Cheesecake Brownies Recipe

5 from 1 vote

Cheesecake Brownies are rich, fudgy brownies with a decadent cheesecake swirl. They're an impressive dessert that's so easy to make!

Prep Time15

Cook Time25

Total Time40

Course: Sweets

Cuisine: American

Servings: servings

Calories: 304kcal

Author: Marcie

Preheat the oven to 350 degrees. Line an 8x8" 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.

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

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!

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.