Chocolate Cheesecake Brownie Bars
Creamy chocolate cheesecake on top of fudgy better-than-boxed brownies. It is topped with a chocolate ganache and white chocolate drizzle. It is topped with crushed pecans for crunchy texture. This recipe tastes super rich and tastes almost like a truffle.
Servings: 15 people
Calories: 340kcal
Ingredients
Fudgy Brownies
- 5 tablespoon Unsalted butter
- 1 ⅓ cups White granulated sugar
- 2 Large eggs cold
- 1 Egg yolk
- ⅓ cup Oil vegetable or canola
- 1 teaspoon Pure vanilla extract
- ½ cup All-purpose flour
- ¾ cup Unsweetened cocoa powder
- ⅛ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 tablespoon Cornstarch
- ½ cup Semi-sweet chocolate chips
- ½ cup Milk chocolate chips
- ¼ cup Mini chocolate chips
Chocolate Cheesecake
- 16 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Unsweetened cocoa powder
- ½ cup Sour cream room temperature
- ¼ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
Chocolate Ganache
- ¾ cup Heavy cream
- 1 ½ cups Semi-sweet chocolate chips
- ¼ cup White chocolate candy melts ghirardelli is a great one!
- ¼ cup Crushed Pecans optional
Instructions
Fudgy Brownie Layer
- Preheat oven to 325F. Spray a 9X13 pan with a baking non stick spray. Link one side with parchment paper so it is easy to take the cheesecake out of the pan.
- In a separate bowl, sift together flour, cocoa powder, baking soda, salt, and cornstarch.
- Place butter and sugar in a microwave safe bowl. Heat in the microwave for 1 minute. Place in a medium bowl and use a whisk to mix it thoroughly. Add in eggs and egg yolk one at a time and whisk into mix.
- Add in oil and vanilla and whisk together. Slowly add in dry ingredients and mix together. Switch to a rubber spatula. Add in all chocolate chips and gently fold in the chocolate chips into brownie batter.
- Pour batter into the pan. Spread evenly throughout the pan. Make sure to get the corners!
- Bake for 20 minutes.
Chocolate Cheesecake
- While the brownie layer is baking, start the chocolate cheesecake layer.
- Using a stand mixer on medium-high, add in room temperature cream cheese and beat for 2 minutes. After the 2 minutes, scrape the bowl and add in sugar and beat for 30 seconds.
- Add in cocoa powder and beat on medium-high for 1 minute. Scrape the bowl several times to make sure it gets thoroughly mixed.
- Add in sour cream, heavy cream, and vanilla. Beat for another minute until silky and smooth.
- Add in eggs one at a time and mix on low. Stop mixing as soon as it's combined. Pour cheesecake batter on top of brownie layer. Spread evenly and make sure to get the corners.
- Bake for 35-40 minutes. The edges should be set and the middle should have a slight jiggle. Allow to cool completely. Cover in aluminum foil and place in fridge for at least 6 hours or overnight.
Chocolate Ganache
- Pour chocolate chips in a small bowl and set aside. Heat heavy cream in a sauce pan on medium-low. Heat the cream until it starts to steam. Pour hot cream on top of chocolate chips.
- Let the cream sit on the chocolate chips for 1 minute and 30 seconds. Then take a rubber spatula and continuously stir until chocolate is smooth and glossy.
- Before pouring the ganache on top of cheesecake bars, use a knife around the edges to cut the cheesecake away from the sides of the pan. Then, pour the chocolate ganache on top of the cheesecake. Use an icing spatula to smooth out the ganache.
- Place back in the fridge for over an hour so the ganache has time to set.
- Cut the cheesecake bars into squares. Melt the white chocolate candy melts in the microwave. Use a piping bag and drizzle white chocolate on top of the chocolate ganache.
- Optional- scatter crushed pecans on top of the cheesecake bars for a bit of a crunch texture. Serve immediately or put back in the fridge until ready to serve.
Nutrition
Calories: 340kcal