Chocolate Cheesecake Brownies

 Chocolate Cheesecake Brownies // Beckham & Belle

This recipe is quite the cheat but makes for a great dessert when you’re in a time crunch… and you can’t really go wrong when we’re talking about chocolate and cheesecake… Yes, it starts with a boxed brownie mix, but if you get a good box like Ghirardelli and take an extra minute to whip up homemade frosting, no one will be able to tell the difference.

1 Box Brownie mix, preferably Ghirardelli Triple Fudge + ingredients to prepare per the box instructions
Cheesecake Batter:
2, 8oz. pkgs cream cheese, room temperature
3/4 c. sugar
1/2 c. flour
2 tsp. vanilla
1/4 c. milk
2 eggs
Chocolate Frosting:
1/2 c. butter, softened
1/2 c. unsweetened cocoa powder
2 2/3 c. powdered sugar
1 tsp. vanilla
1/3 c. milk
Preheat oven to 350 degrees. Grease a 9×13″ baking pan.
Prepare the brownie batter according to the box directions. *Note: if given the option for cakey vs. fudgy, prepare the fudgy version. Pour the brownie batter into the prepared pan, reserving approximately 1/3 of the batter.
Prepare the cheesecake batter by beating the cream cheese and sugar in a bowl until smooth. Add the flour, vanilla, milk, and two eggs, beating until all ingredients are thoroughly incorporated.
Pour the cheesecake batter on top of the brownie batter. Spoon the remaining brownie batter on top of the cheesecake batter and cut through the batter of both to create swirls or a marbleized look.
Bake 35-40 minutes or until a tester comes out clean.
While the brownies are baking, prepare the frosting. To prepare, cream the butter until smooth. Beat in the cocoa. With the hand mixer set to medium, add the powdered sugar and milk, alternating between the two. Finally, add the vanilla.
Once the brownies have cooled, frost, cut, and indulge.
Chocolate Cheesecake Brownies // Beckham & Belle
 Chocolate Cheesecake Brownies // Beckham & Belle
If you came here for the cheesecake, also check out the below recipes:


Happy Thanksgiving! Mini “Pumpkin” Pies

I don’t know about your kids, but mine aren’t fans of pumpkin. Well, they’re not fans of EATING pumpkins. Picking, carving … all good. Just not eating them. They also don’t really like nuts.  So, unfortunately for them, the typical Thanksgiving dessert offerings don’t hold much appeal.

What do they both like? COOKIES! (They will scream for them). So I had the idea to bake them up some faux pumpkin pies. In miniature, of course, because kids love everything little!

These were especially easy because I often keep frozen sugar cookie dough in my freezer, so I could move straight to the baking step. Our favorite sugar cookie recipes can be found on our Pinterest “Treats” board, here.

I opted for a cream cheese-type icing/filling since both kids do indeed like cheesecake. They were a hit!

Wishing you and yours a very Happy Thanksgiving!! If you’re looking for a REAL pumpkin recipe – and one of our faves – try our Pumpkin Pie Streusel Coffee Cake!

Mini “Pumpkin” Pies


For the cookie cups
1 log of store-bought cookie dough, or use your own recipe

4 oz. cream cheese
3 TBSP sour cream
2-2 1/2 cups of icing (powdered) sugar
1 tsp vanilla extract
Orange food dye or yellow and red food dye


First, use a greased muffin tin to form mini pie shells with the cookie dough. Put enough dough in each muffin spot for a thick base, plus dough to go halfway up the sides.

Bake as directed, usually for about 10-12 minutes. If centers have puffed up, press down with the back side of a spoon. Allow to cool.

Beat cream cheese, sour cream until incorporated.

Beat in powdered sugar until smooth. Add vanilla and mix. Add in your food dye to achieve an orange (pumpkin-ish) color.

Remove cookie cups from pan. Spoon filling into cups and chill for at least 60 minutes.

Top with whipped cream, if desired.


Biscoff Peaches & Cream Cheesecake

Peaches and Cream Cheesecake with Biscoff Crust
Many will tell you that York County, South Carolina has the best peaches in the country. I tend to agree, but I do live in York County, so I may be biased.  Peach trees are EVERYWHERE in my town and it’s one of the things I love most about living here. This time of year, you can’t go too far without coming across a fruit stand selling the season’s best peaches. I picked up these beauties at The Springs Farm Peach Stand and felt inspired to come up with something pretty special to show them off.

I very, very rarely make cheesecake (I leave that up to Steph) but I couldn’t get the idea of a peaches and cream cheesecake out of my head. I went into the pantry to see what I had on hand and staring back at me I saw two packs of Biscoff cookies remaining from my four-pack box (yet another overzealous Costco purchase). I took it as a sign and decided to use the Biscoffs for a crust.
Biscoff Peaches & Cream Cheesecake
2 cups of ground Biscoff
1/3 cup of melted butter
2 8-oz packs of cream cheese, room temp
1 16 oz. container of sour cream
1 cup sugar
3 eggs
1 1/2 tsp vanilla

3 peaches, sliced
2 cups of whipped cream


Preheat oven to 325 degrees.

Grind up your Biscoff cookies in the food processor. It was about one pack for me to get 2 cups. I may or may not have eaten one out of the pack. I still ended up around 2 cups.

The fingerprints on my food processor are kind of embarrassing.
Mix in melted butter and press mixture into prepared cheesecake pan – press about an inch up the sides of the pan. Chill in fridge while you make the filling.


In a stand mixer, or bowl with hand mixer, beat two packs of cream cheese until smooth, with no lumps remaining. Mix in eggs, one at a time, beating until smooth. Beat in sugar, sour cream and vanilla.


This is not an advertisement for Harris Teeter. Although I do shop there a lot.


Take out prepared crust pan. Pour cheesecake mixture into pan. Smooth top with spatula


Wrap foil around cheesecake pan and set into a larger roasting pan. Pour water in roasting pan, enough to come about 1-1 1/2 inches up the side.

Bake for about 50 minutes. When you remove it from the oven, it will still jiggle. It will set once you chill it in the fridge. Allow to cool at room temp for 30-40 minutes, and then cover with plastic wrap and move to fridge to chill for at least 4 hours.
Once chilled, slice up your peaches. Arrange in a pretty pattern around the top of the cake, leaving a space in the middle of the cake for the whipped cream.
Using homemade or prepared whipped cream, dollop several large spoonfuls into the middle of the cake.
Peaches and Cream Cheesecake with Biscoff Crust
Serve chilled and enjoy!
Peaches and Cream Cheesecake with Biscoff Crust