Cheesecake Brownies

I love cheesecake brownies because they combine two classic desserts into one rich, indulgent treat. I enjoy how the fudgy chocolate brownie base pairs with the smooth, creamy cheesecake swirl, creating a dessert that feels both comforting and special.

Why You’ll Love This Recipe

I like this recipe because it delivers the best of both worlds in every bite. I enjoy the contrast between dense brownies and light cheesecake, and I appreciate that it looks impressive without being difficult to make. I also love how these brownies are perfect for sharing, special occasions, or simple baking days at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter

• granulated sugar

• brown sugar

• eggs

• vanilla extract

• unsweetened cocoa powder

• all-purpose flour

• salt

• cream cheese

• powdered sugar

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking pan with parchment paper. I melt the butter and mix it with the granulated sugar and brown sugar until smooth. I add the eggs and vanilla extract and stir until well combined.

I mix in the cocoa powder, flour, and salt until just combined to form the brownie batter. I spread most of the brownie batter evenly into the prepared pan, reserving a small amount for swirling.

In a separate bowl, I beat the cream cheese with powdered sugar until smooth and creamy. I spoon the cheesecake mixture over the brownie layer, then drop small spoonfuls of the remaining brownie batter on top. I gently swirl everything together using a knife to create a marbled effect.

I bake the brownies until the center is just set. I let them cool completely before slicing so the layers set properly.

Servings and timing

I usually get about 12 brownies from this recipe.
Prep time takes around 15 minutes, baking time is about 35 minutes, and the total time comes to roughly 50 minutes.

Variations

I sometimes add chocolate chips to the brownie batter for extra richness. I like swirling in raspberry jam along with the cheesecake for a fruity twist. When I want a deeper chocolate flavor, I use dark cocoa powder.

storage/reheating

I store cheesecake brownies in an airtight container in the refrigerator for up to 5 days. When I want them slightly warm, I let them sit at room temperature or warm them briefly, being careful not to overheat the cheesecake layer.

FAQs

Can I use boxed brownie mix?

I can use boxed brownie mix for convenience and focus on making the cheesecake swirl from scratch.

How do I know when cheesecake brownies are done?

I look for set edges and a slightly soft center that firms up as it cools.

Why do my brownies crack on top?

I find small cracks are normal and don’t affect the taste or texture.

Can I freeze cheesecake brownies?

I freeze them in airtight containers for up to 2 months and thaw them in the refrigerator.

What pan size works best?

I like using an 8×8-inch pan for thick, rich brownies.

Conclusion

I enjoy cheesecake brownies because they’re rich, creamy, and deeply satisfying. I love how simple ingredients come together into a dessert that feels indulgent and comforting, making this recipe one I always enjoy baking and sharing.

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