These cheesecake brownies are a rich and fudgy chocolate brownie topped with a layer of sweetened cream cheese. A show stopping dessert that’s easy to make and always gets rave reviews!
You can never go wrong with a good chocolate dessert, some of my favorite include chocolate coconut cake, chocolate peanut butter pie, chocolate chip blondies and these amazing cream cheese brownies.
Brownies and cheesecake are both great desserts on their own, but when you combine the two, you get these fabulous cheesecake brownies that are worthy of any special occasion!
Looking for more brownies? Don’t miss my Oreo brownies, mint brownies, peanut butter brownies and cosmic brownies!
Cheesecake BrownieS Ingredients
To make these cheesecake brownies you will need butter, semisweet chocolate chips, granulated sugar, eggs, vanilla extract, flour, cocoa powder and salt for the brownie layer. For the cheesecake layer make sure to have cream cheese, granulated sugar, an egg and vanilla extract.
How Do You Make Cheesecake Brownies?
When you make this cheesecake brownies recipe, the first step is to make the batter. In a large bowl place butter and cholate chips. Microwave the bowl in 30 second increments and stir until the chocolate melts. Let the melted chocolate cool a bit, then whisk in sugar, eggs and vanilla extract. Next, stir in flour, cocoa powder and salt. Set aside a quarter of the batter. Stir in chocolate chips to the larger amount of the batter. Prepare a square pan with parchment paper and cooking spray and pour the larger amount of batter in the baking pan. Make the cheesecake layer by beating together cream cheese, sugar, an egg and vanilla extract. Pour the cheesecake mixture over the brownie batter in the pan. Add dollops of the remaining brownie batter on top and swirl it with the cheesecake batter. Bake your brownies, then cool and enjoy.
Tips for The Perfect Cheesecake Brownies
- This recipe uses semisweet chocolate chips. Do not use Nestle Toll House chocolate chips. They do not melt smoothly and will not work in these brownies. I recommend using Guittard or Ghirardelli chocolate chips.
- Use room temperature cream cheese when you make the cheesecake batter so it can mix with the other ingredients smoothly. You can warm and soften your cream cheese in microwave.
- You can use a hand mixer or a stand mixer to make your cheesecake batter.
- I recommend cutting these cheesecake brownies into small pieces as they’re quite rich!
- While this brownie recipe makes rich and fudgy brownies, if you are out of time you can use a box brownie mix with the cheesecake layer in this recipe.
- You can store these brownies in an airtight container at room temperature for up to 5 days.
Quick Tip
I use a long wooden skewer to swirl the batters together. A butter knife will also work.
Recipe FAQs
These brownies are of the fudgy variety, which I prefer over the more cake-like brownies. Fudgy brownies have a higher fat to flour ratio, which means they contain more chocolate and butter than the cake style variety. Cake-like brownies also tend to contain more eggs than fudgy brownies.
Cheesecake brownies are a great candidate for the freezer. Simply wrap the bars individually with plastic wrap, then place them in a resealable bag in the freezer for up to 2 months. You can thaw your brownies at room temperature when you’re ready to eat them.
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Flavor variations
I typically make these cheesecake brownies as written, but you can add other flavors to the recipe to change up the flavor.
- Raspberry: Stir 1/2 cup mashed raspberries or into the cheesecake layer or add 1/4 cup of raspberry sauce to the cheesecake batter.
- Mint: Add 1/2 teaspoon mint extract to the brownie layer and a few drops of green food coloring to the cheesecake layer.
- Oreo: Sprinkle 3/4 cup of crushed Oreos over the top of the brownies before they go into the oven.
- Peanut Butter: Add 1/2 cup peanut butter to the cream cheese layer.
- Caramel: Mix 1/4 cup of caramel sauce to the cheesecake batter.
These cream cheese brownies have become one of my go-to desserts. They’re portable, delicious and look so very impressive! You’ll be sure to get rave reviews when you serve up this treat.
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Cheesecake Brownies
Ingredients
For the brownie layer
- 1/2 cup unsalted butter cut into cubes
- 1 3/4 cups semisweet chocolate chips divided use, do not use Nestle
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all purpose flour
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- cooking spray
For the cheesecake layer
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 egg
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Coat the parchment lined pan with cooking spray.
- For the brownies: Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
- Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
- Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined.
- Reserve 1/4 of of the brownie batter in a separate bowl.
- Fold the remaining chocolate chips into the larger amount of the brownie batter.
- Spread the larger amount of batter evenly into the prepared pan.
- For the cheesecake filling: Place the cream cheese and sugar in a bowl. Beat with a mixer for 2-3 minutes or until smooth and creamy. Add the egg and vanilla extract, then beat until smooth.
- Pour the cheesecake mixture over the brownie batter in the pan.
- Add 1 tablespoon of very hot water to the reserved brownie batter. Stir until smooth.
- Dollop the brownie batter over the cheesecake. Use a skewer or knife to swirl the two batters together.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean or with just a few crumbs attached.
- Cool the brownies completely.
- Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.
Notes
- This recipe uses semisweet chocolate chips. Do not use Nestle Toll House chocolate chips. They do not melt smoothly and will not work in these brownies. I recommend using Guittard or Ghirardelli chocolate chips.
- I use a long wooden skewer to swirl the batters together. A butter knife will also work.
- Use room temperature cream cheese when you make the cheesecake batter so it can mix with the other ingredients smoothly. You can warm and soften your cream cheese in microwave.
Can you double the recipe for9x13
Yes that works!
Your recipe calls for unsalted butter, why do you use salted? Re: Cream cheese brownies.
Either one is fine
Can you use salted sweet cream butter?
Yes that's what I use
Why exactly do you not use nestle?
I accidentally bought them and I have no other option
I've had a lot of readers report having difficulty when using Nestle chocolate chips because they contain stabilizers that make them hold their shape and not melt. I tested my candy and baked goods recipes using multiple types of chocolate chips and I found the same thing. That being said, some people have used Nestle without issues, you'll know whether they'll work or not when you attempt step 2. If they melt and can be stirred to a smooth chocolate mixture, they're fine to use.
Followed the recipe exactly, and my family loved them. The brownie is very rich and I will be thick as batter. For those non-bakers, do not shy away from making these. I don't even have a mixer and was able to make the cheesecake with lots of stirring. Thanks for the recipe
Okay, these are freaking amazing. Earlier I posted a review of the recipe itself - I had some doubts about the process - and despite the minor hiccups, these will be my go-to brownie when I really want to wow the crowd. These are phenomenal!
What I learned:
1. Beating the eggs into the chocolate mixture will alter the batter's volume and texture, but the brownies will still be scrumptious, perhaps slightly less dense but incredibly rich and fudgy. I haven't made these twice so I'm just basing that off of other brownie recipes I have made - those where the egg is just mixed in (like this one) and not beaten in have a darker, gooier batter and super fudgy consistency in my experience.
2. If you use an 8×8 pan, you may wish to reserve less than 1/4 of that delicious batter if you wish to attain that lovely feathered look. I used 1/4 of the batter with an 8×8 pan and was left with sandwiched layers: thick brownie base, cream cheese middle, crunchy brownie crust - none of that gorgeous cream cheese parquet. They taste incredible but were a real pain to slice - the layers want desperately to go their separate ways. I had no option but to eat the many, many broken brownie bits..to punish them.
3. I am always and forever from this day forward going to grease parchment and sling-line bar cookie pans. I medivac'ed those babies onto a rack for easy cooling and my pan looks cleaner now than when I put the whole mess in!
4. Bottom line: Unbelievable! You cannot screw this recipe up no matter how hard you overthink it.
4.
These were the best cheesecake brownies I ever made, and surprisingly easy! Highly recommended. If there's one personal preference I could add, it's that I'd like a little bit more cheesecake in the mix. I may double or do 1.5x the cheesecake layer next time (which may even be tonight...) 😉 Thanks for sharing, this is definitely a keeper!
Do you think I could do ½ cup puréed banana into the cheesecake layer?
I've never tried that but I think it would work!
OMG! My new favorite brownie recipe! So good and moist. They lasted for days in the refrig.
Brownies and cheesecake are delicious on there own but put them together and it takes a whole new level. So heavenly!
I need these immediately!!
These look like pure bliss!
These are the best brownies ever! SO rich and fudgy!
Pretty & delicious!! I wish I had one or two right now 🙂 I love this combination!
Holy crap, these look so good. Mixing brownies and cheesecake is an epic mixture of flavors.
Looks extremely delicious! I'm sure everyone will definitely love it, so excited to make this!
These cheesecake brownies need to happen soon! So delish!
These look like the perfect balance of chocolate, chewy and delicious! I will have to make these to satisfy my sweet tooth!
Two favorite desserts all in one! Doesn't get much better than this!
I cannot think of a better dessert I can’t wait to get my hands on these !