Cheesecake Brownies

Cheesecake Brownies

These decadent Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, tangy cheesecake layer swirled on top. Perfect for dessert lovers, they are easy to make and irresistible with every bite.

Ingredients

For the Brownie Layer:

• 1/2 cup (115 g) unsalted butter

• 1 cup (200 g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/3 cup (40 g) unsweetened cocoa powder

• 1/2 cup (65 g) all-purpose flour

• 1/4 tsp salt

• 1/4 tsp baking powder

For the Cheesecake Layer:

• 8 oz (225 g) cream cheese, softened

• 1/4 cup (50 g) granulated sugar

• 1 large egg

• 1/2 tsp vanilla extract

Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. Prepare Brownie Batter:
   In a microwave-safe bowl, melt butter. Stir in sugar, eggs, and vanilla. Mix in cocoa powder, flour, salt, and baking powder until smooth.

3. Prepare Cheesecake Layer:
   In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla, and mix until creamy and well combined.

4. Assemble:
   Pour brownie batter into prepared pan. Drop spoonfuls of cheesecake mixture on top. Use a knife or skewer to gently swirl the cheesecake into the brownie batter, creating a marbled effect.

5. Bake:
   Bake for 30–35 minutes, or until a toothpick inserted near the center comes out mostly clean (a few crumbs are okay).

6. Cool and Serve:
   Allow to cool completely in the pan before slicing into squares.

Equipment

• Microwave-safe bowl or saucepan (for melting butter)

• Mixing bowls (medium & small)

• Whisk or electric mixer

• Rubber spatula

• 8×8-inch baking pan

• Parchment paper (optional)

• Knife or skewer (for swirling)

Timing

• Prep Time: 15 minutes

• Cook Time: 30–35 minutes

• Total Time: 45–50 minutes

Serving Size
Serves 9–12

Cheesecake Brownies

These decadent Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, tangy cheesecake layer swirled on top. Perfect for dessert lovers, they are easy to make and irresistible with every bite.

Print Recipe

Prep Time:15 minutes mins

Cook Time:35 minutes mins

Total Time:40 minutes mins

Equipment

• Microwave-safe bowl or saucepan (for melting butter)
• Mixing bowls (medium & small)
• Whisk or electric mixer
• Rubber spatula
• 8x8-inch baking pan
• Parchment paper (optional)
• Knife or skewer (for swirling)

Ingredients

• For the Brownie Layer
• 1/2 cup 115 g unsalted butter
• 1 cup 200 g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup 40 g unsweetened cocoa powder
• 1/2 cup 65 g all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• For the Cheesecake Layer:
• 8 oz 225 g cream cheese, softened
• 1/4 cup 50 g granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

Instructions

• Preheat Oven:
• Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
• Prepare Brownie Batter:
• In a microwave-safe bowl, melt butter. Stir in sugar, eggs, and vanilla. Mix in cocoa powder, flour, salt, and baking powder until smooth.
• Prepare Cheesecake Layer:
• In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla, and mix until creamy and well combined.
• Assemble:
• Pour brownie batter into prepared pan. Drop spoonfuls of cheesecake mixture on top. Use a knife or skewer to gently swirl the cheesecake into the brownie batter, creating a marbled effect.
• Bake:
• Bake for 30–35 minutes, or until a toothpick inserted near the center comes out mostly clean (a few crumbs are okay).
• Cool and Serve:
• Allow to cool completely in the pan before slicing into squares.

Servings: 12 servings

Frequently Asked Questions (FAQs)

Can I make these brownies ahead of time?
Yes. Cheesecake brownies can be baked a day in advance and stored at room temperature or in the fridge.

Can I freeze Cheesecake Brownies?
Yes. Cool completely, then wrap tightly in plastic wrap and aluminum foil, or place in an airtight freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.

Can I use a different pan size?
Yes. An 9×9-inch pan works, but the brownies may be slightly thinner and bake a few minutes faster.

Can I make them gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I add chocolate chips or nuts?
Yes. Fold in chocolate chips, chopped nuts, or swirls of caramel for extra texture and flavor.

Why did my cheesecake layer crack?
Overmixing or baking at too high a temperature can cause cracks. Mix just until smooth and bake at 350°F (175°C).

Can I make mini Cheesecake Brownies?
Yes. Bake in a lined muffin tin for 18–22 minutes, depending on oven and size.

Do I have to swirl the cheesecake layer?
Swirling creates the signature marbled effect, but you can also spread the cheesecake in an even layer for a two-layer effect.

Can I use reduced-fat cream cheese?
Yes, but the cheesecake layer will be slightly less rich and creamy. Full-fat cream cheese yields the best results.

How long should they cool before slicing?
Cool completely in the pan (about 1–2 hours) for clean, neat squares. You can refrigerate for firmer slices.

How To Store Cheesecake Brownies

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerator:
Keep in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.

Freezer:
Wrap individually or the whole pan tightly in plastic wrap and foil or use a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before slicing.