Description
Cheesecake brownies are the perfect fusion of two beloved desserts—rich, fudgy brownies and creamy, tangy cheesecake. These indulgent treats feature a decadent chocolate base swirled with smooth, velvety cheesecake, creating a stunning marbled effect. The combination of deep chocolate flavor and luscious cream cheese makes them an irresistible dessert for any occasion.
Whether you’re baking for a party, a family gathering, or just satisfying your sweet tooth, these homemade cheesecake brownies are sure to impress. Plus, they’re easy to customize with mix-ins like chocolate chips, peanut butter, or fruit swirls. Serve them chilled for a firm texture or slightly warmed for an ultra-gooey bite!
Ingredients
For the Brownie Base:
1 cup unsalted butter cubed (227g)
1⅓ cups semisweet chocolate chips divided (240g)
¾ cup Dutch-processed cocoa powder
1 cup granulated sugar (200g)
1 cup brown sugar (220g)
2 large eggs room temperature
1 yolk room temperature
1 tablespoon brewed coffee
1 tablespoon vanilla extract
1 cup all-purpose flour (120g)
1 teaspoon salt
1 tablespoon hot water plus more if needed
For the Cheesecake Topping:
2 (8-ounce/227g) blocks cream cheese room temperature
½ cup granulated sugar (100g)
1 pinch salt
2 large eggs room temperature
1 tablespoon vanilla extract
Instructions
For the Brownie Base:
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Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with butter or baking spray and line it with parchment paper.
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In a large microwave-safe bowl, combine the butter and 1 cup of chocolate chips and microwave in 20-second intervals, stirring between each one, until fully melted and combined, about 2 minutes. Whisk in the cocoa powder. Add the sugar, eggs, egg yolk, coffee, and vanilla, and whisk until well combined.
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Add the flour and salt, and stir together with a spatula until just combined. Reserve ½ cup of brownie batter in a small bowl. Stir the remaining ⅓ cup of chocolate chips into the remaining batter, and spread the batter into the prepared pan.
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Bake for 20 minutes for super fudgy brownies or 30 minutes for more cakey brownies. Meanwhile, stir the hot water into the reserved batter. The batter should still be thick but slowly pour off a spoon. Add more water if needed.
For the Cheesecake Topping:
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While the brownie base is baking, make the cheesecake topping by placing the cream cheese, sugar, and salt in a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the whisk attachment on medium speed until very smooth and light, about 2 minutes.
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Reduce the speed to low and add the eggs in one at a time. Scrape down the bowl, then beat in the vanilla. Carefully pour the cheesecake topping over the par-baked brownie base. (No need to cool the brownie first.)
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Dollop the reserved brownie batter over the cheesecake topping. Using a skewer or the tip of a knife, carefully swirl the batter through the cheesecake mixture.
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Continue baking for 10 minutes.
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Reduce the oven temperature to 325°F and bake for another 20 to 25 minutes or until the cheesecake topping is puffed around the edges and the center wobbles slightly. Place the pan on a wire rack to cool completely. Refrigerate for 1 hour before slicing.
Notes
1. Choosing the Right Ingredients
- Use full-fat cream cheese for the creamiest cheesecake layer.
- Dutch-processed cocoa gives the brownies a richer chocolate flavor, but regular unsweetened cocoa works too.
- If you prefer a sweeter brownie, add an extra ¼ cup sugar to the brownie batter.
2. Tips for a Perfect Swirl
- Dollop the cheesecake mixture in spoonfuls over the brownie batter before swirling.
- Use a skewer or knife to create elegant marbling—less swirling is better to maintain the contrast between layers.
3. Avoiding Common Mistakes
- Overbaking can dry out the cheesecake layer. The brownies are done when the edges are set, and the center has a slight jiggle.
- Cracking in the cheesecake layer can be prevented by baking at a lower temperature (325°F) and avoiding overmixing.
4. Storage Tips
- Store in the refrigerator for up to 5 days in an airtight container.
- For longer storage, freeze for up to 3 months and thaw in the fridge before serving.