Cheesecake Brownies
If you've never married cheesecake with brownies before, then this is your sign! My perfect Cheesecake Brownies are so fudgy and moist, and combine two of my favorite desserts in one. My recipe starts with a fudgy chocolate brownie batter and then you swirl in creamy and dense New York-style vanilla cheesecake batter and the two mixtures bake gently together in perfect harmony for the most luxurious smooth and sticky texture. They are easy to make and very, incredibly, really, really delicious. I also love that these are not too sweet. If you are a brownie purist, be sure to check out my classic, perfectly fudgy Shiny Crust Fudge Brownies.
WHY THIS RECIPE WORKS
- Fudgy chocolate brownies - the brownie base has such a rich fudgy texture and intense chocolate flavor thanks to bittersweet chocolate and not a lot of flour.
- Creamy vanilla cheesecake - the vanilla cheesecake batter bakes up into a velvety texture and it is dense and creamy like a New York style cheesecake. The sweet, tangy, creamy notes really pair well against the bittersweet chocolate.
- Simple ingredients - this recipe requires few simple ingredients and is very easy to prepare.
- Layers of brownie and cheesecake - my method of swirling the brownie batter with cheesecake creates layers to make these brownies as pretty as they are delicious. It wasn't just a matter of adding cheesecake to my current brownie recipe and calling it a day. I wanted to ensure that the two batters cooked at the same rate without sacrificing the texture of either of them. Adding a cheesecake layer to a full brownie recipe would create more volume in the pan and thus take longer to bake. In that case the cheesecake would overbake by the time the brownies have set. So, you'd either get creamy cheesecake and raw brownie or dry cheesecake and fudgy brownie. This recipe ensures that neither component is sacrificed.
- Not too sweet - even though there is brownie and cheesecake, this recipe is not too sweet because I have modified the proportions.
- Shiny top brownies - the brownie swirl through the cheesecake on top is glossy and shiny so it looks very impressive!
- Neat slices - the way this brownie sets with the cheesecake layer means it slices neatly so they look like something you would buy at a bakery shop!
INGREDIENTS FOR CHEESECAKE BROWNIES
- Butter - the best brownies that have a chewy fudgy texture are made with butter. You can use salted or unsalted butter in this recipe, but if you use salted, then reduce the added salt by half.
- Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer Bittersweet Chocolate and these bittersweet chocolate callets are very convenient.
- Egg - 2 whole eggs will provide majority of the structure in these brownies and 1 additional egg will set the cheesecake.
- Granulated sugar - simple fine white granulated sugar is best for these brownies and for the cheesecake. I do not recommend substituting with brown sugar because brown sugar has a coarser texture and it will be more difficult for it to dissolve to make the shiny top.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate and is the main flavor in the cheesecake. I like this Madagascar Bourbon Vanilla extract.
- All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
- Cocoa powder - just 1 tablespoon of cocoa powder will bump up the chocolate taste in the brownies and also replace some of the structural function of flour for a super fudgy texture. You can use natural cocoa or Dutch Process cocoa powder in this recipe. It won't make much of a difference.
- Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
- Sour cream - it creates a really smooth and creamy texture. Without it the cheesecake is more dense like New York-style cheesecake and this is also delicious, but I do like the creaminess it lends and it also prevents the cheesecake layer from drying out by the time the brownie is finished baking.
STEP BY STEP INSTRUCTIONS: How to make Cheesecake Brownies
- STEP 1). Make the cheesecake batter. Blend cream cheese in a medium bowl with an electric hand mixer until smooth. Add sugar and vanilla and mix until very smooth glossy. Mix in egg and sour cream until well incorporated and set aside.
- STEP 2). Make the brownie batter. First, melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this gently in the microwave with frequent stirring after 20 second bursts so it doesn't burn. You want the chocolate to be very warm at this stage - don't worry, it will not cook the eggs.
- STEP 3). Mix eggs and sugar. Combine eggs, sugar, vanilla and salt in a large bowl and whisk or mix with an electric hand mixer until pale and thick. Mix in warm melted chocolate mixture.
- STEP 4). Add flour. Whisk together flour and cocoa powder and sprinkle it over the surface and fold it in until evenly combined. Reserve about ⅓ cup (80ml) of brownie batter and then spread the rest evenly into prepared pan.
- STEP 5). Swirl. Spread the cheesecake batter evenly over the brownie layer in the pan, then dollop teaspoons of reserved brownie batter randomly over top of the cheesecake layer. Swirl it in with a knife to create a marbled effect.
- STEP 6). Bake. Bake for 15 minutes, then reduce reduce oven and bake for another 10-15 minutes until puffed and the cheesecake is set in the middle with lightly golden edges. Transfer pan to a wire rack and let cool completely in the pan. Refrigerate for at least 1 hour before slicing with a hot dry knife.
- STEP 7). Cool. Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan. Let cake cool completely and refrigerate for 2 hours before serving.
EXPERT BAKING TIPS FOR CHEESECAKE BROWNIES
- Keep the chocolate and butter hot. There is no need to cool the chocolate mixture before adding the eggs. In fact, a warm batter will help the sugar dissolve for a nice shiny top.
- Always use room temperature eggs so that they incorporate more evenly and the warmer temperature helps sugar dissolve. TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.
- Measure flour accurately. Too much flour leads to a dry brownie. For best results, use a kitchen scale to weigh the ingredients.
- Use soft cream cheese. Cream cheese at room temperature will blend more evenly with the sugar and eggs for a smooth batter. If the batter is lumpy, then the cheesecake will not be as silky.
- Bake gently. Reduce the oven temperature after the first 15 minutes so that the brownies bake more evenly. Since there are two batters baking in the same pan, it is important to control the temperature a bit more to ensure that the cheesecake doesn't over-cook by the time the brownies are done.
- Do not over-bake. Start checking after a total of 25 minutes. A toothpick should not come out clean - it will come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
- Cool completely. For the best texture, it is important that the brownies cool completely so that the cheesecake sets.
RECIPE FAQ
This recipe works best with bittersweet chocolate. That is, chocolate with between 70% cocoa solids. It adds an intense chocolate taste since the cheesecake batter is also sweet. If you can't find bittersweet chocolate, this recipe will also work with semi-sweet chocolate, but they will be sweeter and more gooey this way. .
It's about dissolved sugar. If you see my Perfect Shiny Crust Brownies recipe, I explain how the shiny top is achieved when sugar is thoroughly dissolved.
This recipe requires melted chocolate. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe.
Yes you can! If you'd like to add chocolate chips, I would recommend ½ cup of dark chocolate chips to the brownie batter. Just fold it into the finished batter before baking.
Brownies are baked when a toothpick inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean, then the brownies are over-baked and if the skewer has wet batter then they are still raw.
The number one reason why these would turn out dry is if they are over-baked. These brownies will take a little longer than normal to bake due to the cheesecake batter on top, but start checking for doneness around 28 minutes. Measure the flour accurately too because too much flour will make them dry.
These brownies keep well at a cool room temperature for 1 day in an airtight container. If you plan to keep them longer, then store them in the fridge. They taste especially delicious, dense and fudgy straight from the fridge.
Yes, you can keep these brownies stored at room temperature for 2 days, but then I would recommend refrigerating them for any longer than that.
Yes, you can freeze cheesecake brownies but the texture of the cheesecake will be a bit more dry once thawed.
If you love brownies, check out these recipes!
White Chocolate Raspberry Blondies Easy One Bowl Brownies Homemade Fudgy Gluten Free Brownies with Shiny Crust How to make Fudgy Low Sugar Brownies Fudgy Grain Free Brownies Olive Oil Brownies with Date Fudge Frosting Fudgy Buckeye Brownies Outrageous Fudgy Chocolate Chip Cheesecake Brownies The BEST Small Batch Fudge Brownies Homemade Cosmic Brownies Recipe!Video
Cheesecake Brownies
Ingredients
Cheesecake batter:
- 9 oz (250g) cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg at room temperature
- 2 tablespoon (30ml) full fat sour cream
Brownie batter:
- 5 oz (142g) bittersweet chocolate (70% cocoa) coarsely chopped
- 6 tablespoon (84g) unsalted butter
- 2 large eggs at room temperature
- ¾ cup (150g) granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ⅓ cup (50g) all-purpose flour
- 1 tablespoon (6g) cocoa powder
Instructions
- Preheat oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang along each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- Make the cheesecake batter. Blend cream cheese in a medium bowl with an electric hand mixer or spatula until smooth. Add sugar and vanilla and mix until very smooth glossy. Add egg and mix until well incorporated, then mix in sour cream. Set this aside.
- Make the brownie batter. Combine chocolate and butter in a saucepan over very low heat and stir constantly until melted and smooth, or melt in the microwave at 50% power in short bursts with frequent stirring.
- Combine eggs, sugar, vanilla and salt in a large bowl and whisk or beat with an electric hand mixer until pale and thick. Beat in warm melted chocolate mixture. Whisk together flour and cocoa powder and sprinkle it over the surface and fold it in until evenly combined. Reserve about ⅓ cup (80ml) of brownie batter and then spread the rest evenly into prepared pan using a small offset spatula .
- Dollop the cheesecake batter over the brownie batter in the pan and spread it out in an even layer using a small offset spatula, then place teaspoons of reserved brownie batter randomly over top. I like to place 3 rows of 3 dollops for 9 dollops that span across the pan. Swirl it in with a knife to create a marbled effect.
- Bake for 15 minutes. Reduce oven to 325°F and bake for another 15 minutes until puffed and the cheesecake is set in the middle with lightly golden edges. Transfer pan to a wire rack and let cool completely in the pan. Refrigerate for at least 1 hour before slicing with a hot dry knife.
Beautiful Recipe💓fantastic 😘
Thank you so much Prajeenapramod!
Making this recipe was both easy and enjoyable. I noticed my brownie batter was more liquid than expected (maybe because I cannot find block cream cheese where I live so I used the one for spreading) so I baked it 10 minutes longer and the consistency is perfect. Thank you for the recipe!
You are welcome Bianca! Thanks for the feedback 🙂 Good to know it worked with the spreadable cream cheese.
This recipe turned out fantastic. The brownie is fudgy and the cheesecake is creamy with that bit of tang so the whole dessert isn't overly sweet. Just the way I like it.
Thank you TS! I'm so glad you enjoyed the recipe 😀
The best cheesecake brownie I’ve ever made. It was the first time I made one and it turned out perfect!!
I lowered the sugar by 10-20g. Added extra 5g of cocoa powder. You wouldn’t believe how deep and chocolatey the brownie tasted. I subbed sour cream with greek yogurt because I didn’t have it in my fridge and it was a sudden craving but the cheesecake still cheesecake like it should.
This is the easiest recipe you can follow. No extra streps. No fancy utensils or ingredients required but for a tasty brownie you really should go for dark chocolate with 60% above. I used a local brand with 62% cocoa (hello fellow Malaysians if you found this recipe I highly recommend Beryl’s Gourmet 62% Bittersweet Chocolate nooo I don’t get a dime from promoting!!).
The only challenge I had was the pan size. I only have 7 inch square pan so to adjust the time in the oven I added extra 10 mins after the second bake by reducing the temperature to 150c.
The taste combo was amazing. It complements each other and yes one slice is enough but it does make you want to grab another slice (am on a diet boohooo).
I highly recommend this recipe to those who want to try a cheesecake brownie recipe. This recipe will be a favourite of mine to make in the future. Thank you so much for sharing your recipe ❤️
You are welcome Mimi! I'm so glad you enjoyed the recipe! Thanks for the feedback 😀
Very good recipe. My son loves brownies and cheesecake so I figured I’d give cheesecake brownies a try. I realized after mixing the brownie mix together that the vanilla addition isn’t in the recipe steps. I just added it at the end. I’m assuming it would be added to the butter chocolate mixture after removing from the heat? Also, isn’t a block of cream cheese 8 ounces? That’s what I used and it turned out great. Thanks so much!
You are welcome Lisalen! I'm so glad you enjoyed the recipe! The vanilla addition is listed in step #2 with the sugar. Where I live the cream cheese blocks are 250g, but glad to know it works well still with a 8oz. 😀
Lisalen is correct - there’s no instruction for addition of vanilla to the brownie that I can find? Only the cheesecake portion, as you mention in step 2.
Great recipe though, very easy to follow!
Hi Remai! Thanks for pointing that out. You add before whisking together egg, sugar and salt in step #4.
Thank you for sharing this recipe! I have tried it twice and both came out perfect. Just one question, have you tried it in cupcake form? Was planning on taking it to a potluck wondering it’ll be nice if I have it individually served but not sure the baking time.
Thanks Ninah! Yes I have made them before it cupcake form. They work nicely. Just adjust baking time as needed.
Hi there. If I bake it in cupcake pans, what will baking time be? Thanks.
Hi Isabel! I would try 15-20min total baking time.
Great recipe! Was a huge hit at my dinner party last night
Thank you Anne! I'm so glad everyone at your party enjoyed them 😀
Used 125g 85% cocoa chocolate, left out the tablespoon of cocoa.
Dark and fudgey brownie
Thanks Van!
Would using a brownie mix work in this recipe
Hi Rena, it would but homemade brownies are so much better and with little effort!
Perfect recipe! I love the combination and there’s just the right amount.
Thanks so much Cole. Happy that you love it!
This is so yummy— mine crumbled into a heap the moment I tried taking it out of the pan (yes, i greased the pan and waited until it was chilled enough) but that’s more her easier than anything else.
Easy to follow recipe, delicious brownies! I will be making these again.
I'm glad to hear it! Thank you Maggie.
Hi, Im cooking it and by the time given in the recipe my cake seems not be done yet. The knive comes out dirty from the dough, should i leave it longer??
Hi Nuria! Brownies are baked when a toothpick inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean, then the brownies are over-baked and if the skewer has wet batter then they are still raw.
Simple and delicious recipe! I highly recommend it.
Totally divine , the best recipe ever of cheesecake brownies. Very easy to make . Just mine took longer time to bake May be due to my oven or I used 8 inch pan .
Thanks Zaira! Every oven is different, so I'm glad that you know yours well enough to bake a bit longer. I appreciate your comment!
Tried this recipe and omggg it tasted absolutely delicious!!! My sister even called it the best dessert ever! Its just so perfect and soft! Going to be making some more to take to a party! Instructions were very clear and easy to follow. I also love how all the naturally arising questions are all already answered on the website like a FAQ which is very helpful.
These are delicious and I love how perfect the swirl is! It’s like the two batters are the perfect consistency to bake together.
I love this recipe- fudgy brownies and creamy cheesecake all at once. I’ll definitely make them again.
I’ve been looking for a cheesecake brownie recipe that is simpler to make than the one I currently use and these were even better! I’m so glad I found your website!
Another winning brownie recipe by Christina. These will be on regular rotation in my house!
This is possibly what could be the best of two worlds. Even for a novice baker, it would be easy to make. Tastes great too; cheesecake and brownies in one bite? What can top that?
Perfect flavors and perfect textures. This recipe is a winner!
I made them as soon as I saw them and I have no regrets. IRRESISTIBLE!