Cheesecake Brownies Recipe

Introduction

Cheesecake brownies combine the rich, fudgy texture of classic brownies with a creamy cheesecake swirl for a decadent dessert experience. This easy recipe creates a perfect balance of chocolate and creamy sweetness that’s sure to impress any crowd.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 8 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1 large egg (for cheesecake layer)
• 1/2 cup chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.
2. Step 2: In a medium bowl, mix the melted butter and cocoa powder until well combined. Stir in the granulated sugar and then add the eggs one at a time, mixing fully after each addition.
3. Step 3: Gently fold in the flour and vanilla extract until just combined, taking care not to overmix the batter.
4. Step 4: In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Add the large egg and mix until fully blended.
5. Step 5: Pour half of the brownie batter into the prepared pan, spreading it evenly. Next, spread half of the cheesecake mixture over the brownie layer.
6. Step 6: Repeat the layers with the remaining brownie batter and cheesecake mixture. Swirl the layers gently with a knife to create a marbled effect.
7. Step 7: Bake in the preheated oven for 30-35 minutes, until the brownies are set but still slightly soft in the center.
8. Step 8: Allow the brownies to cool completely before cutting them into squares and serving.

Tips & Variations

• For extra chocolate richness, fold in 1/2 cup of chocolate chips into the brownie batter before layering.
• Use full-fat cream cheese for the best creamy texture in the cheesecake layer.
• To make swirling easier, gently draw a knife through the layers in a figure-eight pattern rather than randomly.
• Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.

Storage

Store cheesecake brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months and thaw in the refrigerator overnight. Reheat briefly in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

While you can substitute low-fat cream cheese, full-fat cream cheese will give the best texture and flavor for the cheesecake layer.

How do I know when the brownies are done baking?

The brownies are done when the edges look set and the center is slightly soft but not wet. A toothpick inserted near the center should come out with a few moist crumbs but no raw batter.

Cheesecake Brownies Recipe

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★★★★★

4.6 from 69 reviews

Cheesecake Brownies combine rich, fudgy chocolate brownie layers with a smooth and creamy cheesecake swirl, creating a decadent dessert perfect for any occasion. These brownies are baked to a moist perfection with a luscious, tangy cheesecake topping that adds a delightful contrast in both flavor and texture.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 16 brownies (cut into 2x2 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract

Cheesecake Layer

• 8 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1 large egg

Optional

• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and allow for easy removal of the brownies.
2. Prepare Brownie Batter: In a medium bowl, combine the melted butter and unsweetened cocoa powder until smooth. Stir in the granulated sugar thoroughly. Add the eggs one at a time, mixing well after each addition to ensure full incorporation.
3. Add Dry Ingredients and Flavor: Gently fold in the all-purpose flour and vanilla extract into the batter until just combined. Be careful not to overmix to keep the brownies tender. If using, fold in the chocolate chips at this point.
4. Make Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the large egg and mix until the mixture is well blended and free of lumps.
5. Layer the Batter and Cheesecake: Pour half of the brownie batter into the prepared baking pan and smooth it out evenly. Spoon half of the cheesecake mixture over the brownie layer. Repeat with the remaining brownie batter and cheesecake mixture, then use a knife to gently swirl the layers together for a marbled effect.
6. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The brownies should be set but still slightly soft in the center; avoid overbaking to maintain gooey texture.
7. Cool and Serve: Allow the cheesecake brownies to cool completely in the pan before cutting into squares. This helps them to set and makes slicing easier.

Notes

• For best results, use room temperature cream cheese to avoid lumps in the cheesecake layer.
• You can substitute the all-purpose flour with gluten-free flour blend if needed.
• Adding chocolate chips is optional but adds extra chocolatey texture and flavor.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a decorative touch, sprinkle a pinch of cocoa powder or powdered sugar on top before serving.

Keywords: cheesecake brownies, chocolate brownies, dessert recipe, baked brownies, cream cheese swirl