Pistachio Brownie Cheesecake (Printable Recipe)
# What You’ll Need:
→ Brownies
01 -
3/4 cup unsalted butter
02 -
6 oz dark chocolate (50-60% cocoa)
03 -
1 1/4 cups all-purpose flour
04 -
1/2 cup cocoa powder
05 -
3 medium eggs
06 -
1 cup granulated sugar
07 -
1/3 cup light brown sugar
08 -
1 tablespoon vanilla extract
09 -
1/4 teaspoon salt
10 -
2 oz dark chocolate for topping
→ Cheesecake Filling
11 -
8 oz full-fat cream cheese
12 -
1/3 cup granulated sugar
13 -
1 small/medium egg
14 -
1 teaspoon vanilla extract
15 -
1 heaped tablespoon all-purpose flour
→ Pistachio Layer
16 -
10 tablespoons pistachio spread
# Step-by-Step Directions:
01 -
Whip your cream cheese till smooth and lump-free. Stir in sugar, egg, vanilla, and flour just enough to blend everything together. Don't mix too much. Stick it in the fridge while you tackle the brownie part.
02 -
Put parchment paper in an 8x8 inch pan. Melt butter and dark chocolate together in a bowl using short microwave bursts or over steaming water. In another bowl, whisk eggs with both types of sugar and vanilla for about 3 minutes until you've got a smooth, slightly airy blend.
03 -
Add your melted chocolate mix to the egg blend and stir gently. Sift flour, cocoa powder, and salt directly in, then fold everything together until barely mixed. Be careful not to stir too much.
04 -
Pour half your brownie mix into the lined pan. Add random dollops of cheesecake filling and pistachio spread across the top. Cover everything with your leftover brownie batter, smoothing it out carefully.
05 -
Scatter dark chocolate pieces on top. Bake at 340°F for roughly 27 minutes for gooey brownies or 30-35 minutes for firmer ones. They should still jiggle slightly in the middle when done.
# Additional Notes:
01 -
You can make them more fudgy or cake-like by tweaking how long you bake them.
02 -
Always go for full-fat cream cheese to get the creamiest taste and texture.
03 -
Just mix the cheesecake part until blended. Too much mixing will make it runny.