Cheesecake Brownies . . . thick and fudgy with chocolate chips and a marbled cream cheese layer, these brownies are rich and delicious!
I always love a good plain brownie (preferably with nuts), but sometimes I like to branch out and take my brownies up a notch. Reese’s peanut butter swirl brownies and Ooey Gooey S’more Brownies are two more over the top decadent brownie recipes worth trying!
I love homemade brownies. I love cheesecake. Combine the two together and I am pretty much in dessert heaven! I enjoyed every bite of these decadent brownies, and so did the rest of my family.
I used my favorite brownie recipe as a starting point, then added some chocolate chips to the batter. And of course there’s that creamy cheesecake layer that takes the brownies to the next level. The tangy cream cheese is a perfect compliment to the rich chocolate brownies.
HOW TO MAKE CHEESECAKE BROWNIES
(To skip all my tips and detailed instructions, you can scroll to the bottom of the post to see the recipe card.)
Ingredients needed for filling:
- cream cheese (Make sure it’s softened to room temperature so you don’t have any lumps. I don’t recommend light cream cheese for this recipe, it doesn’t set up as well.)
- granulated sugar (regular table sugar)
- egg (helps the cream cheese layer set up)
- vanilla extract
Ingredients needed for brownies
- butter (I use regular salted butter in all of my baking.)
- granulated sugar
- unsweetened cocoa powder (I use regular Hershey’s cocoa powder most of the time.)
- vanilla extract
- eggs (I use large eggs in all of my baking.)
- all purpose flour (I use unbleached, but that’s a matter of preference.)
- salt
- semi sweet chocolate chips (makes the brownies extra decadent)
Although these brownies look fancy, they are actually super simple to make.
Mix the filling ingredients together in a small bowl, and mix the brownie batter in a large bowl. After that, it’s time to prepare them for baking.
TIPS FOR MAKING THE BROWNIE SWIRL
I think the key to perfect marbled cheesecake brownies is to reserve a little of the batter to dollop on top of the filling.
It works much better than just trying to swirl the batter up from the bottom.
After you add the spoonfuls of brownie batter to the top, use a butter knife or spoon handle to lightly swirl the brownie batter and cheesecake filling together. So pretty, right?
You can serve these cheesecake brownies at room temperature, but my favorite was when they were chilled. Maybe it’s because the weather has been so hot, but I thought they were fantastic straight out of the fridge. I also loved that when they were cold the chocolate chips added a nice crunch.
How to store leftover brownies?
-If you have any brownies left over, they will keep at room temperature for a day or two if stored in an airtight container. However, if you need to store them longer than that, because of the cream cheese filling, they need to be stored in the refrigerator. You can keep them in the refrigerator for 3-4 days.
VARIATIONS:
- I like using semi sweet chocolate chips, but you can substitute milk or white chocolate chips.
- Stir a couple teaspoons of orange zest into the cream cheese mixture. It adds a fresh citrus flavor.
- For an even more decadent brownie recipe, drizzle melted chocolate or chocolate ganache on top of the brownies after they cool.
Whether you are a cheesecake or a chocolate fan, these brownies are sure to please!
Handy supplies for making cheesecake brownies:
Serving spatula – I have several versions of these, and I love them for everything from brownies to lasagna!
Whisk – a good whisk is a must for making the brownie batter.
Hand Mixer – Using a hand mixer is a great way to make sure your cream cheese mixture is totally smooth.
CHEESECAKE BROWNIES ARE PERFECT FOR CHEESECAKE DAY
Today is National Cheesecake Day, so if you are a fan of cheesecake like I am, you are in luck! I’m teaming up with the Celebrating Food Holidays bloggers to bring you over a dozen mouthwatering cheesecake recipes. I’m drooling over here. What about you?
13 Brand New Cheesecake Recipes:
- Instant Pot Peanut Butter Chocolate Cheesecake from Savory Experiments
- Cherry Cheesecake Popsicles from Crumb
- Chocolate Almond Cheesecake in Jars from Premeditated Leftovers
- No Bake Vanilla Cheesecake Mousse from The Baker Upstairs
- Mini Raspberry Cheesecakes from Pretty Providence
- Coconut Key Lime Cheesecake Squares from Real Mom Kitchen
- Cheesecake Brownies (right here)
- Dairy Free Cheesecake from Namely Marly
- No Bake Berry Cheesecake Parfait from An Italian in My Kitchen
- Lemon Meringue Pie Cheesecake from Ashlee Marie
- No Bake Strawberry Cheesecake from Super Golden Bakes
- Cappuccino Cheesecake from Simply Stacie (not pictured)
A few more of my favorite cheesecake recipes:
- Almond Coconut Cheesecake
- Dulce de Leche Cheesecake
- Cheesecake
- Vanilla Bean Cheesecake
- Churro Cheesecake Bars
- Cherry Cheesecake Brownies
- Mini Oreo Cheesecakes
Cheesecake Brownies Recipe
Cheesecake Brownies
Fudgy brownies with a tangy cream cheese layer.
Ingredients
Cheesecake Filling
- 8 oz package cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/4 tsp vanilla
Brownies
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 eggs
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips
Instructions
- Line an 8x8" square baking pan with foil and spray with non-stick spray. Set aside. Preheat oven to 350 degrees.
- Filling: Beat cream cheese and sugar with a hand mixer in a small bowl till smooth and creamy.
- Add the egg and vanilla and beat till just blended. Set aside.
- Brownie Batter: Melt butter in a large glass bowl. Whisk in sugar and cocoa powder.
- Whisk in eggs and vanilla till smooth.
- Stir in flour, salt, and chocolate chips.
- Reserve about 1/3 - 1/2 cup of the brownie batter, and spread the rest in the bottom of the prepared pan.
- Pour the cheesecake mixture over the batter and spread evenly.
- Drop the reserved brownie batter by teaspoonfuls over the cheesecake filling. Swirl with a butter knife.
- Bake at 350° for 35-40 minutes or till brownies are set.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 311Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 86mgSodium: 188mgCarbohydrates: 35gFiber: 1gSugar: 26gProtein: 5g
If you love both cheesecake and brownies, these homemade cheesecake brownies are the best of both worlds!
What exactly is the foil for, and can I use parchment instead?
Lining the pan with foil makes it easy to just lift them out for easier cutting. Parchment paper would work too. 🙂
Hi Kara,
Can I use margarine instead of butter? And if so would it be the same amount?
Yes, you can use margarine, and it would be the same amount. 🙂
These brownies are delicious! Easy to make. Love the chocolate chip addition. I did have to use 1/3 less fat cream cheese that’s all I had, but they were still great. Next time I will use regular cream cheese as called for! This recipe is a keeper!
I’ve made them with the lower fat cream cheese as well, and they are still great. It just doesn’t set up as well so they are a little trickier to cut.
Hai, you used 18oz of cream cheese for this recipe right? Just to double confirm
Hai, is it true the amount of cream cheese that u used in this recipe? It 18oz right? Just double confirm.
These were super delicious and easy to make! It was the best of both worlds, a classic cheesecake recipe mixed with a classic brownie recipe. Baked for 40 minutes and they were perfect. Would recommend warming up the brownie mix before adding it to the top to swirl, it was a bit hard to do well when the mix was harder. Loved them!!
Do you have the recipe for a 9×13 pan?
You can double the recipe and bake them in a 9×13″ pan. You may need to adjust the baking time, but they should work just fine!
Made these tonight and they are so soft and fluffy and cooked to perfection!! My one question is should they be put in the fridge afterwards or are they okay sitting out on the counter?
They will last a day or two at room temperature, but they will keep at least 4 days if you store them in the refrigerator.
Delicious! Accidentally baked at 400f for 25 mins but once I realised I covered in tinfoil and put in for another 10 mins at 350f. Only difference was they had risen way more and the brownie was a little less fudgy but they were still incredible.
I also put the reserved brownie mix in the microwave on low, stirring every 20 seconds until it had melted enough, made it much easier to swirl into the cheesecake mix.
Thank you!
Hello Kara, I’m making this recipe for the first time and I was wondering if it would turn out just as good if I used a Betty Crocker brownie mix instead of making the brownies from scratch?
I don’t think they will turn out quite as good, but I bet they will still be mighty tasty with a brownie mix. Give it a try and let me know!
Can’t wait to try these! If I have unsalted butter should I add salt?
I would add about 1/4 tsp of extra salt, but it’s not mandatory.
They look delicious! I just made a batch to take to a dinner tomorrow night.
These are super delicious!! I made them for my nephew a few months ago (and ate some myself) and tonight, he wants them again!
Thank you very much.
Hi Kara, I made these several times and maybe I’m doing something wrong, the top always comes out cracked. Any tips. thank you so much my family loves this cheesecake brownies very much!!
I’m actually making them right now don’t you have to chill the cheesecake when it’s done in the oven or could you just eat it like that? 🙂
Super simple recipe, I just put a pan in the oven, they smelled good going in and I’m sure they will smell good coming out. Can’t wait to eat one!
Really would have loved to make these if the recipe had specified which measurements go into the brownie portion and which measurements go into the cheesecake portion. They’re all listed under “cheesecake filling”.
So sorry about that! Somehow I deleted that line in the ingredients. The recipe card is fixed now, so it’s much easier to understand. Hope you enjoy them!
Powdered sugar would probably work, but the texture might be a little different because it has cornstarch added to it. But I think they would still be tasty.
Can powdered sugar be mixed with the cream cheese, or does it have to be regular sugar?
Powdered sugar would probably work, but the texture might be a little different because it has cornstarch added to it. But I think they would still be tasty.
I notice in the filling and the batter instructions they both say to mix in sugar but how much do I mix into each? Don’t wanna put too little or too much. Thanks in advance 😊
These sound delicious. Do you have a Raspberry Cheesecake Brownie recipe? I bet that would be yummy 😋 to! Thank you for your recipes.
I’m excited to try this Kara! Thanks so much!!
🙂
Why can’t I see the recipe?
My site had a glitch last night and all the recipe cards disappeared. They are all working again, so you should be able to see the recipe now. Sorry!
These came out great! I’m at high altitude so I baked at 375 for just under 40 min and they’re perfect. Added extra chocolate chips because I really like chocolate… The brownie batter was a little hard to swirl on top- I’m wondering it would’ve made it easier to pop it in the microwave for a few seconds? Either way would recommend!
I’m so glad you enjoyed them! Have you tried popping brownie batter in the microwave for a few seconds? I’d be afraid that it would actually start to cook. Wouldn’t want that!
Okay these are amazing!!! Thank you so much!
You are so welcome, glad you like them as much as I do!
You are right, brownies and cheesecake are a heavenly combo!
You are the best baker ever!
Aw, that is so sweet of you to say. Thanks Kim!!
My two favorite desserts in one! I could eat the whole pan of these brownies!
I came across this on pinterest. These look delish!
These look so yummy! I need to
make these very soon.
Yes you do, they are just divine!