Fudgy and very delicious, these cheese brownies are chocolatey, not-too-sweet, easy to make, and can be frozen. A chocolate layer is topped with a simple cream cheese mixture and swirled to get a marbled effect and a scrumptious brownie bar.
Table of Contents
Open
The best of both worlds
We can all agree that chocolate and cheesecake are a fantastic pair.
This recipe is the perfect combination of both. A sibling to the decadent raspberry cheesecake brownies, another recipe worth making as soon as possible.
These have been a big hit among friends and coworkers for years!
They helped me break the ice at a new job years ago, and it's been one of the most asked-for recipes since. Taking cheesecake brownie bars to work can earn you some extra points. Just saying.
If you slightly underbake them, you get a sort of fudge-like consistency—the type that has you going to the fridge for a sliver, then another, and then a little more—the never-ending bite we know and love so well.
- Easy to make. A few bowls, a pan, a whisk, and you're pretty much ready to bake these.
- Make ahead. Most brownies keep well for days and can be frozen; this one is no exception. Funny to think they will last that long, though.
- Simple ingredients—nothing out of the ordinary—so you might have everything at home right now to make this recipe.
- This homemade brownie recipe is a crowd-pleaser. It is almost guaranteed that everyone will like it. Serve it as a dessert at potlucks, barbecues, and picnics.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Chocolate: Use your favorite dark semisweet chocolate.
- Cream cheese: Regular full-fat cream cheese is needed for richness and consistency.
- Cocoa powder: always use unsweetened.
- Other flavorings: coffee extract, a few drops of pure almond extract, and vanilla add a fantastic flavor when combined with chocolate.
How to make cheesecake brownies
This recipe has two parts: a chocolate brownie layer and a cheesecake batter to make the swirl. Both are very easy and one-bowl.
- Melt butter and chocolate in a large bowl, add the sugar, and stir well. It helps decrease the temperature of the batter before adding the eggs.
- Add the eggs in two parts and whisk until well integrated. Don't beat.
Then stir in the dry ingredients and whisk until well mixed, but don't overdo it. The final batter is smooth and shiny.
- Cheesecake layer: mix all ingredients in a bowl. It's a thin batter. Pour it on top of the chocolate batter and then lightly swirl with a knife, bringing some of the chocolate to the top. Don't overdo it.
- Baking brownies: they should still jiggle in the middle when you take them out of the oven. That means they'll be fudgy when they cool down. If you wait until they are completely firm, or they'll be dry and cakey.
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Pans: Measure your pan before using it to ensure they are the correct size. You can make half the recipe (like I did today) in an 8-inch square pan.
- When are they done? Brownies should jiggle slightly in the middle when you take them out. The residual heat will keep them baking a little, so don't be tempted to bake them until completely firm, as they will be, most of the time, overbaked and on the dry side.
- Make ahead: These keep well in the refrigerator for several days, always well wrapped, or in the freezer for a month or maybe more, also well wrapped. Thaw them at room temperature, but don't let them get too soft.
- Flavorings: you can use a tablespoon of your favorite liquor (orange or coffee work very well) or a ground spice like cinnamon.
Related recipes you might like:
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
Easy Cheesecake Brownies
Click the stars to Rate this Recipe!
Super fudgy and delicious, these brownies are not-too-sweet, easy to make, and can be frozen. A chocolate layer is topped with a simple cream cheese mixture and swirled to get a marbled effect and scrumptious brownie bar.
The images in this post are for a half recipe.
Ingredients
For the cheesecake batter:
- ¾ cup regular cream cheese, at room temperature
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon flour
For the chocolate batter:
- 9 ounces semisweet chocolate
- 1 cup unsalted butter
- 1 ½ cups sugar
- 6 eggs, at room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat oven to 350ºF (180ºC).
- Line a 9x13-inch pan with parchment paper. If making half the recipe, see Notes below.
For the cheesecake batter:
- In a medium bowl, whisk ¾ cup regular cream cheese, 2 tablespoons sugar and ¼ teaspoon vanilla extract until smooth.
- Add 1 tablespoon flour and integrate until smooth. Reserve.
For the chocolate batter:
- Melt 9 ounces semisweet chocolate and 1 cup unsalted butter in the microwave for about 1 minute (20 seconds at a time and stirring well before microwaving it again) or in a double boiler over, but not touching, the water.
- Add 1 ½ cups sugar and mix well. Add 6 eggs, two at a time, and whisk, making sure it's all integrated well. Don't beat.
- Add the chocolate mixture, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract and mix until smooth.
- Stir in 1 cup all-purpose flour and ¼ teaspoon salt. Mix only until combined.
- Pour the chocolate mixture in the prepared pan. Drizzle cheesecake batter unevenly over it. With the tip of a knife, swirl lightly, trying to bring some of the dark batter to the top. Stop before you have too many swirls and the cheesecake part is too mixed.
- Bake for about 25 minutes, until the top dries but the center is still jiggly.
- Remove, let cool on a wire rack, cover with plastic wrap and refrigerate until firm to cut. I like to eat them the next day.
- Store leftovers covered in the refrigerator or freeze for up to a month.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Make half the recipe: use a square 8-inch pan and bake for about 20 minutes. Check at 15 minutes and see how it goes. It's done when it's still barely jiggling in the middle. For the cheesecake mixture use half an egg (lightly beat it and add half; use the other half for scrambled eggs or something similar). The rest of the ingredients are easy to cut in half.
Ingredients: read the recipe first and have all ingredients measured and at the temperature stated. These details are important to get the best possible results.
Pans: measure your pan before using to make sure it's the right size.
When are they done: brownies should jiggle slightly in the middle when you take them out. They will keep baking a little with the residual heat so don't be tempted to bake them until completely firm as they will be, most of the time, overbaked and on the dry side.
Make ahead: these keep well in the refrigerator for several days, always well wrapped, or in the freezer for a month or maybe more, also well wrapped. Thaw at room temperature but don't let them get too soft.
Flavorings: you can use a tablespoon of your favorite liquor (orange or coffee work very well), or a ground spice like cinnamon for a different flavor.
Did you try this recipe?Let me know in the comments below!
Adapted from Breakfast Lunch Tea at Rose Bakery, by Rose Carrarini
angiesrecipes says
Two favourites in one! I haven't baked any cheesecake or brownie in a while....now I can bake two together 🙂
Susan Lester says
WOW, Paula - these look so delicious!
Maggie Unzueta @ Mama Maggie's Kitchen says
Looks amazing. It would go perfectly with my coffee right now. MMM!
e / dig in says
come back paula, i miss you!
inês do crasto says
Something I've been willing to bake for a long, long time 🙂 They look stunning!
Have a nice week
Gourmet Getaways says
I like cheesecake brownies soft and swirly. Exactly like this one!
Julie
Gourmet Getaways
eulculinar says
absolutely lovely! <3
laurasmess.me says
Oh Paula! I've missed you!! I kept checking back during your absence (not saying that as any kind of pressure thing, as blogging needs to fit AROUND life rather than the other way around, but just know that you are very much valued and missed!) so it's wonderful to see an update and a beautiful recipe as well! Hope that the new job is going ok and that the rest of life is treating you well. I am definitely going to make these beautiful brownies soon. Hugs xx
Liz Berg says
First, I need swirling lessons from you. Second, I'd like a plate of these beauties, please 🙂
Mary Hirsch says
I was just checking in, Paula, to see some of your delicious baked goods. These look like a winner. You'll be voted the Queen at work. I bet they love having you on board. Hope things are going well.
Heide M (TM) says
Sounds tasty!
Elzbieta Hester says
Cheesecake and brownie...can't think of better combination at the moment! Looks amazing! 🙂 ela