Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon baking powder
- 1 cup cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup melted chocolate or brownie batter for swirls
- Optional toppings: crushed graham crackers, pumpkin puree, raspberry puree, churro seasoning
Instructions
- In a mixing bowl, combine the cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until well-blended.
- Mix crushed graham crackers with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased baking dish.
- Pour the cheesecake batter over the crust and gently swirl in brownie batter to create a marbled effect. Bake in a preheated oven until set.
- Allow the brownie cheesecake to cool completely before slicing into squares. Top with fresh fruit, chocolate drizzle, or your favorite toppings.
Notes
- Leftover cheesecake brownies can be stored in an airtight container in the refrigerator for up to 5 days.
- These treats can be frozen for up to 3 months; thaw overnight in the fridge before serving.
- For serving, consider adding a scoop of ice cream, whipped cream, or a drizzle of caramel for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg