A picture of brownie batter cheesecake bars caught my attention on Pinterest. Don’t you just love brownies? You can find my favorite brownie recipe ◄here. Brownies have to be one of my favorite desserts. Did you know you can use a brownie recipe to make other stunning desserts? By increasing this basic recipe slightly, it makes a perfect base for these tasty brownie batter cheesecake bars.
Brownie Batter Cheesecake Bars
Brownie Crust Layer
Preheat oven to 350°
- 3/4 cup butter
- 3 – ounces unsweetened chocolate squares
- 1-1/2 cup granulated sugar
- 3 large eggs
- 1 – 1/2 teaspoon vanilla
- 1 cup all-purpose flour
*Line a 9″ x 13″ baking pan with Reynolds non-stick wrap and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Remove 1/2 cup of batter and reserve for the cream cheese layer.
Pour remaining batter into the prepared 9″ x 13″ pan. Bake in a 350° oven for 15 minutes. (Check to see if it is done with a toothpick. Oven temperatures vary. If it comes out clean, it is done.)
Cool the brownie layer for 10 minutes. In the meantime, make the cream cheese layer.
Turn the oven down to 325°
Cream Cheese Layer
- 2 (8-oz.) blocks cream cheese, softened
- 1/2 cup sugar
- 2 Tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
- reserved 1/2 cup brownie batter
In a large bowl, beat the softened cream cheese until smooth with a hand mixer. Add the sugar and beat until smooth. Mix in the reserved brownie batter, the whipping cream, and the vanilla.
Add the 2 eggs and beat in until blended. Pour the mixture over the brownie crust layer and spread evenly. Bake 25 – 30 minutes until the center is set. (Don’t overbake!)
Cool for 30 minutes.
Chocolate Ganache Topping
- 1-1/2 cups semisweet chocolate chips
- 3/4 cup heavy whipping cream
Pour the hot cream over the chocolate chips, cover with a plate, and allow to sit for 3-5 minutes until the chips are melted. Stir until the ganache is smooth.
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Spread the chocolate mixture over the cheesecake layer. Refrigerate for 4 hours until completely cooled. Cut into 24 bars. Sprinkle with sea salt or fleur de sel before serving.
Using this easy brownie recipe as a base, I’ve made other desserts. Want a really impressive looking dessert? Take a look at this ►Brownie Lasagna Dessert.
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