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.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
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!
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.
Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.
Cheesecake Brownies
Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination!
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
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
- 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 the prepared pan, 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.
For the Cheesecake
- 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.
- 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.
- 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 barAmount Per Serving: Calories: 174Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 70mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 4g
Nutrition information isn’t always accurate.
62 comments
This looks absolutely decadent and delicious!! Going to surprise my hubby with this when he gets back from Paris!
Thanks, Hanady! I hope you give these a try!
Those look like divine little bites of goodness. I love cheesecake, and eating it in square form is even better.
Thanks, Gloria!
Gosh girl you have a way with dessert! These cheesecake brownies look positively delicious! Also – I mean to ask – what FB sharing slider thingie do you use? It’s super cute!
Thanks, Jenn! I use the Shareaholic sharing buttons 🙂
Ooo now that’s a cheesecake brownie! Finally a recipe with a proper cheesecake:brownie ratio. Love the look of these, deffo trying them 😀
Thanks, Jo! 🙂
I love the layers and swirl on top. What a great dessert to bring to a potluck. They would be gone in seconds.
Thanks, Christie!
Cheesecake and brownies together in one?! Yes please! Those swirls are so pretty, Marsha! Cheers, girl!
Thanks, Cheyanne!
I am a hardcore brownie and cheesecake fan so these look like heaven. And the swirl is so pretty!
Thanks, Amanda!
This recipe is right up my alley. I wish we lived closer so I could get some from you, haha! Also, that swirl is so on point. Love it.
Thanks, Lindsey! 🙂
I’ve been planning on making something like this for a long time, so I’m very glad I stumbled upon your recipe. Definitely pinning for later.
Thanks, James!
Yummy! This brownies look gorgeous! I am LOVING the cheesecake in it =)
Thanks, Shelby! 🙂
These are absolutely divine! I love how pretty the swirls are and can imagine these as a perfect Christmas gift, wrapped individually.
Marsha, I’m too lazy to blog/bake. How do you find your inspiration? I feel like I need someone to supervise me to get things done, lol.
Thanks, Linda! Haha, I just love to bake! I always look forward to doing a new recipe post 🙂
Oh okay. I’m going to make this though and bring to work. 🙂 I’ve never made cheesecake before and find it intimidating.
I hope you enjoy, Linda! 🙂
Talk about decadent! These brownies are made for a tall glass of milk.
Thanks, Nicole!
Cheesecake and brownie in one? I’m totally sold. Love them both.
Thanks, AiPing!
These look so delicious! I love cheesecake and brownies!
Thanks, Jo!
What a great combination! I really like the thick layer of cheesecake in the middle! Yum!
Thanks, Laura!
These look like absolute perfection! And totally decadent and delicious. Yum!
Thanks, Tara!
Absolutely gorgeous! I made some cheesecake brownies recently, they were totally delicious but not as pretty as yours.
Thanks, Adina!
Hi Marsha,
These look fantastic. Can the finished slice be frozen so it can be made ahead of time?
Thanks, Vicki! You can store the brownies in a 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. Enjoy!
These are amazing!!! This was my first time ever making anything like cheesecake, so it seemed like a challenge. But, the recipe was easy to follow and they turned out delicious! I’m in love <3 I'm going to start making these very often, I can't get over how delectable they are. Thank you! 😀
Thank you, Nina! I’m so glad you loved them! 🙂
Can baking paper be used instead of alluminium foil?
Yes it can 🙂
Do you use 2 8 oz bars of cream cheese?
Two 8 oz bars plus 2 oz.
Thank you for the clarification. I am glad I read the comments first. My family will love these brownies with cheesecake! I have become the official cheesecake maker in the family, so I’m glad to find this recipe!
You’re welcome, Elizabeth! Enjoy! 🙂
Thank you very much for this recipe! I baked this as a dessert once, every one loved it! I’m going to make them again for my birthday party this weekend 🙂
I’m so glad you enjoyed it, Nathalie! 🙂
OMG!!! Cheesecake brownies, such a delight. I wish I have them right now, anyway I will cook this recipe this weekend. Thank you for sharing this amazing dessert.
I hope you enjoy!
I have a potluck coming up and was looking for a unique recipe for the die heart dessert lovers in the group. Thank you so much for sharing this recipe I am definitely going to try it.
Enjoy! 🙂
You don’t seem to say when you add the melted butter…
See step 2 of the instructions 🙂
I read that three times and still didn’t see it! Haha.
I also found that reserving 1/4 cup of the brownie batter wasn’t enough to get a good marble, I was super bummed.
Haha, that happens to me too!
I’m so sorry about that! I hope you enjoy anyway. 🙂
Hi, stupid question, but from the instructions it seems like we’re meant to add the two cold eggs to the warm butter sugar cocoa mixture (for the brownie layer) – wouldn’t this cook the eggs? :/ Do I cool it a bit before adding the eggs, then? Or is there some baking science happening that I don’t understand?
Hi Atreyi! Nope, they won’t cook, just add them to the mixture and mix really well until combined. No need to cool 🙂 Enjoy!
I’ve made these twice now, and am going to make them again this week. They are always an absolute hit with the guys at work! Thanks so much for this amazing (and simple!) recipe. 🙂
I’m so glad to hear everyone enjoys them! Thanks, Kara! 🙂
Hiii what else can we use instead of eggs?
This recipe makes a cheesecake brownie with a really generous amount of cheesecake on top! I’m a brownie girl but I could totally eat the cheesecake layer by itself too. It’s really good! Substituted brown sugar for white sugar(for the brownies) and reduced the sugar for both layers by one-quarter. 🙂 I found it hard to believe that each bar was less than 200cals so I stuck the recipe into a nutrition calculator and it turns out that 1 bar was over 300 cals! Super yummy though!