Cheesecake brownies combine a rich, fudgy chocolate brownie base with a sweet, creamy and slightly tangy cheesecake layer swirled into the top. This cheesecake brownie recipe is simple to follow and yields decadent cream cheese brownies that are perfect for dessert, gatherings, or gifting. The result is a balanced treat with deep chocolate flavor, a velvety cheesecake component, and an attractive marbled appearance.
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Why Should You Make This Recipe
If you enjoy thick, fudgy brownies with a twist, these cheesecake brownies are an irresistible option. They combine two classic desserts—cheesecake and chocolate brownies—into one crowd-pleasing bar. The cheesecake layer adds a creamy contrast to the dense brownie and the swirl creates an elegant, homemade look.
- Layered flavor and texture: A rich, fudgy brownie base meets a sweet, silky cheesecake layer for a balanced bite.
- A creative twist on a classic: You get the best of both worlds: deep espresso-chocolate notes in the brownie and the familiar tang of cream cheese.
- Simple steps: The recipe follows familiar brownie and cheesecake techniques—melt chocolate and butter, combine wet and dry ingredients, prepare the cheesecake filling, assemble, bake, chill, and slice.
Ingredients
Gather the ingredients before you begin to make the process smooth. This recipe uses pantry staples and a few refrigerated items for the cheesecake layer.
Brownie Layer
Unsalted butter, semi-sweet chocolate chips, espresso powder, eggs, granulated sugar, light brown sugar, vanilla extract, salt, cocoa powder, all-purpose flour, and a little hot water to thin the reserved batter for the swirl.
Cheesecake Layer
Cream cheese, granulated sugar, eggs, sour cream, and vanilla extract. Use full-fat cream cheese for the best texture and flavor.
Substitutions
If you need to adapt the recipe, here are sensible substitutions that preserve texture and taste.
- Chocolate chips: Any semi-sweet chocolate chips or chopped chocolate work well.
- Butter: Unsalted butter is preferred; if using salted, reduce added salt slightly.
- Sugars: You can swap brown sugar and granulated sugar for similar-weight alternatives if needed, though texture may change slightly.
- Eggs: Eggs provide structure and richness; this recipe has not been tested without them.
- Cocoa: Unsweetened natural cocoa or Dutch-process cocoa can be used. Dutch-process gives a mellower chocolate character.
- Flour: For a gluten-free version, use a reliable 1:1 gluten-free flour measured by weight.
- Cream cheese: Full-fat cream cheese gives a smooth cheesecake texture; reduced-fat varieties may yield a softer result.
Variation
Box-mix shortcut: You can adapt this recipe using a family-sized boxed brownie mix for a quicker approach. Prepare the mix according to package directions, reserve about ½ cup of batter for the swirl, par-bake, add the cheesecake layer, then swirl and finish baking as directed in the recipe instructions below.
How To Make
Follow these steps to make cheesecake brownies with a fudgy brownie base and a smooth cheesecake top. Read through all steps before starting for the best results.
Brownie Layer
- Preheat: Heat the oven to 350°F (177°C). Line a 9 x 9-inch (23 cm) pan with parchment paper on the bottom and two sides for easy removal.
- Melt chocolate and butter: In a microwave-safe bowl, combine sliced butter and 1 cup of chocolate chips. Heat in short intervals, stirring until fully melted. Whisk in the espresso powder and set aside to cool slightly.
- Mix eggs and sugars: In a separate bowl, whisk together eggs, granulated sugar, light brown sugar, vanilla, and salt until smooth. Whisk in the melted chocolate mixture, then fold in cocoa powder and flour until the batter is glossy and combined.
- Reserve batter for swirl: Scoop out ½ cup of the brownie batter into a small bowl and fold in the remaining chocolate chips. Pour the remaining batter into the prepared pan and par-bake for 15 minutes or until the surface begins to set.
Cheesecake Layer
- Prepare cheesecake filling: In a mixer fitted with the paddle attachment or with an electric hand mixer, beat room-temperature cream cheese with sugar on medium speed until smooth, about 1–2 minutes. Reduce speed and beat in eggs, sour cream, and vanilla until combined. Keep the mixture smooth without overbeating.
- Thin reserved batter: Add 1 tablespoon of hot water to the reserved ½ cup of brownie batter and stir until it becomes slightly thinner and easy to drop for swirling. Avoid making it too runny.
- Assemble: Remove the par-baked brownie base from the oven. Spread the cheesecake mixture evenly over the brownie layer. Drop 12–14 small dollops of the thinned brownie batter on top and gently swirl with a knife or skewer to create a marbled pattern. Do not over-swirl.
Bake and Chill Cheesecake Brownies
Return the assembled pan to the oven and bake for an additional 25–35 minutes. The edges should appear set, puff slightly, and pull away a bit from the pan while turning lightly golden. The center of the cheesecake layer should still jiggle slightly when gently shaken. Remove from the oven and cool on the counter for about 1 hour. Cover and refrigerate for 3–4 hours to fully set before slicing. Use the parchment overhang to lift the slab from the pan and slice with a sharp knife for clean edges.
How To Serve, Store, Freeze and Thaw
- Serve: Cheesecake brownies are best chilled slightly and served at cool or room temperature. Garnish with a dusting of cocoa or a few chocolate shavings if desired.
- Store: After cooling completely, keep brownies in an airtight container in the refrigerator for up to 5 days to preserve the cheesecake layer.
- Freeze: Cut cooled brownies into portions, wrap individually in plastic wrap, and place in a freezer-safe container or bag for up to 2 months. You can also freeze the entire pan, well wrapped.
- Thaw: Thaw overnight in the refrigerator for best texture and flavor.
M’s Expert Tips
- Room-temperature ingredients: Bring eggs, cream cheese, and sour cream to room temperature for a smoother cheesecake and even baking.
- Use a metal pan: An aluminum 9 x 9 pan encourages even baking and a nicely textured edge. If using glass, reduce oven temperature slightly and monitor baking time.
- Line the pan: Parchment paper makes removal easy and protects delicate edges when slicing.
- Watch for doneness: Look for set edges and a slightly jiggly center—timing is a guide, not a rule.
- Clean slices: Use a long, sharp knife, pressing straight down and wiping between cuts for neat pieces.
FAQs
Cheesecake brownies are a layered dessert featuring a dense, fudgy brownie base topped with a sweet, creamy cheesecake layer. The cheesecake is usually swirled with reserved brownie batter for a marbled finish.
Yes. To use a 9 x 13-inch pan, increase the recipe quantities by about 1.5 times for appropriate thickness. A 9-inch springform can also work but baking times may vary.
Because of the cheesecake layer, these brownies should be stored in the refrigerator to keep the filling safe and maintain texture.
Other Chocolate Cheesecake Recipes to Try
- Chocolate Chip Cheesecake
- Mini Oreo Cheesecakes
- Blackberry Swirl Cheesecake Brownies
If you make this cheesecake brownies recipe, consider leaving feedback or notes for others who try it. Enjoy baking and savor every fudgy, creamy bite.
Cheesecake Brownies Recipe
Equipment
- 1 9 x 9 (23 cm) pan
- 1 sheet parchment paper
- 1 microwave-safe mixing bowl
- 2 mixing bowls
- Stand mixer with paddle or hand mixer
Ingredients
Brownie Layer
- 1 cup (226 g) unsalted butter, sliced
- 1½ cups (255 g) semi-sweet chocolate chips, divided
- 1 tablespoon espresso powder
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup (40 g) Dutch-processed cocoa powder
- ¾ cup (90 g) all-purpose flour
- 1–2 tablespoons (15–30 ml) hot water (for thinning reserved batter)
Cheesecake Layer
- 16 oz (453 g) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60 g) sour cream, room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Line a 9 x 9 pan with parchment paper and set aside.
- Combine butter and 1 cup (170 g) chocolate chips in a microwave-safe bowl. Heat in short intervals, stirring until melted. Whisk in the espresso powder and set aside.
- Whisk eggs, granulated sugar, light brown sugar, vanilla, and salt until smooth. Stir in melted chocolate mixture, then fold in cocoa powder and flour until combined. Reserve ½ cup of batter for the swirl, fold reserved chocolate chips into that bowl.
- Pour the remaining brownie batter into the prepared pan. Par-bake for 15 minutes or until the surface just begins to set.
- Add 1 tablespoon (15 ml) hot water to the reserved ½ cup batter and mix until slightly thinned for swirling.
- Beat cream cheese and ½ cup (100 g) sugar until smooth. Beat in eggs, sour cream, and vanilla until combined. Spread the cheesecake mixture over the par-baked brownies. Drop dollops of the thinned reserved brownie batter across the cheesecake and gently swirl.
- Bake for 25–35 minutes more, until edges are set and the center jiggles slightly. Cool at room temperature for 1 hour, then refrigerate for 3–4 hours to fully set. Use the parchment to lift and slice.
Notes
Store: Keep cooled brownies in an airtight container in the refrigerator for up to 5 days.
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