Rich, fudgy homemade brownies swirled with creamy, tangy cheesecake make the perfect treat! These cheesecake brownies are ideal for any occasion, from potlucks to birthdays.
Enjoy them with a hot cup of coffee or savor them on their own. The recipe is straightforward and can be made with a mixer or by hand.
While the marble swirls add a stunning presentation, you can skip this step for a simpler, yet still incredibly delicious, dessert. 😉
How to Make Cheesecake Brownies
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 350°F (175°C) and prepare a 9x13 inch pan.
- Melt chocolate and butter; let cool.
-
- Whisk sugar, eggs, salt, and vanilla until creamy, then combine with the chocolate mixture.
- Sift cocoa, flour, baking powder, and espresso; mix into wet ingredients.
- Reserve 1 cup batter and pour the rest into the pan.
- Beat cream cheese, sugar, eggs, and vanilla; spread over batter.
- Add water to the reserved batter, drop over the cheesecake layer, and swirl.
- Bake for 1 hour. Cool before cutting.
Camila's Tips and Advice
- Ensure your eggs and cream cheese are at room temperature for even mixing and a smooth batter.
- Use good quality chocolate for a richer flavor.
- Once the dry ingredients are incorporated, stop mixing the brownie batter to avoid tough brownies.
- Espresso powder enhances the chocolate flavor without adding bitterness. You can omit it if preferred.
See More Cheesecake Recipes
📖 Recipe
The Best Cheesecake Brownie
Rich, fudgy homemade brownies swirled with creamy, tangy cheesecake make the perfect treat! These cheesecake brownies are ideal for any occasion, from potlucks to birthdays.Enjoy them with a hot cup of coffee or savor them on their own. The recipe is straightforward and can be made with a mixer or by hand. While the marble swirls add a stunning presentation, you can skip this step for a simpler, yet still incredibly delicious, dessert. 😉
Ingredients
For the Brownie
- 220 g bittersweet chocolate
- 224 g unsalted butter
- 440 g granulated sugar
- 4 large eggs , at room temperature
- 60 g unsweetened cocoa powder (not Dutch process)
- 180 g all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher Salt
- 1 tablespoon vanilla extract
For the Cheesecake
- 500 g cream cheese , at room temperature
- 110 g granulated sugar
- 2 large eggs ,at room temperature
- 1 tablespoon vanilla extract
Instructions
Brownie Layer
- Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with unsalted butter and dust it with cocoa powder, or line it with parchment paper.
- In a microwave-safe bowl, melt the bittersweet chocolate and unsalted butter together in 30-second intervals, stirring after each interval until smooth (about 1 minute and 15 seconds in total). Let it cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand whisk), whisk the granulated sugar, eggs, salt, and vanilla on high speed until pale and creamy, about 3 to 4 minutes.
- Add the melted chocolate and butter mixture to the sugar and eggs mixture, mixing on low speed until combined.
- Sift together the unsweetened cocoa powder, all-purpose flour, baking powder, and instant espresso powder. Add these dry ingredients to the wet ingredients, mixing on low speed until fully combined. Using a rubber spatula, fold the mixture by hand to ensure there are no lumps at the sides and bottom of the bowl. Reserve about 1 cup of the batter; set aside.
- Pour the remaining brownie batter into the prepared baking pan, spreading it evenly.
Cheesecake Layer
- In the bowl of a stand mixer, beat the softened cream cheese, sugar, eggs, and vanilla on medium speed until fully combined and creamy, about 5 minutes.
- Pour the cheesecake mixture over the brownie batter in the baking pan, spreading it evenly.
- Add 1 tablespoon of hot water (or as needed to make the batter spreadable) to the reserved brownie mixture and stir until combined. Drop spoonfuls of the brownie batter over the cheesecake layer. Use a skewer or a butter knife to gently swirl the brownie batter and cheesecake mixture together to create a marbled effect.
- Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Let the Cheesecake Brownies cool completely in the pan before cutting them into squares.
Notes
How to Store
Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Before serving, bring the brownies to room temperature for the best flavor and texture.
Nutrition Facts
The Best Cheesecake Brownie
Amount per Serving
Calories
671
% Daily Value*
Fat
40
g
62
%
Saturated Fat
23
g
144
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
176
mg
59
%
Sodium
296
mg
13
%
Potassium
297
mg
8
%
Carbohydrates
72
g
24
%
Fiber
4
g
17
%
Sugar
55
g
61
%
Protein
10
g
20
%
Vitamin A
1170
IU
23
%
Calcium
94
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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