Cheesecake Brownies are the best of both worlds when it comes to desserts! Creamy, tangy cheesecake is layered over rich, fudgy brownies, with extra brownie batter swirled on top. Pure deliciousness in every bite! Desserts don’t get much more decadent than this!
Looking for more brownie recipes? Check out these perfect Homemade Brownies and German Chocolate Brownies for a sweet treat!
Cheesecake Brownies
I love cheesecake and I love brownies. It was only natural to create the mashup dessert of my dreams! And let me tell you, these do not disappoint. The cheesecake is smooth and slightly sweet with that classic tangy twist. The brownies are rich, fudgy and oh so chocolatey.
Layered and marbled together, this dessert is everything you could want and more. A great make-ahead dessert for holidays, parties and more!
Why You’ll Love Cheesecake Brownies
- They’re the best of both worlds! I love cheesecake and I love brownies. Put them together? Absolute heaven in a pan!
- This is one pretty dessert. The marbled effect of the cheesecake and brownie batter make this look like a very impressive dessert. These are great to display at potlucks or holiday parties. Hosting a black and white themed event? These are perfect!
- So delicious! Sweet, creamy and indulgent with plenty of rich chocolate flavor.
More Amazing Cheesecake Recipes
Cheesecake is one of my favorite desserts! Here are some more delicious cheesecake recipes to try:
- Perfect Cheesecake Recipe
- Caramel Apple Cheesecake
- Banana Split Cheesecake
- Black Forest Cheesecake
- Mini Pumpkin Cheesecake
Cheesecake Brownies Ingredients
Cheesecake? Brownies? Together?? It doesn’t get better than that. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
For the Brownie Layer
- unsalted butter – You can use salted butter but you may want to omit the extra salt step.
- dark chocolate chips – Feel free to use semi sweet and bittersweet, or just semi sweet if you prefer.
- sugar – We’re using granulated sugar in this recipe to add sweetness.
- large eggs – Two will give your brownies the perfect consistency.
- vanilla extract – For a little flavor, spice, and sweetness. Use my homemade vanilla extract for the best flavor.
- all purpose flour – Provides the structure for these brownies. For super chewy brownies use part cornstarch instead.
- cocoa powder – For maximum chocolatey goodness!
- salt – Just a dash to add some depth to the chocolate and balance the flavors.
For the Cheesecake Layer
- cream cheese – You want this to be at room temperature so it’s easier to mix. Use full fat cream cheese for the best results.
- sugar – Granulated sugar is what we’re using to sweeten the cheesecake layer.
- vanilla extract – Adds necessary depth of flavor to the cheesecake.
- large egg – Just one, at room temperature.
How To Make Cheesecake Brownies
For the Brownie Layer
- Preheat your oven to 350°F. Grease then line an 8 inch square baking dish with parchment paper. Set aside.
- Melt the butter along with one cup of the chocolate chips in the microwave in 30 second increments, stirring in between, until completely melted.
- Beat in the granulated sugar, eggs and vanilla extract until thoroughly combined.
- Sift in the flour and cocoa powder and fold to combine.
- Fold in the remaining chocolate chips.
- Remove half a cup of the brownie batter and set aside.
- Pour the remaining brownie batter into the prepared baking dish in an even layer.
For the Cheesecake Layer
- Beat the cream cheese in a large bowl until smooth. It’s easiest with a stand mixer but you can do this by hand as well.
- Add the sugar, vanilla extract and egg and beat until the mixture is smooth making sure to scrape down the sides of the bowl.
- Spread the cheesecake in an even layer over the brownie layer in the baking dish.
- Use the remaining brownie batter (use 1 tablespoon of hot water to loosen it up a bit) to drop spoonfuls over the top of the cheesecake layer.
- Swirl the brownie batter into the cheesecake layer with a skewer (butter knife, toothpick, etc.) using figure 8 motions to create a pretty marbled effect.
- Bake the cheesecake brownies for 30-35 minutes. When done, the cheesecake should be completely set and when stuck with a toothpick, the brownies should come back with just a few crumbs.
- Cool completely. Slice, serve, and enjoy!
Storage Information
Store leftover cheesecake brownies in an airtight container in the fridge for up to 4 days for the freshest flavor.
Cheesecake Brownies FAQs
Can I Use A Boxed Mix Instead?
If you’re short on time, you can use a boxed mix for the brownie layer. I think it’s worth the time to make the brownies from scratch to really get that decadent flavor, but no judgments if you need to take a shortcut or you already have a box on hand!
Are There Any Flavor Variations?
There sure are! Add in these indulgent flavors when swirling the top layer of brownie batter and cheesecake together:
- dollops of raspberry jam (or any fruit of your choice)
- Peanut butter
- Caramel sauce
Sprinkle a top layer of candies like M&Ms or mini Reese’s cups, or swap the chocolate chips for mint chocolate for a frosty surprise!
Trish’s Tips and Tricks
- You can add in white chocolate chips, pecans, walnuts, caramel chips, or drizzle with caramel sauce for extra indulgence.
- Use room temperature cream cheese, especially if you’re mixing by hand. It saves a ton of effort!
- The parchment paper helps the brownies not to stick and also makes removing them from the pan so much easier. Leave a little extra over the sides to be able to grab onto when lifting the brownies out.
- To get the cleanest cuts before serving, make sure the dessert has completely cooled. Wipe your knife between each cut to avoid the transfer of crumbs.
More Cheesecake Recipes You’ll Love
- Mini Kahlua Cheesecake
- Coconut Lime Cheesecake Mousse
- Blueberry Cheesecake Danish
- Strawberry Cheesecake Mousse
- Pumpkin Cheesecake Trifle
How To Make Cheesecake Brownies
Cheesecake Brownies
Ingredients
Brownie Layer
- ¾ cup unsalted butter
- 1 ½ cups dark chocolate chips
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
Cheesecake Layer
- 10 ounces cream cheese room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
Instructions
Brownie Layer
- Preheat the oven to 350°F and grease and line a 8 inch square baking pan with parchment paper.
- Melt 1 cup of the chocolate chips and the butter in the microwave in 30 second intervals, stirring in between.
- Transfer to a large mixing bowl and add the sugar, eggs and vanilla extract. Beat well to combine making sure to scrape down the sides of the bowl as needed.
- Sift in the flour and cocoa powder and fold together until just combined.
- Fold in the remaining ½ cup chocolate chips.
- Reserve ½ cup of the brownie batter and set aside. Transfer the rest of the mixture to your prepared baking pan and spread out in an even layer.
Cheesecake Layer
- Beat the cream cheese until smooth in a large bowl. You can do this by hand or with an electric hand mixer or stand mixer.
- Add the granulated sugar, vanilla extract and egg and mix until combined and smooth making sure to scrape down the sides of the bowl as needed.
- Carefully spread the cheesecake mixture on top of the brownie layer so it is completely covered.
- Take your reserved brownie batter and mix this with 1 tablespoon of hot water to loosen it slightly.
- Add random spoonfuls of the brownie batter all over the top of the cheesecake layer. Use a knife or skewer to gently swirl the brownie batter into the cheesecake layer.
- Bake for 30 to 35 minutes or until the cheesecake is set and a toothpick inserted into the center of the brownie comes out with just a few moist crumbs.
- Let cool completely before slicing and serving.
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