Okay, listen. I have to admit something. I am obsessed with cheesecake. But here’s the twist—I’m not just into plain old cheesecake; I’m all about finding new ways to incorporate it into other desserts. And that’s where these cheesecake brownies come in. It’s the best of both worlds: you get the rich, fudgy, chocolatey goodness of a brownie with a creamy, tangy cheesecake swirl. Seriously, if you haven’t tried this combo, you’re in for a treat—literally.
You know how people say, “You can’t have your cake and eat it too”? Well, I say, you can have your cake and eat it too—if that cake happens to be cheesecake brownies. Trust me, they’re everything you’ve ever wanted in a dessert.
Let’s talk about the magic that happens when you combine two of the best desserts in the world. The first layer is a rich, decadent brownie base that will melt in your mouth. And then, oh yes, the cheesecake layer—it’s smooth, creamy, and just a little tangy. The texture contrast between the two is next level. And the swirls? They’re not just for looks, they bring a sweet little surprise in every bite.
Before I even get into the recipe, let me just say—this one’s a keeper. I’ve made these for family dinners, work potlucks, and even just for an afternoon pick-me-up (no judgment, okay?). They’ve never lasted long. And if you decide to make these, trust me, you’re gonna need a bigger pan.
Alright, let’s get down to the good stuff—how you can make these cheesecake brownies right in your own kitchen!
Ingredients You’ll Need
Okay, so I promise this recipe isn’t complicated at all—especially considering how rich and indulgent these babies turn out. Here’s the list of what you’ll need:
Brownie Layer
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (90g) chocolate chips (optional, but come on, it’s chocolate—we’re not skipping that)
Cheesecake Layer
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Quick Tip: I’ve used both full-fat and reduced-fat cream cheese for this, and honestly? Both work just fine. But the full-fat cream cheese gives it that rich, luxurious texture. You do you!
Instructions: Let’s Get Baking
Alright, I know you’re probably thinking, “How long is this gonna take me?” Well, the good news is this is one of those recipes where you don’t need to have a bunch of fancy techniques up your sleeve. Plus, it’s surprisingly quick to make, so let’s get to it.
Step 1: Prep Time—Preheat That Oven
To begin with things to begin with, preheat your broiler to 350°F (175°C). I can’t tell you how many times I’ve forgotten to do this and then had to wait around for the oven to catch up. Don’t be like me. Do it now, and you’re one step closer to brownie bliss.
Grease an 8×8-inch baking pan with cooking spray or line it with parchment paper. This will help you get those brownies out of the pan later without any sticky messes. Trust me, you’ll thank yourself when it’s time to cut them into squares.
Step 2: Brownie Batter—Get That Chocolatey Base Ready
Now it’s time for the good stuff. In a medium blending bowl, combine the liquefied butter and sugar. Whisk it until it’s nice and smooth, then add the eggs and vanilla extract. Mix until everything is fully incorporated and shiny.
In another small bowl, combine the flour, cocoa powder, salt, and baking powder. Give it a quick stir to make sure all the dry ingredients are evenly mixed. Then slowly add the dry ingredients to the wet ingredients and stir until the batter is thick and fudgy.
If you’re feeling extra, you can stir in some chocolate chips for that extra oomph. But if you’re in a hurry, skip that step—you’ll still have delicious brownies.
Once the batter is ready, pour it into your prepared baking pan and spread it out evenly with a spatula. The brownie base is thick and rich, so it’s going to give you that dense, fudgy vibe we’re all after.
Step 3: Cheesecake Layer—Creamy Goodness
Now for the cheesecake part. In a isolated bowl, beat together the mollified cream cheese, sugar, egg, and vanilla extricate. You want it to be smooth and creamy, so give it a good mix until it looks like a luscious, velvety texture.
Spoon the cheesecake batter over the brownie batter in the pan. You can just plop spoonfuls down randomly—it doesn’t need to be perfect. Once you’ve added the cheesecake layer, use a butter knife or skewer to swirl the two layers together. I love making swirls that look like a marble pattern. It’s not just pretty, it also creates little pockets of cheesecake in the brownie bites. So good!
Step 4: Bake, Baby, Bake!
Pop the pan into your preheated oven and bake for 30-35 minutes. You want to keep an eye on it, because ovens vary. You’ll know it’s done when the top looks set and slightly puffed, and a toothpick inserted into the center comes out mostly clean (it’s okay if there’s a little cheesecake filling stuck to it). The brownies will firm up as they cool, so don’t worry if they look a bit soft when they first come out.
Step 5: Cool, Slice, and Serve
Let the cheesecake brownies cool completely in the pan on a wire rack. I know it’s tempting to eat them right away (trust me, I get it), but cooling them properly lets the flavors set, and they slice so much easier when they’re fully cooled.
Once they’ve cooled, cut them into squares or rectangles. You could also get fancy and dust them with a little powdered sugar or drizzle some chocolate sauce over the top—but hey, they’re already perfection, so no need to go overboard.
Step 6: Enjoy! (And Try Not to Eat Them All)
Now, I know you’re going to love these cheesecake brownies, but just a heads up—they’re super rich, so you probably won’t need more than a couple of squares. Trust me, they pack a punch in the flavor department.
And if you happen to have leftovers (lucky you), just store them in an airtight container at room temperature for about 3 days. You can also refrigerate them if you want them to last a bit longer, but seriously, good luck keeping them around that long.
Tips and Tricks for Perfect Cheesecake Brownies
1. Don’t Overmix the Cheesecake Layer
The key to a smooth, creamy cheesecake layer is not to overmix it. Just beat it until it’s smooth, and you’re good to go. Overmixing can lead to a grainy texture, and we definitely don’t want that.
2. Double the Batch for a Bigger Crowd
I mean, let’s face it, these are gonna disappear fast. If you’re making them for a party or a big family gathering, just double the recipe and use a 9×13-inch pan. You won’t regret it.
3. Mix Up the Toppings
While these cheesecake brownies are perfect on their own, you can get creative with toppings. I’ve topped them with fresh raspberries, crushed Oreos, or even a drizzle of caramel sauce. If you’re feeling extra adventurous, throw on some crushed peanuts or a sprinkle of sea salt for a salty-sweet vibe.
4. Room Temperature Ingredients Are Key
When baking, having your cream cheese and eggs at room temperature really makes a difference in the texture of your cheesecake layer. Cold cream cheese can cause lumps, and cold eggs can make the batter seize up.
A Personal Note: Why I Love These Cheesecake Brownies
Look, I’m not gonna pretend I’m some kind of baking expert. In fact, I’ve messed up more batches than I care to admit. But these cheesecake brownies? They’ve never failed me. Whether it’s a random Wednesday when I need a treat, or a special occasion that calls for something extra, these brownies are my go-to.
I can’t tell you how many times I’ve been “that person” at a party, bringing in something I’m genuinely excited about—only to have it completely disappear within minutes. That’s the beauty of this dessert. It’s not just about making something tasty, it’s about seeing people’s faces light up when they take that first bite. And let’s be honest, there’s nothing better than watching people get excited over food.
If you try this recipe (which, honestly, I think you should), let me know! I’d love to hear how it turns out for you and what little twists you add to make it your own.
FAQs About Cheesecake Brownies
What does a cheesecake brownie taste like?
Cheesecake brownies are the best of both worlds! The brownie layer is rich, fudgy, and packed with deep chocolate flavor, while the cheesecake layer is creamy, tangy, and smooth. When you bite into one, you get this perfect contrast between the dense, chocolatey brownie and the light, airy cheesecake filling. Honestly, it’s a flavor explosion in every bite—chocolate lovers will swoon, and cheesecake fans will feel right at home.
Do cheesecake brownies need to be refrigerated?
Technically, you don’t have to refrigerate cheesecake brownies, but it’s a good idea to keep them in the fridge if you want them to last longer than a few days. Storing them in the fridge will help preserve that creamy cheesecake texture, especially if you’re making them ahead of time. Just make sure they’re in an airtight container to keep them fresh. At room temperature, they should stay good for up to three days, but honestly, I doubt they’ll last that long!
How to bake cheesecake brownies?
Baking cheesecake brownies is super simple! Start by prepping your brownie batter and cheesecake filling. Layer the brownie batter in a greased pan, then spoon the cheesecake batter over it. Use a knife or skewer to swirl the two together, then pop the pan into a preheated oven. Bake at 350°F (175°C) for 30-35 minutes, or until the top is set and a toothpick comes out clean (with just a few fudgy crumbs). Let them cool completely before cutting into squares and serving—this allows the flavors to set and gives you the perfect, chewy texture!
Can you add cream cheese to brownie mix?
Yes, you can totally add cream cheese to brownie mix, and it will make your brownies taste even more amazing! You can swirl the cream cheese into the brownie batter to create a marbled effect, or mix it into the batter for a smoother, more creamy texture throughout. Just make sure to soften the cream cheese before adding it, so it blends easily. If you’re looking for that extra layer of cheesecake goodness, this is the way to go! It’s a quick shortcut if you’re in a rush but still want that delicious cheesecake-brownie combo.
Craving More Sweet Treats? Check Out These Irresistible Desserts!
If you’re a fan of decadent desserts like these cheesecake brownies, you’ve got to try some of my other favorites that will totally hit the sweet spot! For a sweet twist on classic chocolate, check out this White Chocolate Syrup—it’s perfect for drizzling over brownies or pancakes. Or, if you’re in the mood for something that’s equal parts indulgent and comforting, my Chocolate Cobbler is a must-try. It’s a warm, gooey chocolate dessert that’ll satisfy any chocolate lover. If you’re a cheesecake fan (like me!), my Cinnamon Roll Cheesecake is a showstopper. Imagine the swirl of cinnamon rolls combined with the rich creaminess of cheesecake—it’s divine. And with fall on the horizon, you can’t go wrong with a slice of Pumpkin Cream Cheese Bread—it’s spiced just right and has that creamy cheesecake layer that makes it irresistible. Trust me, you’re gonna want to bookmark these for later!
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