BROWNIE CHEESECAKE – for when chocolate just isn’t enough

Rate this post

Hi there,

I am going to share with you a super easy recipe for a bundt cake. This cake is so decadent that you might have to go to confession after you make it for leading everyone into temptation.

“A basic rule of baking is that, in general, it’s almost impossible to make an inedible batch of brownies.” Linda Sunshine


  • a bundt pan
  • powder sugar
  • 2 boxes of Ghirardelli Brownie Mix
  • 2/3 cup of water
  • 2/3 cup of neutral oil
  • 12 ounces (336g) full-fat block cream cheese, softened to room temperature
  • 3 large egg
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • flour and butter to prepare pan


  • preheat the oven to 350°F and grease a 10-inch bundt pan that holds 12 cups of batter
  • prepare the 2 boxes of Ghirardelli Brownie Mix according to package directions and set aside
  • combine the cream cheese, egg, sugar and vanilla extract and set aside
  • pour half of the brownie mix into the bundt pan
  • gently spoon the cheesecake mix on top of the first layer of brownie mix (it will not be a smooth layer)
  • gently pour the remaining brownie mix on top of the cheesecake layer smoothing it so that most of the cheesecake mix is covered.
  • Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
  • Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cake to cool completely, then refrigerate for 2 hours. Dust with powder sugar, then slice and serve.

Cooks Notes: You can use any brownie mix that you prefer. If you are making Easter Dinner this would make an impressive, yet very easy to make, dessert.

Until next time sending lots of love, ❤️💕Bernadette

20 responses to “BROWNIE CHEESECAKE – for when chocolate just isn’t enough”

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This looks soooo good! Love the cheesecake layer.

  2. Brownies, cheesecake, Bundt cake all in one? Almost too good to be true! Ghirardelli is my very favorite brownie mix, too! So good, I never make them from scratch.

  3. Great looking cheesecake! I always keep a box of Ghirardelli brownie mix in my pantry just in case I need a last minute dessert. Kick it up a notch and make a cheesecake 🙂

  4. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    Oh boy, this sounds so good, I definitely want to make this! Thanks Bernadette!

  5. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles.!/supermegawoman!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    This looks so good but what if Ghirardelli brownie mix is not available where you live?

    • It is good to renew old blog friends like you Darlene. You can use any type of brownie mix you have available in your market. It just happens that Ghirardelli is my supermarket favorite.

      • Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles.!/supermegawoman!/pages/Darlene-Foster-Writer/362236842733
        Darlene says:

        It is great to reconnect, Bernadette. I visited the Ghirardelli factory in San Fransisco and just love their chocolate so I’m sure their brownie mix would be great. I always make mine from scratch but I’ll see what the Spanish supermarket has.

  6. davidprosser – North Wales – Retired Local Government Officer who started to write at age 60 and hasn't looked back. Writes a humorous diary on the life of a member of the gentry…….and the village he lives in with his sadistic early morning alarm cat Oscar and his wife the formidable Lady J. Oscar even has his own book now, but the writing has stopped.
    davidprosser says:

    Sounds delicious ! Huge Hugs

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.Cancel reply