Cheesecake Brownies Recipe
If you’re dreaming of a rich, chocolatey dessert with a swirl of creamy decadence, Cheesecake Brownies are the answer to all your sweet tooth prayers! Imagine sinking your fork into a fudgy brownie base, rippled with ribbons of tangy cheesecake—every bite a heavenly combination of two classic desserts. This recipe brings together the best of both worlds, offering bold chocolate flavor and luscious cream cheese for an indulgence you’ll crave again and again.
Ingredients You’ll Need
The beauty of these Cheesecake Brownies lies in their simple, familiar ingredients—each one works in harmony to create the perfect taste and texture. Let’s break it down so you know exactly why each star player deserves its spot in the lineup.
- Unsalted butter: Provides that irresistible richness and keeps the brownie layer moist and fudgy.
- Granulated sugar: Sweetens both layers and helps create that classic brownie crackle on top.
- Large eggs: Bind everything together and give structure—one for the brownies, one for the cheesecake!
- Vanilla extract: Adds warmth and rounds out both the chocolate and cream cheese flavors with aromatic notes.
- Unsweetened cocoa powder: Delivers deep, chocolaty intensity to the brownie base—go for best quality if you can!
- All-purpose flour: Just enough to hold the brownies together while keeping them ultra-fudgy.
- Salt: Balances out all the sweetness and makes the chocolate really pop.
- Cream cheese: The heart of the cheesecake swirl, lending creamy tanginess and rich texture.
How to Make Cheesecake Brownies
Step 1: Get Your Pan Ready
First things first: Preheat your oven to 350°F. Line your 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy lifting later, or give it a light greasing. Prepping your pan this way makes your Cheesecake Brownies so much easier to slice and serve—plus, cleanup is a breeze.
Step 2: Mix Up the Brownie Batter
Grab a large mixing bowl and whisk together the melted butter and granulated sugar until the mixture looks pale and glossy. Next, add your eggs and vanilla extract, whisking until everything’s completely smooth and cohesive. Gently stir in cocoa powder, flour, and salt, mixing until just combined. Don’t overdo it—a few streaks are fine. This keeps the brownies dense and fudgy, just the way we like them!
Step 3: Spread the Base
Pour the thick brownie batter into your prepared pan. Use a spatula to spread it smoothly into all the corners and edges, ensuring an even base so every bite of your Cheesecake Brownies has just the right balance of chocolate and cheesecake.
Step 4: Whip Up the Cheesecake Layer
In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until totally smooth and creamy. It should look silky, with no lumps—this is your luscious cheesecake topping.
Step 5: Swirl and Marble
Drop generous spoonfuls of the cheesecake mixture across the brownie batter. Take a butter knife or a skewer and gently swirl the two together, creating pretty marbled patterns. This marbling isn’t just for looks; it also ensures every bite is an even mix of tangy cream cheese and chocolatey brownie.
Step 6: Bake to Perfection
Slide the pan into your preheated oven and bake for 30 to 35 minutes. You’ll know they’re done when the center is just set, and a toothpick inserted comes out with a few moist crumbs (not wet batter). Let your cheesecake brownies cool completely in the pan—patience here rewards you with perfect slices and maximum flavor!
How to Serve Cheesecake Brownies
Garnishes
For a finishing touch, you can dust Cheesecake Brownies lightly with powdered sugar or add a handful of chocolate curls. Fresh berries are gorgeous against the marbled top, and a little drizzle of chocolate or caramel sauce makes every plate a showstopper.
Side Dishes
If you’re aiming for pure dessert bliss, serve these brownies with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a spoonful of tangy berry compote. Each one brings out the unique flavors of the Cheesecake Brownies even more.
Creative Ways to Present
For a party or picnic, cut your brownies into bite-sized squares or elegant rectangles and serve on a tiered dessert tray. Place each piece in a mini cupcake liner for extra flair—suddenly, Cheesecake Brownies are fit for any celebration!
Make Ahead and Storage
Storing Leftovers
Your Cheesecake Brownies will stay fresh in the refrigerator for up to five days. Simply pop them into an airtight container—if you have layers, separate them with parchment or wax paper to prevent sticking. The flavors actually deepen after a day or two, making that late-night snack even more delicious.
Freezing
Want to save some for later? Cheesecake Brownies freeze beautifully! After cooling completely, cut them into squares and wrap each piece tightly in plastic wrap. Store in a freezer bag for up to two months. Thaw them overnight in the fridge for the best texture.
Reheating
If you prefer your brownies a little warm, place an individual piece in the microwave for about 10 seconds. Just enough to take the chill off and revive the fudgy, creamy magic—no need for longer, as you don’t want to dry out the cheesecake layer.
FAQs
Can I double the Cheesecake Brownies recipe?
Absolutely! Just use a 9×13-inch pan and keep an eye on the baking time, which might need an extra 5 to 10 minutes. Remember, the key is for the center to be just set and not overbaked.
What’s the best way to get those perfect swirls?
Drop big spoonfuls of cheesecake batter over the brownie base and use a knife or skewer to gently swirl, being careful not to over-mix. The goal is bold, defined marbling throughout your Cheesecake Brownies.
Why do my Cheesecake Brownies sometimes crack on top?
Tiny cracks are totally normal and add to the homemade charm! If you want to minimize them, avoid overbaking and make sure your cream cheese is fully softened so the layer stays smooth as it bakes.
Do Cheesecake Brownies need to be refrigerated?
Yes, because of the cheesecake layer, it’s best to store leftovers in the refrigerator. This keeps both the brownie and cheesecake layers tasting fresh for days.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Stir a handful of chocolate chips or chopped nuts into the brownie batter before swirling in the cheesecake layer for a little extra texture and flavor. Just keep the add-ins to 1/2 cup so the brownies stay perfectly balanced.
Final Thoughts
There’s something truly special about the way Cheesecake Brownies blend two comfort desserts into one showstopping treat. Give this recipe a try and watch your friends and family light up with every marbled, melt-in-your-mouth bite!
Print
Cheesecake Brownies Recipe
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Decadent and fudgy, these Cheesecake Brownies are the perfect marriage of rich chocolatey goodness and creamy cheesecake. A delightful dessert that will satisfy any sweet tooth.
Ingredients
For the brownie layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the cheesecake layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare an 8×8-inch baking pan with parchment paper or grease.
- Mix brownie layer: Combine melted butter and sugar, add eggs and vanilla, then mix in cocoa powder, flour, and salt. Pour into pan.
- Prepare cheesecake layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Drop spoonfuls over brownie batter and swirl together.
- Bake: Bake for 30–35 minutes until set. Cool before slicing.
Notes
- For a richer version, add chocolate chips to the brownie batter.
- Chill brownies before cutting for neater slices.
- Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 23g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
