Brownie Cheesecake Cake

Brownie Cheesecake Cake

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  • Prep Time


  • Total Time


  • Servings



  • Soft butter, for greasing the pan

  • Flour, for dusting the buttered pan

  • 4

    large eggs

  • 1

    cup sugar, sifted

  • 1

    cup brown sugar, sifted

  • 8

    ounces melted butter

  • cups cocoa, sifted

  • 2

    teaspoons vanilla extract

  • ½

    cup flour, sifted

  • ½

    teaspoon kosher salt

  • Cheesecake topping

  • 1

    package of cream cheese

  • 1


  • cup of granulated sugar


Preheat the oven to 300 degrees F. Butter your 8 inch round cake pan and line with parchment paper on the bottom and sides. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into a greased and floured 8-inch round pan. In another mixing bowl, whipped the cream cheese frosting until fluffy. Add the 1 egg and sugar. Mix until combined and pour on top of the brownie mixture. Bake for 40 minutes then increase temperature to 350 and bake for 5 more minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.


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