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cheesecake brownie
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Cheesecake Brownies Recipe

These cheesecake brownies are the ultimate dessert mashup – rich, fudgy brownie base with swirls of creamy cheesecake. Super easy to make, totally customizable, and always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

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

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • rubber spatula
  • Parchment paper
  • Measuring cups and spoons
  • Butter knife

Method
 

  1. Prep:
  2. Preheat oven to 325°F. Line a 9x13 pan with parchment paper, leaving overhang. Lightly spray with nonstick spray.
  3. Brownie Batter:
  4. Melt butter in a large microwave-safe bowl. Whisk in sugar. Add eggs one at a time, whisking well after each. Stir in vanilla.
  5. 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.
  6. Cheesecake Batter:
  7. 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.
  8. Assemble Swirls:
  9. 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.
  10. Bake:
  11. 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).
  12. Cool & Chill:
  13. 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

Use room-temperature cream cheese for a smooth cheesecake layer.
Customize with mix-ins like caramel, cookie dough, sprinkles, or marshmallows.
Store leftovers in an airtight container in the fridge for up to 1 week.
For best presentation, cut with a hot, clean knife.