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Cheesecake Brownies

Cheesecake Brownies

The Crispy Chef
These rich, creamy, and totally addictive cheesecake brownies combine fudgy chocolate with tangy cheesecake in a perfect swirl. A must-try recipe for brownie lovers and cheesecake fans alike!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16
Calories 340 kcal

Equipment

  • 9x13 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 9x13 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.

Notes

For variation, try adding peanut butter, raspberry jam, Oreos, espresso powder, mint extract, or caramel sauce to the cheesecake layer.
These brownies taste even better after chilling overnight.
Store in fridge up to 5 days or freeze up to 3 months.

Nutrition

Calories: 340kcalCarbohydrates: 32gProtein: 5gFat: 22g
Keyword cheesecake brownies
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