• February 3, 2022

Cheesecake Brownies (So Fudgy!) – Lauren’s Latest

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These Cheesecake Brownies are my Brownies and Cheesecake recipes baked together! Delicious at room temperature or served cold, these brownies are a decadent dessert that you can’t go wrong with. Yum!

A Note About Chocolate

I’d highly recommend seeking out the best baking chocolate you can find for this brownie recipe. The better the quality of chocolate, the more decadent, rich, and delicious these become. Also, I’m a big believer in GO BIG OR GO HOME. Ghirardelli and Scharffen Berger are great brands.

If you don’t have three kinds of chocolate and are in a pinch, you can use semi-sweet chocolate chips.

Can I Make this Recipe with a Boxed Brownie Mix?

While you certainly can make the brownie portion of this recipe with a box mix I prefer making it homemade. This ensures a fudgy rich brownie base every time while boxed mixes differ in quality depending on the brand.

Consider Adding…

These cheesecake brownies are killer on their own but you might want to add a couple of extra goodies just because. Consider adding nuts, coconut shreds, toffee, chocolate chips, or even crushed candy canes!

pouring brownie batter into baking pan

How to Make Cheesecake Brownies

For full recipe details on how to make Cheesecake Brownies, see the recipe card down below 🙂 Ok, let’s get started!

Prep and Preheat

Preheat oven to 350 degrees. Line a 9 x 13 pan with nonstick cooking spray and parchment paper and set aside.

Can I use an 8×8 or 9×9 pan?

I would not recommend using a smaller pan for this recipe. These brownies aren’t crazy thick but they make up for it in their richness. If all you have is a smaller pan I’d cut the recipe in half.

Make Brownie Batter

In a large pot over medium-low heat, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.

Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.

Fold in chocolate chips if using and pour batter into prepared pan. Smooth the top. Set aside.

Make Cheesecake Topping

In a separate bowl, mix cream cheese together with sugar, vanilla, and egg until completely smooth. That’s it!

Can I double the amount of cheesecake topping?

If you want a thicker cheesecake topping you can absolutely double this part of the recipe. Just note that you might need to bake it for a little bit longer so it sets correctly.

Swirl

Dollop the top of the brownies with the cheesecake mixture and use a butter knife or wooden skewer to swirl the cheesecake into the brownie batter.

If your cream cheese was too warm, your cheesecake mixture might be a little loose (like mine shows in the photos). If this is the case, simply drizzle across the top and drag it through using a butter knife or wooden skewer.

Bake and Cool

Bake 30-35 minutes. Cool at least 15 minutes before cutting and serving. I prefer to cool my brownies to room temperature, then refrigerate them before cutting and serving. I just prefer them cold 🙂

cheesecake brownies swirled into batter

Storing Cheesecake Brownies

If you aren’t going to be serving these cheesecake brownies within a couple of hours I would highly suggest refrigerating them! This is to prevent bacteria from growing at room temperature. Cover and store for up to 5 days. Feel free to enjoy cold or reheat individual slices in the microwave until warm.

Can I Freeze This Recipe?

If you want to store these cheesecake brownies for longer than a few days, cut each piece individually and wrap well in plastic wrap, store them all in a Ziploc bag and freeze for up to 3 months.

To reheat, simply microwave in 20-second bursts until warmed.

finished cheesecake brownies

More Decadent Desserts to Try!

Be sure to make these soon! They’re so good and so easy, you’ll probably make them more than once 🙂

The printable recipe card is down below. Have a good day!

finished cheesecake brownies

Cheesecake Brownies

These Cheesecake Brownies are made with my triple chocolate brownie recipe with a swirl of tangy cheesecake right on top! Such a decadent dessert, you really can’t go wrong here.

Ingredients

For the Cheesecake Swirl:

Instructions

  • Preheat oven to 350 degrees. Line a 9 x 13 pan with nonstick cooking spray and parchment paper and set aside.

  • In a large pot over medium-low heat, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.

  • Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.

  • Fold in milk chocolate chips if using and pour batter into prepared pan. Smooth the top. Set aside.

  • In a separate bowl, mix cream cheese together with sugar, vanilla and egg until completely smooth.

  • Dollop the top of the brownies with the cheesecake mixture and use a butter knife or wooden skewer to swirl the cheesecake into the brownie batter. If your cream cheese was too warm, your cheesecake mixture might be a little loose (like mine shows in the photos). If this is the case, simply drizzle across the top and drag it through using a butter knife or wooden skewer.

  • Bake 30-35 minutes. Cool at least 15 minutes before cutting and serving. I prefer to cool my brownies to room temperature, then refrigerate before cutting and serving. I just prefer them cold 🙂

Nutrition

Calories: 354kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 149mg | Potassium: 151mg | Fiber: 2g | Sugar: 28g | Vitamin A: 290IU | Calcium: 25mg | Iron: 2.1mg

Keyword: brownie recipe, brownies, cheesecake brownies