Cheesecake Brownies
Moist, rich, and fudgy brownies are swirled with layers of cream cheese filling to create a beautiful marbled effect that is just as incredible to look at as it is to eat! If you want to take a break from traditional brownies and try something different, this cheesecake brownie recipe is the perfect one to bake up. These are decadent and delicious… if you love cheesecake and if you love brownies, cream cheese brownies will be a favorite!
Chocolate and cream cheese holds a special place in my heart. Next to chocolate and peanut butter, this is my favorite dessert combination. I love how the richness of the chocolate is cut with the slight tang and cool creaminess of the cream cheese. I can’t wait until you try these cheesecake brownies so you can find out for yourself!
If you have followed me a bit, you may recognize this as a sort of inverse of my beloved Brownie Mosaic Cheesecake. Whereas that recipe gives us a creamy cheesecake with bites of chocolate – the base here is a thick, chewy brownie with swirls of cream cheese that nobody can resist.
Getting the pan ready
We use an 8-inch square pan for this recipe, and this metal pan is my absolute favorite for brownies. Not only are its sides are perfectly straight, but I also find that it doesn’t overbake as glass pans sometimes do. (Note: If all you have is a 9-inch pan, you can use that, but the brownies will be a bit shorter and the baking time will be less.)
To prep the pan, I spray it with non-stick cooking spray, then line it with parchment paper. Adding the spray first helps the parchment paper “stick” in place and not slide around. Also, be sure you have a little overhang on the sides, to make it easy to remove the cooled brownies for cutting!
How to Make Cheesecake Brownies
First, the brownie batter!
This is a super straightforward brownie batter and comes together quickly.
First, you’ll whisk together your dry ingredients.
Then, melt together the chocolate and butter (I recommend microwaving & stirring in 30-second increments at 50% power), whisk in the butter and vanilla extract and let the mixture cool a bit, then whisk in the eggs one at a time.
Finally, you’ll add the dry ingredients to the chocolate mixture and gently whisk to combine.
Now, the cheesecake mixture:
Grab a bowl and add all of the filling ingredients (cream cheese, sugar, vanilla, and egg yolk) and beat until totally smooth. That’s it!
Time to layer and swirl!
We do two sets of layers to get the gorgeous marbled brownie look here.
First, you’ll spread half of the brownie batter into the pan and dollop on top about half of the cream cheese filling. Repeat with the remaining brownie batter and cream cheese filling, then use a butter knife to gently swirl the batters.
These should be baked for about 50 to 60 minutes; depending on your oven, checking their doneness at 45 minutes is recommended. A toothpick or cake tester should come out with a few moist brownie crumbs on them.
Once the brownies have cooled to room temperature, they will be chilled for at least 3 hours so they can set up fully. (And if you’re looking for another brownie recipe that calls for refrigerating before eating, check out Ina’a Outrageous Brownies – they are seriously phenomenal!)
Layering and Swirling Tips for your Cheesecake Brownies
There is a fine line in swirling brownies – you need to do it enough so that you can see the different layers, but you don’t want to mix so much that you end up with a muddied-looking mixture.
Use a butter knife (or chopstick, skewer, or toothpick) to create the swirls. Make small circular motions as you drag the knife through the layers. Once you have made a swirl – don’t go back! Going back through will start to get the mixture looking muddled up; however, if you get overzealous with your swirling, they will still taste amazing!
Mix-Ins and Variations
Cheesecake brownies are absolute perfection on their own, but you may want a little extra something extra, or maybe you are making these for a friend with a different kind of sweet tooth!
To add a different swirl topping, you will pour all of the brownie batter in the bottom layer. and top it with all of the cream cheese layer. Then, you can dollop and swirl to your heart’s content!
- Cherry pie filling
- Homemade preserves
- Salted caramel sauce
- Orange marmalade
- Nutella
- Peanut Butter swirl (add some confectioners sugar, peanut butter, vanilla, and some butter to make a sweeter, creamier blend)
- Peppermint or mint frosting
Storing and Freezing Cheesecake Brownies
- Storage: The cheesecake brownies can be kept in an airtight container in the refrigerator for up to 5 days. (If they make it that long!)
- Freezing Instructions: Wrap brownies individually in plastic wrap, then place in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before biting into them!
More favorite brownie creations!
- Peanut Butter Brownies
- S’mores Brownies
- Buckeye Brownies
- Grasshopper Brownies
- Chocolate Chip Cookie Dough Brownies
I would absolutely love it if you made these cheesecake brownies; if you do, please stop back and leave a rating and let me know how you liked them! ENJOY! 😍
Cheesecake Brownies
Ingredients
For the Brownies:
- ⅔ cup (28 g) all-purpose flour
- ¼ teaspoon (120 ml) salt
- ½ teaspoon (57 g) baking powder
- 2 ounces (57 g) unsweetened chocolate, finely chopped
- 4 ounces (100 g) bittersweet chocolate, finely chopped
- ½ cup (2) unsalted butter, cut into cubes
- 1 cup (2) granulated sugar
- 2 teaspoons vanilla extract
- 3 (496 g) eggs
For the Cheesecake Filling:
- 8 ounces (454 g) cream cheese, at room temperature
- ¼ cup (99 g) granulated sugar
- ½ teaspoon (1 teaspoon) vanilla extract
- 1 (2) egg yolk
Instructions
- Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees F. Butter an 8-inch square baking pan. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Fit 1 seet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked brownies). Fit the second sheet in the pan the same way, perpendicular to the first. Butter the foil; set aside.
- Whisk the flour, salt and baking powder together in a small bowl; set aside.
- In a medium bowl, combine the chocolate and butter. Microwave in 30-second increments at 50% power, stirring after each, until completely melted and smooth. Whisk in the sugar and vanilla extract; allow the mixture to cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Continue whisking until the mixture is completely smooth. Add the dry ingredients and whisk until just incorporated.
- Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.
- Pour half the brownie batter into the prepared pan, spreading it in an even layer. drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.
- Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
- Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerate for up to 5 days.
Notes
- Equipment: Metal baking pan
- Mix-Ins: You can swirl in other things if you'd like! Try topping the cheesecake batter with cherry pie filling, salted caramel sauce, orange marmalade, or Nutella.
- Storage: The brownies can be kept in an airtight container in the refrigerator for up to 5 days.
- Freezing: The brownies can be frozen, wrapped individually, and placed in an airtight container or ziploc bag, for up to 3 months.
- Recipe from Baking Illustrated
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee Frances]
Yes, the flour grams are way off. As are a few other weight conversions.
I’m wanting to try this Brownie but I’m confused on the amount of ingredients, it says 1/2 cup (2) butter, 1 cup (2) sugar, 1/2 tsp (1 tsp) vanilla, 1 (2) egg yolks. I’m worried what I should do. Don’t want to mess up & not turn out like your beautiful picture.
Hi. The conversions seem off?
Yes, the flour grams are way off.
You know this pregnancy has had me craving Black Bottoms. I think this sounds even better! Off to the kitchen I go!
Can this recipe be doubled for a 13x 9 baking pan? I was reading comments and one comment from a few years ago. Stated she doubled everything except from the chocolate and cream cheese. Those small pans means you have to make more than 1 batch of this recipe. I’m trying to omit that unnecessary step if possible. Thanks
Hi Lu, I think doubling everything should work just fine in a 9×13 pan!
This recipe is different, it used to be for a smaller pan the ingredients list was different. Wondering if I could get the original brownie part of the recipe? I had it written down but I’ve lost it. Thanks :)
Hi Cait, I am so sorry!! I was working on a different recipe and they got swapped in the backend of the site. I’ve got it straightened out and the original recipe is back here. My apologies for the inconvenience!
What happened to the recipe????
This is not the original recipe I followed before.
The previous one used bittersweet chocolate, unsweetened chocolate, an 8 x8 pan buttered and lined with foil.
I can’t find it
I’m having the same issue! The original was perfect and I tried making the peanut butter brownie recipe which now has this brownie recipe and it did not work.
Hi Jerri, I am so sorry!! I was working on a different recipe and they got swapped in the backend of the site. I’ve got it straightened out and the original recipe is back here. My apologies for the inconvenience!
Hi Michelle. I am so looking forward to making
These cheesecake brownies. As I’m reading
Through the comments. Many people were
Asking about the original brownie recipe? Can I ask which recipe they are referring to? Thanks
In advance.
Hi Lu, This is the original recipe. A different recipe got mixed up in the database awhile back, but it’s been fixed!
Since I’m making these for a crowd, I doubled most everything except for the chocolate and cream cheese filling. I just swirled the cream cheese filling on the top. Poured into a 9×13 pan. They were still very chocolatey and absolutely fantastic! Very good recipe.
This recipe turned out perfectly! My brownie batter seemed too thick – it glopped instead of pouring – but once baked they were amazing. Best cheesecake brownies ever. Real quick to make too.
I can’t believe I haven’t left a comment about these yet! I’ve made them several times. They are my perfect football dessert! I love this recipe! With so many amazing recipes in the world, I don’t often reuse recipes, but this one is one of the few exceptions. Thank you so much for sharing!
I made this recipe last night (August 2018), and it turned out fantastic!
Our family likes the fudgy texture and flavor of the box mix brownies, and when I realized that I was out of the mix and planning on making cream cheese brownies, I searched for a recipe and came across this one. I was surprised at how much this brownie tasted like the “goodness” that we so enjoy with box mix brownies. It was excellent! It is a thick, fudgy brownie with the perfect amount of cream cheese. Thank you for the recipe!
All the measurements are wrong. Bake Brownies an hour, Are you crazy. Bake sale them on foil-no way.
This recipe is a mess.
My mother in law used to make these….and they were the best dang brownies I’ve ever had. She was an aweful woman who I don’t have to speak to anymore thanks to my divorce….and thanks to you I never had to ask her for the recipe.
These are exactly the same except we add a little almond extract to it and it takes it from amazing to addicting! I’ve been making this recipe from you for years and just wanted to say thank you!😊
Made the cheesecake brownies for a friends birthday. They were delicious and very easy to make. They were a big hit and I would make them again.
First, thanks for your yummy recipes, I have baked/made a few now, and all was a thumbs up from my boys [hubby and son] all because of your postings..I will make this tomorrow, looks so good, moist and yummy!! am sure it won’t stay long again. Keep up the good work Miss Brown Eyed Baker [Michelle]
Are these more cake like brownies? Can I leave out an egg to make them more fudge like?
Hi Andrea, They are a little more cakey than fudgy. I haven’t tried playing around with this particular recipe, but you could try eliminating an egg, or reducing the flour.
I just made these yesterday and I am so glad I found your recipe! I have been depriving my taste buds all my life by using boxed brownie mixes. They turned out perfect! I was a bit shocked by how amazing the flavor was.
Hi Michelle,
I neglected to heed your tip about checking these five minutes before the 50-minute mark and when I removed them at 50, they already seemed “well done”: there were no crumbs on the toothpick at all. Is this the reason they turned out dense and kind of dry? Otherwise, they were very tasty! A very good use for my leftover cream cheese.
Hi Vanessa, If they were dry, they were probably over baked a bit. I’m glad you enjoyed them, though!
Can i double the recipe, and put it in a 11 x 7 pan?
Hi Ana, If you double the recipe an 11×7 pan will be too small; you’ll need to use a 9×13.
We have made these no less than twenty times and they are still our favorite! My only change is 1teaspoon of almond extract in BOTH the brownies and the cream cheese mixture….. To die for! Thanks again Brown eyed baker!
I made your Cream Cheese Brownies for New Year’s Day lunch and it was a successful dessert: everybody loved it!!! :heart:
Your blog is just amazing & I really appreciate your work!!! :D
Wish you all the best for 2013!!! :)
Xisca from Paris (France).
This is the second recipe of yours I’ve used and it’s another success!!! My husband and brother-in-law polished off half of the batch already and the brownies were supposed to be for a party tomorrow! Might have to just whip up another batch in the morning, since they were so incredibly simple :)
I made this recipe but tweaked it a tad – like adding seedless raspberry jam! Turned out deliciously.
xo
Find the recipe here: http://allykayler.blogspot.com/2011/08/43.html
It’s really rude of you to self promote on her blog
I love this recipe!!! I always had this desert at a local restaurant (wamed with a scoop of ice cream). Always wanted the recipe and here it is . Thank you so much . Your blog is one of my favorites and your recipes are GREAT! Keep up the good work.
Question for you – I made these yesterday and they came out a little too cakey for my liking. They taste awesome, I just like my brownies really fudgy. Next time I want to only add one egg but I dont know how that will affect the cream cheese? What do you think?
Hi Ren, I think you would be okay only using one egg. Or you could try integrating the cream cheese filling into another favorite fudgy brownie recipe.
I am a college student about to go into my senior year. I realized this summer that I know nothing about baking or cooking. So in order to fix that I embarked on a mission to learn. These brownies are so delicious! I just made them last night! My first attempt at making brownies that have a bit more to them than chocolate. I absolutely love your website! I can no wait to make more. I also make your white sangria rescipe on a daily basis its that delicious! I can’t wait to make more things on your website! (New Jersey)
It looks so delicious, Even i showed this blog to my mum and she promised me that she will prepare pizza for me from this browni recipe. And i love to have it.
Really nice photos. Love chocolate cheesecake, bet these are delicious. Love the foil handle trick! Nice recipe. Well written post. ~ thanks, tom
Oh my word! These look amazing!!!! I love the cream cheese-chocolate combo too :)
I love the look of this brownie. No doubt it tastes a enticing as it appears to be.
I made cream cheese brownies from David Lebovitz’s new cookbook recently and they were divine. You should try them! I will put these on my list for comparison.
Mmmm…these brownies look incredible! I LOVE cheesecake brownies…they combine two of my favorite recipes! :)
Just baked a batch and they turned out divine – the final product: http://goo.gl/hzwsN
They are extremely decadent so I cut them into smaller bite-sized ones thereby producing more than double the original serving amount. Delicioso…
Must make now!
Cheesecake brownies are one of my favorite types of brownies! Yum!
Oh, fabulous! I love cheesecake and brownies….and these are so pretty!
These look so incredibly yummy. I’d like to try them with some raspberry in the cheesecake mix!
xo
http://allykayler.blogspot.com
These sounds wonderful! I was looking for something like this a week ago or so. I love that there is a middle cream cheese layer in there!
You did a great marbling job, they look beautiful!
love, love, love creamcheese brownies. Thnkfully, the husband doesn’t like cream cheese (what the hell right?), so I can make these and eat them all to myself.
You will be the end of me!!! I adore your recipes!
Thanks for the heads up, wouldn’t want to ruin anything this tasty.
Wow.. just woww… I’ve probably looked through every single brownie recipe you have posted here and I think it’s time I finally make these. Staring at these pictures is making me drool here on my laptop. The brownies look that good, and they probably taste ten times better. Thanks for another great recipe!! :)
Catherine
i lov Cream Cheese Brownies!!! Great job on them!
Best ever!?
i lov Cream Cheese Brownies!!! Great job on them!
ok…this recipe sounds so good…I love the combination of rich chocolate and cream cheese. Seriously, I could eat these for breakfast, lunch and dinner.
Beautiful, cream cheese goes so well with EVERYTHING! and I love the photos.
YUUUUUUUUM!!! This is gonna be my next cake. Can’t wait to try it.
Indeed these brownies are really pretty and looks so delicious too! I don’t think I could stop at one piece lol!
Oh my! What more needs to be said?
I have to agree with your comment on the combination of chocolate and cream cheese. Almost as good as chocolate and peanut butter.
Awesome recipe!
i have been making a similar recipe for many years. my older son calls these “zebra” brownies. they have always been his requested snack to bring to school on his birthday, and they are always a big hit. i enjoy your blog…you are my “go to” site for recipe ideas!
WOW! your baked goodies are so yummy! I’ve been browsing your posts and everything becomes my favorite. Now i really have to learn to bake… thanks to you! you make it more exciting.and your photos, they look absolutely delicious.
Wow! You are the Brownie Queen, Michelle. I have been trying to bake my way through your Top 10 brownie recipes this summer. I’ve done about 7 of them so far, plus the cookie dough brownies ( I topped those with ganache). I just cut up the mint brownies (fabulous)….but my favorite so far is the peanut butter crunch brownies. They are all really wonderful! Now I will have to add this one to the list. Luckily, it has cooled off enough here to bake (Boston).
Wow!!! Golosissimi!
My favorite type of brownie! And this mouth-watering post just miiiight push me to make the effort and actually bake ’em up…
cream cheese brownies are my favorite…i love love LOVE the slight tang from the cream cheese with the richness of the chocolate!
I love cream cheese swirled brownies (though I prefer PB cream cheese swirl), I am looking for a new brownie recipe to try, bookmarking this one.
I love cream cheese brownies and really love that you have two separate cream cheese layers!
I love those brownies, they’re amazing! Look beautiful too ;)
I made something very similar a few months back so know how good these are! So very rich though, i couldnt eat much more than one and for a sweet toothed person like myself thats saying a lot! I too overbaked mine slightly, still yummy but would have been better if i whipped em out a little earlier. Lovely photos indeedy and im tempted to give your slightly different version a go as they do look rather good… :)
I also love chocolate and cream cheese! This is such a yummy looking recipe. Awesome.
Amazing! Just Amazing!!!
I swear I have gained 15 pounds since I started reading your blog!! It is so worth it! These look divine!!