Brownies? Great! Cheesecake? Amazing! Together? Perfect ❤️
I wanted to find a crowdpleasing dessert for a family dinner, and of course a Disney dessert had to be the way to go! I found this cheesecake brownie recipe from Disney Food Blog and Disney World’s Boardwalk Bakery. By the way, if you haven’t checked out DFB, they’re one of my very favourite Disney blogs/vlogs.
Before we get started, this is a massive dessert, and very rich. I would definitely suggest slicing it in small squares and sharing with friends!
The recipe is pretty straightforward, starting with the brownie base, then baking the cheesecake right in on top. I’m going to pop the full recipe in this post, because the ingredients on the DFB post are all in American measurements, so might be easier for us non-Americans in grams!
2 cups (450g) sugar
1 1/4 cups (175g) all purpose (plain) flour
2/3 cup (70g) cocoa powder
1 1/2 teaspoons (9g) of salt
1/2 teaspoon (4.8g) of baking powder
2 sticks (226.8g) butter, melted
1/2 cup (75g) semi-sweet chocolate chips
3/4 cup (170g) of sugar
3 tbsp (22.5g) corn starch
4 8-ounce boxes (907g total) of cream cheese
1 tbsp (16ml) lemon juice
2 teaspoons (10 ml) vanilla extract
2 tbsp (30g) heavy cream
2 tbsp (30.6g) sour cream
Preheat oven to 350 degrees Fahrenheit (180 Celsius).
Sift together sugar, flour, cocoa powder, salt, and baking powder in a large mixing bowl.
Combine the wet and dry ingredients.
Beat flour mixture and eggs on low speed using an electric mixer, scraping bowl occasionally and mixing until smooth.
Slowly add melted butter and beat until just combined; do not overmix.
Fold in chocolate chips with a spatula. Do not use the mixer for this portion.
Grease a 13×9 inch baking pan. I would also suggest maybe adding some baking paper as well- I found my brownies stuck to the tin despite my best greasing efforts!
Transfer batter to prepared baking pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and set aside to cool.
Because you’re also baking the cheesecake on top of the brownie, and my tin was a little smaller than suggested; this meant 2 things: I was able to make 2 tins worth of dessert, and I also found the brownie was a little drier than I would have liked after the second baking. Maybe if I had baked it a little less the first time this would have been better.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Cream sugar, cornstarch, and cream cheese in a large bowl with an electric mixer. Scrape the sides of the bowl to mix in all of the ingredients.
Add lemon juice and vanilla extract, mixing thoroughly.
Add eggs one at a time, scraping the bowl with each addition and continuing to mix thoroughly with mixer.
Fold in heavy cream and sour cream with a spatula. Do not use the mixer for this portion.
Spread batter on top of already baked brownies. For something a little bit fancy I tried piping it over the brownies, I think it gave it a fun look, but also noted that as the brownie had sunk in the middle, it took a little longer for the middle of the cheesecake to fully bake (as th cheesecake was thicker there).
Bake until cheesecake is lightly browned and firm, about 55-60 minutes. The edges will lightly brown and the center stays pretty white…don’t wait until the entire top lightly browns or the pan of brownies and cheesecake will be overcooked.
Cool completely and refrigerate at least 1 hour before serving- ideally overnight.
To serve, cut it into fancy triangles or squares and serve with whipped cream and chocolate sauce.
So overall, this is such a yummy dessert, it would be great for a party with a lot of people since you can make it ahead of time. It also looks gorgeous, and has the additional Disney touch of being a Boardwalk Bakery treat!