Cheesecake Brownies Recipe
Why choose between brownies and cheesecake when you can have both? You’ll never have to make that decision with this decadent Cheesecake Brownies Recipe! This decadent dessert combines layers of rich, fudgy brownie and creamy, tangy cheesecake, and it’s so easy to make!
This Cheesecake Brownies Recipe combines my love for fudgy brownies and decadent cheesecake in one delicious dessert.
The rich chocolate brownie layer and tangy, decadent cheesecake layer are swirled together to create an impressive yet easy dessert that everyone will love!
My red velvet brownies provided the inspiration for this recipe as they also include a luscious cream cheese swirl.
This cheesecake brownie recipe incorporates the rich chocolate and cheesecake flavor that my black bottom cupcakes do, and they’re even easier to make.
These are definitely my new favorite brownies. 🙂
Table of contents
Why you’ll love this recipe
- Two delicious desserts in one. These cheesecake swirl brownies combine rich, fudgy brownies and creamy, tangy cheesecake in one irresistible dessert!
- Impressive yet easy. This is an impressive homemade dessert that takes minimal effort. It comes together in about 15 minutes!
- Perfect for any occasion. It’s a festive dessert that’s great for any gathering or special occasion, and it can be easily doubled to feed a crowd.
Recipe ingredients
This cheesecake brownie recipe includes a few standard ingredients that you more than likely already have on hand.
The brownie layer is adapted from my peppermint brownies, which has been a family favorite for years!
Ingredient notes
- All purpose flour. You’ll need just 1/2 cup of all purpose flour for the brownies, which provides structure.
- Cocoa powder. Use unsweetened natural cocoa powder, not Dutch processed.
- Butter. 4 ounces, or 1 stick, of unsalted butter is included to provide the necessary richness, and adds great flavor as well. If using salted butter, be sure to omit the salt from the brownies.
- Granulated sugar. Provides sweetness to both the brownie layer and cheesecake layer.
- Eggs. Two eggs provide structure to the brownie layer, and 1 egg provides structure for the cheesecake layer.
- Vanilla. Vanilla extract added to both layers adds a nice background flavor that balances out the chocolate flavor.
- Cream cheese. Be sure your cream cheese is softened to room temperature as cold cream cheese will result in lumps.
- Chocolate chips. Dark chocolate chips add even more decadence, but you can use your favorite variety or omit them completely.
- Salt. Just a bit of salt helps intensify the chocolate flavor and offset the sweetness a touch. Omit the salt if using salted butter.
How to make cheesecake swirl brownies
These cheesecake swirl brownies are guaranteed to impress, but nobody has to know how truly easy they are.
They take about 15 minutes of prep time and they’re done baking in about 22-25 minutes.
Pro tip: Be sure that the cream cheese is completely softened to room temperature as cold cream cheese will result in lumps.
See the recipe card below for full instructions.
- Melt the butter in a medium sauce pan over low heat. Once melted, increase the heat to medium and add the 1 cup of sugar, cocoa powder and salt and stir to combine. Continue to cook, stirring often, until the mixture is very warm to the touch and most of the sugar has melted, about 2 minutes. Remove from heat and stir in the vanilla extract, and let stand 5-10 minutes, stirring occasionally to help cool the mixture down.
- Add the eggs one at a time, stirring vigorously after each addition. Stir in the flour just until incorporated, and reserve 1/3 a cup of the batter and set aside, then stir in all but 2 tablespoons of the chocolate chips.
- Beat the cream cheese on medium speed with a hand mixer until smooth, about 2 minutes. Add the egg, sugar and vanilla and beat until incorporated.
- Pour the brownie batter from the sauce pan into the prepared pan and spread evenly. Top with (9) large dollops of the cream cheese mixture.
- Dollop the reserved 1/3 cup of brownie batter over the cream cheese dollops.
- Using a knife, swirl the batter in a circular motion to create decorative swirls, then top with the reserved 2 tablespoons of chocolate chips. Bake at 350 degrees for 22-25 minutes.
FAQs
Yes, the cream cheese for this cheesecake brownie recipe should be softened completely to room temperature to prevent lumps.
It’s very easy to create decorative swirls on top of these cheesecake swirl brownies. First, reserve 1/3 of the brownie mixture and pour the remaining brownie batter into the baking pan.
From there, dollop the cream cheese mixture on top of the brownie layer in (9) large dollops, then dollop the reserved 1/3 cup of brownie batter over the cream cheese dollops.
Lastly, using a knife, swirl the batters in a circular motion without going all the way to the bottom of the pan.
It’s a good idea to refrigerate these cheesecake brownies because of the cream cheese. Store for up to 5 days in the refrigerator in an air tight container.
Recipe variations
There are a number of fun ways to change up this cheesecake brownie recipe as outlined below.
- Add fresh raspberries or chopped strawberries for a festive touch.
- Instead of dark chocolate chips, try semi-sweet, milk chocolate, white chocolate or even peanut butter chips.
- Add 1/2 cup of chopped nuts such as walnuts or almonds.
- Top with sprinkles for birthdays and holidays.
Recipe notes
- Pro tip: Be sure that the cream cheese is completely softened to room temperature as cold cream cheese will result in lumps.
- When creating swirls, go in a circular motion without going all the way to the bottom of the pan.
- Change things up by adding fresh raspberries or strawberries. Sub the chocolate chips with your favorite variety such as white chocolate or even peanut butter chips.
- Store leftover brownies in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
More brownie recipes you’ll love
- Coconut oil brownies
- German chocolate brownies
- Oreo brownies by Baker by Nature
- Peanut butter brownies
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Cheesecake Brownies Recipe
Ingredients
For the brownies:
- 4 ounces unsalted butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all purpose flour
- 1/2 cup chocolate chips reserve 2 tablespoons for top of brownies
For the cheesecake layer:
- 8 ounces cream cheese softened to room temperature
- 1 large egg
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the brownies:
- Preheat the oven to 350 degrees. Line an 8×8" baking dish with parchment paper or foil.
- Melt the butter in a medium sauce pan over low heat. Once melted, increase the heat to medium and add the 1 cup of sugar, cocoa powder and salt and stir to combine. Continue to cook, stirring often, until the mixture is very warm to the touch and most of the sugar has melted, about 2 minutes. Remove from heat and stir in the vanilla extract, and let stand 5-10 minutes, stirring occasionally to help cool the mixture down.4 ounces unsalted butter, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1 teaspoon vanilla extract
- Add the eggs one at a time, stirring vigorously after each addition. Stir in the flour just until incorporated (about 30 strokes). Reserve 1/3 a cup of the batter and set aside, then stir in all but 2 tablespoons of the chocolate chips.2 large eggs, 1/2 cup all purpose flour, 1/2 cup chocolate chips
- Pour the remaining batter into the prepared pan and spread evenly.
Prepare the cheesecake filling:
- In a medium bowl, beat the cream cheese on medium speed with a hand mixer until smooth, about 2 minutes. Add the egg, sugar and vanilla and beat until incorporated.8 ounces cream cheese, 1 large egg, 1/3 cup granulated sugar, 1 teaspoon vanilla extract
Assemble and bake the brownies
- Dollop the cream cheese mixture over the brownie layer in the pan in (9) large dollops. Dollop the reserved 1/3 cup brownie batter over the top of the cream cheese dollops, then using a knife, swirl the top of the brownies in a circular motion to create decorative swirls without going to the bottom of the pan. Top with the reserved 2 tablespoons of chocolate chips.
- Bake at 350 degrees for 22-25 minutes, or until the brownies have puffed and the cheesecake has set but is still a bit wobbly. A toothpick inserted into the center should come out with moist crumbs. If the cheesecake topping begins to brown before the brownies are done, cover the pan loosely with foil for the remainder of the baking time.
- Remove from heat and cool completely on a wire rack. Cut into squares and enjoy!
Notes
- Pro tip: Be sure that the cream cheese is completely softened to room temperature as cold cream cheese will result in lumps.
- Change things up by adding fresh raspberries or strawberries. Sub the chocolate chips with your favorite variety such as white chocolate or even peanut butter chips.
- Store leftover brownies in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
