How to make brownies less sweet?

To make brownies less sweet, reduce the amount of sugar by about 1/4 cup. You can also use a combination of dark and semi-sweet chocolate, or add a pinch more salt to help balance the sweetness. Additionally , including unsweetened cocoa will reduce sweetness.

Can you leave cream cheese brownies out overnight?

It's best not to leave brownie cheesecake out overnight. Specifically , cream cheese needs to be refrigerated to prevent bacterial growth. It should be refrigerated promptly after cooling for safety, and ensure it is stored properly.

What does cocoa powder do in brownies?

Cocoa powder adds chocolate flavor and color to brownies . Also , it contributes to their fudgy texture by absorbing moisture. Moreover , using a good quality cocoa powder will enrich the overall chocolate taste.

How many calories are in a cheesecake brownie?

The calorie count in this recipe can vary, but one typical slice contains roughly between 300-400 calories. Ultimately , the exact amount depends on the ingredients and portion sizes, and the serving size.

Best Brownie Cheesecake Recipe: Fudgy & Creamy Perfection

Description

Ultra-fudgy brownie base topped with a silky vanilla cheesecake layer; this brownie cheesecake is decadent, creamy, and perfect for celebrations or “just because.”

Ingredients

Brownie Base

½ cup (113 g) unsalted butter
4 oz (113 g) semi-sweet or dark chocolate, chopped
1 cup (200 g) granulated sugar
2 large eggs
¾ cup (90 g) all-purpose flour
¼ cup (20 g) unsweetened cocoa powder
¼ tsp fine sea salt
1 tsp vanilla extract

Cheesecake Layer

16 oz (2 blocks/452 g) full-fat cream cheese, softened
¾ cup (150 g) granulated sugar
2 large eggs
½ cup (120 g) sour cream
1 tsp vanilla extract

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Instructions

Prep: Heat oven to 325°F (160°C). Grease and line an 8×8-inch pan with parchment (overhang for easy lifting).
Brownie batter: Melt butter and chocolate (microwave in bursts or double boiler) until smooth. Whisk in sugar. Add eggs one at a time. Fold in flour, cocoa, and salt just until combined; stir in vanilla. Spread evenly in pan. Bake for 20–25 min until a toothpick has moist crumbs. Cool 10–15 min.
Cheesecake batter: Beat cream cheese until completely smooth. Beat in sugar. Mix in eggs one at a time. Stir in sour cream and vanilla until just smooth (don’t overmix).
Layer & bake: Gently pour cheesecake over the slightly cooled brownie. Smooth top. Bake for 30–35 min until edges are set and the center has a slight jiggle.
Cool & chill: Turn off oven, crack door, and cool 30 min. Remove, cool to room temp, then refrigerate for 4 hours (or overnight).
Serve: Lift out, slice with a hot knife, wipe between cuts, and enjoy.

Notes

For cleaner slices, chill well before cutting.

Add chocolate chips to the brownie, or swirl caramel/Nutella into the cheesecake for variations.

Pan size: 9×9 works; start checking a few minutes earlier.

Store covered: 4–5 days in the fridge; freeze up to 2 months (thaw overnight).

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American