla extract. In a separate bowl, combine one-third cup of cocoa powder, half a cup of all-purpose flour, a quarter teaspoon of salt, and a quarter teaspoon of baking powder. Gradually add this mixture to the wet ingredients, stirring until just combined. Pour the brownie batter into the prepared springform pan, spreading it evenly. In a large bowl, beat 16 oz of softened cream cheese with half a cup of sugar. Mix until smooth. Add in two eggs, one at a time, mixing well after each. Then, stir in one teaspoon of vanilla extract and a quarter cup of sour cream. If you want extra chocolate, fold in half a cup of chocolate chips. This makes the cheesecake layer rich and creamy. Pour the cheesecake mixture over the brownie layer in the springform pan. Smooth the top with a spatula. Place the pan in the preheated oven and bake for about 45 to 50 minutes. The edges should look golden, but the center may still jiggle a bit. This is normal and will set as it cools. Once baked, turn off the oven. Leave the oven door slightly open and let the cheesecake cool inside for one hour. This helps prevent cracks. After an hour, transfer the pan to the fridge. Chill for at least four hours or overnight for the best texture. To serve, carefully remove the sides of the springform pan. Use a hot, dry knife to slice the cheesecake for clean edges. You can top it with chocolate syrup or fresh berries for a fun touch. Enjoy your delicious brownie cheesecake with friends and family! You can find the Full Recipe above for more details. When making brownie cheesecake, avoid overmixing the batter. This can lead to a dense texture. Make sure to measure all ingredients accurately. Using too much flour or sugar can change the cake's taste. Also, don’t skip the cooling step. Cooling in the oven helps prevent cracks. This small detail makes a big difference in your cheesecake. To get a creamy cheesecake, use room-temperature cream cheese. Cold cream cheese will clump and not mix well. Mix the cream cheese and sugar until smooth, but don’t overbeat. Adding sour cream helps add creaminess too. Always bake at a low temperature to keep it soft and creamy. A water bath can also help keep the heat even. To cut clean slices of your brownie cheesecake, use a sharp knife. Dip the knife in hot water, then wipe it dry before cutting. This method helps create smooth edges. Always wipe the knife between cuts to keep it clean. This way, each slice looks perfect and inviting. Enjoy your beautifully sliced dessert with friends and family. For the full recipe, check out the detailed steps and measurements. {{image_4}} You can easily adjust the brownie cheesecake to fit your needs. For a gluten-free option, swap regular flour for almond flour or a gluten-free blend. If you're dairy-free, use a plant-based cream cheese and butter. For lower sugar, try using a sugar substitute like erythritol. These swaps keep the delicious taste while catering to dietary needs. Want to jazz up your brownie cheesecake? Add flavors like coffee or mint. For coffee, mix in one tablespoon of instant coffee granules into the brownie batter. This adds a deep, rich taste. If mint is your thing, use mint extract instead of vanilla in the cheesecake mixture. Just a teaspoon will give you a refreshing twist! While the classic brownie base is tasty, you can explore new crusts. Try a cookie crust made from crushed Oreos or graham crackers. If you want a nutty flavor, use crushed pecans or walnuts mixed with butter. Each crust brings its own flair, making your brownie cheesecake unique and exciting. Check out the Full Recipe for more delicious ideas! To keep your brownie cheesecake fresh, store it in the fridge. Wrap it well with plastic wrap or place it in an airtight container. This prevents it from absorbing other smells. Keep it on a middle shelf, not in the door. The middle shelf has a more stable temperature. If you want to save some for later, freezing is great. Slice the cheesecake and wrap each piece in plastic wrap. Then, place the wrapped slices in a freezer bag. Squeeze out as much air as you can before sealing. This keeps the cheesecake tasty. You can freeze it for up to three months. In the fridge, your brownie cheesecake stays good for about a week. If you freeze it, it lasts longer. Just remember, once you thaw it, eat it within three days. For the best taste, enjoy it fresh! Check out the Full Recipe for more details. Yes, you can use a store-bought brownie mix. This saves time and is easy. Just follow the package instructions for baking. Make sure to bake it in a 9-inch springform pan. Let it cool before adding the cheesecake layer. Using a mix does not change the taste much. It can still be rich and tasty. To check if the cheesecake is done, look for a few signs. The edges should be slightly firm, but the center may still jiggle a bit. This jiggle is normal. You will bake it at 350°F for about 45-50 minutes. After baking, leave it in the oven for an hour. This helps it set better and avoid cracks. Yes, you can make brownie cheesecake ahead of time. It tastes even better after a day in the fridge. Prepare it and let it cool. Then, wrap it well and store it in the fridge. It will stay fresh for about 3 to 4 days. Just remember to take it out 30 minutes before serving. For the best serving, slice the cheesecake with a hot, dry knife. This helps get clean cuts. You can serve it plain or with toppings. Some great toppings are chocolate syrup or fresh berries. A dollop of whipped cream also adds a nice touch. Make each slice look pretty for your guests. Enjoy every bite of this rich dessert! For the detailed steps, check the Full Recipe. You now know how to make a tasty brownie cheesecake. We covered the ingredients and step-by-step instructions to create this sweet treat. I shared tips for creamy cheesecake and how to avoid mistakes. We discussed fun variations and how to store your cake for later. Try this recipe for your next event. It will impress friends and family. Enjoy every bite of your new dessert masterpiece!$

Indulge in the ultimate dessert with this Decadent Brownie Cheesecake recipe! Combining rich brownie layers with creamy cheesecake, it's a chocolate lover's dream come true. Perfect for any occasion, this delectable treat will impress your family and friends. Ready to satisfy your sweet tooth? Click through to discover the easy step-by-step instructions and make this delightful dessert today!

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Ingredients

Für den Brownie-Boden:

1 Tasse (200g) Kristallzucker

1/2 Tasse (115g) ungesalzene Butter, geschmolzen

2 große Eier

1 Teelöffel Vanilleextrakt

1/3 Tasse (40g) ungesüßtes Kakaopulver

1/2 Tasse (65g) Allzweckmehl

1/4 Teelöffel Salz

1/4 Teelöffel Backpulver

Für die Käsekuchen-Schicht:

16 oz (450g) Frischkäse, weichgemacht

1/2 Tasse (100g) Kristallzucker

2 große Eier

1 Teelöffel Vanilleextrakt

1/4 Tasse (60ml) Schmand

1/2 Tasse (90g) Schokoladendrops (optional)

Instructions

Backofen vorheizen: Heizen Sie Ihren Backofen auf 350°F (175°C) vor. Fetten Sie eine 9-Zoll-Springform ein oder legen Sie sie mit Backpapier aus.

Brownie-Boden zubereiten:

- In einer mittelgroßen Schüssel die geschmolzene Butter mit dem Zucker gründlich vermengen.

- Geben Sie die Eier nacheinander hinzu und schlagen Sie sie gut ein, gefolgt von dem Vanilleextrakt.

- In einer separaten Schüssel Kakaopulver, Mehl, Salz und Backpulver gut vermischen.

- Fügen Sie die trockenen Zutaten nach und nach zu den feuchten Zutaten hinzu und rühren Sie, bis alles gerade so vermengt ist.

- Gießen Sie den Brownie-Teig in die vorbereitete Springform und verteilen Sie ihn gleichmäßig.

Käsekuchen-Schicht vorbereiten:

- In einer großen Schüssel den weichen Frischkäse mit dem Zucker cremig rühren, bis die Mischung glatt ist.

- Fügen Sie die Eier nacheinander hinzu und mixen Sie gut nach jeder Zugabe. Rühren Sie dann den Vanilleextrakt und den Schmand ein, bis alles gut vermischt ist.

- Falls gewünscht, die Schokoladendrops vorsichtig unterheben, um einen zusätzlichen schokoladigen Genuss zu bringen.

Kuchen zusammensetzen: Gießen Sie die Käsekuchen-Mischung über die Brownieschicht in der Form und glätten Sie die Oberfläche mit einem Spatel.

Backen: Backen Sie den Kuchen im vorgeheizten Ofen für etwa 45-50 Minuten, bis die Mitte fest ist und die Ränder leicht goldbraun aussehen. Vielleicht hat die Mitte noch ein leichtes Wackeln.

Abkühlen: Schalten Sie den Ofen aus, lassen Sie die Tür einen Spalt offen und lassen Sie den Käsekuchen für 1 Stunde im Ofen abkühlen, um Risse zu vermeiden. Nach dem Abkühlen für mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen.

Servieren: Entfernen Sie vorsichtig die Seiten der Springform. Schneiden Sie den Käsekuchen mit einem heißen, trockenen Messer für saubere Kanten.

Garnierung (Optional): Servieren Sie ihn mit einem Schokoladensirup oder frischen Beeren obenauf, um zusätzlichen Geschmack und eine ansprechende Präsentation zu erzielen.

Vorbereitungszeit: 20 Minuten | Gesamtzeit: 6 Stunden | Portionen: 12