These cheesecake brownies are rich and fudgy with a layer of cream cheese. The cheesecake and extra chocolatey layer make these the perfect decadent brownie recipe.
These cheesecake brownies combine the best of both dessert worlds. Dark, rich fudgy chocolate brownies with light and fluffy cheesecake. The pretty marbled top also adds a decorative touch like you bake for a living.
I am a huge fan of marbled brownies because they look just as decadent as they taste. My favorites include these peanut butter brownies, but I also swirl pumpkin cheesecake bread and cheesecakes with amazing toppings.
How To Make Cheesecake Brownies
The Brownie Layer
- We use melted real chocolate for this recipe. You can use whatever your personal favorite is, although I am partial to a quality dark chocolate, around 60-72% chocolate. Both chips and chocolate bars works well for this recipe.
- Melting chocolate is easy if you have a microwave. Microwave the butter and chocolate for 30 seconds to 1 minute. Stir well and microwave again for another 30 seconds. Repeat in 15 second intervals until chocolate and butter are completely smooth and well combined.
- In a mixer or a large bowl, add the chocolate and cocoa powder and mix to combine.
- Add the rest of the ingredients, 1 at a time and mix between additions. The only note is that the mixture shouldn’t be hot before adding eggs, which it should have cooled off a bit by then.
- Reserve ⅓ cup of the brownie batter and spread the rest of the batter evenly into prepared pan.
The Cheesecake Layer
- Combine cream cheese and sugar in a medium-sized bowl. Use an electric mixer or stand mixer to beat until creamy. Make sure there are no lumps in the batter and it is smooth before the next steps.
- If you can’t get the lumps out, you can heat in the microwave for 10 seconds and see if that helps.
- Stir in egg and vanilla extract.
How To Marble Brownies
Reserve ⅓ cup of the brownie batter and the rest should be spread into a prepared pan. I usually add parchment paper to the bottom of the pan for easy pulling out to cool.
Spread cheesecake evenly over the brownie batter in the pan. Take your reserved ⅓ cup brownie batter and glop over cheesecake layer. If it has become stiff you can heat it up in the microwave for 10-15 seconds.
I tend to spread it out haphazardly with a spoon. You can also place spoonfuls or dollops on top, but I find that this method tends to overmix the layers.
Use a knife to swirl brownie batter and cheesecake together. I swirl in figure 8 strokes around the pan all the way to the edges.
Frequently asked questions:
Brownies will cook more quickly in metal pans than in glass, which is why there is a cooking window in the recipe. I generally use glass with parchment paper. I usually start testing for doneness at the lower end of the window. You don’t want to open the oven too often.
First, the top should look done and the brownie parts may crack a little. If the brownies jiggle at all while moving the pan, they aren’t ready. Insert the toothpick again near the center. Brownies are done when the toothpick comes out with a few moist crumbs still clinging. If it looks wet, bake about 5-8 minutes more before testing. I also sometimes use the tip of a thin knife to test and see if it comes out clean.
It is ok to leave cheesecake brownies out at room temperature for 1-2 days covered tightly. They can also be stored in the refrigerator in an airtight container for up to a week.
You can easily make these Cheesecake brownies in an 8×8 or 9x9in baking pan. Just increase the baking time slightly to ensure they are cooked through. Insert toothpick into center of brownies until it comes out clean.
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Cheesecake Brownies
Ingredients
Brownie Batter
- 12 tablespoon unsalted butter 1 ½ sticks
- ¾ cup chocolate chips
- 1 cup granulated sugar
- ½ cup cocoa powder
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup all-purpose flour
Cheesecake Batter
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg
- ¼ teaspoon vanilla extract
Instructions
Brownie Layer
- Preheat oven to 350°F and line an 8×10 pan with parchment paper. A 9×9 or 8×8 pan will also work.
- Combine butter and chocolate chips in a large, microwave-safe bowl.
- Microwave for 30 seconds. Stir well and microwave again for another 30 seconds. Repeat in 15 second intervals until chocolate and butter are completely smooth and well combined.
- Using a spoon, whisk or stand mixer with paddle attachment, add cocoa powder and stir well.
- Add granulated sugar, stir until completely combined.
- Add flour and stir until completely combined.
- Add eggs, vanilla extract and salt, stirring well to combine.
- Reserve ⅓ cup of the brownie batter and spread the rest of the batter evenly into prepared pan.
Cheesecake Batter
- Combine cream cheese and sugar in a medium-sized bowl. Use an electric mixer or stand mixer to beat until creamy. Make sure there are no lumps in the batter and it is smooth before the next step.
- Stir in egg and vanilla extract. Stir until well-combined.
- Spread cheesecake over prepared brownie batter. Take your reserved ⅓ cup brownie batter (if it has become stiff you can heat it up in the microwave for 10-15 seconds) and drizzle over cheesecake layer.
- Use a knife to swirl brownie batter and cheesecake together.
- Bake on 350°F for 35-40 minutes for an 8×10 pan or until center is set and a toothpick inserted in the center comes out mostly clean. Adjust baking times to add additional time for an 8×8 or 9×9 baking pan.
- Allow to cool COMPLETELY before cutting and serving.
Nutrition
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Brent says
Best brownies I’ve had to date.