Why You’ll Love This Recipe

I absolutely adore this cheesecake brownies recipe because it combines two of my favorite desserts—rich, fudgy brownies and creamy cheesecake—into one delightful treat. The brownie base is decadently chocolatey, while the cheesecake layer adds a smooth, tangy contrast that makes each bite irresistible. It's the perfect dessert for any occasion, whether it's a family gathering or a special treat for myself.

Ingredients

Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.

For the brownie layer:

Semi-sweet chocolate chips
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Unsweetened cocoa powder
Cornstarch
Salt

For the cheesecake layer:

Full-fat cream cheese
Granulated sugar
Egg
Vanilla extract

Directions

Preheat the oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
Prepare the brownie layer: Melt the semi-sweet chocolate chips and unsalted butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Let it cool slightly.
In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract. Add the melted chocolate mixture and stir until combined.
Sift in the unsweetened cocoa powder, cornstarch, and salt. Mix until just combined. Pour the brownie batter into the prepared pan and spread it evenly.
Prepare the cheesecake layer: In a medium bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract, and beat until well combined.
Assemble the brownies: Spoon the cheesecake mixture over the brownie batter in the pan. Use a knife or skewer to swirl the two layers together for a marbled effect.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cheesecake layer should be set.
Cool and serve: Allow the brownies to cool in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares and serving.

Servings and Timing

Servings: 16 squares
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: Approximately 45 minutes, plus cooling time

Variations

Use a brownie mix: For a quicker version, I can substitute the homemade brownie batter with a store-bought brownie mix. Just prepare the mix according to the package instructions and proceed with the cheesecake layer.
Add-ins: I can enhance the flavor by adding chocolate chips, nuts, or a swirl of caramel sauce to the brownie batter before baking.
Flavored cheesecake layer: To vary the cheesecake flavor, I can incorporate lemon zest, almond extract, or a spoonful of fruit preserves into the cheesecake mixture.

Storage/Reheating

Storage: I can store the cheesecake brownies in an airtight container in the refrigerator for up to 5 days.
Freezing: For longer storage, I can wrap individual brownies in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To enjoy a warm brownie, I can microwave a square for 10-15 seconds or warm it in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use reduced-fat cream cheese?

I prefer using full-fat cream cheese for the best texture and flavor, but reduced-fat cream cheese can be used as a substitute if desired.

Can I make these brownies ahead of time?

Yes, I can prepare these brownies a day in advance. They actually taste better after chilling in the refrigerator overnight, allowing the flavors to meld.

Can I use a different size pan?

If I use a 9x9-inch pan, the brownies will be thinner and may require slightly less baking time. I should keep an eye on them to prevent overbaking.

Can I make these brownies gluten-free?

Yes, I can substitute the cornstarch for an equal amount of gluten-free all-purpose flour to make these brownies gluten-free.

Can I add toppings to these brownies?

Absolutely! I can top the brownies with whipped cream, fresh berries, or a drizzle of chocolate or caramel sauce before serving.

Conclusion

I find these cheesecake brownies to be a delightful fusion of two classic desserts. The rich brownie base paired with the creamy cheesecake layer creates a treat that's both indulgent and satisfying. Whether I'm serving them at a gathering or enjoying them as a personal treat, they never fail to impress.

Cheesecake Brownies Recipe

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: Approximately 45 minutes, plus cooling time
Yield: 16 squares
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These cheesecake brownies combine the rich, fudgy texture of brownies with a creamy, tangy cheesecake layer, creating a decadent dessert that's perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
Prepare the brownie layer: Melt the semi-sweet chocolate chips and unsalted butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Let it cool slightly.
In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract. Add the melted chocolate mixture and stir until combined.
Sift in the unsweetened cocoa powder, cornstarch, and salt. Mix until just combined. Pour the brownie batter into the prepared pan and spread it evenly.
Prepare the cheesecake layer: In a medium bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract, and beat until well combined.
Assemble the brownies: Spoon the cheesecake mixture over the brownie batter in the pan. Use a knife or skewer to swirl the two layers together for a marbled effect.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cheesecake layer should be set.
Cool and serve: Allow the brownies to cool in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares and serving.

Notes

For a quicker version, you can use a store-bought brownie mix instead of the homemade brownie batter.
You can add chocolate chips, nuts, or a swirl of caramel sauce to the brownie batter for extra flavor.
To flavor the cheesecake layer, you can add lemon zest, almond extract, or fruit preserves.
The brownies can be stored in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap individual brownies in plastic wrap and freeze them for up to 2 months.