Cheesecake Brownies
If you love rich, fudgy brownies and creamy cheesecake, these cheesecake brownies are about to become a favorite dessert. They combine a thick, chocolatey brownie base with a sweet cream cheese layer that gets gently swirled into the batter before baking. The result is a decadent homemade brownie that looks beautiful when you cut into it and tastes even better.
I have always thought brownies should be rich and fudgy rather than cakey. Give me a brownie with a soft center, plenty of chocolate flavor, and slightly chewy edges, and I am happy. Add a creamy cheesecake layer on top, and now we are really getting somewhere.
These cheesecake brownies are also really easy to make. You do not need a complicated chocolate sauce or a bunch of specialty ingredients. The brownie batter comes together in one mixing bowl, while the cheesecake batter takes just a few minutes in the stand mixer.
Then you swirl the two together and put the pan in the oven.
That is really all there is to it.
Why You’ll Love These Cheesecake Brownies
First, these brownies are seriously chocolatey. The brownie batter uses cocoa powder instead of melted chocolate, which makes this recipe simple while still giving you plenty of rich chocolate flavor.
The cheesecake layer adds a creamy contrast to the fudgy brownie underneath. Every bite gives you chocolate and sweet cream cheese together, which is exactly what I want from a cheesecake brownie.
Another great thing about this recipe is that you do not need to make a separate cheesecake. You get all that cheesecake flavor without dealing with a springform pan, water bath, or long baking time.
Plus, these brownies look impressive.
The cheesecake batter gets swirled into the brownie batter before baking, creating those pretty ribbons of cream cheese throughout the top. You do not need to make the swirls perfect, either. In fact, a few random swirls make every brownie look a little different.
Most importantly, these are made from simple ingredients you probably already have at home.
What Makes a Brownie Fudgy?
The texture of a brownie depends on several things, including the amount of flour, fat, eggs, and sugar.
For these cheesecake brownies, melted butter provides plenty of richness. The recipe also uses only one cup of flour, which helps keep the brownie layer dense and fudgy instead of turning it into something more like chocolate cake.
Another important step is avoiding overmixing once the flour goes in. You want to stir the brownie batter until the ingredients are combined, but there is no need to beat it for several minutes.
The goal is a rich brownie batter that bakes into a soft, fudgy center.
Ingredients for Cheesecake Brownies
The ingredient list is divided into two simple parts: the brownie batter and the cheesecake batter.
Brownie Batter
Butter: You will need 1¼ cups melted butter. Since butter provides much of the richness in these brownies, I recommend using a good-quality butter.
Sugar: Two cups of sugar provide sweetness and help create the chewy, rich texture.
Vanilla extract: Two teaspoons of vanilla enhance the chocolate flavor.
Eggs: Four eggs give the brownies structure and help create that rich texture.
Cocoa powder: Use ¾ cup cocoa powder for plenty of chocolate flavor.
Flour: One cup of all-purpose flour gives the brownies enough structure without making them cakey.
Sea salt: Just ½ teaspoon balances the sweetness and brings out the chocolate flavor.
Cheesecake Batter
Cream cheese: You will need one 8-ounce package of cream cheese. Let it soften before mixing so you can get a smooth cheesecake batter.
Sugar: One-quarter cup of sugar sweetens the cream cheese layer.
Vanilla extract: A teaspoon of vanilla adds flavor to the cheesecake batter.
Egg: One egg helps the cheesecake layer set as it bakes.
How to Make Cheesecake Brownies
Start by preheating your oven to 350°F.
Next, melt the butter in a large mixing bowl.
Add the sugar to the melted butter and stir until the two ingredients are well combined.
Now add the four eggs and vanilla extract. Mix thoroughly until the eggs are incorporated and the mixture is smooth.
Add the cocoa powder, flour, and sea salt.
Stir everything together just until the brownie batter is combined. Avoid overmixing once the flour has been added.
Prepare a 13×9-inch baking dish by greasing it and lining it with parchment paper. The parchment makes it much easier to lift the cooled brownies from the pan later.
Pour the brownie batter into the prepared baking dish and spread it into an even layer.
Making the Cheesecake Batter
Once the brownie batter is in the pan, make the cheesecake layer.
Add the softened cream cheese, sugar, and vanilla extract to the bowl of a stand mixer.
Using the paddle attachment, beat the mixture until it becomes light and fluffy.
Add the egg and beat again until the cheesecake batter is smooth and completely combined.
At this point, you should have a creamy cheesecake mixture that is thick enough to spoon over the brownie batter.
How to Create the Cheesecake Swirl
Spoon the cheesecake batter over the brownie batter in small dollops.
You do not have to cover every inch of the brownie batter. Just distribute the cheesecake mixture around the top.
Next, grab a toothpick or butter knife.
Gently swirl the cheesecake batter into the brownie batter.
Do not go overboard here. A few gentle swirls are all you need. If you drag the knife through the batter too much, the two layers can blend together rather than giving you those pretty ribbons of cheesecake throughout the brownies.
There is no need to make the pattern perfect.
Baking Cheesecake Brownies
Place the pan in your preheated 350°F oven.
Bake the cheesecake brownies for approximately 30 minutes, or until a toothpick inserted into the middle comes out clean.
Keep in mind that the toothpick may pick up a little moisture from the cheesecake layer, so you are looking for the brownie batter to be set rather than expecting the toothpick to come out completely dry.
Once the brownies are finished baking, remove the pan from the oven.
Allow the brownies to cool for at least one hour before slicing.
Waiting is the hardest part.
However, giving the brownies time to cool allows the cheesecake layer to set and makes it much easier to cut clean, beautiful squares.
Why You Should Let the Brownies Cool
It can be tempting to grab a knife as soon as the pan comes out of the oven.
Especially when the entire kitchen smells like chocolate, and those brownies are sitting there looking completely irresistible.
When brownies are hot, the center is much softer and the cheesecake layer has not fully set. Cutting them too soon can result in messy slices.
After at least an hour of cooling, the brownies will be much easier to cut.
For especially clean slices, you can even refrigerate the cooled brownies before cutting them. A sharp knife also helps create neat edges.
Tips for Making the Best Cheesecake Brownies
Use softened cream cheese. Cold cream cheese can leave little lumps in your cheesecake batter. Let it soften before mixing.
Do not overmix the brownie batter. Once the flour is incorporated, stop stirring.
Line the pan with parchment paper. Leave enough parchment hanging over the sides to help lift the brownies out of the pan.
Do not over-swirl. A few gentle passes with a toothpick or butter knife are enough.
Watch the baking time. Oven temperatures can vary, so start checking around the 30-minute mark.
Let them cool. The brownies need time to set before slicing.
Use a sharp knife. Clean the knife between cuts if you want especially neat squares.
Can I Use Chocolate Instead of Cocoa Powder?
This particular recipe is designed to use cocoa powder, so I recommend following the recipe as written. Be choosy with your cocoa powder too. You can really taste the difference when you use high quality cocoa powder.
Cocoa powder makes it easy to get a deep chocolate flavor without having to melt chocolate separately.
You also avoid adding additional liquid or fat that could change the texture of the brownie batter.
How to Store Cheesecake Brownies
Because these brownies contain a cheesecake layer made with cream cheese and egg, store them in the refrigerator once they have cooled.
Place the brownies in an airtight container or cover the baking dish tightly.
They are delicious cold straight from the refrigerator, but you can also let an individual brownie sit at room temperature for a few minutes before eating.
The chilled brownies also tend to cut very nicely, which makes them a great option when you want to prepare dessert ahead of time.
Can You Freeze Cheesecake Brownies?
Yes, you can freeze cheesecake brownies.
Once the brownies have cooled completely, cut them into individual squares.
Wrap each brownie tightly in plastic wrap, then place the wrapped brownies into a freezer-safe container or bag.
When you are ready to eat them, thaw the brownies in the refrigerator.
Freezing them individually also makes it easy to pull out just the number you need instead of thawing the entire pan.
When to Serve Cheesecake Brownies
These brownies are perfect whenever you need a rich chocolate dessert.
Serve them after a family dinner, bring them to a potluck, or add them to a holiday dessert table.
They also make a fun addition to bake sales, birthday celebrations, parties, and school events.
Of course, you do not actually need an occasion.
Serve them with a scoop of vanilla ice cream if you want to take dessert over the top. A little whipped cream works, too.
For an extra chocolate hit, you could even add a few chocolate shavings over the top before serving.
Why Homemade Brownies Are Worth It
You control the ingredients, and you can make the brownies exactly the way your family likes them.
In this case, that means a thick, fudgy chocolate brownie topped with a creamy cheesecake layer.
The ingredient list is simple, and you do not need any unusual equipment beyond a mixing bowl and a stand mixer for the cheesecake batter.
Plus, homemade brownies make your kitchen smell amazing.
That alone is a pretty good reason to make them.
Cheesecake Brownies for Chocolate Lovers
If you are a serious chocolate lover, these cheesecake brownies are hard to resist.
The brownie layer is rich and fudgy, while the cheesecake mixture adds a creamy sweetness that cuts through all that chocolate. Together, the two layers create a dessert that feels much more special than an ordinary pan of brownies.
Even better, the recipe is easy enough to make on a regular afternoon.
You do not need to wait for a birthday or holiday. Grab your butter, cocoa powder, cream cheese, and a few pantry staples, and you can have a pan of homemade brownies baking in the oven before you know it.
Just remember the most important part: let them cool.
That extra hour gives the cheesecake layer time to set and makes the brownies much easier to slice.
Once they are cool, cut yourself a square, grab a fork, and dig in.
These are rich, fudgy, and so creamy. They are sure to disappear before you know it.
More Dessert Recipes
German Chocolate Brownies
Millionaire Shortbread
Carmelitas
Cheesecake Brownies
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Ingredients
Brownie
- 1¼ cups Butter, melted
- 2 cups Sugar
- 2 tsp Vanilla extract
- 4 Eggs
- 3/4 cup Cocoa Powder
- 1 cup Flour
- 1/2 tsp Sea salt
Cheesecake Batter
- 1 8oz package Cream Cheese
- 1/4 cup Sugar
- 1 tsp Vanilla extract
- 1 Egg
Instructions
- Preheat the oven to 350℉.
- Melt the butter in a large mixing bowl.
- Stir in the sugar until combined.
- Add the eggs and vanilla and mix throughly.
- Add the cocoa powder, flour, and salt.
- Stir to combine all ingredients.
- Pour the brownie batter into a greased and parchment paper lined 13x9 baking dish.
- In the stand mixer, beat the cream cheese, sugar, and vanilla until light and fluffy.
- Add the egg and beat again.
- Spoon the cheesecake batter over the brownie batter.
- Using a toothpick or butter knife, gently swirl the cheesecake batter into the brownie batter.
- Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
- Remove the brownies from the oven and allow to cool for at least one hour before slicing and serving.
Nutrition
