Dollop the cheesecake mixture over the brownie layer in the pan. Use a knife or skewer to gently swirl the cheesecake mixture into the brownie batter, creating a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted into the brownies comes out mostly clean with a few moist crumbs.
Be careful not to overbake; the brownies should be fudgy and the cheesecake layer should be creamy.
5. Cool and Serve:
Allow the brownies to cool completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment overhang and cut into squares.
Tips:
Cream Cheese: Make sure the cream cheese is softened for a smooth cheesecake layer. You can microwave it in 10-second intervals if needed.
Swirling: For a more pronounced marbled effect, you can swirl the cheesecake layer more or less depending on your preference.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Thaw in the refrigerator before serving.
These Cheesecake-Topped Brownies are decadently rich and delicious, combining the best of both brownies and cheesecake in one irresistible dessert. Enjoy every fudgy, creamy bite! 🍫🧀
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