I can still remember the first time I swirled rich cheesecake into fudgy brownie batter — it felt like magic right in my little kitchen. The warm scent of chocolate filled the house as that creamy layer peeked through. These cheesecake brownies bring the best of both worlds: deep, chocolatey goodness with a smooth, tangy cheesecake ribbon. They’re easy, satisfying, and perfect for when you can’t decide between two desserts. Every bite feels like a warm hug!
Table of Contents
Ingredients You’ll Need
Gather your ingredients before you start. It makes baking feel calm and easy.
For the Brownie Layer
- 12 oz semi-sweet or bittersweet chocolate chips
- 6 tbsp unsalted butter, cubed
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ tsp salt
- 1 cup mini semi-sweet chocolate chips
For the Cheesecake Layer
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ tsp vanilla extract
Recommended Pan and Baking Tips
For best results, use a 9-inch square pan lined with parchment. This helps you lift the brownies out easily once cooled. However, you can use an 8-inch pan for thicker bars (just bake 2 extra minutes) or a 9×13-inch pan for thinner brownies (subtract about 5 minutes).
Always bake until a toothpick comes out with just a few moist crumbs. Then let them cool completely for clean cuts. Patience pays off here!
Can I Use a Boxed Brownie Mix?
Yes! If you’re short on time, a boxed mix works beautifully. Just prepare the batter according to the box, pour two-thirds into your pan, then layer with the cheesecake filling and drizzle remaining batter on top. Bake until set and slightly fudgy in the middle.
How to Make Cheesecake Brownies
Preheat your oven to 350°F. Spray your pan and line with parchment so cleanup is a breeze.
In a microwave-safe bowl, melt the chocolate chips and butter, stirring every 30 seconds until smooth. Then stir in sugar and vanilla.
Next, add eggs one at a time, stirring gently after each.
In a small bowl, whisk cocoa, cornstarch, and salt. Add to your chocolate mixture and stir until smooth.
Fold in the mini chocolate chips for extra chocolatey bits in every bite.
Pour two-thirds of the batter into your prepared pan and smooth the top.
In another bowl, beat cream cheese until fluffy. Then add sugar, followed by the egg and vanilla, mixing until creamy.
Gently spread this cheesecake layer over the brownie batter. Drizzle the remaining brownie batter over the top and swirl with a knife for a pretty finish.
Bake for 30–35 minutes, until the top looks set and a toothpick comes out with moist crumbs.
Cool completely before slicing. You can lift them out easily using the parchment paper.
Helpful Tips for Best Results
Chill the brownies fully before cutting to get neat squares. Wipe your knife between cuts for clean edges.
Use high-quality cream cheese and real vanilla for flavor that shines.
Store any leftovers airtight in the fridge — they taste even better chilled the next day!
Cheesecake Brownies Recipe Card
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Cheesecake Brownies – The Ultimate Dessert Mashup
- Total Time: 55
- Yield: 16 servings 1x
Description
Rich, fudgy cheesecake brownies with a creamy swirl. Perfect for chocolate and cheesecake lovers alike!
Ingredients
12 oz semi-sweet or bittersweet chocolate chips
6 tbsp unsalted butter, cubed
¾ cup granulated sugar (brownies)
1 tsp vanilla extract (brownies)
3 eggs, room temperature (brownies)
¼ cup unsweetened cocoa powder
⅓ cup cornstarch
½ tsp salt
1 cup mini semi-sweet chocolate chips
8 oz cream cheese, softened
½ cup granulated sugar (cheesecake)
1 egg, room temperature (cheesecake)
½ tsp vanilla extract (cheesecake)
Instructions
1. Preheat oven to 350°F. Line a 9-inch pan with parchment.
2. Melt chocolate chips and butter in microwave, stirring every 30 seconds.
3. Stir in sugar and vanilla.
4. Add eggs one at a time, stirring after each.
5. Whisk cocoa, cornstarch, and salt. Add to chocolate mixture and stir until smooth.
6. Stir in mini chocolate chips.
7. Pour two-thirds of batter into pan and smooth top.
8. Beat cream cheese until fluffy. Add sugar, egg, and vanilla. Mix until smooth.
9. Spread cheesecake layer over brownie batter.
10. Drizzle remaining brownie batter over cheesecake and swirl gently.
11. Bake 30–35 minutes until set and toothpick has moist crumbs.
12. Cool completely, lift from pan, slice, and serve.
Notes
Chill before slicing for clean edges.
Store in airtight container in refrigerator.
Substitute boxed brownie mix for shortcut version.
Use 8-inch pan for thicker brownies or 9×13-inch pan for thinner.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 377
- Sugar: 28
- Sodium: 159
- Fat: 22
- Saturated Fat: 15
- Carbohydrates: 39
- Fiber: 2
- Protein: 5
- Cholesterol: 69
Related Recipes to Try
If you love cheesecake brownies, you might also enjoy my pumpkin cheesecake bars for fall gatherings.
Or, try my easy pumpkin pie with creamy texture for a cozy seasonal dessert.
You’ll also love these pumpkin bars with cream cheese frosting, and don’t miss the soft pumpkin oatmeal cookies for dessert lovers.
FAQs
What happens if you add cream cheese to brownie mix?
Cream cheese adds a creamy, tangy swirl that balances the richness of brownies. It also makes the texture soft and luxurious.
What is brownie cheesecake?
It’s a delightful mashup where a cheesecake layer is swirled into brownies. The best of two desserts in one pan!
Can cheesecake brownies be left out?
They should be stored in the fridge. Cream cheese makes them perishable, so chill any leftovers.
What are the three types of brownies?
There are fudgy, cakey, and chewy brownies. These cheesecake brownies lean toward fudgy, with that extra creamy layer.
Final Thoughts
Cheesecake brownies are perfect for any time you want a dessert that feels a little extra special but is still easy and comforting to make. I hope you give them a try soon — and share a photo if you do!
Find even more cozy baking ideas on my Pinterest board.
