Cheesecake Brownies

These cheesecake brownies combine two of the best desserts in one pan: rich, fudgy chocolate brownies and smooth, creamy cheesecake. The brownie layer is deeply chocolatey, while the cream cheese mixture adds a sweet, slightly tangy contrast. Swirl the two together and you get gorgeous cream cheese brownies that look impressive but are surprisingly simple to make.

If you can never decide between brownies and cheesecake, this recipe gives you the best of both.

Why You’ll Love This Recipe

These cheesecake brownies are dense and fudgy rather than cakey, and the creamy cheesecake layer makes every bite extra decadent.

They’re also easier than they look. Simply make the two batters, layer them in an 8×8-inch pan, and swirl everything together before baking. No complicated decorating.

Best of all, you don’t need any fancy ingredients. Everything in this recipe is easy to find and you may already have most of it in your kitchen. The homemade brownie batter uses cocoa powder instead of melted chocolate, so it’s easy to whip up just like a boxed mix to create a thick and fudgy brownie base. 

Ingredients You’ll Need

For the Brownies

• Unsalted Butter – You’ll need ½ cup (1 stick). Melting the butter makes these brownies quick and easy to mix.
• Granulated Sugar – One cup sweetens the brownies and contributes to their texture.
• Vanilla Extract – Enhances both the chocolate and cheesecake flavors.
• Eggs – Two large eggs add structure, moisture, and richness to the brownie batter.
• Unsweetened Cocoa Powder – I like using a combination of natural and Dutch-process cocoa powder for a rich, well-rounded chocolate flavor.
• All-Purpose Flour – Measure the flour by stirring it first, then spooning it into your measuring cup and leveling off the top. Or weight it. This helps prevent accidentally adding too much flour.
• Baking Powder – Just ¼ teaspoon gives the brownies a little lift without making them cakey.
• Salt – Balances the sweetness and brings out the chocolate flavor.

For the Cheesecake Layer

• Cream Cheese – Use an 8-ounce block of full-fat, block-style cream cheese and let it come to room temperature before mixing.
• Granulated Sugar – Sweetens the cheesecake without overpowering the tanginess of the cream cheese.
• Vanilla Extract – Adds extra flavor to the cheesecake layer.
• Egg – One large, room-temperature egg gives the cheesecake structure and helps it bake up smooth and creamy.

How to Make Cheesecake Brownies

Start by preheating the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a couple inches of overhang so you can easily lift the brownies from the pan later. Lightly grease any exposed sides of the pan with cooking spray.

Step 1: Make the Brownie Batter

1. Melt the butter in a large microwave-safe bowl. Add the granulated sugar and vanilla extract and whisk until combined.
2. Add the eggs and mix well.
3. Next, whisk in the cocoa powder until completely incorporated.
4. Add the flour, baking powder, and salt and mix until combined. Set the brownie batter aside for 10 minutes. This short resting time allows the batter to cool and thicken before you assemble the brownies. It also helps the batter create a crackly top.

Step 2: Make the Cheesecake Batter

1. While the brownie batter rests, beat the softened cream cheese, sugar, and vanilla together with an electric hand mixer. Scrape down the sides and bottom of the bowl, then mix again until the cream cheese mixture is completely smooth.
2. Add the room-temperature egg and mix just until incorporated.

Step 3: Assemble the Cream Cheese Brownies

1. Before adding the brownie batter to the pan, reserve ½ cup for the swirl on top. Spread the remaining brownie batter evenly into the prepared pan.
2. Pour the cheesecake batter over the brownie layer and gently spread it into an even layer.
3. Dollop the reserved brownie batter over the cheesecake.
4. Use a butter knife, skewer, or toothpick to swirl the brownie batter into the cream cheese layer. (Don’t over-swirl. Less is more here. Try making a few gentle figure-eight motions through the batter. This creates distinct ribbons of chocolate and cheesecake instead of mixing the two layers together.)

Step 4: Bake

• Bake the cheesecake brownies at 350°F for about 30 minutes.
• To check for doneness, insert a toothpick into the center. It should come out with a few moist brownie crumbs or some thick, baked cheesecake attached. If the batter on the toothpick still looks wet, give the brownies another minute or two in the oven.
• Allow the brownies to cool completely before using the parchment paper to lift them from the pan and cut them into squares.

How to Cut Cheesecake Brownies

For the best-looking squares, let the brownies cool completely first.

Use the parchment-paper overhang to lift the whole batch out of the pan and place it on a cutting board. Use a sharp knife to cut the brownies into squares, rinsing and wiping the blade clean between cuts if you want especially neat edges.

For even cleaner cuts, you can chill the brownies before slicing. I cut them into 16 squares (4×4 rows).

What Kind of Cocoa Powder Should I Use?

I like using half natural cocoa powder and half Dutch-process cocoa powder in these cheesecake brownies.

Natural cocoa tends to have a brighter, more traditional, sharp and fruity cocoa flavor, while Dutch-process cocoa is darker and has a smoother, deeper chocolate flavor. Using a combination gives the brownie layer the best of both.

If you have both types in your pantry, this is a great recipe for using them together. Hershey’s Special Dark Cocoa also works well and is basically a combination of both cocoa types.

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