Dessert mashups aren't always my thing, but classic Cheesecake Brownies are an exception! With a fudgy, from-scratch brownie layer swirled with an extra-thick layer of cream cheese, they're rich, sweet, and very easy to make!
What makes my version stand out? I use double the cream cheese for a swirl that's impossible to miss. Too often, other recipes disappointed me with cheesecake that was stiff or barely there, so I fixed that. The result is an extra-creamy, soft cheesecake that contrasts beautifully with the chewy bite of a chocolatey brownie - perfect straight from the fridge.
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Why I Love These Cheesecake Brownies
I love these cheesecake brownies because:
- Double the cream cheese means an extra-thick, creamy cheesecake layer!
- That richness makes the cheesecake layer soft, silky, and luscious.
- They're amazing straight from the fridge. I love the contrast of the fudgy, chewy brownie with the cool, melt-in-your-mouth cheesecake.
Ingredients You'll Need
You just need 9 simple ingredients to make cheesecake brownies from scratch!
- Flour and cocoa powder
- Butter and sugar
- Eggs and vanilla extract
- Baking powder and table salt
- Cream cheese
I start by making my Hershey's Best Brownies recipe, since it's a simple, one-bowl cocoa-based recipe. If you decide to use a brownie mix or another different recipe, you'll still need cream cheese, sugar, and an egg.
Cream cheese needs to be softened in order to cream it thoroughly. I use two packages, rather than the one package that most recipes call for; this makes the cheesecake softer and creamier. I have not tried this with lower fat Neufchatel cheese, but I expect it will work okay if you prefer baking with it.
Sugar sweetens, smooths out, and thins the cream cheese so it will swirl into the brownie batter.
An egg also smooths out and stabilizes the cream cheese layer so that you have creamy cheesecake. It blends best if it's at room temperature.
Recommended Equipment
Since we love brownies, I always make a 9x13-inch pan (affiliate link) of them instead of a smaller pan.
You will need an electric mixer to make the cheesecake batter since cream cheese doesn't blend well by hand. An electric hand mixer (affiliate link), rather than a stand mixer, is what I use so I can mix the cheesecake layer in the same bowl I used for the brownie batter for fewer dirty dishes!
How to Make Cheesecake Brownies - Step-by-Step
Making cocoa-based brownies is very easy. I use my Hershey's Best Brownies as the base for cheesecake brownies, but you can use your favorite brownie recipe as long as it bakes in a 9x13-inch pan (affiliate link). Just mix the wet ingredients, gently stir in the dry, and pour in the pan. You can check my brownie post's walkthrough if you want tips.
Once you've made your brownie batter and spread it in the greased 9x13-inch pan, it's time to make your cheesecake swirl!
- Place the softened cream cheese in the emptied brownie batter bowl. Beat together with sugar for a few minutes, until smooth.
- Stir in the egg until just combined. The batter will loosen with the addition of the egg.
(The photo above is from a separate batch that had less cream cheese, but the texture will be similar.)
- Dollop cheesecake over the brownie batter, then use a butter knife to swirl it in.
- Bake for 35-40 minutes, until a toothpick inserted into the brownies comes out with only wet crumbs.
Don't overbake the brownies! Like all brownies, they're best when slightly underdone.
Cool the brownies at room temperature for at least 1-2 hours, then chill in the refrigerator before serving.
Hint: You only want to smooth out the cream cheese to loosen it up; you don't want to beat much air into the cream cheese mixture. Air bubbles in the mixture can cause cracks to develop in the cheesecake layer and can affect the texture.
The Toothpick Test
The best way to check brownies for doneness is by using a toothpick. Stick a toothpick into the brownie (not the cheesecake swirl). If it comes out with sticky crumbs, the brownies are done! If there's batter, bake for another 1-2 minutes.
Serving and Storage
Since they have dairy, always store cheesecake brownies in the refrigerator, covered so they don't absorb off flavors. They will be their best within the first 3 days.
I always try my brownies warm because I'm impatient, but these really benefit from being properly cooled and chilled. They were perfect straight from the refrigerator, but you can let them rest at room temperature for a few minutes if you'd prefer.
Recipe FAQ and Troubleshooting
Absolutely. You can use a boxed mix that bakes in a 9x13-inch pan. Follow the instructions on the package before making the cheesecake swirl. You'll still need 2 bricks (16 ounces) of cream cheese, ½ cup of sugar, and 1 egg for the cheesecake layer. Bake according to the package's directions, adding about 5 minutes to the baking time.
Oil will make for a fudgier brownie than melted butter will. I think it should be okay, but the chilled brownies may be more dense.
I haven't tried it, but I think these brownies would be great using a cup-for-cup gluten-free flour blend with xanthan gum. Be sure to line the pan with parchment, as gluten-free baked goods can be more fragile than baked goods containing wheat. The cheesecake batter contains no added flour, but check the ingredients on the packages of cream cheese to ensure that they're gluten-free.
I always use the toothpick test to check for doneness on my cheesecake brownies. Stick a toothpick into the brownie portion, not the cheesecake. The toothpick should have moist crumbs on it; if it's wet batter, they need a few more minutes. Don't worry about testing the cheesecake layer; it sets and cooks through before the brownie base does.
Cheesecake will crack if there's too much air beaten into it; the same is true in cheesecake brownies. Slight cracks are okay; it happens to me too. Small cracks can affect the texture slightly. They can be avoided by beating the cream cheese mixture on low, for only as much time as is necessary to smooth the mixture out. Also, be sure not to overbake the brownies, as that can also cause the cheesecake layer to crack and will definitely affect its texture negatively.
Hopefully you can avoid overbaking, but it happens to everyone sometimes. If your cheesecake brownies are overbaked, you can:
🍫Top them with chocolate ganache, by gently heating ½ cup with 6 tablespoons of heavy cream. I've got instructions with my Chocolate Yule Log recipe.
🍰Cut them up and freeze them to mix into Brownie Cheesecake.
🍦Mix them into ice cream.
🍨Use them as a base of a sundae or a trifle.
Other Favorite Brownies
Here's some of my other favorite brownie and brownie-like recipes.
Other Cream Cheese Sweets
Here's some of my other favorite cream-cheesy recipes.
Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.
Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them, too!)
📖 Recipe
Cheesecake Brownies
Equipment
- 9x13 inch pan
- electric mixer
Ingredients
Brownie Batter
- 16 tablespoon butter (227 grams, melted)
- 2 cups granulated sugar (400 grams)
- 2 teaspoons vanilla extract (10 grams)
- 4 eggs
- 1 cup all-purpose flour (120 grams)
- ¾ cup cocoa powder (60 grams)
- ½ teaspoon baking powder
- ¼ teaspoon table salt
Cheesecake Swirl
- 16 ounces cream cheese (2 bricks; at room temperature)
- ½ cup granulated sugar (100 grams)
- 1 egg (at room temperature)
Instructions
- Line a 9x13-inch pan (affiliate link) with parchment paper, or grease very well. Preheat the oven to 350F.
- Melt the butter, then stir in the sugar and vanilla. Be sure the mixture isn't so hot it will scramble the eggs; let it cool for a few minutes if necessary.
- Stir in the eggs one by one, mixing only until combined. You don't want to beat in air.
- Add the flour, cocoa, baking powder, and salt. Use a rubber spatula to fold them in. Stir only until just combined, breaking up lumps as necessary.
- Scrape the brownie batter into the prepared pan, then set aside.
Cheesecake Swirl
- Place the cream cheese and sugar in the same bowl you used for brownie batter; trace amounts of batter won't hurt. Beat with an electric mixer on low speed, beating until just smooth. Scrape down the bowl to be sure everything is mixed, but don't beat air into the cream cheese if possible.
- Add the egg, and mix just until combined. Don't beat air into the cheesecake mixture if possible.
- Dollop the cheesecake mixture over the brownie batter. Use a butter knife to swirl it into the batter, as far up to the edges as you can without it touching the edge.
Baking
- Bake at 350F for 35-40 minutes, until a toothpick inserted into the brownies comes out with sticky crumbs on it. Do not overbake.
- Cool completely, or at least 1-2 hours, before refrigerating. Cheesecake brownies are better refrigerated than they are warm.
- Store covered in the refrigerator. Texture is best within the first three days.
Leona Konkel says
I hope you love these cheesecake brownies as much as we do! If you try them, let me know how they turn out!