Real Recipes From Real Home Cooks ®

betty's cheesecake brownies

Recipe by
Betty Bramanis

This recipe is my mother in laws and was given to her as a young teacher in the late 1960's. This is a rich brownie dotted with nuts and filled with a creamy cheesecake layer (with a hint of almond extract). The extract can be swapped for orange, vanilla, butter or chocolate extract. This is best served the day after, but can be enjoyed the day of preparation. We like this just chilled or at room temp. Enjoy!!

yield serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For betty's cheesecake brownies

  • 6 oz (160g) dark chocolate
  • 6 tablespoons butter
  • 1 1/2 cups sugar
  • 4 eggs (at room temp)
  • 1 cup flour
  • 1 cup finely chopped nuts (i like peanuts)
  • 250g cream cheese, at room temp
  • 4 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 eggs, at room temp
  • 1/2 teaspoon almond extract (optional)

How To Make betty's cheesecake brownies

  • 1
    Pre-heat oven to 325oF (170oC). Well grease and line a large 10 x 15 inch (25 x 40 cm) brownie type tray and set aside.
  • 2
    To make the brownies: melt the butter and chocolate and set aside to cool slightly (I use the microwave). In a large bowl, beat the eggs until thick and fluffy (a full 5 - 7 minutes is needed). Gradually add the sugar then flour. Add the cooled chocolate mix and nuts. Pour the batter into the prepared tray - leaving about 2 cups (or about a third) of the batter for the topping.
  • 3
    The cheesecake layer: Cream the cheese and butter together. Add the sugar and almond extract (if using) and beat for a full minute. Add the eggs and flour and beat to combine.
  • 4
    Use a tablespoon to drop mounds of cheesecake batter all over the brownie base. Turn the spoon over and join all the mounds so you have created a cheesecake layer.
  • 5
    Use the same spoon to drop spoonfuls of brownie batter on top. Use a toothpick to swirl the whole lot (I do about 4 or 5 big swirls).
  • 6
    Bake in the prepared oven for about 25 - 35 minutes - DO NOT OVER COOK. The brownie should look like set jelly when shaken.
  • 7
    Let rest until cooled and pop into the fridge. This is best made the day before you want it - though it can be enjoyed once chilled.