Cheesecake Brownies

Why You’ll Love This Recipe

These brownies are ultra-rich, beautifully marbled, and easy to make with simple ingredients. The balance of chocolate and cheesecake creates a sophisticated flavor that feels special without being complicated. Whether you’re a brownie lover, a cheesecake fan, or both, this recipe is the perfect fusion dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Cocoa powder
• All-purpose flour
• Salt
• Optional: chocolate chips for extra richness

For the Cheesecake Swirl:

• Cream cheese (softened)
• Granulated sugar
• Egg
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper or grease it lightly.
2. In a saucepan or microwave-safe bowl, melt the butter. Stir in sugar, then add eggs and vanilla, mixing until smooth.
3. Whisk in cocoa powder, flour, and salt until fully combined. Fold in chocolate chips if using.
4. Pour most of the brownie batter into the prepared pan, reserving about ¼ cup for topping.
5. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
6. Spread the cheesecake mixture evenly over the brownie layer.
7. Drop spoonfuls of the reserved brownie batter on top and use a knife to gently swirl the two mixtures together.
8. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
9. Cool completely before slicing into squares.

Servings and timing

This recipe makes about 12–16 brownies, depending on size.
Prep time: 15 minutes
Cook time: 30–35 minutes
Cooling time: 1 hour (recommended)
Total time: 1 hour 45 minutes

Variations

• Nutty Twist: Add chopped walnuts or pecans to the brownie batter.
• Chocolate Lover’s: Use dark chocolate chunks instead of cocoa powder for a richer base.
• Fruit Swirl: Add a layer of raspberry or strawberry jam under the cheesecake for fruity contrast.
• Espresso Kick: Stir in 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
• Mini Version: Make in a muffin tin for individual cheesecake brownie cups.

Storage/Reheating

Store cheesecake brownies in an airtight container in the refrigerator for up to 5 days.
They can be enjoyed cold or at room temperature.
To freeze, wrap individual bars tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

Can I use a boxed brownie mix?

Yes, you can use your favorite boxed mix for the brownie base and prepare the cheesecake layer as instructed.

How do I get clean cuts?

Let the brownies cool completely and chill them in the fridge before slicing with a sharp knife wiped clean between cuts.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. You may need to increase the baking time slightly.

Should I use full-fat cream cheese?

Full-fat cream cheese gives the richest texture, but light cream cheese can be used with slightly less creaminess.

Can I use a hand mixer for the cheesecake layer?

Yes, a hand or stand mixer works great to achieve a smooth and creamy consistency.

Why did my cheesecake layer crack?

Overbaking or sudden temperature changes can cause cracks. Cooling slowly and not overbaking helps prevent this.

Are these best served cold or warm?

They’re best enjoyed chilled or at room temperature. Warm brownies may be too soft to hold their shape.

Can I add flavors to the cheesecake?

Yes, a splash of lemon juice or almond extract adds a fun twist to the classic cheesecake flavor.

How do I know when they’re done baking?

The edges should look set, and the center should be just slightly jiggly. A toothpick should come out with a few moist crumbs.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Conclusion

Cheesecake Brownies are a rich, satisfying dessert that perfectly marries two beloved classics. With a fudgy chocolate base and a luscious cream cheese swirl, they’re as pretty as they are delicious. Whether you’re baking for a crowd or just treating yourself, these brownies are sure to impress and disappear fast.

Cheesecake Brownies

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Cheesecake Brownies combine rich, fudgy chocolate brownies with a smooth, tangy cream cheese swirl for the ultimate dessert bar—perfect for parties, bake sales, or an indulgent treat.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 45 minutes (including cooling)
• Yield: 12–16 brownies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Brownie Layer:
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• Optional: 1/2 cup chocolate chips
• For the Cheesecake Swirl:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line or grease an 8×8-inch baking pan.
2. In a microwave-safe bowl or saucepan, melt the butter. Stir in sugar, then mix in eggs and vanilla until smooth.
3. Whisk in cocoa powder, flour, and salt until fully combined. Fold in chocolate chips, if using.
4. Pour most of the brownie batter into the prepared pan, reserving about 1/4 cup for swirling.
5. In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
6. Spread the cheesecake mixture evenly over the brownie layer.
7. Dollop reserved brownie batter on top and use a knife to swirl the two layers together.
8. Bake for 30–35 minutes, or until edges are set and a toothpick inserted comes out with moist crumbs.
9. Cool completely in the pan, then refrigerate for at least 1 hour before slicing.

Notes

• Chill before slicing for clean cuts.
• Use full-fat cream cheese for the creamiest texture.
• Store in the fridge for up to 5 days or freeze for longer storage.
• Customize with nuts, fruit jam, or espresso powder for variations.

Nutrition

• Serving Size: 1 brownie
• Calories: 220
• Sugar: 18g
• Sodium: 95mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg