Valentine’s Day Cheesecake Brownies
Discover how to make Valentine’s Day Cheesecake Brownies. A delicious recipe with detailed instructions.
25
Prep Time
35
Cook Time
60
Total Time
16
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Valentine’s Day Cheesecake Brownies. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Step 2
2. Prepare the brownie batter: In a large mixing bowl, whisk together the melted butter and sugar until well combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
Step 3
3. Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Set aside.
Step 4
4. Prepare the cheesecake mixture: In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. If using, add red food coloring and mix until the color is uniform.
Step 5
5. Pour about 2/3 of the brownie batter into the prepared pan, spreading it evenly. Drop spoonfuls of the cheesecake mixture over the brownie batter, then add the remaining brownie batter in spoonfuls. Use a butter knife to gently swirl the two mixtures together, creating a marbled effect.
Step 6
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The cheesecake swirls should be set but still slightly jiggly.
Step 7
7. Allow the brownies to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before cutting. This chilling time is crucial for clean slices.
Step 8
8. Lift the brownies out using the parchment overhang and cut into 16 squares with a sharp knife, wiping the blade clean between cuts.
You Must Know
- ✓For the best texture, don't overmix the brownie batter once you add the flour—this keeps them fudgy rather than cakey.
- ✓Make sure your cream cheese is truly at room temperature to avoid lumps in your cheesecake swirl.
- ✓For cleaner cuts, chill the brownies thoroughly and use a sharp knife dipped in hot water, wiping it clean between each cut.
Chef's Notes
For the best texture, don't overmix the brownie batter once you add the flour—this keeps them fudgy rather than cakey.
Make sure your cream cheese is truly at room temperature to avoid lumps in your cheesecake swirl.
For cleaner cuts, chill the brownies thoroughly and use a sharp knife dipped in hot water, wiping it clean between each cut.
Serving Suggestions
- Serve these brownies slightly chilled with a dusting of powdered sugar and fresh raspberries for a romantic Valentine's dessert. - Pair with a glass of cold milk, hot coffee, or a dessert wine like Port. - These are perfect for Valentine's Day parties, romantic dinners, or as a sweet gift packaged in a decorative box.
Nutritional Info (Per Serving)
320
Calories
4g
Protein
38g
Carbs
18g
Fat
Tags
Lily
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More Desserts Recipes
Valentine’s Day Cheesecake Brownies
Discover how to make Valentine’s Day Cheesecake Brownies. A delicious recipe with detailed instructions.
Ingredients (14)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Prepare the brownie batter: In a large mixing bowl, whisk together the melted butter and sugar until well combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
- Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Set aside.
- Prepare the cheesecake mixture: In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. If using, add red food coloring and mix until the color is uniform.
- Pour about 2/3 of the brownie batter into the prepared pan, spreading it evenly. Drop spoonfuls of the cheesecake mixture over the brownie batter, then add the remaining brownie batter in spoonfuls. Use a butter knife to gently swirl the two mixtures together, creating a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The cheesecake swirls should be set but still slightly jiggly.
- Allow the brownies to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before cutting. This chilling time is crucial for clean slices.
- Lift the brownies out using the parchment overhang and cut into 16 squares with a sharp knife, wiping the blade clean between cuts.
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