Cheesecake brownies are everything! Just pulled a batch from the oven and couldn’t wait to share. If ur looking for that perfect combo of fudgy chocolate + tangy cheesecake, this is it. Been testing this recipe for weeks and finally got it just right – that perfect swirl, the balance between chocolate and cream cheese, and that crackly top that makes brownies so amazing. The secret? It’s all about the layering technique and temp control. Trust me, once u try these cheesecake brownies, regular brownies just won’t cut it anymore.
Ingredients You’ll Need
For the Brownie Layer:
- 1 cup unsalted butter – room temp works best, don’t use margarine here, the flavor won’t be the same
- 2 cups granulated sugar – can sub in 1/4 cup brown sugar for deeper flavor
- 4 large eggs – really need all 4 for that perfect texture
- 1 tbsp vanilla extract – splurge on the real stuff if u can
- 1 cup all-purpose flour – measured correctly by spooning into cup, not scooping
- 3/4 cup unsweetened cocoa powder – dutch process gives deeper color but regular works too
- 1/2 tsp salt – balances sweetness
- 1 cup semi-sweet chocolate chips – can use dark if u prefer less sweet
For the Cheesecake Layer:
- 16 oz cream cheese – full fat works best, must be softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream – secret ingredient for extra creaminess
How to Make Cheesecake Brownies
Step 1: Prep Work
- Preheat oven to 350°F. Feels hot but trust me on this.
- Line 9×13 pan with parchment paper, leaving overhang on sides for easy removal. Spray lightly with cooking spray.
- Gather all ingredients and let cream cheese and butter come to room temp – about 1 hr on counter. Super important.
Step 2: Make the Brownie Base
- Melt butter and chocolate together – can use microwave in 30-sec bursts, stirring between, or double boiler if ur fancy.
- In large bowl, whisk sugar into chocolate mixture until glossy. Mixture should be warm not hot before next step.
- Add eggs one at a time, whisking after each. Mixture gets thicker with each egg.
- Stir in vanilla.
- In separate bowl, whisk flour, cocoa powder and salt.
- Fold dry ingredients into wet just until combined – don’t overmix! Brownies get tough.
- Fold in chocolate chips.
- Spread 2/3 of brownie batter into prepared pan, save remaining 1/3 for topping.
Step 3: Make the Cheesecake Layer
- Beat softened cream cheese until completely smooth – no lumps! Takes about 2 mins with mixer.
- Add sugar gradually while beating.
- Add eggs one at a time, mixing well between each.
- Mix in vanilla and sour cream just until combined.
- Pour cheesecake mixture over brownie layer, spreading evenly.
Step 4: Create the Swirl
- Drop remaining brownie batter by spoonfuls over cheesecake layer.
- Use knife or skewer to swirl batters together. Don’t overmix – just 8-10 strokes for marble effect.
- Tap pan on counter a few times to release air bubbles.
Step 5: Bake and Cool
- Bake 35-40 mins. Center should be almost set but still slightly jiggly.
- Cool completely in pan on wire rack – at least 2 hrs.
- For clean cuts, refrigerate 2 hrs after cooling.
- Use parchment overhang to lift out, then cut with sharp knife. Wipe knife between cuts.
Tasty Variations of Cheesecake Brownies
Peanut Butter Cheesecake Brownies
Add 1/3 cup peanut butter to cheesecake mixture. Swirl extra PB on top before baking. Match made in heaven!
Mint Chocolate Cheesecake Brownies
Add 1/2 tsp mint extract to cheesecake layer, few drops green food coloring if desired. Top with Andes mint pieces.
Raspberry Cheesecake Brownies
Swirl 1/4 cup raspberry preserves through cheesecake layer. Can add fresh raspberries on top halfway through baking.
Cookies and Cream Cheesecake Brownies
Fold 1 cup crushed Oreos into cheesecake mixture. Extra indulgent!
Coffee Cheesecake Brownies
Add 1 tbsp espresso powder to brownie mix and 1 tsp to cheesecake for mocha vibes. Perfect for coffee lovers like me!
Salted Caramel Cheesecake Brownies
Drizzle 1/4 cup caramel sauce over cheesecake layer, sprinkle with flaky sea salt before swirling with brownie batter.
Cheesecake Brownies FAQs
How do I know when cheesecake brownies are done?
The edges will be set but center should still have slight jiggle – like firm Jell-O. Toothpick test doesn’t work great for these since cheesecake stays creamy. They’ll firm up during cooling. If top starts browning too much before center sets, cover loosely with foil.
Can I make cheesecake brownies ahead of time?
Absolutely! Actually taste better after chilling overnight. Store in fridge up to 5 days or freeze up to 3 months. If freezing, cut into squares first, layer with parchment between, then thaw in fridge overnight before serving.
Why did my cheesecake layer crack?
Probably baked too long or cooled too quickly. Water bath can help – place pan inside larger pan with 1″ hot water. Also make sure all ingredients room temp before mixing.
Can I use box brownie mix instead of homemade?
Yep! Prepare according to package directions. Might need to adjust baking time – start checking 5 mins earlier than recipe states.
Are cheesecake brownies supposed to be gooey in the middle?
They should be fudgy but not raw. After proper cooling, texture should be like soft cheesecake on top of dense, moist brownie. If too gooey after cooling, probably underbaked – but can still enjoy with spoon!
Can I make these cheesecake brownies without eggs?
Haven’t tested myself but heard flax eggs work for brownie layer. For cheesecake part, try silken tofu or dairy-free cream cheese alternative with 2 tbsp cornstarch. Check out our vegan brownies for more tips.
What’s the difference between cheesecake brownies and tiramisu brownies?
Cheesecake brownies have cream cheese layer while tiramisu brownies include mascarpone, coffee flavors, and sometimes ladyfinger pieces. Both amazing but different flavor profiles!
Final Thoughts
Made these cheesecake brownies last weekend for my daughter’s soccer team and they disappeared in minutes. One mom texted later asking if I bought them from bakery! There’s something magical about that contrast between rich chocolate and tangy cream cheese. The recipe might seem complicated first time through but honestly becomes second nature.
What I love most is how they combine the best of two worlds – traditional fudgy brownies with creamy cheesecake – while being totally doable even for beginners. They’re perfect for potlucks, bake sales, or just treating yourself after long day. Tag me if u make them – love seeing your versions! And remember, calories don’t count when you’re baking from scratch… at least that’s what I tell myself!
Cheesecake Brownies
Equipment
- 9×13 baking pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Parchment paper
- Spatula
- Knife or skewer
- Cooling rack
Ingredients
For the Brownie Layer:
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar optional: sub 1/4 cup with brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
For the Cheesecake Layer:
- 16 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment and lightly spray with cooking spray.
Brownie Layer:
- a. Melt butter and chocolate together (microwave or double boiler).
- b. Whisk in sugar until glossy.
- c. Add eggs one at a time, whisking well. Stir in vanilla.
- d. Combine flour, cocoa, and salt in another bowl. Fold into wet mix.
- e. Fold in chocolate chips. Spread 2/3 of the batter into pan.
Cheesecake Layer:
- a. Beat cream cheese until smooth.
- b. Gradually add sugar.
- c. Mix in eggs one at a time, then vanilla and sour cream.
- d. Spread over brownie layer.
- Swirl: Drop remaining brownie batter on top and swirl with knife/skewer. Tap pan gently to settle.
- Bake 35–40 minutes, until edges set and center is slightly jiggly. Cool completely (at least 2 hrs), refrigerate for clean cuts.
- Slice using parchment to lift and a sharp knife, wiping between cuts.