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.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
Originally posted in February 2014, this post has been updated with text and images to serve you better. The recipe was slightly tweaked to make it better.
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.
It's an excellent recipe for cheesecake topped brownies to have frozen at all times because we never know when the craving will appear, right?
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.
Why make this recipe
- 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.
- Crowd pleaser. These homemade brownies are almost guaranteed to be liked by everyone. Serve it as a dessert at potlucks, barbecues, and picnics.
Ingredient list
All your usual brownie ingredients, plus some cream cheese, that's all that goes into these.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Cream cheese: good, old, full-fat Philadelphia cream cheese is still my first option. But if you used another brand and like it, go for it.
- Butter: use your usual brand, unsalted. No shortening or low-fat butter, please.
- Sugar: I use regular white and sometimes brown sugar, which is terrific for chocolate recipes.
- Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- Other flavorings: coffee extract and a few drops of pure almond extract, together with the vanilla, make a fantastic flavor combination for chocolate.
How to make cheesecake brownies
Two parts to this recipe: a chocolate brownie layer and a cheesecake batter to make the swirl. Both are very easy and one-bowl.
The chocolate batter
Melt butter and chocolate in a large bowl, add the sugar, and mix (it helps decrease the temperature).
Add the eggs in two parts and whisk until well integrated. Don't beat.
Add the dry ingredients and whisk until well mixed but don't overdo it.
The final batter is smooth and shiny.
The cheesecake layer
Cheese mixture. It's only a matter of mixing all ingredients for this layer 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.
Pour cheesecake mixture on top of the chocolate batter without covering.
Lightly swirl with the tip of a knife.
Baking
If you bake them until what might seem to many as slightly underbaked, you have a sort of cheesecake brownie fudge, the type that has you going to the fridge for a sliver, and then another, and then a little more.
The never-ending sliver we know so well, and love, of course.
Vintage Kitchen tip:brownies should still jiggle in the middle when you take them out of the oven. That means they'll be fudgy when they cool down. Don't be tempted to wait until they are completely firm, which means they'll be on the dry side.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pans: measure your pan before using them 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. 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.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE Baking the Best email series and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
Easy Cheesecake Brownies
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.
- Total Time: 40 minutes
- Yield: 12 squares
Ingredients
For the cheesecake batter:
- ¾ cup (175g) cream cheese, at room temperature
- 2 tablespoons of sugar
- ¼ teaspoon of pure vanilla extract
- 1 egg, at room temperature
- 1 tablespoon flour
For the chocolate batter:
- 1 cup (225g) unsalted butter
- 9 oz (250g) semisweet chocolate
- 2 tablespoons unsweetened cocoa powder
- 6 eggs, at room temperature
- 1 ½ cups (300g) sugar
- 1 teaspoon vanilla extract
- 1 cup (140g) 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:
- Mix cheese, sugar, and vanilla in a medium bowl.
- Add egg and mix well.
- Add flour and integrate until smooth. Reserve.
For the chocolate batter:
- Melt chocolate and butter together, in the microwave for about 1 minute (20 seconds at a time and stirring well before mocrowaving it again), or in a double boiler over, but not touching, the water.
- Add sugar and mix well.
- Add the eggs and whisk, making sure it's all integrated well.
- Add the chocolate mixture, cocoa powder, and mix until smooth.
- Add flour and 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
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.
Chocolate: I use semi sweet. My favorites are Ghirardelli Chocolate Intense 72% bars, Ghirardelli Organic Chocolate 60% and Green & Black's Dark Chocolate 70%.
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Adapted from Breakfast Lunch Tea at Rose Bakery, by Rose Carrarini
Lora CakeDuchess says
congrats on the nomination, Paula! Hope the new job is going great!! I'm sure you are very popular at work and now are the official office baker after bringing in these beauties!! xx
e / dig in says
it is so nice to have you back paula - and what a tempting goodie you come back to us with! we've missed you, but with cheesecake brownies, all is forgiven 🙂
Cher Rockwell says
Oh, those sliver desserts can be dangerous.
These look lovely - hope things cool down for you soon!
Amy (Savory Moments) says
This is definitely a great way to make new friends! I don't know how anyone would be able to resist these delicious and decadent brownies -- yum!
Kitchen Riffs says
What a great way to make friends at your new job! You must have a whole bunch of new besties! This looks wonderful -- thanks.
Karen (Back Road Journal) says
I think you are going to spoil the coworkers that you share your delicious food with. The brownies look so good that I would have to hide them from myself. 🙂
Cocoa and Lavender says
Soooo nice to have you back, even for a bit. I know how hard new jobs can be, so I think I can speak for us all in saying, we are grateful for your beautiful post! These cheesecake brownies would be a really big hit at my office. Maybe they will deserve a batch soon. ! David
Bam's Kitchen says
Congratulations on the new job. I am sure you probably already have a raise if you brought these brownies into work. They little brownies do look very addicting, a little more sliver, oops it is sort of crooked I guess I better even it out in the pan. We all know how that goes...
Guru Uru says
I am so happy you are having so much positivity in your life, you deserve it all and more 😀
Lovely looking brownies!
Cheers
Choc Chip Uru
yummychunklet says
What great looking swirl brownies!
SallyBR says
So nice to see a new post from you, and full of good news and vibes (well, except for the excessive heat, I know my family in Brazil has been complaining a lot, they are MELTING over there, and no one has air conditioning, poor things!)
I have this book and definitely must visit this recipe, my mouth is watering... 😉
Deb says
I'm so happy for you Paula! The nomination, new job, new home and lucky for us, a fantastic new recipe! My husband would adore these brownies! I imagine a spoon for scooping might be involved!
Alice // Hip Foodie Mom says
Paula!!! love these brownies!! oh my gawd. . delicious and perfect. so happy for you with all the new changes and job and house etc. . and although I've missed your posts, I'm happy with these impromptu gems of yours. . sometimes that's when the best recipes come about huh? and so happy for you and Vintage Kitchen Notes! woot woot!!!
Renee says
Lovely brownies and photos! We have had the most major cold, ice, and snow here. And then the last few days has been warm and sunny. Crazy weather. Only thing to do is ponder it while enjoying these scrumptious brownies.
Kathy says
Heavenly, decadent and irresistible is what comes to my mind…I’m sure your new co-workers are pleased to have you working with them!
The Ninja Baker says
You're so right, Paula. These are just the kind of gorgeous chocolate gems, one (okay, I) would go back for another slice and then another =)
P.s. Beautiful turn of phrase about the storms as punishments....In California we really are praying for rain - lots of it =)
Angie Schneider says
I have been trying dang hard to avoid brownies....and now you come up with this divine combination with cheese....totally irresistible!
Medeja says
These brownies look gorgeous! Cheesecake brownies have been on my list for ages.. 🙂 they are definitely worth trying.
viviana seyahian says
Gracias por la mención! Pero no deberÃas... te merecés eso y mucho más por la gran calidad integral de todo lo que hacés acá y en cocinacentral! My pleasure, Paula!
Cathleen says
These are no words.. OK, a few. Delectable. Luscious. Pure nirvana. And I haven't even had one! Bookmarking these!