Cheesecake Brownies

Total Time 55

Updated on August 16, 2024 | By Kate | 2 Comments

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Cheesecake brownies are fudgy homemade brownies with a rich and creamy cheesecake swirl throughout. They’re the perfect dessert for times when you can’t decide between cheesecake or brownies!

A cut cheesecake brownie slightly at an angle next to the brownies.

Cheesecake brownies are the leveled up version of my one bowl brownies. The brownie portion is made in one pot and takes just minutes to make.

The brownies are the perfect balance chewy and fudgy, and the cheesecake filling is rich and creamy. They’re so easy to make, and they are a great make-ahead option!

Ingredient notes and substitutions

Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
Brown sugar: I use light brown sugar in this recipe.
Chocolate chips: Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips. If you prefer, you can use semisweet chocolate chips. However, the brownies will be sweeter.
- If you like more chocolate chips in your brownies, feel free to increase the stirred in chocolate chips to 1 cup.
- If you omit the stirred in portion of the chocolate chips, the brownies won’t have as much of a shiny exterior.
All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour (click on “metric” just above the ingredients for the weights) or sift or stir the flour. Lightly spoon into the measuring cup and level.

How to make cheesecake brownies

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.

Brownies

Step 1: Preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.

Melted butter, sugar, and water in a saucepan.

Step 2: In a large saucepan, combine butter, sugars, and water. Bring to a boil, stirring regularly.

Step 3: Remove pan from heat.

Melted chocolate chips stirred into melted butter mixture.

Step 4: Whisk in 1 ¾ cups chocolate chips until melted and well-combined.

Eggs and vanilla stirred into melted chocolate mixture.

Step 5: Add eggs and vanilla. Whisk until well-combined.

Step 6: Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.

Chocolate chips on top of brownie batter in a saucepan.

Step 7: Stir in the remaining 3/4 cup chocolate chips. Set aside.

Cheesecake

Cream cheese and granulated sugar beaten in a glass mixing bowl.

Step 8: To make the cheesecake portion, beat the cream cheese and granulated sugar in a medium mixing bowl on medium speed until combined.

Cheesecake filling in a glass mixing bowl.

Step 9: Add the vanilla, salt, and egg. Mix in until well-combined, scraping the bowl as needed.

Step 10: Reserve 1 cup brownie batter.

Step 11: Pour the remaining batter into the prepared pan, smoothing as needed.

Dollops of cheesecake batter on top of brownie batter.

Step 12: Spoon dollops of cheesecake batter over the brownie batter in the pan.

Step 13: Drop dollops of the reserved brownie batter over the cheesecake batter. It doesn’t need to cover the cheesecake batter.

Dollops of brownie batter on top of cheesecake dollops.

Step 14: Sprinkle the mini chocolate chips over the top.

Swirled cheesecake batter in brownie batter.

Step 15: Using a thin knife, lightly swirl the cheesecake and brownie batters.

Step 16: Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.

Step 17: Let the brownies cool to room temperature before cutting and serving.

A row of cut cheesecake brownies on brown parchment paper.

Recipe Tips!

Correct temperature: It’s important that the cream cheese is at room temperature. Cold cream cheese won’t mix properly, and you will end up with lumpy cheesecake filling.
Mixing: I recommend whisking the brownies by hand. This helps to avoid overmixing brownies. Overbeaten brownies will be cakey.
Swirling: To swirl the cheesecake, use a thin knife and lightly swirl the cheesecake into the brownie mixture. I keep the knife slightly above the bottom of the batter to avoid swirl the cheesecake portion into the bottom of the pan.
Cutting: For the cleanest cuts, chill the brownies for about 30-60 minutes before cutting.
Chilling: The brownies are good at room temperature, but they are even better after chilling in the fridge overnight. Chilling the brownies takes the texture from cakier to fudgy and chewy.

Make ahead

The brownies can be made ahead of time and stored, covered, in the refrigerator for up to 2 days before serving. The brownies can also be wrapped tightly in plastic wrap and then aluminum foil and stored in the freezer for up to 1 month.

Storage

Store any leftover cheesecake brownies in an airtight container in the refrigerator. The brownies will keep for up to 5 days when properly stored.

Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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Ingredient notes and substitutions