Cheesecake Brownies Recipe
Introduction
Cheesecake brownies combine rich, fudgy chocolate with a creamy, tangy cheesecake layer for a decadent dessert that’s both visually stunning and delicious. The chocolate base is enhanced with melty chips, while the cheesecake topping adds a smooth contrast. Perfect for sharing or savoring solo!
Ingredients
- 4 ounces unsweetened chocolate bars (100% cacao)
- 6 tablespoons unsalted butter
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 8 ounces full-fat cream cheese, softened
- 2/3 cup granulated sugar (for cheesecake layer)
- 1 large egg (room temperature, for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
Instructions
- Step 1: Preheat your oven to 350ºF (177ºC) and place the oven rack in the lower third to create a firm crust.
- Step 2: Line an 8×8-inch baking pan with two sheets of foil placed perpendicular to each other, leaving an overhang for easy removal. Lightly grease the foil.
- Step 3: Melt the unsweetened chocolate bars and butter together using a bain-marie or double boiler, ensuring the bowl does not touch the simmering water. Stir until smooth.
- Step 4: Remove from heat and whisk in 1 1/4 cups sugar, then add eggs one at a time, mixing well after each. Stir in vanilla, baking soda, and salt. Gradually fold in flour in three additions, mixing gently to avoid overworking the batter.
- Step 5: Reserve ½ cup of the brownie batter and mix it with 2 tablespoons of water to thin it slightly; set aside for swirls later.
- Step 6: Pour the remaining brownie batter into the prepared pan and spread evenly to form the base layer.
- Step 7: In a separate bowl, beat the softened cream cheese until smooth. Add 2/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract, mixing until creamy and lump-free.
- Step 8: Spread the cheesecake mixture evenly over the brownie layer.
- Step 9: Dollop the thinned reserved brownie batter in nine evenly spaced tablespoons over the cheesecake topping. Using the tip of a knife, create figure-eight swirl patterns to blend layers gently.
- Step 10: Sprinkle semi-sweet chocolate chips on top.
- Step 11: Bake for 20 minutes, then loosely cover with foil. Continue baking until a toothpick inserted in the center comes out with a few moist crumbs, about 15-20 minutes more.
- Step 12: Let cool completely in the pan on a wire rack for about 2 hours, then use the foil edges to lift the brownies out before slicing.
- Step 13: For clean slices, dip a knife in hot water, wipe dry, and cut. Repeat as needed.
Tips & Variations
- Use brown sugar instead of granulated sugar in the brownie layer for a richer, molasses flavor.
- Add a swirl of berry jam, caramel sauce, or nut butter into the cheesecake topping for additional layers of flavor.
- Top with chopped nuts like walnuts or pecans for added crunch.
- Swap semi-sweet chips for white or dark chocolate chips to vary the taste.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
- Do not overmix the brownie batter once the flour is added to keep a fudgy texture.
Storage
Store cheesecake brownies in an airtight container in the refrigerator for up to 4 days. For best texture and flavor, bring them to room temperature before serving. You can also freeze them for up to 2 months; thaw overnight in the refrigerator. Reheat briefly in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cream cheese that’s not full fat?
Full-fat cream cheese ensures a rich, creamy texture and proper setting for the cheesecake layer. Using reduced-fat or whipped cream cheese may result in a less stable topping and a thinner consistency.
Why are my brownies cakey instead of fudgy?
Overmixing the batter after adding flour and baking soda can incorporate too much air, creating a cakey texture. Mix gently and fold in flour gradually to keep the brownies dense and fudgy.
PrintCheesecake Brownies Recipe
Decadent cheesecake brownies feature a rich, fudgy brownie base made from melted unsweetened chocolate bars and butter, topped with a creamy, tangy cheesecake layer swirled with extra brownie batter and sprinkled with semi-sweet chocolate chips. This multi-layered dessert offers a perfect balance of deep cocoa flavor and velvety cheesecake in every bite, baked to perfection in an 8×8-inch pan for ideal thickness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes (includes cooling time)
- Yield: 16 brownies (about 2-inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Layer
- 4 ounces unsweetened chocolate bars (100% cacao)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
Cheesecake Topping
- 8 ounces full-fat cream cheese, softened to 65ºF (19ºC)
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Topping
- 1/2 cup semi-sweet chocolate chips
Instructions
- Heat the Oven: Position the oven rack in the lower third and preheat to 350ºF (177ºC) to ensure even baking and a firm crust on the brownies.
- Prepare the Pan: Line an 8×8-inch baking pan with two sheets of foil placed perpendicular with overhang for easy removal. Lightly grease the foil to prevent sticking.
- Melt the Chocolate: Using a bain-marie (double boiler), gently melt the unsweetened chocolate bars with butter over barely simmering water, ensuring the bowl doesn’t touch the water to avoid burning. Stir until smooth.
- Make the Brownie Layer: Stir granulated sugar into the melted chocolate mixture. Beat in eggs one at a time followed by vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into the chocolate mixture in three additions, careful not to overmix to maintain fudgy texture. Reserve 1/2 cup of this batter and mix it with 2 tablespoons water to thin for swirling later.
- Make the Cheesecake Topping: In a stand mixer, beat softened cream cheese with sugar until smooth and lump-free. Add the egg and vanilla extract, mixing until silky smooth. Spread the cheesecake topping evenly over the brownie batter in the pan.
- Add a Swirl Design: Drop the reserved thin brownie batter in nine dollops across the cheesecake layer. Using a knife, gently drag through the layers in figure-eight or swirl patterns to combine slightly. Sprinkle semi-sweet chocolate chips evenly on top.
- Bake: Bake for 20 minutes at 350ºF, then loosely cover with foil to prevent overbrowning. Continue baking until a toothpick inserted in the center comes out with a few moist crumbs, approximately 10-15 minutes more. Avoid overbaking to keep the brownies fudgy.
- Cool: Remove from oven and cool completely (about 2 hours) to allow layers to set. Use foil overhang to lift brownies from the pan.
- To Serve: For clean slices, dip a knife in hot water, wipe it dry, and cut. Repeat for each slice. Serve alone or paired with warm beverages like pumpkin spice latte or Irish coffee.
Notes
- Use brown sugar instead of granulated sugar for a richer molasses flavor.
- Add berry jam (strawberry or raspberry) or caramel sauce to the cheesecake layer for extra flavor variations.
- Swirl in creamy nut butters or Nutella for a nutty twist.
- Top with nuts such as walnuts, pecans, or almonds for added texture and flavor.
- Underbaking will yield gooey brownies; bake until toothpick has moist crumbs but is not wet.
- If using parchment paper instead of foil, lightly grease it for easy removal.
- Softened cream cheese at about 65ºF (19ºC) ensures smooth cheesecake topping without lumps.
- Allow the brownies to cool completely before slicing to maintain clean layers and easy cutting.
Keywords: cheesecake brownies, layered brownies, fudgy brownies, chocolate cheesecake bars, dessert brownies, homemade brownies
