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from "Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book" by Judy Rosenberg

What better combo for a gal from New York City who grew up on cheesecake and brownies? A layer of cheesecake and a layer of bittersweet brownie, one creamy, one fudgy, and both utterly divine. Eat at room temperature like a brownie, or chilled just like cheesecake.

Makes 16 brownies
 Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book

The brownie
3 1/2 ounces unsweetened chocolate
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup sugar
3 whole large eggs
1/2 cup all-purpose flour

The cheesecake
1 pound cream cheese, cold
1/2 cup sugar
1 whole large egg
1 large egg yolk
1 1/2 teaspoons fresh lemon juice

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1. Preheat the oven to 300°F. Lightly grease a 9-inch square baking pan with butter or vegetable oil, or line the bottom with parchment paper.
2. Prepare the brownie: Melt the chocolate and butter together in the top of a double boiler placed over simmering water. Let the mixture cool for 5 minutes.
3. Place the sugar and the eggs in a medium-size mixing bowl, and using an electric mixer, beat on medium-high speed until pale yellow, 2 minutes. Scrape the bowl with a rubber spatula.
4. Add the flour on low speed and mix for 5 seconds. Scrape the bowl.
5. Add the cooled chocolate mixture on low speed and blend until mixed, 15 seconds, stopping the mixer once to scrape the bowl.
6. Spread the batter evenly in the prepared pan, and place the pan in the freezer for 10 minutes.
7. Meanwhile prepare the cheesecake topping: Place all the cheesecake ingredients in a food processor and process until smooth, 1 minute. Stop the machine once during the process to scrape the bowl.
8. Remove the pan from the freezer. Carefully spoon the cheesecake mixture over the brownie layer, and using a spatula, spread it over the brownie so as not to mix the two together.
9. Bake on the center rack of the oven until the top is set and the center is just about level with the edges, 1 hour and 5 to 10 minutes.
10. Cool the brownies in the pan for 30 minutes. Using a sharp thin knife, cut into 2 1/4-inch squares, dipping the knife in hot water and wiping it off after each cut.
11. When cut, refrigerate the bars in the pan, covered with plastic wrap, for up to 2 days. After that, layer them in an airtight plastic container with plastic wrap, parchment, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious either cold or at room temperature.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Baker's Unsweetened Baking Chocolate Bars - $3.49/ea
  Philadelphia Cream Cheese Original - $3.99/ea
 8oz block
  Lemons - $0.89/ea Save! 5 for $4
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Domino Granulated White Sugar - $2.79/ea
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
Estimated Total:  
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