Welcome back guest chef, Carol E.
As Disney fans know, the BoardWalk Bakery in Disney World was closed earlier this year for refurbishment. Since we couldn’t have bakery date nights for a while, I was happy to find the recipe for Boardwalk Bakery’s very famous Cheesecake Brownies in the Delicious Disney Desserts cookbook to help get us through!
Here’s what the new Cheesecake Brownie looks like now…they made it a tad bit more gourmet!
Just a heads up, this recipe is super easy to make, but it is a make ahead recipe. There’s a lot of baking time required and it really needs to sit in the fridge overnight in order to chill down enough to serve!
-2 cups sugar
-1 1/4 cups all purpose flour
-2/3 cup cocoa powder
-1 1/2 teaspoons of salt
-1/2 teaspoon of baking powder
-2 sticks butter, melted
-1/2 cup semi-sweet chocolate chips
-3/4 cup of sugar
-3 tbsp corn starch
-4 8-ounce boxes of cream cheese
-1 tbsp lemon juice
-2 teaspoons vanilla extract
-2 tbsp heavy cream
-2 tbsp sour cream
By the way, you are about to learn how to make homemade brownies from scratch…you will never need a box mix again!!
Let’s get started on the brownies:
Step 1: Prepare Ingredients
-Preheat oven to 350 degrees Fahrenheit
-Sift together sugar, flour, cocoa powder, salt, and baking powder in a large mixing bowl.
Step 2: Combine the wet and dry ingredients.
-Beat flour mixture and eggs on low speed using an electric mixer, scraping bowl occasionally and mixing until smooth.
-Slowly add melted butter and beat until just combined; do not overmix.
-Fold in chocolate chips with a spatula. Do not use the mixer for this portion.
Step 3: Grease a 13×9 inch baking pan.
Step 4: Transfer batter to prepared baking pan and bake. About 30 minutes.
-Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and set aside to cool.
At this point, it’s time to move onto the Cheesecake batter…I can tell you that it is super hard to take the pan of freshly made brownies out of the oven and set them aside to cool instead of cutting into the delicious, amazingly perfect brownies that have your entire house smelling like a chocolate shop. BUT, set them aside to cool and finish the recipe. I promise you, the full recipe is worth not giving up half way through just to enjoy your brownies! 😉
Let’s get started on the cheesecake:
Step 1: Prepare Ingredients
-Preheat oven to 325 degrees Fahrenheit.
-Cream sugar, cornstarch, and cream cheese in a large bowl with an electric mixer. Scrape the sides of the bowl to mix in all of the ingredients.
-Add lemon juice and vanilla extract, mixing thoroughly.
-Add eggs one at a time, scraping the bowl with each addition and continuing to mix thoroughly with mixer.
-Fold in heavy cream and sour cream with a spatula. Do not use the mixer for this portion.
Step 2: Spread batter on top of already baked brownies.
Step 3: Bake until cheesecake is lightly browned and firm, about 55-60 minutes. The edges will lightly brown and the center stays pretty white…don’t wait until the entire top lightly browns or the pan of brownies and cheesecake will be overcooked.
-Cool completely. It will actually start to deflate as it cools!
Step 4: Refrigerate at least 1 hour before serving. Because this dessert is soooo thick and dense, I found it better to leave it in the fridge overnight before serving.
To serve, cut it into fancy triangles or squares and serve with whipped cream and chocolate sauce…Enjoy!!!
Seriously, we just learned how to make homemade brownies from scratch AND homemade cheesecake from scratch. Individually these recipes are gold, but together this is the most amazing dessert on all of earth! 😉 I mean come on….brownies + cheesecake= AWESOME!!!
Cheesecake brownies make a great birthday cake or a “let’s plan our next trip to Disney” treat or “Today is Monday” treat… It’s actually perfect for just about anything! This dessert is so good that you may not ever be allowed to bring something else to the family potluck ever again…just get ready for the royal treatment, because you’ll soon be famous after making and sharing this dessert!
A Few Lessons I Learned
As with all recipes, you usually find helpful ways to make it easier to make them. This section is filled with helpful hints that I learned while making this recipe and doing research on some of the ingredients! I hope they help you, too!
-If you have a stand mixer, use the paddle attachment to cream your ingredients for the cheesecake! That way you don’t have to constantly try to get all the ingredients unstuck from the whisk attachment!!!
–Creaming your sugar, cornstarch, and cream cheese means combining ingredients together until the sugar is dissolved. Basically you whip the ingredients together until they are completely mixed.
–If you don’t have a sifter, use a fork to mash out all the clumps and combine all ingredients together in the brownie dry mix BEFORE adding any liquid ingredients. Otherwise you’ll have pockets of dry mix in your brownies after baking.
-You’ll want to make sure you add the brownie and cheesecake mixtures to the pan evenly for consistent cooking AND consistent size slices when you go to serve. Make sure all edges and the middle are spread out pretty evenly throughout the pan.
-To cut perfect edges, use a large, sharp knife and run the blade under very hot water for each slice you make. It will give you perfect, restaurant worthy slices every time!
Do you love the BoardWalk Bakery’s Cheesecake Brownie too? Let us know in the comments below!