Pioneer Woman Cheesecake Brownies

Pioneer Woman cheesecake brownies are fudgy, swirled dessert bars made with dark chocolate, cream cheese and sour cream that come together in 4 hours 25 minutes. It's an easy cheesecake dessert recipe for Thanksgiving, Valentine's Day or a dinner party, and it's make-ahead friendly.

Freeze the bottom brownie layer for 10 minutes before the cheesecake goes on, because that keeps the two layers flat and separate. Skip it and the cheesecake batter sinks into the warm brownie, so the swirl turns muddy.

A spoonful of milk loosens the reserved brownie batter just enough to swirl through the cheesecake instead of sitting on top in clumps. Sour cream in the filling adds a light, tangy layer that cuts through all that dark chocolate.

Pioneer Woman Cheesecake Brownies

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

30

minutes

Cooking time

55

minutes

Calories

477

kcal

A fudgy brownie base holds a tangy, creamy cheesecake layer marbled with chocolate on top. Once the pan cools completely, the bars cut into clean squares with a dense bottom and a soft, silky center.

Ingredients

• Nonstick cooking spray
  

• 1 c. plus 2 tbsp. unsalted butter
  

• 4 oz. unsweetened chocolate, chopped
  

• 5 tbsp. unsweetened cocoa powder
  

• 3/4 c. packed light brown sugar
  

• 2 c. granulated sugar, divided
  

• 6 large eggs, at room temperature, divided
  

• 4 1/2 tsp. vanilla extract, divided
  

• 1 3/4 c. all-purpose flour
  

• 1/2 tsp. kosher salt, plus a pinch
  

• 12 oz. cream cheese, at room temperature
  

• 1/3 c. sour cream
  

• 1 tbsp. milk
  

Directions

• Prep the pan: Preheat the oven to 325°F and grease a 13-by-9-inch baking pan with nonstick cooking spray. Line it with parchment, leaving 2 inches hanging over the long sides, then grease the parchment too.
• Melt the chocolate: Melt 1 cup plus 2 tablespoons unsalted butter with 4 ounces chopped unsweetened chocolate in a medium saucepan over low heat. Whisk until smooth, then pull it off the heat.
• Add the cocoa and sugars: Whisk 5 tablespoons unsweetened cocoa powder into the melted chocolate until smooth. Then stir in 3/4 cup light brown sugar and 1 1/2 cups of the granulated sugar.
• Make the brownie batter: Whisk in 5 of the eggs one at a time, mixing until each is fully incorporated before adding the next. Then whisk in 3 teaspoons of the vanilla, 1 3/4 cups flour and 1/2 teaspoon kosher salt until the very thick batter turns completely smooth.
• Chill the base: Set aside 2/3 cup of the batter in a small bowl. Spread the rest in an even layer in the lined pan, then freeze it for 10 minutes.
• Beat the cheesecake layer: Beat 12 ounces room temperature cream cheese with the remaining 1/2 cup granulated sugar, a pinch of salt and the remaining 1 1/2 teaspoons vanilla in a large bowl. Mix at medium speed for 30 seconds to 1 minute until creamy, then beat in the 1/3 cup sour cream and the last egg.
• Swirl the layers: Pour the cheesecake mixture over the cold brownie layer and spread it smooth. Stir 1 tablespoon milk into the reserved batter, dollop it by the teaspoonful over the top, then swirl with a toothpick without pressing into the brownie layer.
• Bake and cool: Bake for 50 to 55 minutes, until a wooden pick in the center comes out clean with just a few crumbs attached. Cool completely on a wire rack for about 3 hours, then lift out and cut into 16 bars.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use semisweet chocolate instead of unsweetened?

You can, but cut the brown sugar back by a couple of tablespoons, since semisweet chocolate already carries sugar. The brownies will taste a bit sweeter and less deeply chocolatey than the original.

How long do these bars keep in the fridge?

Keep them in an airtight container in the refrigerator, where they hold well for about 4 days. They taste great straight from the fridge, so there's no need to bring them back to room temperature.

Can I make cheesecake brownies a day ahead?

Yes, and they're actually easier to slice after a night in the fridge. Bake and cool them completely, cover the pan tightly, then cut into bars the next day.

What if I don't have an electric mixer?

A sturdy whisk and some elbow grease can work if the cream cheese is truly soft at room temperature. Mash it with the sugar first until no lumps remain, then whisk in the sour cream and egg.

Why did my cheesecake layer crack or sink?

Overbaking or a sudden temperature change is the usual cause, so pull the pan when a few moist crumbs cling to the pick. Let it cool slowly on the rack instead of moving it to the fridge or freezer while warm.