Brownie cheesecake slice

Whether you call it brownie cheesecake or cheesecake brownie, it's the same thing. I felt like baking cheesecake but also like brownies and decided why not do both together? Surprisingly, I couldn't find many recipes that use only 1 box (8oz) of cream cheese and an 8" square pan (or equivalent 7 by 9"). I found quite a few that used a 9" square pan or 9 by 13" rectangular pan but I certainly wasn't about to run out to buy one!

Recipe from: https://www.creationsbykara.com/cheesecake-brownies/

Ingredients (makes 16)
Brownie
½ C butter, melted and cooled
1 C sugar (can reduce to ¾ C)
½ C cocoa powder
1 tsp vanilla
2 eggs
¾ C flour
¼ tsp salt
½ C chocolate chips

Cheesecake
One 8 Oz cream cheese packet, softened at room temp
¼ C sugar
1 egg
¼ tsp vanilla

Method
1. Line a 8 inch square pan with parchment. Set aside. Preheat oven to 175 deg C.
Brownie
2. Pour the melted butter into a big bowl. Add the sugar and cocoa and whisk until combined.
3. Whisk in eggs and vanilla until well combined.
4. Sift in the flour. Fold in the flour with the chocolate chips.
5. Reserve ⅓ C of batter and pour the rest into the lined tin. Use an offset spatula and flatten out, ensuring to reach into the corners.
Cheesecake
6. Beat the cream cheese with the sugar until no more lumps remain. You can use a beater but I simply use a spatula.
7. Add in the egg and vanilla. It will look like it split, but be patient and it will become smooth.
8. Pour the cheesecake batter on top of the brownie. Be careful not to mix the two batters but just flatten out.
9. Dollop on the reserved brownie and swirl in using a butter knife or handle of a spoon.
10. Bake at 175 deg C fo 37 minutes (any time before 35 to 40 minutes according to the recipe. At 37 minutes, my cheesecake topping had just set and the brownie was just starting to crackle.
11. Place the entire cake tin on a rack to cool for 10 minutes in order to stabilise. Then, remove the cake by the parchment and onto a wire rack to cool completely before slicing up.
12. Serve fridge cold or microwave for 20 seconds till just warm.

Fresh out of the oven

13. Store in an airtight container outside for 2 days, then the remainder in the fridge for a few more days. Wrap tightly and freezes well for up to 2 months.

Recipe feedback
The cake was baked for 37 minutes which means that everything was just set. The cheesecake was still squidy. However, the brownie didn't have the signature crispy top that I like with freshly baked brownies. I still prefer brownies with peanut butter which make it very moorish but still has the crispy top when it first emerges from the oven.