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.
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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:
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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
Lisa says
Paula, I've seen a lot of cheesecake brownies, but yours might be the prettiest and most mouth-watering. I'm not sure if it's still teeming rain there since you posted this over two weeks ago, but would these brownies 'no't be ideal to gorge on while watching movies on a rainy day? 🙂
Beth says
Wow - those brownies look amazing. Good luck with your new job!
Andrea_TheKitchenLioness says
Paula, the best of luck with your new job and what a wonderful way to spoil your co-workers - who would not want one of these decadent treats?! Your cheesecake brownies look delectable and I love their gooeyness...pure bliss, dear friend!
Aurica says
hhhmmmmm, delicioussssss one, so flufffy, i got to taste this amazing dessert 😀
Jamie says
I actually made brownies very similar to this using ricotta for the cheesecake batter and loved them! I'll bet the cream cheese gives a great, tangy balance to the chocolate. Now I want to make them again.
anna @ annamayeveryday says
You got a perfect swirl on that cheesecake topping - these brownies look totally fab!
Terra says
Heck ya, these gorgeous brownies would make any tummy happy! I understand being busy, I hope you are making sure to enjoy some relaxing too! Your recipe sounds like chocolate heaven! Hugs, Terra
dentistvschef says
Congratz my friend!!!
This is a reallly great cake fussion!!!
And oh, the photograph is just pretty damn beautifull too....
Karen @ Lemon Grove Cake Diaries says
Yum these look fabulous Paula - I work on my own so does that mean I get to eat all these by myself 🙂
Karen (Back Road Journal) says
Just stopped by to say "hello". I hope all is well…miss you.
~ Inco says
molto ma molto delizioso....
Bravissima..questo dolce mi piace tanto da provarlo subito.
Ne saranno felici i miei bambini.
Complimenti per il tuo blog!!
Bellissime anche le foto.
E' un piacere seguirti.
Buona serata.
Inco
Sylvia says
Love the effect, sounds very moist and by the way congrats for your nomination
Jeannie Tay says
Bet your new colleagues enjoyed these brownies, I know I would too, looks so decadent and deliciously moist!
mividaenundulce says
Me encantó, ese efecto marmoleado lo hace muy vistoso y sobre todo apetitoso.
Qué bueno por tu nominación!!!
Abbe@This is How I Cook says
I always say-bring cookies. And these certainly qualify. They look simply divine and perfect for those moments when you want both cheesecake and brownies! Hope you are doing well, Paula!
sprinklesandsauce says
awesome brownies! love those swirls!
Nancy @ gottagetbaked says
Paula, I've missed you! But I know you've been crazy busy dealing with life. How's the new job going? Fabulously I'm sure, especially since you brought in these amazing, decadent, luscious cheesecake brownies. You're probably the most popular person there now! They look fantastic.
Miss Messy says
I love cheesecake brownies. Delicious! They look perfect!
easyfoodsmith says
Cheesecake + brownies + fudge is certainly heavenly Paula.
Marissa | Pinch and Swirl says
I've missed you! But I'm glad you have new and exciting things in your life. 🙂 These brownies are stunning...that texture. They look like the kind of brownie that's so rich, two bites would satisfy. Yum!
Montse {Rhu and Sam} says
Chocolate + cheese, two of my favourite ingredients ever!!!