Description
A delightful combination of fudgy brownie and creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 tbsp sour cream, at room temperature
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the melted butter and sugar until combined. Add in the egg and vanilla extract, mixing until smooth.
- Stir in the all-purpose flour, cocoa powder, and salt until just combined.
- Spoon about 1 tablespoon of brownie batter into each muffin liner and press it down to create an even layer.
- Bake for 10-12 minutes, or until a toothpick comes out with a few moist crumbs.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat until well mixed.
- Add the egg, sour cream, and vanilla extract, mixing on low speed until just combined.
- Spoon the cheesecake filling over the brownie layers, filling each cup almost to the top.
- Bake the cheesecakes for 15-18 minutes, until edges are set but the center has a slight jiggle.
- Cool in the oven with the door ajar for about 1 hour, then refrigerate for at least 4 hours before serving.
Notes
Ensure cream cheese and egg are at room temperature for a smooth batter. Don’t over bake to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg