These Chocolate Cheesecake Brownies are moist and fudgy with a soft cheesecake swirl. Grab one while they last because they won’t last long!
There are certain things that should just naturally go together… peanut butter and jelly, milk and cookies, brownies and cheesecake. Brownies and cheesecake??? Oh yes, add that combination to the universal list. And if the cheesecake is green for St.Patrick’s Day (or Christmas), all the better.
After all, food coloring is fancy.
I have seen different recipes for this concept floating around the internet for years. I am stubborn and traditional in that there are certain foods I like better in their original state and up until now, brownies were one of them. Macaroni and cheese is another but that story will be saved for another day. Brownies…. when I think of brownies they need to be fudgy and gooey and even slightly undercooked. I want brownie batter to melt into my fingers like frosting, I want to make a mess, I want the brownie to know I was there and that I won. Did I mention gooey? Because that’s a very important word when it comes to describing true decadent, rich, brownie happiness. Gooey.
This is the part where I confess that I am not a baker. Not one with any real merit, I don’t have a secret ingredient for perfect scratch made biscuits, I have yet to make a homemade cake and no, I do not have the perfect brownie recipe. I have made a lot of headway with my culinary quests since starting this blog (please notice the frosting on my Maple Bacon Cupcakes, for once they don’t look like a four year old frosted them) but from scratch brownie batter hasn’t been one of them… yet. I promise by the next brownie post I share, I will have my own recipe but until then, this recipe uses the convenience of brownies in a box (gasp!). What can I say, it’s a process.
And now for the second confession. This is the part where I confess that the first attempt at cheesecake swirl brownies didn’t go so well. They tasted AMAZING but would probably only be suitable for my household. I made them as I would make any other pan of brownies and one thing I learned is that cheesecake brownies do not like super gooey, not at all. Don’t get me wrong, they didn’t last 15 minutes once the flag was dropped. Seriously. They sat in the fridge over night, I
attempted took my pictures the next day and then Big Scary Mike got ahold of that pan and poof!..they were gone. But they were a pain to get out of the pan and weren’t really holding their shape well and the pictures …sigh! … not very pretty.
Then Mike proudly suggested that I should make another batch because, you know… those pictures really aren’t Pack Momma quality, are they? He’s a brillilant man, not for being so supportive and pushing me to do my best. No, no he’s brilliant because he was trying to hook another pan of brownies out of this adventure. Sadly, I had to agree. The first batch of brownies may have tasted great but I couldn’t post about a pan of fudgy, goop. Goop just doesn’t photograph right.
Now I’m on a mission. More brownie batter, more cheesecake filling, more green food coloring. This time I tried the Cake Like brownie instructions and immediately I could tell we had a winner. But would they be moist and fudgy? I don’t want cake, I want BROWNIES (sob!)!!!!! I poured, I swirled, I baked, I waited. They cooled in the fridge overnight and the next day as I cut into them and removed the first piece, I was ready to be disappointed. Then (the suspense is killing you, isn’t it) to my surprise, they were delightful. More than delightful, they were delicious. Soft and moist, chewy and thick with chocolate flavor. We have a winner!!!!!
Chocolate Cheesecake Brownies
Start by preheating your oven to 350 degrees and grease the bottom of your baking pan. Make your cream cheese filling first by combining the cream cheese, sugar, vanilla extract and egg in a medium sized bowl. Once combined add in your food coloring to what ever shade of green you like best.
In a large bowl, make you brownie batter using the Cake Like instructions on the back of the box. Add the instant coffee, if using and mix into the batter. Pour half of the brownie batter into your pan and then pour the cheese cake filling on top.
Smooth out the filing so that is almost reaches the edges of the brownie. Drop spoonfuls of the remaining brownie batter on top of the cheese cake filling, not covering the filling layer completely.
Then use a knife and swirl through the pattern to create a marbled effect. Bake using the guidelines on the box according ot your pan sized. Chill overnight and then cut into squares,
I know they are not from scratch but my goodness, they sure do taste good. And I promise to work on a scratch made recipe… oh darn… pans and pans of experimenting with browning batter.
- Cream cheese filling
- 1 (8 ounce) package cream cheese
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 (20 ounce) package fudge brownie mix
- 1/4 cup water (or what mix calls for)
- 1/3 cup oil (or what mix calls for)
- 2 eggs (or what mix calls for)
- 1 tsp instant coffee (optional)
Preheat oven to 350 degrees and move your oven rack to the lower third of the oven
Grease the bottom of your baking pan and set aside
Combine the cream cheese, sugar, vanilla extract and egg in a medium sized bowl.
Once combined add in your food coloring to what ever shade of green you like best.
In a large bowl, make you brownie batter using the Cake Like instructions on the back of the box. Add in the instant coffee and mix into your batter, if using.
Pour half of the brownie batter into your pan and then pour the cheese cake filling on top.
Smooth out the filing so that is almost reaches the edges of the brownie.
Drop spoonfuls of the remaining brownie batter on top of the cheese cake filling, not covering the filling layer completely.
Use a knife and swirl through the pattern to create a marbled effect.
Bake using the guidelines on the box according to your pan size and remove from oven when an inserted toothpick comes out mostly clean
Chill overnight and then cut into squares.