Imagine cutting into a deep dark chocolate brownie and uncovering a dreamy layer of lightly tangy cheesecake that is perfectly creamy and absolutely irresistible.
This brownie cheesecake is ideal for birthdays, game day, or any evening you want something indulgent yet easy to serve without last minute stress.
SaveI first made it on a cozy weekend when I needed a dessert that felt fancy but did not require me to spend the whole night in the kitchen and it instantly became a family favorite.
Brownie Cheesecake With Dulce De Leche Recipe
Ingredients
Brownie base
Cheesecake filling
Topping and finish
Instructions
- Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Line a 9 inch square baking pan with parchment paper, letting the paper overhang two opposite sides so you can lift the brownies out after baking.
- Mix the brownie batter
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in the cocoa powder, salt, and flour until just combined, being careful not to over mix.
- Press the brownie base
Spread half of the brownie batter into the prepared pan and smooth it into an even layer with a spatula. Bake for 10 minutes while you prepare the cheesecake filling.
- Beat the cheesecake filling
In a stand mixer or large bowl, beat the softened cream cheese and sugar on medium speed until completely smooth and free of lumps. Add the vanilla, eggs, flour, and salt, and mix just until well combined.
- Layer and swirl
Remove the pan from the oven. Spread half of the dulce de leche over the warm brownie layer, then pour the cheesecake batter over it. Dollop the remaining dulce de leche on top and gently swirl with a knife for a marbled effect.
- Bake until set
Bake in the preheated oven for 30 to 35 minutes, or until the edges are set but the center still has a slight wobble. This keeps the cheesecake creamy rather than cracked and dry.
- Cool and chill
Let the brownie cheesecake cool completely in the pan on a wire rack, then cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to firm up.
- Finish and slice
Lift the dessert out of the pan using the parchment overhang. Warm a knife under hot water and wipe it dry between slices for clean cuts. Drizzle extra dulce de leche over each piece and sprinkle with sea salt or toasted nuts if desired.
Substitutions and variations
- Use salted butter and reduce added salt by half if you prefer a richer flavor.
- Swap semi sweet chocolate chips into the brownie batter for pockets of melty chocolate.
- Replace dulce de leche with caramel sauce if you want a lighter sweetness.
- Use a gluten free flour blend in place of all purpose flour for a gluten free version.
- Greek yogurt can be substituted for half of the cream cheese for a tangier, lighter filling.
Chloe's tips
- For extra gooey brownies, slightly underbake the brownie layer before adding the cheesecake batter.
- Always soften cream cheese fully and beat it slowly to avoid lumps in the filling.
- Let the fully chilled slice sit at room temperature for about 10 minutes for the easiest cutting.
How to store it
- Store leftover slices in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions wrapped tightly for up to 2 months and thaw in the fridge overnight before serving.
- If the dulce de leche becomes too thick after chilling, warm it gently and drizzle again before serving.
Serving suggestions
Serve each slice with a little extra dulce de leche and a sprinkle of sea salt for a restaurant quality presentation at home.
- Place a slice on a plate with a quenelle of whipped cream.
- Pair with a glass of cold milk or a bold coffee for a balanced dessert experience.
- Garnish with a few toasted almond slivers or chocolate curls for texture and visual appeal.
Frequently asked questions
Can I use a 9 inch round pan instead of a square pan?
Yes, a round springform pan works beautifully. You may need to adjust the baking time by a few minutes and the portion count will change, but the flavors and texture will be the same.
Why did my cheesecake crack on top?
Overbaking is the most common cause. Pull the pan when the edges are set but the center still jiggles slightly, and the steam from a pan of water in the oven can also help prevent cracking.
How do I make this gluten free?
Use a gluten free one to one flour blend in place of all purpose flour and ensure your cocoa powder and other ingredients are certified gluten free for best results.
Can I make the dulce de leche layer more prominent?
Yes, you can spread a thicker layer of dulce de leche between the brownie and cheesecake, or even add a thin swirl on top before baking for extra pockets of flavor.
Let's get cooking!
With its rich chocolate brownie base, velvety cheesecake center, and sweet dulce de leche swirl, this dessert is sure to become a signature treat for family and friends. Give it a try and enjoy every gooey, dreamy bite.
