Cheesecake Brownies
OK so I just pulled these cheesecake brownies outta the oven yesterday and I’m still thinking about them today lol. Not even kidding when I say they might be the yummiest thing I’ve made all year! There’s something magical about that combo of dense fudgy brownie layer with the creamy cheesecake swirled throughout. My kids literally hovered around the kitchen waiting for them to cool and my husband ate three before dinner 🙈 If ur looking for something that’ll impress everyone but isn’t complicated keep reading cuz these cheesecake brownies are gonna be your new go-to!
Why These Cheesecake Brownies Are Worth Making ASAP
Ever tried making something fancy for dessert and ended up with a total disaster? Been there so many times! That’s why I’m obsessed with these cheesecake brownies – they look super impressive but are actually rly easy to make. First time I tried them was when my in-laws surprised us with a visit (talk about stress!) and I needed something fast that looked like I put in way more effort than I did.
What makes these so awesome is you can totally customize them depending on what u have on hand. Got some leftover cream cheese that’s about to expire? Perfect! Wanna use that fancy chocolate u got as a gift? Go for it! These brownies are so forgiving – even when I accidentally added too much vanilla once they still turned out amazing.
Whatcha Need For These Amazing Cheesecake Brownies
For That Fudgy Brownie Layer:
- 1 cup butter – unsalted works best but salted is fine too just skip adding extra salt
- 2 cups granulated sugar – don’t try using less or they won’t be as good trust me
- 4 large eggs – room temp if u remember but not end of world if u forget
- 1 tbsp vanilla – yep a whole tablespoon! makes huge difference
- 1 cup cocoa powder – Dutch process if u have it but regular works fine
- 1 cup all-purpose flour – don’t overmix when u add this!
- 1/2 tsp salt – helps balance sweetness
- 1 cup chocolate chips – semi-sweet or dark both amazing
For The Creamy Cheesecake Part:
- 16 oz cream cheese – SUPER IMPORTANT it’s room temp or you’ll get lumps!!
- 1/2 cup sugar – just enough to make it sweet without being too much
- 2 eggs – helps make it set properly
- 1 tsp vanilla – complements the brownie flavor
- 2 tbsp flour – helps prevent cracking
If ur in a rush u can totally use box brownie mix instead – just follow box directions and then make the cheesecake part from scratch. Not quite as amazing but still rly good! And if ur cream cheese isn’t soft enough microwave for like 20 secs but don’t melt it.
How I Make These Cheesecake Brownies (So Easy!)
First: Get Everything Ready
Preheat ur oven to 325°F – slightly lower than regular brownies cuz of the cheesecake. Line a 9×13 pan with parchment paper with extra hanging over edges (seriously don’t skip this part or you’ll regret it later lol). I spray the pan first so the paper sticks in place.
Next: Make That Brownie Base
Melt butter in microwave in large bowl. Add sugar and whisk til combined – mixture will be grainy thats ok. Add eggs one at a time mixing after each. Stir in vanilla. In separate bowl whisk cocoa powder flour and salt. Add dry ingredients to wet and mix just til no dry spots – don’t go crazy mixing! Fold in chocolate chips. Pour about 2/3 of batter into prepared pan and spread evenly.
Then: Whip Up Cheesecake Mixture
Beat cream cheese with mixer til super smooth and no lumps at all. Really important to make sure cream cheese is room temp here! Gradually add sugar and beat til fluffy. Add eggs one at time mixing after each but not too much. Mix in vanilla and flour just til combined. Mixture should be thick but smooth and pourable.
The Fun Part: Creating Swirls!
Pour all of cheesecake mixture over brownie layer in pan. Drop spoonfuls of remaining brownie batter randomly over top. Take a butter knife and drag it through both layers making figure 8 patterns. Don’t overdo it – u want distinct swirls not a muddy mess! I usually do about 10 swirls total.
Baking Time:
Bake for 40-45 mins or until edges are set but center still has slight jiggle. Brownie layer should be set but cheesecake will still wobble a bit – that’s exactly what u want! If toothpick in brownie part has wet batter, needs more time. If has moist crumbs, perfect!
The Hardest Part – Waiting!
Let cool in pan on wire rack for 2 hrs. Then refrigerate AT LEAST 4 hrs or overnight if possible. I know waiting is torture but cutting too soon = messy disaster. Trust me on this! After chilling lift out using parchment overhang and cut with sharp knife. Wipe knife between cuts for perfect squares.
Ways To Switch Up These Cheesecake Brownies
Cookie Dough Cheesecake Brownies
OMG this version is insane! Mix 1/4 cup brown sugar 2 tbsp softened butter and 1/4 cup flour with mini chocolate chips. Drop little pieces of “cookie dough” into cheesecake layer before swirling. My kids go absolutely nuts for these!
Salted Caramel Cheesecake Brownies
Warm up 1/3 cup caramel sauce (store bought is fine!) and drizzle over cheesecake layer before swirling. Sprinkle with flaky sea salt right when they come out of oven. These are my personal fave – sweet and salty combo is unbeatable.
Birthday Cake Cheesecake Brownies
Add 1/3 cup white chocolate chips to brownie batter and mix 1/4 cup sprinkles into cheesecake mixture. Top with more sprinkles before baking. Perfect for bdays when u want something different than regular cake!
S’mores Cheesecake Brownies
Crush 4 graham crackers and sprinkle over brownie layer. Add 1/2 cup mini marshmallows to cheesecake mixture. After baking use kitchen torch to toast top if u have one. Tastes like camping but better!
Double Chocolate Cheesecake Brownies
Add 1/4 cup cocoa powder to cheesecake mixture for chocolate cheesecake layer. Then add white and dark chocolate chips to both layers. Chocolate overload in the best possible way! My chocoholic friends request this version all the time.
Cheesecake Brownies Recipe
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- rubber spatula
- Parchment paper
- Measuring cups and spoons
- Butter knife
Ingredients
- For the Brownie Layer:
- 1 cup butter unsalted preferred
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 cup chocolate chips semi-sweet or dark
- For the Cheesecake Layer:
- 16 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Instructions
- Prep:
- Preheat oven to 325°F. Line a 9×13 pan with parchment paper, leaving overhang. Lightly spray with nonstick spray.
- Brownie Batter:
- Melt butter in a large microwave-safe bowl. Whisk in sugar. Add eggs one at a time, whisking well after each. Stir in vanilla.
- In another bowl, whisk together cocoa powder, flour, and salt. Gradually mix dry ingredients into wet mixture until just combined. Fold in chocolate chips. Spread 2/3 of batter evenly in prepared pan.
- Cheesecake Batter:
- Beat cream cheese until smooth. Gradually add sugar and beat until fluffy. Add eggs one at a time, mixing just until incorporated. Mix in vanilla and flour until smooth.
- Assemble Swirls:
- Pour cheesecake mixture over brownie layer. Drop spoonfuls of remaining brownie batter on top. Use a knife to swirl in a figure-8 motion, about 10 times.
- Bake:
- Bake for 40–45 minutes, until edges are set and center jiggles slightly. Check with a toothpick in the brownie part (should come out with moist crumbs, not wet batter).
- Cool & Chill:
- Cool completely in pan for 2 hours. Then refrigerate for at least 4 hours or overnight before slicing. For clean cuts, wipe knife between each slice.
Notes
Nutrition
Questions Ppl Always Ask About Cheesecake Brownies
Do cheesecake brownies need to be refrigerated?
100% yes they gotta be refrigerated! Not just for food safety (tho thats important cuz cream cheese) but they actually taste WAY better cold. The texture gets more fudgy and cheesecake part gets super creamy. They’ll last about a week in fridge in airtight container but tbh they never make it past day 3 at my house lol.
How to cool cheesecake brownies?
Patience is everything here! Let them cool completely in pan on counter for 2 hrs minimum then refrigerate at least 4 hrs or overnight. I know its torture waiting but if u try to rush and cut them too soon they’ll fall apart and be a mess. One time I tried to speed it up by putting in freezer and they got weird texture so don’t do that!
Can I add cream cheese to brownie mix?
Yes thats basically what these are! But don’t just throw plain cream cheese into brownie mix – it needs to be properly mixed with sugar eggs and vanilla first. The cheesecake mixture needs to be smooth and have right consistency to bake properly. I’ve tried shortcuts before and always regretted it.
How to make cheesecake brownies in a preppy kitchen?
For that perfect preppy kitchen look you gotta focus on those beautiful defined swirls. Don’t overswirl! Also chill them COMPLETELY before cutting and use hot knife technique – run sharp knife under hot water wipe dry then make one clean cut at a time. Clean knife between each cut for those perfect edges that look professional.
What will an extra egg do to brownies?
Adding extra egg to brownie part makes them cakier and less fudgy. I personally like dense fudgy brownies so stick to recipe amount. But if u prefer cake-like texture go ahead and add one more egg. Sometimes I do half and half – extra egg in half the batter for family members who like different textures.
Can you make cheesecake brownies with box mix?
Absolutely! Just make brownie batter according to box directions and then make cheesecake layer from scratch. Still amazing and saves time. I do this when in hurry and honestly nobody can tell difference most times. Great shortcut when ur short on time.
Why did my cheesecake brownies crack?
Usually happens if oven temp too high or they overbaked. Try lowering temp by 25 degrees or taking out 5 mins earlier next time. Little cracks are normal tho and just add character! Can always cover with chocolate drizzle if they really bother u.
Why These Cheesecake Brownies Mean So Much To Me
So last year for my grandma’s 80th bday I wanted to make something special. She taught me how to bake when I was little and always made the most amazing desserts for us. Asked what she wanted and she couldn’t decide between cheesecake or brownies – her two favorites. Decided to combine them and wasn’t sure how it would turn out.
When I brought them to her party I was so nervous! But seeing her face after first bite was everything. She said they reminded her of desserts she made back in the day but with a twist. Now its our tradition and I make these every time I visit her.
Thats what I love most about these cheesecake brownies – they bring together classic desserts but with ur own personal touch. Maybe add some nuts if that’s ur thing. Try different extracts. Use special chocolate u been saving. Each batch tells its own story.
Hope these become a tradition for ur family too! Would love to see pics if u make them – tag me on socials!
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