Have you ever been to the BoardWalk Bakery in Walt Disney World?  It is a tiny place, but they pack it full of wonderful treats!  Since everything looks so good, it is difficult to decide what to order.  However, now that I have had the Brownie Cheesecake, it is going to be difficult to order anything else!


Doesn’t that look delicious?  The brownie was dense and fudgy and the slightly tart cheesecake balanced the sweetness nicely.  It was really rich and well… just awesome!

So, I thought I would attempt to recreate this magical marriage of brownie and cheesecake at home.  Here are the ingredients…


Preheat your oven to 350 degrees and grease a 13 x 9 x 2 inch pan.  Then sift together 2 cups of sugar, 1 1/4 cups flour, 2/3 cup cocoa powder, 1 1/2 tsp salt and 1/2 tsp baking powder.


Put the flour mixture into the bowl of a stand mixer (or you can use a hand mixer or mix it by hand if you like).  Add 5 eggs and beat the mixture until smooth.


Slowly add 2 sticks of melted butter.



Isn’t this a nice, glossy batter?

Next, fold in 1/2 cup semi-sweet chocolate chips.  Yum!


Pour batter into the prepared pan and bake around 30 minutes (until a toothpick or knife inserted into the center comes out clean).  Remove from oven and cool.


When the brownie is cool, begin preparing the cheesecake.  Preheat the oven to 325 degrees.

Cream 3/4 cup sugar, 3 Tbs cornstarch, and 4 8-oz packages of cream cheese in the bowl of a stand mixer.


Add 1 Tbs lemon juice and 2 tsp vanilla extract.  Then add 2 eggs, one at a time.


Take the bowl off the mixer and fold in 2 Tbs heavy cream and 2 Tbs sour cream.

Pour the batter on top of the brownies in the pan.


Bake until firm and lightly browned, about 55 minutes.


Cool completely and refrigerate for at least 1 hour prior to serving. Serve with whipped cream and a decorative chocolate, if you wish.


I think it turned out really well.  It wasn’t quite a pretty as the Brownie Cheesecake from the BoardWalk Bakery, but the taste was very close.

I think that the next time I make these (oh yes, there will be a next time!), I will bake the brownie portion for only 15-20 minutes or so.  Enough time to set the top, but I really don’t think they needed to be completely baked prior to getting the cheesecake topping.  They baked another 55 minutes and I think that made the brownie bottom overdone and a tiny bit dry.

Definitely give the cheesecake time to cool in the refrigerator before serving because the flavor only improved after chilling.

I hope you make these at home and let me know what you think!

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