Fudgy Cheesecake Brownies
My cheesecake brownies combine fudgy chocolate with a creamy cheesecake swirl. They’re rich, easy, and perfect for sharing.
You may also love my pumpkin brownies and easy homemade brownies.
Why You’ll Love These
These are some of the best brownies I’ve ever made. Hands down. No question about it. If you love cheesecake and chocolate brownies, these are the best of both worlds all in one pan!
Creamy swirls of sweetened cream cheese are weaved with the a fudgy homemade brownie batter then baked until chewy and delicious. They’re really easy to make and the perfect dessert for any cheesecake or chocolate lover.
Ingredients You’ll Need
For the Brownie Batter
- Unsalted Butter: melted so the cocoa blends in smoothly.
- Sugar and cocoa powder: for sweetness and chocolate flavor.
- Salt and vanilla: add balance and tie the flavors together.
- Eggs: give richness and structure.
- Flour: adds structure without making the brownies cakey.
- Chocolate chips: gives the batter a fudgy texture and some sweetness.
For the Cheesecake Swirl
- Cream cheese: softened so it blends easier.
- Sugar and vanilla: to sweeten and add flavor.
- Eggs: help the cheesecake layer bake evenly.
How to Make Cheesecake Brownies
Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or grease it lightly.
Combine the sugar, cocoa powder, melted butter, and salt in a mixing bowl. Use a whisk or electric mixer to blend until smooth. Add the vanilla. Mix in the eggs one at a time. Stir in the flour until just combined, then fold in the chocolate chips.
Beat the cream cheese and sugar until smooth. Add the eggs and vanilla. Mix until creamy.
Assemble and bake. Spread ¾ of the brownie batter into the pan. Pour the cheesecake layer on top. Drop spoonfuls of the remaining brownie batter over it, then swirl with a knife.
Bake for 35–40 minutes, until the edges are set and a toothpick comes out with fudgy crumbs. Cool completely before slicing.
Quick Tip
The brownie batter will feel thick but will spread into a thin layer. Take your time and make sure it reaches from edge to edge for an even base.
Can I bake these brownies in a 9×9-inch pan?
Yes, but the brownies will be thicker since a 9×9-inch pan holds less batter than a 9×13-inch. The bake time will be a little longer, closer to 45–50 minutes. Let them cool completely and chill before slicing so the layers set properly.
How to Store Leftovers
Keep the brownies in an airtight container in the fridge for up to 5 days. They freeze well too. Wrap tightly and store for up to 2 months.
More Brownie Recipes
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Ingredients
For the Brownie Layer:
- 1 cup unsalted butter, melted and cooled slightly
- 2 ¼ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ¼ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
For the Cheesecake Swirl:
- 16 ounces block-style cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper or lightly grease it.
Make the Brownie Batter:
- In a mixing bowl, combine the sugar, cocoa powder, melted butter, and salt. Using an electric mixer or a whisk, combine the ingredients until well incorporated.2 ¼ cups granulated sugar1 cup unsweetened cocoa powder1 teaspoon salt1 cup unsalted butter
- Pour in the vanilla and add eggs one at a time, mixing well after each. Stir in flour until just combined then fold in the chocolate chips.1 teaspoon vanilla extract4 large eggs1 ¼ cups all-purpose flour1 cup semi-sweet chocolate chips
Make the Cheesecake Layer:
- In a medium bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla, and mix until fully combined and creamy.16 ounces block-style cream cheese⅔ cup granulated sugar2 large eggs1 teaspoon vanilla extract
Assemble and Bake:
- Pour about ¾ of the brownie batter into the prepared pan and spread evenly (it will be a thin layer).
- Spoon the cheesecake mixture over the top. Drop spoonfuls of the remaining brownie batter on top, then swirl gently with a knife or skewer.
- Bake for 35–40 minutes, or until the center is set and a toothpick comes out with a few crumbs (not wet batter). The cheesecake swirl may puff up slightly and get lightly brown on the edges.
- Cool completely in the pan before serving.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
