These Gingerbread Cheesecake Brownies are super chocolatey and fudgy, with a baked gingerbread cheesecake swirled through.
First off, I want to apologise. Why have I never made cheesecake brownies before? They are literally two of the best sweet treats combined – brownies and cheesecake.
Jump to Recipe
Chocolate Brownies
I decided to just make a classic brownie base for these Gingerbread Cheesecake Brownies and add the gingerbread element to the cheesecake.
The base of these brownies is made by melting together dark chocolate and butter. You can use either unsalted butter or a baking spread like Stork.
You MUST use dark chocolate. If you’re not a huge fan of dark chocolate and are worried about the brownies tasting too dark or bitter don’t worry, they don’t. Using dark chocolate will give you the classic brownie taste.
Related Recipes
In a separate bowl whisk together the eggs and sugar, until doubled in volume. Whenever I make brownies I always use light brown sugar. I find it gives the brownies a lovely, delicious fudgy texture.
Whisking together the eggs and sugar together is the only time you should use a mixer when making brownies. Once the egg mixture has doubled in volume, all the other ingredients should be folded into the mixture.
To fold I use a spatula and go around the side of the bowl folding the mixture inwards. I then cut through the centre of the mixture folding it outwards. Repeat until all the chocolate mixture is fully incorporated.
Repeat the folding process with each ingredient and pour it into your square tin.
For this recipe I used a 9” square cake tin, I find it the perfect size to split into 12-16 individual portions.
Leave your brownie mixture to the side while you make the cheesecake element.
Gingerbread Cheesecake
Previously on my blog, I have only shared no-bake cheesecake recipes. This one, however, needs to be baked.
As with a no-bake cheesecake, you MUST use full-fat soft cheese, pop this into your mixer and beat until it starts to thicken. Add in the caster sugar, egg and your gingerbread spices and beat until it is completely combined.
Pour the cheesecake mixture on top of the brownie mixture and using a skewer swirl the two together.
With the skewer you just want to marble the two together you don’t want to mix them completely.
Baking the Gingerbread Cheesecake Brownies
So, it can be quite difficult to determine when the cheesecake brownies are completely baked. The brownie part should look dry on the top while the cheesecake section should be slightly golden brown.
I wouldn’t recommend using a cake tester to test the cheesecake brownies as you want the brownies to be soft and gooey, so there will be batter on the skewer and you run the risk of overbaking them.
Once they have baked, leave them to completely cool in the tin, before cutting them into individual portions.
Alternatives
If you want to make these plain just leave out the gingerbread spices.
Equipment
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla
Pin it For Later!
If you do have any questions about this Gingerbread Cheesecake Brownies or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the left-hand side of this page.
Gingerbread Cheesecake Brownies
Ingredients
For the Brownies
- 225 g Unsalted Butter
- 225 g Dark Chocolate
- 4 Large Eggs
- 300 g Light Brown Sugar
- 125 g Plain Flour
For the Cheesecake
- 300 g Full-Fat Soft Cheese
- 50 g Caster Sugar
- 1 Large Egg
- 3 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
Instructions
To Make the Brownies
- Preheat the oven to 180C (160C Fan) and line a 9" square cake tin with parchment paper.
- Melt together the chocolate and butter in 20-second bursts, stirring in between, until they are both completely melted and combined.
- Whisk the sugar and eggs together until they have doubled in volume.
- Pour the chocolate mixture into the egg mixture and fold them together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour and fold until they are completely combined.
- Pour the brownie mixture into your prepared tin and leave to one side.
To Make the Cheesecake
- In a large bowl beat the soft cheese until it starts to thicken.
- Add in the sugar and egg and beat again until combined.
- Finally, add in the ginger, cinnamon and nutmeg and beat until they are completely combined.
- Pour the mixture over the top of your brownie mixture.
- Using a skewer swirl both the mixtures together and bake in the oven for 25-30 minutes. Or until the brownies look dry on top and the cheesecake is golden brown around the edges.
- Leave to cool completely before cutting into individual portions.
Notes
- These Gingerbread Cheesecake Brownies will last up to 5 days in the fridge.
