Homemade cheesecake brownies are the perfect decadent treat. This fancy dessert is easy to make and has a delicious fudgy cake texture with layers of creamy swirls. Bake up a tray and enjoy with delight!
Recipe Science
- Unsweetened 100% cacao chocolate bars are used for their deep, bitter flavor, which contrasts and balances the sweet cheesecake.
- All-purpose flour, with 10 to 12% protein, is used to give the brownies structure while keeping them tender and easy to slice.
- Aerating the egg whites assists in rising, lightening the texture of the cheesecake so it’s not overly dense.
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“I tried this recipe and it was very good. Highly recommend!”—Tanya
Why It Works
Cheesecake brownies offer the perfect solution when unsure which dessert to choose. This recipe combines the rich taste of chocolate fudge with a creamy cheesecake layer, creating a delightful hybrid. Notably, brownies fall under the category of bar cookies since they’re baked in a pan and cut into individual servings.
The brownie layer is made from melted chocolate bars for a deep cocoa flavor, and I add extra chocolate chips just before baking. To top it off, I whisk together soft cream cheese, sugar, and eggs to form a quick cheesecake batter. This is then poured over the brownie layer and swirled together, resulting in a visually appealing and easy-to-share dessert.
Ingredients You’ll Need
- Brownie Layer: I use a classic fudgy brownie recipe as the base of the bars. It combines unsweetened chocolate bars, butter, sugar, eggs, vanilla, baking soda, and salt.
- Cheesecake Topping: To complement the rich chocolate flavor, I add a layer of full-fat cream cheese mixed with sugar, egg, and vanilla. This creates a sweet, tangy, and creamy taste.
- Chocolate Chips: I sprinkle semi-sweet chocolate chips onto the cheesecake topping before baking. This adds a delightful burst of cocoa flavor to each bite, enhancing the overall taste of the dessert.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This cheesecake brownie recipe is easy to customize! Try these delicious options:
- Sweetener: Use brown sugar instead of granulated sugar for a molasses flavor.
- Fruit: Add berry jam, like strawberry or raspberry, to the cheesecake layer.
- Caramel: Sweet caramel sauce is a decadent complement to the brownie and rich cheesecake.
- Nut Butter: Swirl in some creamy peanut butter or almond butter.
- Nutella: Add homemade Nutella on the top for a hazelnut flavor.
- Chocolate: Sprinkle on mini chocolate chips or white or dark morsels.
- Nuts: Top with various types of nuts, like walnuts, pecans, or almonds.
How to Make Cheesecake Brownies
Step 1: Heat the Oven
To prepare cheesecake brownies, position the oven rack in the lower third to focus heat on the pan’s bottom, ensuring a firm crust. Preheat the oven to 350ºF (177ºC). This moderate temperature cooks the brownie thoroughly while gently setting the cheesecake layer, resulting in evenly baked, multi-layered brownies.
Step 2: Prepare the Pan
Use an 8×8-inch baking pan to achieve thicker pieces with an ideal cheesecake-to-chocolate ratio. To simplify removal after cooling, line the pan with two sheets of foil placed perpendicular to each other, leaving an overhang on the edges.
Press the foil firmly into the corners and up the sides of the pan to ensure a smooth surface. Lightly grease the foil with baking spray or vegetable oil to prevent sticking. This setup also provides a sturdy base for the brownie layer. Parchment paper can be used instead of foil.
Step 3: Melt the Chocolate
I use unsweetened chocolate bars with 100% cacao to achieve an intense cocoa flavor. The chocolate is melted with butter to enrich its consistency. To melt the chocolate properly, use a bain-marie, or double boiler, which involves placing the chocolate in a bowl over a pot of barely simmering water.
Ensure the bottom of the bowl doesn’t touch the water to avoid burning the chocolate, which can cause it to become clumpy. This method provides gentle heat, allowing the chocolate to melt smoothly.
Step 4: Make the Brownie Layer
To counteract this bitterness, granulated sugar is added. Eggs are included to enrich the batter, aiding in binding and providing lift, making the brownies rich yet light. A small amount of all-purpose flour is used for structure. A pinch of baking soda acts as a chemical leavening agent, helping the dense brownie layer rise and preventing it from becoming tough.
The brownie batter is intentionally thick and gooey, which helps keep the cheesecake layer afloat. To maintain a fudgy texture, the flour should be folded in gradually in three parts, minimizing mixing to allow the moisture to hydrate the flour without forming too much gluten. Overmixing can lead to too much air being trapped, resulting in a taller, cake-like texture.
Pro Tip: Reserve ½ cup of this thick batter and mix it with two tablespoons of water to thin it slightly. This adjusted mixture is then used to create attractive swirls on top of the cheesecake layer, enhancing the visual appeal of the brownies.
Step 5: Make the Cheesecake Topping
Using softened cream cheese is crucial, ideally around 65ºF (19ºC). The cream cheese is easier to whip at this temperature, ensuring a smooth, lump-free mixture. I recommend using a stand mixer to combine the ingredients thoroughly for the best results, though a hand mixer is also suitable.
Incorporate room-temperature eggs into the sweetened cream cheese. This helps them blend more easily, creating a silky-smooth cheesecake layer. Spread this mixture evenly over the brownie batter to form a consistent top layer.
Step 6: Add a Swirl Design
To create a visually appealing swirl pattern on your cheesecake brownies, dollop the reserved brownie batter in nine scattered drops, each about one tablespoon in size, atop the cheesecake layer. Using the tip of a knife, drag through the surfaces of the chocolate and cheesecake layers to blend them slightly, creating swirls.
I prefer to make figure-eight patterns across the top for a decorative effect. Just before baking, sprinkle semisweet chocolate chips over the top for additional bursts of chocolate flavor.
Step 7: Bake
Bake the cream cheese brownies at a moderate temperature of 350 degrees Fahrenheit to achieve even cooking and slightly chewy edges. The cheesecake layer, being thinner, will set quicker than the denser brownie layer below it.
After 20 minutes of baking, loosely cover the pan with foil to protect the surface from browning too much. Continue baking until a toothpick inserted into the center comes out with just a few moist crumbs attached. Be careful not to overbake, as this can quickly yield dry brownies.
Tips for Perfect Execution: Underbaking results in a gummy texture (a toothpick inserted comes out wet). Overbaking yields cakey and dry slices (no crumbs on the toothpick). In just 5 minutes, you can see the texture drastically alter. Between 195 to 200ºF (91 to 93ºC) is about the proper doneness in the center (with some crumbs sticking to the toothpick). The edges will be slightly more cakey and chewy, with a fudgy consistency in the center.
Step 8: Cool
Cool completely before slicing to allow the layers to set completely. This will take about 2 hours. Use the foil edges to lift it out of the pan.
Step 9: To Serve
For clean cuts, dip a knife in hot water, wipe it off, and make your slice, then repeat the process. The cheesecake brownies are delicious and served with a pumpkin spice latte during the fall or paired with an Irish coffee for St. Patrick’s Day!
Frequently Asked Questions
Instead of using a bain-marie on the stovetop, mix the chocolate bar pieces and butter in the microwave. Start by heating them on high for 1 minute, then stir until the chocolate is completely melted. If necessary, continue heating in 30-second increments until the mixture fully melts.
Absolutely! Since the cheesecake layer includes cream cheese, it’s essential to refrigerate the bars if they aren’t consumed on the same day. This refrigeration ensures the bars stay fresh for several days and helps prevent microbial growth and spoilage.
You can simplify the brownie layer by using a boxed mix instead of making it from scratch. Remember that this may affect both the baking time and the flavor. Aim for a doneness temperature of 195 to 200ºF (91 to 93ºC) in the center. If you notice the cheesecake layer browning too quickly, loosely cover it with foil and continue baking until the specified time.
More Sweet Treats
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Cheesecake Brownies
Ingredients
Brownie Layer
- 3 ounces unsweetened chocolate, broken into pieces
- 6 tablespoons unsalted butter, cut into 8 piece
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons water
- 2 tablespoons semi-sweet chocolate chips
Cheesecake Topping
- 8 ounces cream cheese, softened to 65ºF (19ºC)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- Heat the Oven – Adjust the oven rack to the lower third position. Preheat to 350ºF (177ºC).
- Prepare the Pan – Lay down two foil sheets in an 8×8-inch baking pan perpendicular to one another, with extra foil hanging over the edges. Push the foil into the pan's corners and up the sides, and smooth out the surface. Lightly grease with baking spray or vegetable oil and set aside.
- Melt the Chocolate – In a medium saucepan, fill about a third of it with water. Heat over low heat until barely simmering. Place a medium heatproof bowl over the top. The bottom of the bowl should not touch the water. Add the chocolate and butter to the bowl, occasionally stir until the mixture is smooth, about 5 minutes. Take the chocolate off the heat.
- Make the Brownie Layer – Whisk in the granulated sugar until smooth. Add the eggs, one at a time, whisking after each addition until combined, about 30 seconds per egg. Whisk in the vanilla extract until combined, about 10 seconds.In a medium bowl, whisk the flour, baking soda, and salt. Add the flour to the chocolate mixture in 3 additions. Gently fold with a spatula until the batter is just moistened, with flour streaks just disappearing. Do not overmix.In a small bowl, add ½ cup of the brownie batter and 2 tablespoons of water, whisk to combine. This process makes it easier to swirl the topping later. Set aside. Transfer the remaining batter to the prepared pan, smoothing the surface.
- Make the Cheesecake Topping – In a stand mixer with the whisk attachment, add the cream cheese and mix on high speed (setting 10) until smooth, scraping down the sides as needed, 1 minute.Add the granulated sugar and mix on medium-high speed (setting 8) until combined, about 30 seconds. Whisk in the egg and vanilla extract on medium high speed (setting 8) until combined, scraping down the sides of the bowl as needed, about 30 seconds. Add the cheesecake topping over the brownie layer. Use a spatula to smooth the surface evenly.
- Add a Swirl Design – Drop several 1 tablespoon-sized spoonfuls of the reserved brownie batter on top of the cheesecake. It takes about 9 drops to create a checkered pattern. Use a knife to make shallow swirls, creating a marbled pattern throughout. Evenly sprinkle chocolate chips on top.
- Bake – Bake for 20 minutes, then loosely cover and tent the brownies with foil. It should not touch the surface. Rotate the pan and bake until a toothpick inserted in the center comes out with just a few moist crumbs attached and the center reaches between 195 to 200ºF (91 to 93ºC), about 15 to 20 minutes.
- Cool – Cool the brownies in the pan on a wire rack until they reach room temperature, about 1 ½ to 2 hours.
- To Serve – Use the foil to help lift and remove the brownies from the pan. Use a knife dipped in hot water and wipe between each slice to give clean cuts. Cut into squares, 9 large or 16 smaller pieces.
Notes
- Melting the Chocolate in the Microwave: Instead of using the double boiler method on the stovetop, use a medium microwave-safe bowl and heat the chocolate and butter for 1 minute on high power. Stir until the chocolate melts. If needed, heat for 30 seconds and stir to combine.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Tanya says
I tried this recipe and it was very good. Highly recommend!
Jessica Gavin says
Thank you for your feedback, Tanya! Hope you had some leftover cheesecake brownies to enjoy.