My cheesecake cookies do not look as good as they do on bakinsheet, where I first found the recipe during the 2006-07 basketball season, but these cookies are light, fluffy and DELICIOUS! (Yes, this is another picture from 2006!)
The Ingredients
- ½ cup cream cheese, soft
- ½ cup butter, soft
- 1 cup sugar
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup flour
The Fun Part
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, beat together butter and cream cheese. Gradually beat in sugar at medium speed until light and fluffy. Beat in egg and salt.
3. Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture.
4. Drop by rounded tablespoonfuls onto prepared baking sheet.
5. Bake at 350 for 12-14 minutes, until the bottom edge just barely turns brown.
I wish I could take credit for these being my own, but I got the recipe off of alpineberry’s blog. Kevin and I first made them in Germany back in 2006-07 and thought there was not enough cheesecake for our liking, so we doubled the cheesecake portion. Here is alpineberry’s recipe with our modification:
Nutella Cheesecake Brownies
Ingredients for brownie layer:
10 tbsp butter (5 ounces) unsalted butter, melted and slightly cooled
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1/4 cup natural cocoa powder
Ingredients for cheesecake layer:
16 ounces cream cheese, softened at room temp.
6 tbsp granulated sugar
4 large eggs
2/3 cup Nutella
Preheat oven to 325F. Line a 9×9 inch square pan with parchment (or No Stick Cake spray).
To make the brownie layer…
Combine butter, Nutella, eggs, and sugar in a large bowl and mix well. Sift in flour and cocoa powder and mix until well combined. Pour batter into your prepared pan and spread evenly. Set aside while you prepare the cheesecake layer.
To make the cheesecake layer…
Mix the cream cheese, sugar, eggs and Nutella until well combined. Pour over your brownie batter.
Bake at 325F until the cheesecake looks set, about 40-45 minutes. Allow brownies to cool completely in the pan before cutting.
I think they taste best after cooling off in the refrigerator… nice and chilled…and sometimes with a bit of fruit preserves over the top… or some cool whip. The picture is not that great, but this is from the first time we made them. They are definitely worth the effort!
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