Cheesecake Brownies

Cheesecake Brownies – Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination!

Do you love brownies? What about cheesecake? Well, today I have combined the two to create these delicious Cheesecake Brownies!

A thick and fudgy brownie layer topped with a creamy, thick layer of cheesecake. And I’ve topped it off by swirling some more brownie into the cheesecake layer.

Absolutely divine!

How to make Cheesecake Brownies

For the brownies, you’ll need:

• unsalted butter
• caster/granulated sugar
• cocoa powder
• salt
• vanilla extract
• eggs
• plain/all-purpose flour

For the cheesecake layer:

• cream cheese
• caster/granulated sugar
• egg
• vanilla extract
• plain/all-purpose flour

To make the brownies, place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.

Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined.

Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into an 8×8-inch square baking pan lined with foil or parchment paper, and spread out evenly.

Bake for 15 – 20 minutes, or until the centre of the brownies is mostly set. Allow to cool in the pan on a wire rack whilst preparing the cheesecake mixture.

For the cheesecake, beat the cream cheese and sugar until combined. Beat in the egg, then mix in the vanilla extract, and flour.

Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick or knife, create a swirl effect.

Bake for 20 – 30 minutes or until the cheesecake centre is just set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 – 5 hours or overnight. Cut into bars, and serve.

Scroll down for the FULL printable recipe. 🙂

These Cheesecake Brownies are:

• deliciously thick and fudgy
• creamy from the cheesecake layer
• so quick and easy to make
• perfectly pretty!

How long will these brownies last? You can store these brownies in an airtight container in the fridge for up to a week.

Can I freeze these brownies? Yes, you can freeze them for up to 2 – 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

More brownie recipes to try!

• Chocolate Chip Cookie Dough Brownies
• Mint Chocolate Brownies
• Peanut Butter Fudge Brownies

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.

Cheesecake Brownies

Yield: 16 bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination!

Print

Ingredients

For the Brownies

• 1 and 1/4 sticks (140g) unsalted butter
• 1 and 1/2 cups (300g) caster/granulated sugar
• 3/4 cup (75g) cocoa powder
• 1/4 teaspoon salt
• 2 large eggs, cold
• 1 teaspoon vanilla extract
• 1/2 cup (60g) plain/all-purpose flour

For the Cheesecake

• 2 and 1/4 cups (500g) full fat cream cheese, softened
• 1/2 cup (100g) caster/granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup (30g) plain/all-purpose flour

Instructions

For the Brownies

1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
2. Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.
3. Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined.
4. Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into the prepared pan, and spread out evenly. Bake for 15 - 20 minutes, or until the centre of the brownies is mostly set.
5. Allow to cool in the pan on a wire rack whilst preparing the cheesecake.

For the Cheesecake

1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg, then mix in the vanilla extract, and flour.
2. Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick, create a swirl effect.
3. Bake for 20 - 30 minutes or until the cheesecake centre is almost set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 - 5 hours. Cut into bars, and serve.

Notes

You can store the brownies in an airtight container in the fridge for up to a week, or freeze them for up to 2 – 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Yield: 16 bars Serving Size: 1 bar
Amount Per Serving:Calories: 174 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 46mg Sodium: 70mg Carbohydrates: 27g Fiber: 1g Sugar: 13g Protein: 4g

Nutrition information isn’t always accurate.