Cheesecake brownies are rich and fudgy brownies with a layer of sweet creamy and tangy cheesecake swirled with brownie batter. This cheesecake brownie recipe is easy to make and creates the most delicious and decadent cream cheese brownies treat.
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a thick and fudgy brownies. I especially love flavorful twists on brownies. I adore my Almond Flour Brownies, Tiramisu Brownies, Peanut Butter Brownies, Brownies with Cream Cheese Frosting, Espresso Brownies and Red Velvet Brownies. These homemade cheesecake chocolate brownies may just be my new favorite. I know you’ll love this recipe because:
- Layers of rich, indulgent flavors and textures. From rich and fudgy espresso brownies to the sweet, creamy and tangy cheesecake layer this brownie cheesecake dessert will delight all your senses.
- You love a twist on a classic dessert. The classic cheesecake flavors and textures top the best espresso brownie you’ll ever eat. It’s the best of both worlds.
- Easy to make. This recipe for cheesecake brownies is just as easy to make as normal brownies and needs just a little more preparation time. Simply make the brownie batter, whip up the cheesecake layer while the brownies parbake, assemble, bake, chill and enjoy.
Ingredients
Before I show you how to make cheesecake brownies, make sure you have these ingredients ready to go.
Brownie Layer
Gather butter, chocolate chips, espresso powder, eggs, sugar, light brown sugar, vanilla extract, salt, cocoa powder, flour and water.
Cheesecake Layer
Gather cream cheese, sugar, eggs and vanilla extract.
Substitutions
Here are my recommended substitutions to make these brownie swirl cheesecake layered brownies if you need them.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated Sugar and Light Brown: Maple sugar would be a good refined sugar free substitute for these fudgy brownie cheesecake dessert.
- Eggs: This is an essential ingredient for these rich and fudgy cheesecake swirled brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All purpose flour: To make these cheesecake topped brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup.
- Cream Cheese: This chocolate cheesecake brownie is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this cheesecake. I personally love using Philadelphia for all my cheesecake based recipes, but feel free to use any brand you like.
Variation
Cheesecake Brownies with Box Mix: Make these as cream cheese brownies with box mix. For an 9 x 9 sized pan, you’ll need one family sized box of brownie mix plus any ingredients listed on the box. Prepare the brownie mix according to the box directions. Remove ½ cup of brownie batter for the brownie swirl. Par-bake the brownies for the recommended 15 minutes. Prepare the cheesecake layer according to the recipe directions. Layer the brownie batter and cheesecake layer, as well as the brownie batter swirl as written in the recipe. Bake the brownies according to the recipe directions.
How To Make
Learn how to make cheesecake brownies in a few easy steps.
Brownie Layer
- Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides. In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy.
- Before adding in the reserved chocolate chips, scoop out ½ cup of brownie batter into another mixing bowl. This is for the brownie swirl in the cheesecake layer. Fold in the reserved chocolate chips. Evenly pour the brownie batter into the prepared pan. Par-bake the brownie layer for 15 minutes or until the brownies are just beginning to set. While the brownie layer bakes, prepare the cheesecake layer and the brownie batter for the swirl.
Cheesecake Layer
- In a large mixing bowl of stand mixer fitted with paddle attachment add the cream cheese and sugar. Cream the the cream cheese and sugar on medium speed for 1 - 2 minutes or until the mixture is smooth and well combined. On low cream in the eggs, sour cream and vanilla extract until smooth and well combined. Set aside for a moment. Add 1 tablespoon of hot water to the reserved ½ cup brownie batter. Mix well to combine. The batter should be thinned out enough to swirl easily, but not too thin that it becomes too runny.
- Remove the parbaked brownies from the oven. Evenly top the brownie layer with the cheesecake layer. Drop 12 - 14 dollops of reserved and thinned out brownie batter onto the cheesecake layer. Swirl the dollops of brownie batter into the cheesecake layer. Be careful not to overswirl.
Bake and Chill Cheesecake Brownies
6. Return the cheesecake topped brownies to the oven to finish baking. Bake the cheesecake brownies for another 25 - 35 minutes. Signs this cheesecake brownie is finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan and are lightly golden. The center of the cheesecake layer should jiggle slightly. Remove the cream cheese brownies to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for 3 - 4 hours in the fridge. When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy.
How To Serve, Store, Freeze and Thaw
- Store: Once the brownies have cooled completely to room temperature, store them in an airtight container in the fridge for up to 5 days.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the cheesecake topped brownies is to let them sit thaw in the fridge overnight.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies and the smoothest cheesecake layer.
- Use a metal pan. This recipe was created using an 9 x 9 aluminum pan. This is the perfect size pan for thicker brownies with a perfectly balanced layer of cheesecake. If needed, use a 9 inch (23 cm) springform pan. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Look for the signs the cream cheese brownies are done. Use the baking time as a guide rather than a strict rule. Signs this cheesecake brownie is finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan and are lightly golden. The center of the cheesecake layer should jiggle slightly.
- Fully cool the brownies. The brownies need to cool at room temperature for about 1 hour. Then the brownies need time to chill and fully set in the fridge for another 3 - 4 hours.
- Clean brownie slices. For the cleanest brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
FAQs
Cheesecake brownies are a delicious combination of rich and fudgy brownies topped with a layer of sweet, creamy and tangy cheesecake with a swirl of brownie batter.
Make this in a 9x13 pan by increasing the recipe by 1.5 times. You can also use a 9 inch (23 cm) springform pan.
Typically brownies can be stored at room temperature. However, these brownies have a cheesecake layer baked onto the brownie layer. For this reason these cheesecake brownies need to be stored in the fridge.
Other Chocolate Cheesecake Recipes to Try
If you try this Cheesecake Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Cheesecake Brownies Recipe
Equipment
- 1 9 x 9 (23 cm) pan
- 1 sheet parchment paper
- 1 microwave safe mixing bowl
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Brownie Layer
- 1 cup (226 g) unsalted butter, sliced
- 1½ cups (255 g) semi sweet chocolate chips, divided
- 1 tablespoon espresso powder
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon salt
- ½ cup (40 g) Dutch processed cocoa powder
- ¾ cup (90 g) all purpose flour
- 1 - 2 tablespoons (15 - 30 ml) hot water
Cheesecake Layer
- 16 oz. (453 g) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60 g) sour cream, room temperature
- 1 tablespoon (15 ml) vanilla extract
Instructions
- Preheat the oven to 350 F (177 C). Line a 9 x 9 (23 cm) pan with parchment paper along the bottom and two sides. Set aside for now.
- In a microwave safe mixing bowl add the butter and 1 cup (170 g) of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.1 cup (226 g) unsalted butter, sliced, 1½ cups (255 g) semi sweet chocolate chips, divided , 1 tablespoon espresso powder
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy.Before adding in the reserved chocolate chips, scoop out ½ cup of brownie batter into another mixing bowl. This is for the brownie swirl in the cheesecake layer. Fold in the reserved ½ cup (85 g) chocolate chips.3 large eggs, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar , 2 teaspoons (10 ml) vanilla extract , ½ teaspoon salt, ½ cup (40 g) Dutch processed cocoa powder, ¾ cup (90 g) all purpose flour
- Evenly pour the brownie batter into the prepared pan. Par-bake the brownie layer for 15 minutes or until the brownies are just beginning to set. While the brownie layer bakes, prepare the cheesecake layer and the brownie batter for the swirl.
- Add 1 tablespoon (15 ml) of hot water to the reserved ½ cup brownie batter. Mix well to combine. The batter should be thinned out enough to swirl easily, but not too thin that it becomes too runny.1 - 2 tablespoons (15 - 30 ml) hot water
- In a large mixing bowl of stand mixer fitted with paddle attachment add the cream cheese and sugar. Cream the the cream cheese and sugar on medium speed for 1 - 2 minutes or until the mixture is smooth and well combined. On low cream in the eggs, sour cream and vanilla extract until smooth and well combined. Set aside for a moment.16 oz. (453 g) cream cheese, room temperature, ½ cup (100 g) granulated sugar, ¼ cup (60 g) sour cream, room temperature, 2 large eggs, room temperature, 1 tablespoon (15 ml) vanilla extract
- Remove the parbaked brownies from the oven. Evenly top the brownie layer with the cheesecake layer. Drop 12 - 14 dollops of reserved and thinned out brownie batter onto the cheesecake layer. Swirl the dollops of brownie batter into the cheesecake layer. Be careful not to overswirl.
- Return the cheesecake topped brownies to the oven to finish baking. Bake the cheesecake brownies for another 25 - 35 minutes. Signs this cheesecake brownie is finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan and are lightly golden. The center of the cheesecake layer should jiggle slightly.
- Remove the cream cheese brownies from the oven to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for 3 - 4 hours in the fridge. When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy.
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