Cheesecake Brownies

Rich, fudgy cheesecake brownies with a smooth cream cheese layer and beautiful chocolate swirls. These easy cream cheese brownies combine two classic desserts in one irresistible treat!

Author Amber Brady

Prep Time 20

Cook Time 30

Total Time 50

Yields brownies

Ingredients

Brownies

½ cup (113 g) unsalted butter, (1 stick)
1 cup (200 g) granulated sugar
1 tsp vanilla extract
2 large eggs
6 Tbsp (30 g) unsweetened cocoa powder, (I use half natural and half Dutch process)
½ cup (63 g) all-purpose flour, (stir, spoon & level)
¼ tsp baking powder
¼ tsp salt

Cheesecake

8 oz (226 g) block-style cream cheese, room temperature
¼ cup (50 g) granulated sugar
½ tsp vanilla extract
1 large egg, room temperature

Instructions

Preheat oven to 350℉. Line an 8×8-inch baking pan with parchment paper leaving a couple inches of overhang for easy lifting. Use cooking spray to grease the sides not covered with paper. Set aside.
BROWNIES: In a large microwaveable bowl, melt butter. Add sugar and vanilla. Whisk to combine. Add eggs and mix well. Add cocoa; mix completely. Add flour, baking powder, and salt; mix well. Set aside to cool and thicken for 10 min.
CHEESECAKE: In another large bowl, beat together the cream cheese, sugar, and vanilla with an electric hand mixer. Scrape the bowl and mix again until smooth. Then add the egg and mix until incorporated. Set aside.
ASSEMBLING: Reserve 1/2 cup of the brownie batter for topping. Pour the remaining brownie batter into the prepared pan and spread evenly.
Pour the cheesecake batter evenly over the brownie batter and spread evenly.
Dollop the reserved 1/2 cup of brownie batter over the cream cheese layer. Use a butter knife, skewer, or toothpick to swirl the cheesecake together with the dollops of brownie batter. (TIP: Don’t over-do the swirling. Less is more. It might be helpful to make “figure 8” swirls.)
BAKE at 350℉ for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs of brownie batter or thick baked cheesecake stuck to it. If it still looks wet, bake a few minutes more.
Cool completely before lifting the parchment out of the pan to cut the brownies into squares.

Video

Notes

TO STORE: Store leftover cream cheese brownies in an airtight container, with parchment paper separating any layers, in the refrigerator for up to 1 week. They’re delicious chilled, or you can let an individual brownie sit at room temperature for a few minutes before serving for a softer texture.
TO FREEZE: Let the cheesecake brownies cool completely and cut them into individual squares. Place the brownies in a freezer-safe airtight container, separating layers with parchment paper as needed. Freeze up to 2-3 months. Thaw the brownies in the refrigerator before serving.

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