Cheesecake Brownies {Passover Recipe!}
My mom’s got the best brownies on the block. It’s one of the reasons I don’t dread Pesach, I know there will be something delicious to nosh on. My sister Rivky has taken my holiday favorite and created something even more decadent with it. This cheesecake brownie is so amazing, you will want to make it all year round!
Ingredients for Brownie Batter:
1/2 cup of vegetable oil
4 eggs
1 1/2 cups of sugar
1/2 cup of potato starch
1/2 cup of cocoa (use Hershey’s cocoa for the best taste!)
Ingredients for Cheesecake Batter:
3 8oz. containers of whipped cream cheese
1 cup of sugar
4 eggs
1 8oz. container of sour cream
1 tsp. vanilla extract
Directions:
Prepare the brownie batter and pour into a 9×13 pan. Then combine the cheesecake ingredients in a mixing bowl and layer on top of the brownie batter. Bake uncovered on 350′ for about an hour. When you remove the pan from the oven the cheesecake will not be completely firm but will harden outside the oven. (These are also great served as cupcakes. If making cupcakes, fill halfway with brownie batter then top with cheesecake batter. Bake them in cupcake pans on 350′ for 20 to 25 minutes or until cooked through)
~ Recipe submitted by Nina Safar
47 thoughts on “Cheesecake Brownies {Passover Recipe!}”
Look so good even after Pesach what a treat!
how do they freeze?
if making cupcakes, do you put the brownie batter on the bottom and then the cheesecake batter on top? how many does it make? thanks!
Should these be stored in the fridge? I want to make them the day ahead.
When making cupcakes, place the brownie on bottom with a small amount of cheesecake on top. They usually are eaten right away or within a day, I have never frozen them. Store them in the refrigerator.
Regular cheese cake and regular brownies freeze just fine so there’s every reason to expect this to do the same.
Has anyone tried makinwv this with soy cream cheese and soy sourbutter cream?
Does it have to be whipped cream cheese or can it be regular
These are amazing!!!!! Just made them but how do you keep them from falling apart when you cut them? I made a mess!!!
I have only used whipped cream cheese. If you try the block kind let me know how it comes out!
If you make cheesecake using soy products, just use that on top of this brownie recipe!
Terri, wait for it to cool off and refrigerate it for best results when cutting it.
I used the block cream cheese and did refrigerate before cutting…delicious but messy. Next time will make cupcakes for sure.
Just got these in the oven- can’t wait to try them! I will definitely let them cool in frig before cutting!
I found these just in time! Thanks! They look so good :)
I made these cupcakes for Pesach and they were a huge hit. I just made them again today & replaced the potato starch with same amount flour, it is so HEAVEN.
Do you think these would work as mini cupcakes? How long should I bake them?
Yes! I would check on them after 10 to 12 minutes to see if they are ready. (might need longer) If you do bake them as mini cupcakes, please keep me updated on the amount of time needed for baking. Thanks!
So, I made these as mini cupcakes. Needed to bake them about 25-30 minutes for the brownie part to set. It made 6 dozen minis. I had a lot of cheesecake batter left, so just filled another set of muffin tins to make little crustless cheesecakes. Now for the freezer until Passover. A little time-consuming, but definitely delicious!
Thanks so much for the feedback!
Do you grease the 9x 13 baking dish for the cream cheese brownie Passover recipe???
I’m ready to go with everything. They do look like they’ll be delicious!!!!
Hi Pam! Yes grease the pan.
I plan on making the cupcakes for seder this year…how many does it yield if I am making regular size?
should the cocoa in the recipe be sweetened or unsweetened? Hope you see and answer before I need to bake ’em.
Thanks and Happy Passover
Hi helane, unsweetened! Happy Passover xx
Hi! How many cupcakes will this make?
AMAZINGLY DELICUOUS! At the last minute I decided to make them. In two days they were all gone! Everyone loved them. Definitely going to make these cupcake cheese cakes often. They were beautiful too! Thanx for the recipe!
When I poured the cheesecake mix on top of the brownie batter, it got all mixed together. The two are liquidy. How do you pour the cheesecake mix and keep it a separate layer? I was really careful.
Hi Amy! Sorry you had trouble with it. When I combine it the middle might mix up a bit but in general it remains two separate layers. If you have issues with it, I suggest making them as cupcakes. It’s easier and less messy when serving. (also, everyone loves cupcakes!)
any clue how many points these are on thecweigh watcher program?
No I do not I’m sorry! (bake them as mini muffins for portion control!)
These were fabulous. I made the cupcakes. I had so much batter left over I’m making a cheesecake. Absolutely delicious.
Hi, how much does this recipe make ?
Thanks
1 9×13 cake or about 12 cupcakes
Please clarify….to make the brownies, do all the ingredients mix at once?
Thanks
Yes!
Hi! These look delicious, I always make my brownies with cake meal and have already bought it, do you think I can use it in these instead of potato starch? If so, would it be the same amount? Thank you!
Hi! Can I replace potato starch for corn starch? Or any other flour?
Yes swap potato starch for regular flour to make non Passover brownies.
What does it mean 3 8 onz? I didnt understand that
It means 3 8oz containers. They come in a container that is 8oz each so 3 of those.
They looked so good so I couldn’t wait to try this as my niece’s love regular cream cheese brownies.. but these are AMAZING!! SO EASY TO!! WILL BE MAKING AGAIN AND AGAIN!!
I’m taking care of my 89 year old mom and with the holidays approaching I’m trying lots of recipes to keep her sweet tooth happy… THIS is mom approved, and so easy, I’ll be making it again and again… you’d never know it was for passover!! Thank you!!!