Cheesecake Brownies

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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

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Cheesecake Brownies

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Yields: 16 bars

Calories: 329 kcal

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

For the Cheesecake

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

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.

The calories are an estimate only.